| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Fish, Microwave, Fast |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Salmon; 15 oz |
| 1 |
|
Egg; lightly beaten |
| 1 |
c |
Breadcrumbs |
| 1/4 |
c |
Sour cream or whipping cream |
| 1/2 |
ts |
Curry powder |
| 1 |
|
Onion; small minced Salt Pepper |
| 1 |
|
Lemon; juice & rind |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 |
c |
Milk |
| 3 |
ts |
Dill; chopped fresh or dill |
INSTRUCTIONS
SAUCE
Fat grams per serving: Approx. Cook Time: :15
LOAF: Empty can(s) of salmon in bowl, undrained, flake and break apart
with fork. Add remaining ingredients. Mix thoroughly, place in microwave
ring pan. Cover with wax paper and cook on High 6 minutes. Let stand 5
minutes. Unmold. SAUCE: Melt butter on High 30 seconds. Stir in flour.
Cook at High 30 seconds to 1 minute. Stir in milk, slowly. Add dillweed
and pepper. Cook on High, stirring every 1 to 2 minutes till thickened.
from my microwave cooking class
posted by Anne MacLellan
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip
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