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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Another recipe from Strictly Thrifty using Bisquick that is nice enough for company. Serve with Buttered Broccoli, Jellied Cucumber Salad and Brownies a'la Mode. Ingredients:
2 1/3 cups bisquick baking mix |
3 tablespoons butter or 3 tablespoons margarine, melted |
1/2 cup milk |
1 (10 1/2 ounce) can condensed cream of mushroom soup |
1/2 cup milk |
1 (16 ounce) can salmon, drained |
1/4 cup ripe olives, chopped |
1 tablespoon chopped pimiento |
1 teaspoon parsley flakes |
1 teaspoon worcestershire sauce |
Directions:
1. Heat oven to 450*.
2. Stir baking mix, butter and 1/2 cup milk to a soft dough. Gently smooth into a ball on floured cloth-covered board. Knead 8-10 times.
3. Roll dough to 1/2 thick. Cut with floured 3-inch cutter.
4. Bake on ungreased baking sheet about 10 minutes.
5. Heat remaining ingredients to boiling over medium heat, stirring frequently.
6. To serve, split warm shortcakes; spoon salmon mixture between and over halves. Garnish with 2 pimiento stuffed green olives and 1 ripe olive arranged on toothpick.
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