Liturgical Year : Recipes : Salmon-Vegetable Shortcake

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:

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Feasts (0)

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