Salmon Cups With Two Sauces

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3/4 cup crushed corn flakes
• 1/2 cup milk
• 2 eggs, lightly beaten
• 3 tablespoons butter, melted
• 2 tablespoons grated onions
• 1/2 teaspoon garlic salt
• 1/8 teaspoon pepper
• 2 cups canned salmon
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups milk
• 1/2 cup shredded cheddar cheese
• 1 (2 ounce) jar diced pimentos, drained
• 1/2 teaspoon salt
• 1 garlic clove, minced
• 1 dash pepper and hot pepper sauce
• 1/2 cup diced cucumber
• 1/2 cup plain yogurt
• 1/2 teaspoon dill weed
• 1/2 teaspoon dried onion flakes
• 1/4 teaspoon prepared horseradish
• 1/8 teaspoon salt

Recipe

• 1 in a bowl, combine the first eight ingredients. place four greased 8-oz. custard cups in an 11-in. x 7-in. baking dish. fill cups with salmon mixture; gently press down with a spoon until flattened. fill dish with boiling water to depth of 1 inches bake, uncovered, at 375° for 25-30 minutes or until a meat thermometer reads 160°.
• 2 in a saucepan, melt butter. stir in flour until smooth; gradually add milk. bring to a boil; cook and stir for 1 minute or until thickened. add cheese, pimientos, salt, garlic, pepper and hot pepper sauce; cook and stir until cheese is melted.
• 3 in a bowl, combine cucumber sauce ingredients. unmold salmon cups; serve with sauces.