| 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.
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