| 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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