Salmon Cheese Puff
|Milk||1 Cup (16 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Soft bread cubes||3 Cup (48 tbs) (About 6 Slices)|
|Shredded process sharp american cheese||4 Ounce|
|Canned salmon||7 3⁄4 Ounce, drained (1 Can)|
1. Beat eggs with hand beater in 1 1/2-quart casserole; beat in milk, wine, parsley, mustard and salt. Micro-wave uncovered on medium-high (70%) 2 minutes; stir. Microwave until hot, 1 to 2 minutes longer.
2. Beat in remaining ingredients. Pour into 5- or 6-cup ring mold. Elevate ring mold on inverted pie plate in microwave. Cover with waxed paper and microwave on medium (50%) 5 minutes; rotate ring mold Va turn. Microwave until center is almost set, 4 to 7 minutes longer. Let stand 5 minutes. (Center will become set while standing.) Invert onto serving plate. Serve with lemon wedges if desired.