Salmon Skillet Goldenrod Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| 1 cup uncooked packaged precooked rice | ||
| 1 10 1/2 ounce can condensed cream of celery soup | ||
| Milk | 3/4 Cup (16 tbs) | |
| 2 3-ounce packages cream cheese, cubed | ||
| 2 hard-cooked eggs | ||
| 1 9-ounce package frozen cut asparagus, cooked and drained | ||
| 1 16-ounce can salmon, drained, flaked, and bones removed | ||
Directions
Bring water and butter to a boil in a small saucepan.
Add rice; turn off heat.
Cover and let stand 5 minutes.
In a 12-inch skillet combine soup, milk, cream cheese, and rice.(Electric skillet 220°.)
Cook and stir over low heat till cheese melts.
Remove yolk from one hard-cooked egg; set aside for garnish.
Coarsely chop egg white and remaining egg.
Fold chopped egg and asparagus into rice mixture.
Simmer till mixture is heated through, about 15 minutes.
Stir occasionally.
Stir in salmon; heat through.
Garnish with sieved egg yolk.
Add rice; turn off heat.
Cover and let stand 5 minutes.
In a 12-inch skillet combine soup, milk, cream cheese, and rice.(Electric skillet 220°.)
Cook and stir over low heat till cheese melts.
Remove yolk from one hard-cooked egg; set aside for garnish.
Coarsely chop egg white and remaining egg.
Fold chopped egg and asparagus into rice mixture.
Simmer till mixture is heated through, about 15 minutes.
Stir occasionally.
Stir in salmon; heat through.
Garnish with sieved egg yolk.
Chef
