Convection Oven - Saucy Salmon Stew

Message Share Topic Printable Version Google Delicious Digg StumbleUpon Windows Live Yahoo Bookmarks reddit Facebook MySpace Newsvine Furl Topic Search Topic Options Post Reply Create New Topic


   SAUCY SALMON STEW
  
  
    

        This easy to make stew will be tasty with baked biscuits or cornbread and a fruited gelatin salad. 
      

        1 cup sliced celery
        1 cup mini carrots, halved
        1 lb. small red-skinned potatoes, scrubbed, quartered 
        1 small onion, cut into eights
        1 cup water 
        1 cup milk
        3 tablespoons flour
        1/4 teaspoon salt
        1 teaspoon Worcestershire sauce 
        1 can (14.75 oz.) pink salmon
        1/2 cup (2 oz.) shredded Cheddar cheese 
        Freshly ground pepper
        1. Combine celery, carrots, potatoes, onion and water in 2-quart microwave-safe casserole. Cover with casserole lid.
        2.
MICROWAVE (100%) 14 to 16 minutes of until vegetables are tender,
stirring once. Combine milk and flour in 2-cup measure; mix well. Stir
in salt and Worcestershire sauce. Stir into vegetable mixture. Stir in
liquid from salmon. 
        3. MICROWAVE (100%), uncovered, 5
to 6 minutes or until mixture boils, stirring once. Break salmon into
pieces; remove large bones if desired. Add to vegetable mixture. Stir
in cheese and pepper. 
        4. MICROWAVE (100%), uncovered, 2 to 3 minutes or until heated through, stirring once. Let stand a few minutes before serving. 
        About 4 Servings
        TIPS ·
Leftover cooked salmon can be used for canned. Allow about 12 oz.
salmon and increase milk to 1 1/4 cups. Increase salt if necessary. 
        >When using larger potatoes, cut into 1 to 2-inch pieces. 
        >Bones in canned salmon are soft and edible, making them a good source of calcium.
        Nutrition Info/Serving: 241 calories, 20 g protein, 20 g carbohydrate, 10 g fat, 58 mg cholesterol, 542 mg sodium, 2.3 g dietary fiber.

Author	Message Share Topic Printable Version Google Delicious Digg StumbleUpon Windows Live Yahoo Bookmarks reddit Facebook MySpace Newsvine Furl Topic Search Topic Options Post Reply Create New Topic
rpodcamper.com Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group - pHp Joined: 26 Nov 2009 Location: Reading, Pa Online Status: Offline Posts: 3990	Topic: Convection Oven - Saucy Salmon Stew Posted: 27 Jan 2010 at 8:10pm
	SAUCY SALMON STEW This easy to make stew will be tasty with baked biscuits or cornbread and a fruited gelatin salad. 1 cup sliced celery 1 cup mini carrots, halved 1 lb. small red-skinned potatoes, scrubbed, quartered 1 small onion, cut into eights 1 cup water 1 cup milk 3 tablespoons flour 1/4 teaspoon salt 1 teaspoon Worcestershire sauce 1 can (14.75 oz.) pink salmon 1/2 cup (2 oz.) shredded Cheddar cheese Freshly ground pepper 1. Combine celery, carrots, potatoes, onion and water in 2-quart microwave-safe casserole. Cover with casserole lid. 2. MICROWAVE (100%) 14 to 16 minutes of until vegetables are tender, stirring once. Combine milk and flour in 2-cup measure; mix well. Stir in salt and Worcestershire sauce. Stir into vegetable mixture. Stir in liquid from salmon. 3. MICROWAVE (100%), uncovered, 5 to 6 minutes or until mixture boils, stirring once. Break salmon into pieces; remove large bones if desired. Add to vegetable mixture. Stir in cheese and pepper. 4. MICROWAVE (100%), uncovered, 2 to 3 minutes or until heated through, stirring once. Let stand a few minutes before serving. About 4 Servings TIPS · Leftover cooked salmon can be used for canned. Allow about 12 oz. salmon and increase milk to 1 1/4 cups. Increase salt if necessary. >When using larger potatoes, cut into 1 to 2-inch pieces. >Bones in canned salmon are soft and edible, making them a good source of calcium. Nutrition Info/Serving: 241 calories, 20 g protein, 20 g carbohydrate, 10 g fat, 58 mg cholesterol, 542 mg sodium, 2.3 g dietary fiber.