| 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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