| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(16-oz) salmon; drained |
| 1 |
|
Egg; beaten |
| 1/2 |
c |
Cream |
| 3 |
tb |
Butter; melted |
| 1 |
tb |
Lemon juice |
| 1/8 |
ts |
Pepper |
| 1 1/4 |
c |
Grated Cheddar cheese |
| 1 |
c |
Bread crumbs |
| 2 |
tb |
Margarine |
| 4 |
tb |
Butter |
| 4 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Milk |
| 1 |
c |
Chopped celery; cooked until crisp tender |
INSTRUCTIONS
CELERY SAUCE
Combine first 7 ingredients. Mix thoroughly. Put into a greased 1 quart
casserole. Top with buttered bread crumbs. Bake at 350° for 40 minutes.
Serve hot or cold with celery sauce. Make sauce by melting hutter over low
heat. Add flour, salt and pepper. Stir until well blended. Gradually stir
in milk. Cook, stirring constantly until thick and smooth. Add celery.
Yield: 6 to 8 servings.
MESCAL JOHNSON
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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