Individual Salmon Loaves
|Canned salmon||15 1⁄2 Ounce, drained, flaked|
|Saltine cracker crumbs||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Dried chopped chives||1 Teaspoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Snipped fresh parsley||1 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Fresh lemon juice||1 Teaspoon|
|Dried basil leaves||1 Dash|
In medium bowl mix salmon, eggs, cracker crumbs, milk, chives, lemon peel, salt and pepper.
Press evenly into four 6-oz foil-lined custard cups.
Freeze until firm.
Remove with foil from custard cups.
Wrap, label and freeze no longer than 1 month.
To serve, unwrap and place in four 6-oz custard cups.
Cover with wax paper.
Microwave at 50% (Medium) 15 to 22 minutes, or until set and no longer moist in center, rotating cups 3 or 4 times during cooking.
Remove from cups, top side up.
Cover and let stand while preparing sauce.
Place butter in 2-cup measure.
Microwave at High 30 to 45 seconds, or until butter melts.
Stir in cornstarch.
Blend in remaining ingredients.
Microwave at High 1 1/2 to 2 1/2 minutes, or until thick, stirring every 30 seconds.
Pour over individual loaves to serve.