Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Yields 4 Servings |
| 15 ounces | Canned Salmon |
| 3 eaches | Green Onions, Sliced |
| \N \N | Fine |
| 2 eaches | Stalks Celery, Sliced Fine |
| 1 tablespoon | Butter |
| 1 cup | Cooked White Rice |
| 8 ounces | Canned Green Peas |
| 1 cup | Cheddar, Shredded |
| \N \N | Preheat the oven to 350 degrees. |
| \N \N | Drain the salmon, reserve the liquid. |
| \N \N | Flake the salmon, removing all the bones. |
| \N \N | Melt the butter in a skillet. |
| \N \N | Saute the onion and celery until just soft. |
| 2 eaches | Eggs |
| ½ cup | Half & Half |
| 1 dash | Salt |
| 1 dash | Black Pepper |
| 1 dash | Tabasco Sauce |
| 2 tablespoons | Lemon Juice |
| \N \N | Celery, Sliced |
Combine the salmon, cooked rice, sauteed onion, sauteed celery, peas, salmon liquid and cheddar in a bowl. Beat the eggs and half & half together. Stir in the seasonings. Mix in the lemon juice. Add to the salmon mixture. Turn the mixture into a lightly greased baking dish.
Bake until set and lightly browned on top. Let stand a few minutes before serving. Garnish with sliced fresh celery.
Submitted By RON ALLARD On 07-10-95