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Salmon Pinwheels Recipe
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Canned pink salmon||16 Ounce, drained, bones and skin removed, and flaked (1 Can)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Reconstituted nonfat dry milk/Fluid milk||15 Tablespoon (3/4 Cup Plus 3 Tablespoon)|
|Canned condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Lemon juice||2 Teaspoon|
Serving size: Complete recipe
Calories 2693 Calories from Fat 1129
% Daily Value*
Total Fat 127 g195.2%
Saturated Fat 22.3 g111.4%
Trans Fat 6.7 g
Cholesterol 141.2 mg
Sodium 7343.9 mg306%
Total Carbohydrates 236 g78.7%
Dietary Fiber 9 g36.1%
Sugars 16.9 g
Protein 128 g256.6%
Vitamin A 50.2% Vitamin C 61.5%
Calcium 146.2% Iron 93.4%
*Based on a 2000 Calorie diet
Remove from heat.
Toss salmon lightly with the vegetable mixture.
In bowl sift together flour, baking powder, and salt; cut in shortening till like coarse crumbs.
Make well in mixture; add 3/4 cup milk all at once.
Stir just till dough follows fork around bowl.
Turn the dough onto a lightly floured surface; knead gently 10 to 12 strokes.
Roll to 12 x 8-inch rectangle.
Spoon salmon mixture over dough to within 1/2 inch of edges; starting at long side, roll up jelly-roll fashion.
Moisten edges with water and seal.
Cut the dough in 1-inch slices; place on greased baking sheet.
Bake the pinwheels at 400° till lightly browned, about 20 minutes.
Meanwhile, in saucepan combine soup, 3 tablespoons milk, and lemon juice.
Cook and stir till mixture is smooth and heated through.
Pass sauce with the salmon pin-wheels.