Salmon Egg Foo Young

2 tablespoons finely chopped green pepper

2 tablespoons finely chopped celery

1/4 cup finely chopped onion

1 cup (7-3/4oz) canned salmon, finely flaked

1/4 cup water

1 tablespoon butter

6 eggs

6 tablespoons nonfat dry milk

Saute' green pepper, celery and onion in 1 tablespoon butter until tender but not limp. Beat eggs slightly. Stir in water. Sprinkle nonfat dry milk and salt over eggs; beat with rotary beater until just blended. Add green pepper, celery, onion and salmon. Heat small amount of butter in small frying pan. pour 1/2 cup of mixture into pan. Cook over medium heat, until golden brown; turn and brown other side. Repeat, making six cakes. Fold each cake in half. Serve hot with hot fluffy rice, mustard, and soy sauce.