| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Fish, Seafood, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
|
7 1/2 oz can salmon,drained and flaked |
| 1 1/2 |
|
To 2 – cups diced cooked potatoes |
| 1/4 |
c |
Chopped celery |
| 1/4 |
c |
Milk 1 – egg |
| 3 |
|
To 4 – tbsp. chopped chives |
| 1/2 |
ts |
Grated lemon peel |
INSTRUCTIONS
Black pepper to taste Creamy Dijon Sauce
Combine all ingredients except Creamy Dijon Sauce;mix well. Press into a
lightly greased 1 1/2 quart baking dish. Bake @ 350 degrees for 25 minutes
or until set.Serve with Creamy Dijon Sauce.Makes 4 servings.
Creamy Dijon Sauce: Saute 2 tbsp. minced onion in 1 tbsp. EACH: vegetable
oil and butter until tender.Blend in 1 tbsp. flour; stir in 1 cup of
milk.Cook and stir until thickened.Stir in 1 to 2 tbsp. Dijon style
mustard.Makes about 1 cup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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