Catholic Recipe: Salmon-Vegetable Shortcake

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.