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

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