Danish Salmon Supper Recipe
Ingredients
| 10-ounce package frozen peas and carrots,thawed | ||
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Condensed cream of mushroom soup | 10 1/2 Ounce | |
| 1-pound can salmon, drained and broken into large pieces | ||
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Biscuits | ||
| 1 1/2 cups Pillsbury's Best All Purpose Flour | ||
| Chives | 2 Tablespoon, chopped | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Soda | 1/4 Teaspoon | |
| Shortening | 1/4 Cup (16 tbs) | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
Directions
Combine peas and carrots, green pepper, soup, salmon, salad dressing and lemon juice in a 9-inch square baking dish.
Top with Biscuits.
Bake at 425° for 25 to 30 minutes.
Biscuits: Combine flour, chives, baking powder, salt and soda.
Cut in shortening until particles are fine.
Add sour cream and water.
Stir until dough clings together.
Knead on lightly floured surface 10 times.
Roll out on floured surface to 1/2-inch thickness.
Cut into rounds with 2-inch cutter
Top with Biscuits.
Bake at 425° for 25 to 30 minutes.
Biscuits: Combine flour, chives, baking powder, salt and soda.
Cut in shortening until particles are fine.
Add sour cream and water.
Stir until dough clings together.
Knead on lightly floured surface 10 times.
Roll out on floured surface to 1/2-inch thickness.
Cut into rounds with 2-inch cutter
Chef
