Hot Salmon Cups |
| Name: |
Brianne Mayton |
| Base: |
Fort Lewis |
| Recipe: |
1/4 teaspoon Minced Dried Onion
1 package Pillsbury (10)Refrigerated Flaky Biscuits
1 15 1/2 oz. can Salmon
3/4 cup Shredded Provolone Cheese
1/3 cup Dairy Sour Cream
1/4 cup Chopped Celery
4 Tablespoons Vlasic Chopped Dill Spears
2 teaspoons Lemon Juice
1. Preheat Oven to 400 degrees
2. Drain Salmon: flake fish, remove skin and bones. In bowl combine salmon, half of the cheese, the sour cream, celery, chopped pickles, lemon juice, and minced dried onion.
3. Seperate biscuit dough into 20 biscuits. Place each biscuit into an ungreased mini-muffin pan: press to cover sides and bottom. Spoon in salmon mixture into each biscuit cup (about 2-3 tablespoons full).
4. Bake in 400 degree oven about 15-20 minutes or till crust is golden brown. Spinkle with remaining cheese. Bake 2-3 minutes more or until cheese is melted.
5. Remove from muffin pans and serve warm.
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