This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

SCANDINAVIAN SPAGHETTI

Here’s a low-cost hot dish to keep in mind during busy December days. Not only does it help balance a shopping-strained budget, it’s time-saving and delicious. Star Scandinavian Spaghetti in a meal that includes lots of green salad and garlic French bread.

To make it add 2 teaspoons salt and 4 ounces elbow spaghetti to 3 cups boiling water. Boil rapidly, stirring constantly, for 2 minutes. Cover, remove from heat and let stand 10 minutes. Brown 4 slices bacon cut in 1-inch pieces lightly in a skillet. Add 1/4 cup chopped onion, 1/4 cup chopped celery, 1/2 teaspoon salt and dash of pepper. Brown lightly. Add 1 cup flaked salmon (8-ounce can), 1/2 cup cooked peas, 1 cup shredded American cheese and 1/2 cup milk. Drain and rinse spaghetti. Combine with salmon mixture. Pour into 1-quart casserole. Sprinkle with buttered bread crumbs. Bake at 350 degrees 35 minutes.