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celery green pepper onion butter black olives salmon condensed cream biscuit mix milk egg piquant sauce
Viewed: 45 - Published at: 7 years agoIngredients
- 1/2 c. minced celery
- 1/2 c. minced green pepper
- 1/2 c. minced onion
- 2 tbsp. butter
- 1/2 c. minced black olives (opt.)
- 1 (1 lb.) can salmon
- 1 (10 1/2 ounce.) can condensed cream of chicken soup
- 2 c. biscuit mix
- 2/3 c. lowfat milk
- 1 egg, beaten with 1 tbsp. water
- Piquant Sauce (recipe follows)
Method
- Saute/fry celery, pepper and onion in butter till tender.
- Add in olives.
- Drain salmon, reserve liquid.
- Add in salmon and 1/4 c. of the chicken soup to vegetables.
- Combine biscuit mix and lowfat milk.
- Turn onto floured surface.
- Knead 12 times.
- Roll dough into 9"x12" rectangle.
- Cover with salmon mix.
- Roll up as for jelly roll.
- Place on greased baking sheet, seam side down.
- Brush with beaten egg.
- Bake at 400 degrees for 25 min or possibly till golden brown.
- Serve warm with Piquant Sauce.
- PIQUANT SAUCE: Add in lowfat milk to reserved salmon liquid to make 1/2 c..
- Combine with remaining chicken soup and 1 Tbsp.
- lemon juice.
- Heat just to boiling.
