Salmon Cups

• 3/4 cup crushed cornflakes
• 1/2 cup 2% milk
• 2 large eggs, lightly beaten
• 3 tablespoons butter, melted
• 2 tablespoons grated onion
• 1/2 teaspoon garlic salt
• 1/8 teaspoon pepper
• 2 cups canned or fully cooked salmon chunks
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1-1/4 cups whole milk
• 1/2 cup shredded cheddar cheese
• 1 jar (2 ounces) diced pimientos, drained
• 1/2 teaspoon salt
• 1 garlic clove, minced
• 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 minced onion
• 1/4 teaspoon prepared horseradish
• 1/8 teaspoon salt

1. In a bowl, combine the first eight ingredients. Place four greased 8-oz. custard cups in an 11x7-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 in. Bake, uncovered, at 375u0b0 for 25-30 minutes or until a thermometer reads 160u0b0.
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.

cornflakes, milk, eggs, butter, onion, garlic salt, pepper, butter, flour, milk, cheddar cheese, pimientos, salt, garlic, pepper, cucumber, plain yogurt, dill weed, onion, horseradish, salt

Taken from www.tasteofhome.com/recipes/salmon-cups/ (may not work)