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Salmon Filled Dutch Baby
1 can Salmon
2 Tbsp. water
1 tsp. soy sauce
1 Tbsp. cornstarch
1 cup sliced zucchini
1/2 cup sliced celery
1/4 cup each onion & water chestnuts
2 Tbsp. oil
1 tomato (wedges)
Drain Salmon, reserve liquid. Break into chunks. Combine Salmon liquid, water, soy sauce and cornstarch. Saute zucchini, celery and onion in oil for 5 minutes or until tender. Add Salmon, water chestnuts, tomato wedges and cornstarch mixture. Cook and stir gently until mixture is slightly thickened and thoroughly heated. Spoon Salmon - vegetable mixture in hot Dutch baby.
Makes 3-4 servings.
*Dutch Baby: Combine 3 eggs, 3/4 cup milk, 3/4 cup flour and dash of salt in blender. Blend 30 seconds or until smooth. Melt 1/4 cup butter or margarine in 9 to 10 inch skillet, pie plate or shallow baking dish. Pour batter into pan. Bake 20-25 minutes or until puffed and golden brown.
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