| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Casseroles, Fish, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
Salmon, flaked (15.5oz) |
| 2 |
c |
Rice, hot cooked |
| 2 |
tb |
Parsley, minced |
| 1 |
tb |
Onion, minced |
| 1/2 |
c |
Celery, minced |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 3 |
|
Eggs, beaten |
| 5 |
|
Olives, pimiento stuffed (opt) |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 |
c |
Milk |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Mustard |
| 1/2 |
c |
Olives, pimiento stuffed sliced |
INSTRUCTIONS
OLIVE SAUCE
1. Combine salmon with rice in a large mixing bowl.
2. Add parsley, onion, celery, lemon juice, salt and pepper; blend in
eggs.
3. Pour into buttered, deep 10-inch pie pan; bake in preheated 350'F. oven
45 minutes.
4. Garnish with olive slices; serve in wedges with Olive Sauce.
*** OLIVE SAUCE ***
1. Melt butter in a heavy saucepan over low heat.
2. Add milk slowly, stirring constantly, cooking until thickened.
3. Remove from heat; add salt, mustard and olive slices.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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