Salmon Ring with Cucumber Sauce
|Eggs||2 , slightly beaten|
|Canned salmon||16 Ounce, drained, flaked (1 Can)|
|Dry bread crumbs||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped green pepper||2 Tablespoon|
|Chopped green onion||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Cucumber sauce||1⁄2 Cup (8 tbs)|
In medium bowl, combine all ingredients; mix well.
Spoon in 9" baking ring, or make your own by placing a 4 or 5-inch high glass, open end up, in a 2-quart casserole.
TO HEAT BY TIME Cover with wax paper.
Set Power Select at HIGH for 5 minutes and MEDIUM-LOW for 4 minutes.
TO HEAT BY INSTA-MATIC Cover completely with plastic wrap; heat on COOK 4.
Let stand, uncovered, 5 minutes.
Loosen edges with spatula before unmolding.