SALMON- IN-A-SHELL

    In skillet, Sauté
1/4 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped onion
1 teaspoon soy sauce
1/2 teaspoon Sea Salt
2 tablespoons shortening
    ADD
1 can (1 lb.) salmon, drained and flaked
1 cup sour cream
1 cub bread crumbs
1/2 cup shredded cheese (of your choice)
1 tablespoons lemon juice
12 olives (sliced)
    MIX UNTIL COMBILNED
    BEAT
3 eggs until thick (fold in salmon and veggie mixture gently but thoroughly) THEN SET ASIDE.
    PASTRY SHELLS
SIFT TOGETHER IN A MIXING BOWL
2 cups all purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
    CUT IN
1/3 cup shortening until it forms pea sized bits.
    ADD
2/3 cup milk; stir until dough forms a ball
    ROLL OUT ON A FLOURED SURFACE TO 16x12-INCH RECTANGLE. CUT TWELVE 4-INCH

SQUARES OR CIRCLES, USING A LARGE CUTTER OR SMALL BOWL.
PLACE EACH CIRCLE OVER UNGREASED MUFFIN CUP.

DROP A ROUNDED SPOOLFULL OF SALMON MIXTURE
GENTLY INTO THE ROUND, ALLOWING IT TO SINK INTO THE CUP.
BAKE AT 425 DEGREES FOR 20 TO 25 MINUTES UNTIL TOPS ARE LIGHTLY BROWNED,
SERVE HOT, GARNISHED WITH PARSLEY OR CHEESE SAUCE.

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