Deviled Salmon
1 lb. can pink salmon 1 cup salmon liquid plus milk 3 Tbs. butter or margarine, divided 2-1/2 cups stuffing mix, divided (see note) 1 green onion, sliced 2 Tbs. chopped green pepper 1-1/2 Tbs. flour 1 tsp. Worcestershire sauce Dash Tabasco Drain salmon over a measuring cup. Add milk to liquid to make 1 cup; set aside. Remove skin (and bones if desired) from salmon; flake set aside. In a medium saucepan melt 1-1/2 tablespoons butter; add 1/2 cup stuffing (crush if large cubes); mix well; scrape out of pan and set aside. In the same saucepan melt 1-1/2 tablespoons butter. Add onion and green pepper; cook until limp. Add flour; stir over low heat about 2 minutes - do not brown. Whisk in salmon liquid and milk mixture, Worcestershire and Tabasco. Stir in 2 cups stuffing and salmon. Transfer to greased shallow 1-1/2 quart baking dish. Top with buttered crumbs and bake at 375 until heated through, 25 to 30 minutes. Note: Use plain or cornbread herbed stuffing mix from the package. If seasoning is included in a separate envelope add a proportionate amount to the liquid ingredients in the recipe. "God, grant me the serenity to accept the people I cannot change the courage to change the person I can and the wisdom to know I am that person." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
