Smoked bass salad

Yield: 1 servings

Measure Ingredient
2 cups Cubed smoked bass
1 cup Diced celery
1 cup Canned button mushrooms
1 cup Diced cold boiled potatoes
1 small Onion; thinly sliced
2 tablespoons Sugar
2 teaspoons Dry mustard
½ teaspoon Salt
1 pinch Cayenne
1 tablespoon Flour
2 \N Eggs; beaten
½ \N Cider
1 tablespoon Butter
\N \N Sweet creme


Recipe By : Ted Dahlen "Smoke Seafood" Toss together with dressing shown below.


Mix first 5 ingredients. Beat eggs. Heat to boiling and add butter. Stir in dry ingredients and cook over low heat, stirring occasionally, till it thickens. After dressing cools, thin to desired consistency with sweet creme.

Posted to bbq-digest by Bill Mathews <billmathews@...> on Dec 04, 1998, converted by MM_Buster v2.0l.

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