Potato Shortcake With Creamed Salmon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Family & fr, Potatoes | 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 | T | Chopped parsley |
| 1/4 | t | Salt |
| 1/4 | t | Dried basil leaves |
| 2 | c | Milk |
| 1 | Salmon, drained and flaked | |
| 15 1/2 oz. | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 104
Total Fat: 11.8g
Cholesterol: 8mg
Sodium: 216.1mg
Potassium: 138.2mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 4.5g
Protein: 2.9g