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