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"From Sandi's Recipe File"

Recipe Source: Impromptu Party Fare from The Betty Crocker Recipe Card Library Fish & Shellfish Recipe File Serving Size: Makes 6 servings Have this recipe emailed to you!

Crusty Salmon Shortcakes Amount Ingredient 2 1/3 cups Bisquick baking mix 3 tablespoons butter, melted and cooled slightly 1/2 cup milk 10 1/2 ounce can condensed cream of mushroom soup 1/2 cup milk 16 ounce can salmon, drained 1/4 cup chopped ripe olives 1 tablespoon chopped pimiento 1 teaspoon parsley flakes 1 teaspoon Worcestershire sauce

Preparation Instructions:

Heat oven to 450 degrees. Mix baking mix, butter and 1/2 cup milk with fork to soft dough. Knead 8 to 10 times on lightly floured cloth-covered board. Roll dough 1/2 inch thick. Cut with floured 3 inch cutter. Bake on ungreased baking sheet about 10 minutes.

In large saucepan, combine soup, 1/2 cup milk, the salmon, olives, pimiento, parsley flakes and Worcestershire sauce. Heat to boiling over medium heat, stirring frequently. Split warm shortcakes; serve salmon mixture between halves and over shortcakes. 6 servings.

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