Salmon Cups With Two Sauces |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
3/4 cup crushed corn flakes |
1/2 cup milk |
2 eggs, lightly beaten |
3 tablespoons butter, melted |
2 tablespoons grated onions |
1/2 teaspoon garlic salt |
1/8 teaspoon pepper |
2 cups canned salmon |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 1/4 cups milk |
1/2 cup shredded cheddar cheese |
1 (2 ounce) jar diced pimentos, drained |
1/2 teaspoon salt |
1 garlic clove, minced |
1 dash pepper and hot pepper sauce |
1/2 cup diced cucumber |
1/2 cup plain yogurt |
1/2 teaspoon dill weed |
1/2 teaspoon dried onion flakes |
1/4 teaspoon prepared horseradish |
1/8 teaspoon salt |
Directions:
1. In a bowl, combine the first eight ingredients. Place four greased 8-oz. custard cups in an 11-in. x 7-in. baking dish. Fill cups with salmon mixture; gently press down with a spoon until flattened. Fill dish with boiling water to depth of 1 inches Bake, uncovered, at 375° for 25-30 minutes or until a meat thermometer reads 160°.
2. In a saucepan, melt butter. Stir in flour until smooth; gradually add milk. bring to a boil; cook and stir for 1 minute or until thickened. Add cheese, pimientos, salt, garlic, pepper and hot pepper sauce; cook and stir until cheese is melted.
3. In a bowl, combine cucumber sauce ingredients. Unmold salmon cups; serve with sauces.
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