Salmon with dilled creamed pea sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (16-oz) salmon; drained and flaked |
| 2 | Eggs; beaten | |
| ½ | cup | Italian bread crumbs |
| 2 | tablespoons | Milk |
| ½ | teaspoon | Grated lemon peel |
| ½ | cup | Chopped green onions |
| ½ | teaspoon | Salt |
| 1 | pack | (10-oz) frozen peas; cooked |
| 1 | tablespoon | Margarine |
| 1 | tablespoon | Flour |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| ⅔ | cup | Milk |
| ¼ | teaspoon | Dill |
Directions
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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .