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Cook'n with Betty Crocker 
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Salmon And Asparagus Shortcake |
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Serves: 6 Print this Recipe1 15 1/2-ounce can red salmon drain, skin, bone, and flake (reserve liquid) 3 tablespoons onions minced 4 tablespoons butter or margarine 3 tablespoons flour 1 1/2 cups liquid (reserved salmon liquid plus milk) 1/2 teaspoon salt Few drops hot pepper sauce 1 tablespoon lemon juice fresh 1 cup sharp cheddar cheese shredded Shortcake (recipe follows) 1/3 cup bread and butter pickles minced 3/4 pound fresh asparagus spears, cooked Garnish: Lemon slices Fresh parsley sprigs Shortcake: 2 cups flour 1 tablespoon baking powder 1/2 teaspoon cream of tartar 1/2 teaspoon salt 6 tablespoons butter cold or margarine, thinly sliced 1/2 cup milk 1 egg lightly beaten * Sift flour, baking powder, cream of tartar, and salt into bowl.* With fork or pastry blender, cut in butter or margarine until mixture resembles meal. Stir in milk, egg, and cheese. Place dough on lightly-floured surface. Knead once or twice and pat into 2 8-inch rounds. Bake on well-greased baking sheet in preheated 400° F oven for 15 minutes or until golden brown. * Can be made in food processor. Place dry ingredients in bowl with steel blade in place. Turn on/off twice. Add butter or margarine. Turn on/off two or three times. Add milk, egg, and cheese through funnel. As soon as dough mounds on blade, remove from machine and place on floured surface. Knead once or twice and pat into 2 8-inch rounds. Place flaked salmon in small saucepan; set aside. In medium saucepan, sauté onion in 3 tablespoons butter or margarine until limp. Stir in flour and continue to cook for 3 minutes. Add liquid, salt, hot pepper sauce, and lemon juice; stir over medium-high heat until thickened, about 5 minutes. Stir in cheese until melted. Add half of the prepared sauce to salmon in small saucepan; blend and heat through. Spoon salmon mixture on one shortcake, top with second shortcake, and pour remaining cheese sauce over top. Sprinkle with pickles and surround with hot asparagus. Melt remaining 1 tablespoon butter or margarine and drizzle over asparagus. Garnish with lemon slices and parsley sprigs. To serve cut into wedges and place 3 or 4 asparagus spears beside each serving. Note: For altitudes 5,000 feet or over, use only 2 1/2 teaspoons baking powder and bake at 425° F. Salmon And Asparagus Shortcake comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef Ragout With Artichokes Beerocks Broccoli-Cauliflower Soufflé Burgundy Beef Cheese-Topped Beef Pie Chicken Acapulco Chicken Casserole With Light Cream Sauce Chicken-Cilantro Enchiladas Chinese Chicken And Almonds Chinese Steak Chorizo Enchiladas Choucroute Garni (Sauerkraut / Meat) Clam And Shrimp Risotto Creamy Shrimp Salad Pie Eggs And Ham In Mornay Sauce Family-Size Pizza Pie French Bean Pot Cassoulet Greek Supper Pie Green Chili-Vegetable Enchiladas Ham And Cheese Crepes Hot Chicken Salad Pie Indian Tacos Irish Lamb Stew Italian Eggplant-Meat Lasagna Italian Sausage Pizza Italian Stew With Meatballs Jambalaya Jiggs' Corned Beef And Cabbage Layered Soufflé Pie Mexican Beef Dinner Oriental Vegetable Omelette Party Turkey Casserole Plymouth Succotash Stew Polenta Casserole Potted Chicken Poulard Basquaise Salmon And Asparagus Shortcake Salmon In Shells Salmon-Cheese Pie Shrimp Or Crab Crepes Spinach And Sausage Frittata Stir-Fry Asparagus Beef Stuffed Green Peppers Tuna Nests |
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