from NY, USA
2, 6 0z cans boneless and skinless pink or red salmon undrained
3 Tbs oil, butter or margarine
1 med green or red bell pepper
1 small onion
1/2 cup cooked frozen kernel corn
1/2 cup frozen green peas, thawed
1/2 cup sour cream ( could be low fat )
1 Tbs instant gravy flour
salt and pepper to taste
dillweed if desired to taste
fresh minced parsley or dill sprigs
8 oz. cooked egg noodles
Made from some vegetable leftovers this makes a quick delicious lunch or supper.
In a pot, heat oil or butter and sauté chopped bell pepper with chopped onion until soft and tender. Add salmon with its liquids and break up with a fork. Add corn and peas and cook till well heated. Blend in sour cream ( do not let boil ) and cook and thicken mixture with some instant gravy flour. Season to taste with salt, pepper and dill weed. Serve portions over cooked egg noodles, rice or over biscuits or fill into baked individual puff pastry shells. Garnish with parsley or fresh dill sprigs. Serves 4.
Note: one may use a favorite white sauce instead of sour cream to bind salmon mixture. Cooked chopped mushrooms may be added if desired.
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