Drain salmon and flake. Reserve liquid. In a pot, cook onion and
celery in butter until tender. Blend in flour.
Add milk and potatoes. Cook until potatoes are tender. In a separate pot, combine tomato juice and salt.
Cook until heated. Add to milk mixture. Blend in salmon and liquid. Cook until hot.
Just cover potatoes with water and boil under tender. Meanwhile
saute onions and celery in ½ cup
margarine until tend. Drain off half of water from potatoes, now add celery and onions to potatoes.
Saute salmon in remaining ¼ cup margarine. Add salmon, tomato sauce, canned vegetables
(if using frozen vegetables, cook according to package before adding), picante sauce.
Simmer 20 minutes. Add heated milk and simmer 20 minutes more - serve. Serves 8 to 10.
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