Salmon Tureen - cooking recipe

Ingredients

3 medium potatoes, pared and diced
1 c. onion, chopped
1 c. thinly sliced celery
1/4 c. butter or margarine
1/3 c. all-purpose flour
6 c. milk
2 lb. bag frozen peas and carrots
1 lb. can salmon
1 tsp. dill weed
1 1/2 tsp. salt
1/2 tsp. pepper
chowder crackers

Preparation

Cook potatoes, covered, in boiling water to cover, in medium saucepan for 15 minutes; set aside.
Saute onion and celery in butter in kettle until soft.
Blend in flour; cook, stirring constantly until bubbly.
Stir in milk; continue cooking and stirring until mixture thickens and bubbles, 1 minute.
Stir in peas and carrots.
Bring slowly to boil; cover.
Simmer for 12 minutes or until vegetables are tender.