Salmon Cups With Creamed Peas
|Egg||1 , beaten|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||2 Tablespoon|
|Canned salmon/Tuna||6 3⁄4 Ounce, drained (1 Can, Skinless And Boneless)|
|Peas||1 Cup (16 tbs) (Fresh/Frozen)|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Shredded lemon peel||1⁄2 Teaspoon|
|Skim milk||1⁄3 Cup (5.33 tbs)|
In a medium mixing bowl stir together the egg, onion, and bread crumbs.
Add salmon or tuna; mix well.
Divide mixture among three 6 ounce custard cups.
Press mixture onto the bottom of the cups and 1 1/2 inches up the sides.
In a 1 quart casserole combine peas and water.
Cook, covered, on 100% power (high) for 3 to 5 minutes or till tender, stirring once.
Drain in a colander.
In the casserole stir together the yogurt, cornstarch, bouillon granules, and lemon peel.
Stir in milk all at once.
Cook, uncovered, on high for 2 to 5 minutes or till thickened and bubbly, stirring after 1 minute, then every 30 seconds.
Stir in peas.
Keep warm while cooking salmon.
Cook salmon cups, covered with vented clear plastic wrap, on high for 2 to 4 minutes or till set.