Danish Salmon Supper
|Frozen peas and carrots||10 Ounce, thawed (1 Package)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Canned salmon||1 Pound, drained and broken into large pieces (1 Can)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|All purpose flour||1 1⁄2 Cup (24 tbs) (Pillsbury's Best)|
|Chopped chives||2 Tablespoon|
|Baking powder||2 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Combine peas and carrots, green pepper, soup, salmon, salad dressing and lemon juice in a 9-inch square baking dish.
Top with Biscuits.
Bake at 425° for 25 to 30 minutes.
Biscuits: Combine flour, chives, baking powder, salt and soda.
Cut in shortening until particles are fine.
Add sour cream and water.
Stir until dough clings together.
Knead on lightly floured surface 10 times.
Roll out on floured surface to 1/2-inch thickness.
Cut into rounds with 2-inch cutter