| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potatoes, Family & fr | 6 | Servings | |
INGREDIENTS
| Potato shortcake; see recipe | ||
| 1/3 | c | Chopped onion |
| 1/3 | c | Margarine or butter |
| 1/3 | c | Bisquick baking mix |
| 2 | tb | Chopped parsley |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried basil leaves |
| 2 | c | Milk |
| 1 | cn | Salmon; drained and flaked (15 1/2 oz.) |
| 1 | pk | Frozen green peas; (10 oz.) |
INSTRUCTIONS
Cook and stir onion in margarine in 3 quart saucepan over medium heat until tender, 2 to 3 minutes. Stir in baking mix, parsley, salt and basil. Cook over low heat; stirring constantly, until bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salmon and peas; reduce heat. Simmer uncovered until salmon and peas are hot, 3 to 5 minutes. Serve over Potato Shortcake. Makes 6 to 8 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 26, 1998
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