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Salmon In Shells |
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Serves: 6 Print this Recipe14 conchiglie rigati grandi (super shell pasta), about 6 ounces 2 carrots large, thinly sliced 2 cups onions minced 1/4 cup water 2 10-ounce packages petite peas Salt and freshly ground pepper to taste 1/2 cup green bell peppers minced 3/4 cup celery minced 2 tablespoons parsley minced fresh 1/2 teaspoon basil dried, crushed 2 tablespoons butter or margarine 1 15 1/2-ounce can red salmon drain, skin, bone, and flake (reserve liquid) Béchamel Sauce (recipe follows) 1 cup milk 1 cup mozzarella cheese shredded Béchamel Sauce: 6 tablespoons butter or margarine 6 tablespoons flour 2 teaspoons chicken bouillon instant 3 cups liquid (reserved salmon liquid plus milk) 2 eggs yolk beaten Salt and freshly ground pepper to taste * See note below. * Heat butter or margarine in saucepan and add flour; stir for 3 minutes. Add chicken bouillon and liquid; cook, stirring occasionally, until sauce thickens, about 10 to 15 minutes. Stir some of the hot sauce into beaten yolks, return mixture to saucepan, stir over heat for 3 minutes. Season with salt and pepper to taste. Remove from heat. Cook pasta according to package directions; drain and set aside. Simmer carrots, 1 cup onions, and 1/4 cup water in saucepan for 10 to 15 minutes until carrots are almost crisp-tender. Add peas and simmer for 2 minutes or until liquid has evaporated. Salt and pepper lightly. In skillet, sauté remaining 1 cup onion, green pepper, celery, parsley, and basil in butter or margarine for 3 minutes. Carefully blend in salmon and 3/4 cup Béchamel Sauce. Taste for seasoning. Fill each shell, mounding slightly. Grease 9 x 13-inch baking dish; pour 1/2 cup milk in bottom. Add half of the carrots and peas, and arrange filled shells on top of this mixture; surround with remaining vegetables. Thin remaining Béchamel Sauce with 1/2 cup milk, spoon over shells and vegetables, top with mozzarella. Cover with foil; place in preheated 350° F oven for 20 to 30 minutes or until heated through. Remove foil and place under broiler for 3 minutes or until lightly browned. Salmon In Shells 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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