I found this recipe in a Better Homes and Garden magazine in 1959. This was one of the first dinners I made as a newlywed. This recipe was a $400 winner. My husband was a winner, too!
1 can (1 lb) Red Salmon, drained
1 tsp salt
1 tsp paprika
1/2 cup shredded cheddar cheese
1 TBS butter, melted
2 eggs, slightly beaten
1 tsp prepared mustard
2 cup whole-wheat, bread crumbs
1 cup milk
Combine all ingredients and mix thoroughly. Turn into greased 9" ring mold, and bake at 350 for 30 minutes. Unmold onto a platter and fill center with parsley peas (or you may spoon the pea sauce on top of individual servings). Serve with lemon wedges.
Parsley Peas:
2 cups frozen peas
2 TBS butter
1 cup milk
1/8 tsp pepper
2 TBS chopped parsley
2 TBS flour
1/4 tsp salt
1/2 tsp lemon juice
Cook peas. Combine remaining ingredients and cook until it thickens. Add peas to mixture. Pour in center of salmon ring.
Serves: 6
Source: Better Homes and Garden Magazine
Eileen
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