Recipe for...Alaska Bake


Recipe for... salmon recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Alaska Bake This recipe is rated : 2 Recipe Ingredients 418 g Canned pink Alaska salmon 430 g Frozen broccoli -- cooked and drained 150 ml Dry white wine 2 tb Freshly chopped parsley 15 g Cornflour 175 g Gruyere or Edam cheese -- thinly sliced Cooking Procedures Pre-heat the oven to 190C, 375F, Gas mark 5. Drain the can of salmon and make the juice up to 150ml / 1/4 pint with water for fish stock. Break the salmon into large chunks and arrange it with the broccoli in a single or 4 individual ovenproof dishes. Put the fish stock, wine, parsley and cornflower into a saucepan and blend until smooth. Heat gently, stirring all the time until the sauce thickens. Pour over the salmon and broccoli. Arrange the slices of cheese over the top of the dish and bake for 20 minutes or until the cheese has melted. Serve immediately. Serves 4. Approx. 395 kcals per serving	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: lt. 1/2 tsp. salt. 1 pt. scalded milk. % tsp. red pepper. Cook the corn with the water twenty minutes. Rub through a sieve and add the scalded milk. Cook the chopped onion in the butter substitute for five minutes. Add the white corn flour, salt, celery salt and pepper, then the corn mixture, and cook for about six minutes. Strain, add chopped red peppers and serve very hot with buttered popcorn. CREAM OF POTATO SOUP 2 medium sized potatoes. 1 tblsp. butter substitute. 1 pint milk
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