CREAMY SARDINES IN RAMEKINS
1 small onion, minced
1/2 green bell pepper, minced
2 tablespoons butter
1 (10 1/2 oz) can condensed cream of celery soup
1/2 cup evaporated milk
1/4 cup grated process cheese
3 cans (3 1/2 oz) sardines, drained
1/2 cup cooked green peas
biscuit dough
Saute onion and bell pepper in butter until tender.
Stir into combined soup and evaporated milk. Add cheese and heat until cheese melts.
Gently stir in coarsely broken sardines and green peas. Spoon mixture into greased individual baking dishes or ramekins. Top each with a biscuit dough round.
Bake in hot oven (400 degrees F.) until biscuits are browned, about 12 to 15 minutes.
Makes 4 - 5 servings.
Source: Lodi News-Sentinel, Mar 29, 1956
1 small onion, minced
1/2 green bell pepper, minced
2 tablespoons butter
1 (10 1/2 oz) can condensed cream of celery soup
1/2 cup evaporated milk
1/4 cup grated process cheese
3 cans (3 1/2 oz) sardines, drained
1/2 cup cooked green peas
biscuit dough
Saute onion and bell pepper in butter until tender.
Stir into combined soup and evaporated milk. Add cheese and heat until cheese melts.
Gently stir in coarsely broken sardines and green peas. Spoon mixture into greased individual baking dishes or ramekins. Top each with a biscuit dough round.
Bake in hot oven (400 degrees F.) until biscuits are browned, about 12 to 15 minutes.
Makes 4 - 5 servings.
Source: Lodi News-Sentinel, Mar 29, 1956
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