Salmon Cups

Name: Salmon Cups
Ingredients: 3/4 cup crushed cornflakes; 1/2 cup 2% milk; 2 large eggs, lightly beaten; 3 tablespoons butter, melted; 2 tablespoons grated onion; 1/2 teaspoon garlic salt; 1/8 teaspoon pepper; 2 cups canned or fully cooked salmon chunks; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1-1/4 cups whole milk; 1/2 cup shredded cheddar cheese; 1 jar (2 ounces) diced pimientos, drained; 1/2 teaspoon salt; 1 garlic clove, minced; Dash pepper and hot pepper sauce; 1/2 cup diced cucumber; 1/2 cup plain yogurt; 1/2 teaspoon dill weed; 1/2 teaspoon dried minced onion; 1/4 teaspoon prepared horseradish; 1/8 teaspoon salt

22 ingredients

3 steps

Ingredients

3/4 cup crushed cornflakes
1/2 cup 2% milk
2 large eggs, lightly beaten
3 tablespoons butter, melted
2 tablespoons grated onion
1/2 teaspoon garlic salt
1/8 teaspoon pepper
2 cups canned or fully cooked salmon chunks
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/4 cups whole milk
1/2 cup shredded cheddar cheese
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
1 garlic clove, minced
Dash pepper and hot pepper sauce
1/2 cup diced cucumber
1/2 cup plain yogurt
1/2 teaspoon dill weed
1/2 teaspoon dried minced onion
1/4 teaspoon prepared horseradish
1/8 teaspoon salt

Directions

1

In a bowl, combine the first eight ingredients. Place four greased 8-oz. custard cups in an 11x7-in. baking dish. Fill cups with salmon mixture; gently press down with a spoon until flattened. Fill dish with boiling water to depth of 1 in. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 160°.
2

In a saucepan, melt butter. Stir in flour until smooth; gradually add milk. bring to a boil; cook and stir for 1 minute or until thickened. Add cheese, pimientos, salt, garlic, pepper and hot pepper sauce; cook and stir until cheese is melted.
3

In a bowl, combine cucumber sauce ingredients. Unmold salmon cups; serve with sauces.