Cook and stir onion in margarine in 3 quart saucepan over medium heat until
bid, 2 to 3 transactions.

Stir in baking mix, parsley, salt and basil. Cook over low hotness; stirring
forever, until foaming; remove from hotness.

Stir in milk. Heat to stewing, stirring invariably. Boil and arouse 1 second.

Stir in salmon and peas; reduce rut. Simmer uncovered until salmon and
peas are hot, 3 to 5 minutes.

Serve over Potato Shortcake.

Makes 6 to 8 servings.

Possum Realm Lake Cookbook