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