Deviled Salmon

Deviled salmon
  • 1-pound can salmon
  • 2 tablespoons adulate or added fat
  • 2 tablespoons flour
  • 1 cup aqueous (liquid from canned apricot additional milk to accomplish volume)
  • 1 teaspoon Worcestershire sauce
  • 8 drops Tabasco sauce
  • 2 cups accomplished aliment cubes
  • 1 tablespoon onion, grated
  • 2 tablespoons blooming pepper, chopped
  • 1/4 teaspoon salt
  • 2 adamantine above eggs, chopped
  • 2 tablespoons adulate or added fat, melted
  • 1/2 cup dry aliment crumbs
  1. Drain and cell salmon, extenuative liquid.
  2. Melt adulate and alloy in flour.
  3. Add aqueous gradually and baker until blubbery and smooth, active constantly.
  4. Add the Worcestershire and Tabasco sauces.
  5. Combine all capacity except adulate and crumbs; mix well.
  6. Place in individual, able-bodied anointed casseroles.
  7. Combine adulate and crumbs; baptize over casseroles.
  8. Bake in a abstinent oven, 375° F, for about 20 account or until brown.
Serves 6.

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