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Salmon Rounds Simple meals are often the best, like our biscuit-wrapped special, Salmon Rounds. Steaming servings of Salmon Rounds team up In a hearty Lenten menu. With plenty of appetite appeal, these flaky biscuit rolls boast salmon, celery, onion, a touch of lemon juice and other seasoning — to make an especially flavorful main dish. Add crisp relishes, a vegetable and your favorite dessert to the menu. To save time, bake the biscuit with enriched self-rising flour. You're assured of baking success because self-rising flour already contains the proper blend of leavening and salt. NutritiMklJy.-^t’s important too. as a valuable source of calcium, iron and three essential B-vitamins. SALMON ROUNDS 4 to 6 servings 1 can (8 ox.) salmon, drained and flaked Va cup dry bread crumbs Za cup chopped celery !4 cup chopped onion 1 tablespoon lemon juice Za teaspoon salt 1 egg, beaten Za cup shortening 1^ clips Triplett’s sifted enriched self-rising flour y2 to % cup milk Combine salmon, bread crumbs, celery, onion, lemon juice and salt. Stir in egg; set aside. Cut shortening into flour until mixture resembles coarse crumbs. Blend in enough milk to make a soft dough. Turn out dough on lightly floured board or pastry cloth and knead gently 30 seconds. Roll out to SMnch square. Spread salmon mixture evenly over dough. Roll up Jelly roll-fashion; seal edges securely. Cut into 1-inch slices. Place slices, cut side down, in greased 8-inch round cake pan. Bake in preheated 425° oven 25 to 30 minutes, or until golden brown. Serve hot with favorite creamed vegetable sauce.
Triplett Milling Company
Culpeper, Virginia
73.7%