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Salmon and Asparagus Shortcake

15 1/2-ounce can red salmon drain, skin, bone, and flake (reserve liquid)
3 tablespoons onion minced
4 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups liquid (reserved salmon liquid plus milk)
1/2 teaspoon salt
Few drops hot pepper sauce
1 tablespoon lemon juice fresh
1 cup sharp cheddar cheese shredded
1/3 cup bread and butter pickles minced
3/4 pound fresh asparagus spears, cooked
lemon slices
Fresh parsley sprigs

2 cups flour
1 tablespoon baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
6 tablespoons butter cold or margarine, thinly sliced
1/2 cup milk
1 egg lightly beaten

Prepare shortcake. Sift flour, baking powder, cream of tartar, and
salt into bowl. With fork or pastry blender, cut in butter or
margarine until mixture resembles meal. Stir in milk, egg, and
cheese. Place dough on lightly-floured surface. Knead once or twice
and pat into 2 8-inch rounds. Bake on well-greased baking sheet in
preheated 400 F oven for 15 minutes or until golden brown. Can be
made in food processor. Place dry ingredients in bowl with steel
blade in place. Turn on/off twice. Add butter or margarine. Turn
on/off two or three times. Add milk, egg, and cheese through funnel.
As soon as dough mounds on blade, remove from machine and place on
floured surface. Knead once or twice and pat into 2 8-inch rounds.

Place flaked salmon in small saucepan; set aside. In medium saucepan,
sauti onion in 3 tablespoons butter or margarine until limp. Stir
in flour and continue to cook for 3 minutes. Add liquid, salt, hot
pepper sauce, and lemon juice; stir over medium-high heat until
thickened, about 5 minutes. Stir in cheese until melted. Add half
of the prepared sauce to salmon in small saucepan; blend and heat
through. Spoon salmon mixture on one shortcake, top with second
shortcake, and pour remaining cheese sauce over top. Sprinkle with
pickles and surround with hot asparagus. Melt remaining 1 tablespoon
butter or margarine and drizzle over asparagus. Garnish with lemon
slices and parsley sprigs. To serve cut into wedges and place 3 or
4 asparagus spears beside each serving.

Note: For altitudes 5,000 feet or over, use only 2 1/2 teaspoons
baking powder and bake at 4250 F.


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