| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Italian | Seafood | 6 | Servings |
INGREDIENTS
| 1 | cn | (16-oz) salmon; drained and flaked |
| 2 | Eggs; beaten | |
| 1/2 | c | Italian bread crumbs |
| 2 | tb | Milk |
| 1/2 | ts | Grated lemon peel |
| 1/2 | c | Chopped green onions |
| 1/2 | ts | Salt |
| 1 | pk | (10-oz) frozen peas; cooked |
| 1 | tb | Margarine |
| 1 | tb | Flour |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 2/3 | c | Milk |
| 1/4 | ts | Dill |
INSTRUCTIONS
SAUCE Mix all ingredients (except sauce ingredients). Press into 6 (6-oz) custard cups or muffin cups. Arrange in a circle in microwave. Cook on high for 3 minutes. Rearrange cups. Microwave until set, 2 to 3 minutes. To make sauce, microwave margarine in a 2 cup container until melted. Blend in flour, salt, pepper and dill. Stir in milk. Microwave for 1 minute. Stir in peas. Cook until mixture boils and thickens. Yield: 6 servings. MARTHA H. CARLE (MRS. KENNETH) STUTTGART, AR From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”