SALMON CUPS WITH CREAMED PEAS Penny Pinching Main Dishes p.110 freezer friendly Serves 6
Looking for a lovely main dish to serve at a summer lunch for friends, but can't afford anything with a fancy price? Here's a particularly pretty and delectable entree that looks special but isn't hard on your budget or your overbooked schedule!
1 (14 1/2-ounce drained weight) can pink salmon, packed in water, drained and flaked 14 small fat-free saltine crackers, made into fine crumbs 1 egg or equivalent in egg substitute 1 (12-fluid-ounce) can Carnation Evaporated Fat Free Milk 1 teaspoon dried onion flakes 2 teaspoons dried parsley flakes 3 tablespoons all-purpose flour 1 1/2 cups frozen peas, thawed 1/4 teaspoon JO's Lemon Herb Pepper or any lemon pepper
Preheat oven to 350 degrees. Spray a 6-hole muffin pan with butter-flavored cooking spray. In a medium bowl, combine salmon, cracker crumbs, egg, 1/4 cup evaporated milk, onion flakes, and parsley flakes. Mix well. Evenly pat salmon mixture into prepared muffin cups. Press mixture up sides to form a cup. In a covered jar, combine remaining 1 1/4 cups evaporated milk and flour. Shake well to blend. Pour milk mixture into a medium saucepan sprayed with butter-flavored cooking spray. Add peas and JO's Lemon Herb Pepper. Mix well to combine. Cook over medium heat until mixture thickens, stirring often. Spoon about 1/3 cup of pea sauce into center of each salmon cup. Bake for 30 minutes. Place muffin pan on a wire rack and let set for 5 minutes.
HINTS: 1. A self-seal sandwich bag works great for crushing crackers. 2. Thaw peas by placing in a colander and rinsing under hot water for one minute.
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