Potato shortcake; see recipe
1/3 c Chopped onion
1/3 c Margarine or butter
1/3 c Bisquick baking mix
2 tb Chopped parsley
1/4 ts Salt
1/4 ts Dried basil leaves
2 c Milk
1 cn Salmon; drained and flaked
-(15 1/2 oz.)
1 pk 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
Yields
6 Servings