Salmon Cheese Puff Recipe
Ingredients
| Eggs | 3 | |
| Milk | 1 Cup (16 tbs) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Dry mustard | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Bread slices | 3 Cup (16 tbs) | |
| 1 cup shredded process sharp | ||
| American cheese (about 4 ounces) | ||
| Salmon | 1 Can (10oz), drained | |
Directions
1. Beat eggs with hand beater in 1 1/2-quart casserole; beat in milk, wine, parsley, mustard and salt. Micro-wave uncovered on medium-high (70%) 2 minutes; stir. Microwave until hot, 1 to 2 minutes longer.
2. Beat in remaining ingredients. Pour into 5- or 6-cup ring mold. Elevate ring mold on inverted pie plate in microwave. Cover with waxed paper and microwave on medium (50%) 5 minutes; rotate ring mold Va turn. Microwave until center is almost set, 4 to 7 minutes longer. Let stand 5 minutes. (Center will become set while standing.) Invert onto serving plate. Serve with lemon wedges if desired.
2. Beat in remaining ingredients. Pour into 5- or 6-cup ring mold. Elevate ring mold on inverted pie plate in microwave. Cover with waxed paper and microwave on medium (50%) 5 minutes; rotate ring mold Va turn. Microwave until center is almost set, 4 to 7 minutes longer. Let stand 5 minutes. (Center will become set while standing.) Invert onto serving plate. Serve with lemon wedges if desired.
Chef
