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Catholic Recipe: Salmon-Vegetable Shortcake

    INGREDIENTS

    Shortcake:
  • 2 cups sifted all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 6 Tablespoons shortening
  • 1 egg
  • 1/2 cup milk
  • melted butter Salmon and Vegetables:
  • 1 can (1 pound) peas
  • 1 can (4 ounces) mushrooms
  • milk
  • 4 Tablespoons butter or margarine
  • 4 Tablespoons flour
  • 1/2 teaspoon salt
  • 1 can (1 pound) salmon, drained and flaked
  • Details

  • Serves: 6
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

The creamed salmon-vegetable mixture is served over a homemade shortcake.

DIRECTIONS

For the Shortcake: Sift together flour, baking powder, and salt. Cut in shortening with two knives or pastry blender. Beat together egg and milk; stir into flour mixture. Knead 10 strokes. Divide dough in half. Put half into greased 8-inch cake pan; brush with melted butter. Pat out remaining dough to fit on top; brush with milk. Bake at 425° for 20 minutes.

For the Salmon and Vegetables: Drain peas and mushrooms. Boil liquid from cans rapidly until reduced to 1/2 cup; add enough milk to make 2 cups. Melt butter or margarine; add flour; stir to a smooth paste. Add liquid; cook, stirring constantly, until mixture thickens and comes to a boil. Add salt, peas, mushrooms, and salmon; heat to serving temperature.

To serve, split shortcake; spoon creamed mixture in center and on top. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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