This easy to make stew will be tasty with baked biscuits or cornbread and a fruited gelatin salad.

1 cup sliced celery

1 cup mini carrots, halved

1 lb. small red-skinned potatoes, scrubbed, quartered

1 small onion, cut into eights

1 cup water

1 cup milk

3 tablespoons flour

1/4 teaspoon salt

1 teaspoon Worcestershire sauce

1 can (14.75 oz.) pink salmon

1/2 cup (2 oz.) shredded Cheddar cheese

Freshly ground pepper

1. Combine celery, carrots, potatoes, onion and water in 2-quart microwave-safe casserole. Cover with casserole lid.

2. MICROWAVE (100%) 14 to 16 minutes of until vegetables are tender, stirring once. Combine milk and flour in 2-cup measure; mix well. Stir in salt and Worcestershire sauce. Stir into vegetable mixture. Stir in liquid from salmon.

3. MICROWAVE (100%), uncovered, 5 to 6 minutes or until mixture boils, stirring once. Break salmon into pieces; remove large bones if desired. Add to vegetable mixture. Stir in cheese and pepper.

4. MICROWAVE (100%), uncovered, 2 to 3 minutes or until heated through, stirring once. Let stand a few minutes before serving.

About 4 Servings

TIPS · Leftover cooked salmon can be used for canned. Allow about 12 oz. salmon and increase milk to 1 1/4 cups. Increase salt if necessary.

>When using larger potatoes, cut into 1 to 2-inch pieces.

>Bones in canned salmon are soft and edible, making them a good source of calcium.

Nutrition Info/Serving: 241 calories, 20 g protein, 20 g carbohydrate, 10 g fat, 58 mg cholesterol, 542 mg sodium, 2.3 g dietary fiber.