| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | Appetizer | 6 | Servings |
INGREDIENTS
| 1 | cn | (15-oz) salmon; drained |
| 1/2 | c | Fresh bread crumbs |
| 1 | md | Onion; chopped |
| 1/2 | Lemon; juice of | |
| 1 | c | Evaporated skim milk |
| 1 | Egg | |
| Salt and pepper | ||
| 1/2 | c | Chopped celery |
| Dill sauce (see recipe) |
INSTRUCTIONS
Put all ingredients except celery and dill sauce into blender; blend well. Scatter celery into a non-stick ring mold or loaf pan which has been rubbed lightly with margarine. Pour contents of blender into mold or pan. Bake in a preheated 350 degree oven 40 minutes for ring mold, or 60-70 minutes for loaf pan, or until knife inserted in center comes out clean. Remove from oven and let stand 5 minutes. Unmold onto serving platter. Serve with Dill Sauce (see recipe in this cookbook). Makes 6 servings of 181 calories, 20 grams protein and 27% of the USRDA for calcium each. NEWSPAPER ARTICLE, FROM AMERICAN HEART ASSOCIATION'S CULINARY HEARTS KITCHEN From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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