Potato shortcake with creamed salmon
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Potato shortcake; see recipe | ||
| ⅓ | cup | Chopped onion |
| ⅓ | cup | Margarine or butter |
| ⅓ | cup | Bisquick baking mix |
| 2 | tablespoons | Chopped parsley |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Dried basil leaves |
| 2 | cups | Milk |
| 1 | can | Salmon; drained and flaked (15 1/2 oz.) |
| 1 | pack | Frozen green peas; (10 oz.) |
Directions
Cook and stir onion in margarine in 3 quart saucepan over medium heat until tender, 2 to 3 minutes.
Stir in baking mix, parsley, salt and basil. Cook over low heat; stirring constantly, until bubbly; remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in salmon and peas; reduce heat. Simmer uncovered until salmon and peas are hot, 3 to 5 minutes.
Serve over Potato Shortcake.
Makes 6 to 8 servings.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998