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Ingredientes
- 1 can (14 3/4 ounce) salmon
- 2 hard cooked large eggs, minced
- 1/4 c. minced celery
- 1/4 c. minced green pepper
- 2 T minced onion
- 1/4 teaspoon garlic salt
- 1/3 c. mayonnaise
- 2 c. flour
- 1 T baking pwdr
- 1/2 teaspoon salt
- 1/4 c. shortening
- Lowfat milk, paprika and cheddar sauce
- 3 T butter
- 3 T flour
- 1/2 teaspoon salt
- Dash of pepper
- 1 1/2 c. lowfat milk
- 1 c. (4 ounce) shredded cheddar cheese
Direcciones
- Pick bones and skin from salmon, drain and flake, reserving liquid. Put together salmon with large eggs, celery, green pepper, onion, garlic salt and mayonnaise. Sift together flour, baking pwdr and salt. Cut in shortening till crumbly. Add in lowfat milk to salmon liquid to make 2/3 cup liquid, add in to flour mix, stir gently with a fork till dough holds together. Turn out on a floured surface and knead gently about 10 times. Roll into a 12 x 8 rectangle. Spread with salmon mix. Roll up from narrow edge as though you were making a jelly roll. Cut into 6 slices. Place cut side down in a buttered baking dish. Bake 400 degrees 25 min. Serve hot with cheddar sauce. Sprinkle with paprika.
- Heat butter in saucepan. Blend in flour, salt and pepper. Gradually add in lowfat milk, stirring constantly till thick and smooth. Add in cheese, stir till melted, add in a dash of Worcestershire sauce. Makes approximately 1 3/4 cups of sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 12 servings | |
| Calories 283 | |
| Calories from Fat 147 | 52% |
| Total Fat 16.61g | 21% |
| Saturated Fat 5.1g | 20% |
| Trans Fat 1.43g | |
| Cholesterol 79mg | 26% |
| Sodium 568mg | 24% |
| Potassium 214mg | 6% |
| Total Carbs 18.39g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.91g | 1% |
| Protein 15.08g | 24% |
