Salmon In Shells
Meal-In-One Favorites
Serving Size : 6
14 conchiglie rigati grandi (super shell pasta) -- about 6 ounces
2 carrots large -- thinly sliced
2 cups onion minced
1/4 cup water
2 10-ounce packages petite peas
salt and freshly ground pepper to taste
1/2 cup green bell pepper minced
3/4 cup celery minced
2 tablespoons parsley minced fresh
1/2 teaspoon basil dried -- crushed
2 tablespoons butter or margarine
1 15 1/2-ounce can red salmon drain -- skin, bone, and flake (reserve liquid)
béchamel sauce (recipe follows)
1 cup milk
1 cup mozzarella cheese shredded
BÉCHAMEL SAUCE:
6 tablespoons butter or margarine
6 tablespoons flour
2 teaspoons chicken bouillon instant
3 cups liquid (reserved salmon liquid plus milk)
2 eggs yolk beaten
salt and freshly ground pepper to taste
* see note below.
* Heat butter or margarine in saucepan and add flour; stir for 3 minutes.
Add chicken bouillon and liquid; cook, stirring occasionally, until sauce thickens, about 10 to 15 minutes. Stir some of the hot sauce into beaten yolks, return mixture to saucepan, stir over heat for 3 minutes. Season with salt and pepper to taste. Remove from heat.
Cook pasta according to package directions; drain and set aside. Simmer carrots, 1 cup onions, and 1/4 cup water in saucepan for 10 to 15 minutes until carrots are almost crisp-tender. Add peas and simmer for 2 minutes or until liquid has evaporated. Salt and pepper lightly. In skillet, sauté remaining 1 cup onion, green pepper, celery, parsley, and basil in butter or margarine for 3 minutes. Carefully blend in salmon and 3/4 cup Béchamel Sauce. Taste for seasoning.
Fill each shell, mounding slightly. Grease 9 x 13-inch baking dish; pour 1/2 cup milk in bottom. Add half of the carrots and peas, and arrange filled shells on top of this mixture; surround with remaining vegetables. Thin remaining Béchamel Sauce with 1/2 cup milk, spoon over shells and vegetables, top with mozzarella. Cover with foil; place in preheated 350° F oven for 20 to 30 minutes or until heated through. Remove foil and place under broiler for 3 minutes or until lightly browned.
Source:"Cookin' 99 CD Collection"
Meal-In-One Favorites
Serving Size : 6
14 conchiglie rigati grandi (super shell pasta) -- about 6 ounces
2 carrots large -- thinly sliced
2 cups onion minced
1/4 cup water
2 10-ounce packages petite peas
salt and freshly ground pepper to taste
1/2 cup green bell pepper minced
3/4 cup celery minced
2 tablespoons parsley minced fresh
1/2 teaspoon basil dried -- crushed
2 tablespoons butter or margarine
1 15 1/2-ounce can red salmon drain -- skin, bone, and flake (reserve liquid)
béchamel sauce (recipe follows)
1 cup milk
1 cup mozzarella cheese shredded
BÉCHAMEL SAUCE:
6 tablespoons butter or margarine
6 tablespoons flour
2 teaspoons chicken bouillon instant
3 cups liquid (reserved salmon liquid plus milk)
2 eggs yolk beaten
salt and freshly ground pepper to taste
* see note below.
* Heat butter or margarine in saucepan and add flour; stir for 3 minutes.
Add chicken bouillon and liquid; cook, stirring occasionally, until sauce thickens, about 10 to 15 minutes. Stir some of the hot sauce into beaten yolks, return mixture to saucepan, stir over heat for 3 minutes. Season with salt and pepper to taste. Remove from heat.
Cook pasta according to package directions; drain and set aside. Simmer carrots, 1 cup onions, and 1/4 cup water in saucepan for 10 to 15 minutes until carrots are almost crisp-tender. Add peas and simmer for 2 minutes or until liquid has evaporated. Salt and pepper lightly. In skillet, sauté remaining 1 cup onion, green pepper, celery, parsley, and basil in butter or margarine for 3 minutes. Carefully blend in salmon and 3/4 cup Béchamel Sauce. Taste for seasoning.
Fill each shell, mounding slightly. Grease 9 x 13-inch baking dish; pour 1/2 cup milk in bottom. Add half of the carrots and peas, and arrange filled shells on top of this mixture; surround with remaining vegetables. Thin remaining Béchamel Sauce with 1/2 cup milk, spoon over shells and vegetables, top with mozzarella. Cover with foil; place in preheated 350° F oven for 20 to 30 minutes or until heated through. Remove foil and place under broiler for 3 minutes or until lightly browned.
Source:"Cookin' 99 CD Collection"
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