Salmon Cups With Two Sauces

Recipe is by Sue Bolsinger, posted at Taste of Home.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3⁄4 cup  crushed  corn flakes
• 1⁄2 cup milk
• 2  eggs, lightly beaten
• 3  tablespoons butter, melted
• 2  tablespoons  grated onions
• 1⁄2 teaspoon  garlic salt
• 1⁄8 teaspoon pepper
• 2  cups canned salmon

• CHEESE SAUCE

• 2  tablespoons butter
• 2  tablespoons all-purpose flour
• 1 1⁄4 cups milk
• 1⁄2 cup  shredded cheddar cheese
• 1 (2 ounce) jar diced pimentos, drained
• 1⁄2 teaspoon salt
• 1  garlic clove, minced
• 1  dash  pepper and  hot pepper sauce

• CUCUMBER SAUCE

• 1⁄2 cup  diced cucumber
• 1⁄2 cup plain yogurt
• 1⁄2 teaspoon dill weed
• 1⁄2 teaspoon  dried onion flakes
• 1⁄4 teaspoon  prepared horseradish
• 1⁄8 teaspoon salt

Directions

1. In a bowl, combine the first eight ingredients. Place four greased 8-oz. custard cups in an 11-in. x 7-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 inches Bake, uncovered, at 375° for 25-30 minutes or until a meat thermometer reads 160°.
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.