| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Microwave, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Red salmon; (1 pound) |
| 3 |
|
Eggs; beaten |
| 1 |
c |
Cracker crumbs |
| 1/2 |
c |
Celery; chopped |
| 1/4 |
c |
Green pepper; chopped |
| 1/4 |
c |
Green Onions Plus Tops; Chopped |
| 1 |
tb |
Lemon juice |
| 3/4 |
c |
Milk -Sour Cream Dill Sauce— |
| 1 |
c |
Sour cream |
| 2 |
ts |
Worcestershire sauce |
| 2 |
ts |
Lemon juice |
| 2 |
ts |
Dill weed |
INSTRUCTIONS
Drain salmon. Remove skin and bones. Flake into bowl. Add remaining
ingredients and mix well. Place a 6 ounce custard cup in the center of a 9
inch pie dish. Spoon salmon mixture around edge of the dish, leaving center
empty. Cover with wax paper. Microwave at medium high (70%) 8 to 9 minutes
Serve with Sour Cream Dill Sauce.
Sour cream dill sauce: Mix all ingredients well. Serve with Salmon Ring.
Makes 4 servings.
Recipe by: Microwave
Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997
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