Liturgical Year : Recipes : Seattle Shortcake

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Catholic Recipe: Seattle Shortcake

INGREDIENTS

1 package corn muffin mix or corn bread
1 can (1 pound) salmon
1 can (1 pound) peas
milk
4 Tablespoons butter or margarine
4 Tablespoons flour
1/2 cup grated American cheese (or cheddar cheese)
1/4 teaspoon Tabasco
2 Tablespoons chili sauce

Details

Serves: 6
Prep Time: 1 1/2 hours
Difficulty: • • • •
Cost: $$$$
For Ages: 15+
Origin:

Food Categories

Often Made With

Corn Bread

Feasts

None

Place this salmon and pea mixture in the middle of a ring of cornbread for a well-presented and delicious meatless meal.

DIRECTIONS

Prepare corn muffin mix according to package directions. Bake in well-greased 8-inch ring mold in hot oven (400°) 30 minutes. While corn bread is baking, drain salmon and peas, reserving liquid. Boil this liquid rapidly until reduced to 1/2 cup. Add enough milk to make 2 cups; reserve. Melt butter or margarine; blend in flour. Add milk mixture; cook, stirring constantly, until mixture thickens and comes to a boil. Reduce heat; add cheese; stir until melted. Flake salmon in large pieces; add with peas, Tabasco, and chili sauce; heat. Place corn bread ring on platter; fill center with salmon mixture. Makes 6 servings.

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

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