Recipe - Potato Shortcake With Creamed Salmon

Potato shortcake; see recipe
1/3 cup Chopped onion
1/3 cup Margarine or butter
1/3 cup Bisquick baking mix
2 tablespoon Chopped parsley
One fourth teaspoon Salt
One fourth teaspoon Dried basil leaves
2 cup Milk
1 cn Salmon; drained and flaked
(15 One half oz.)
1 pack Frozen green peas; (10 oz.)

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 MCRecipe Digest by Barb at PK abprice@wf.net on Apr 26, 1998