Name: Fish Loaf
Ingredients: 6 3/8 lb Whitefish or pike in jellied broth; Reserve 3/4 cups broth; 2 lg Onion,diced; 2 Carrot, diced; 2 Ribs` celery, diced; 1/4 c Parsley diced /added last; Red pepper; 1/2 c Mayonnaise; 1/2 c Matzo meal; 2 ts Sugar; Salt and pepper; Pinch of dill weed; 4 Eggs

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Fish	15	Servings

INGREDIENTS

6 3/8	lb	Whitefish or pike in jellied broth
		Reserve 3/4 cups broth
2	lg	Onion,diced
2		Carrot, diced
2		Ribs` celery, diced
1/4	c	Parsley diced /added last
		Red pepper
1/2	c	Mayonnaise
1/2	c	Matzo meal
2	ts	Sugar
		Salt and pepper
		Pinch of dill weed
4		Eggs

INSTRUCTIONS

Saute: onions, carrots, celery, red pepper. Process fix until smooth, add
broth, jell, and vegetables. Add the four eggs beaten. Add mayo, matzo, and
rest of ingredients except parsley.  Mix Put into 9 x 13 lightly greased
pan and sprinkle with paprika Bake at 325F for one hour or until firm.
Refrigerate . Can be made 24 hours in advance. Slice in large cubes. Serve
at room temperature
Per serving: 100 Calories; 7g Fat (63% calories from fat); 2g Protein; 7g
Carbohydrate; 52mg Cholesterol; 141mg Sodium
Recipe By: Roz at Paper Place/tpogue@idsonline.com
Posted to FOODWINE Digest 10 October 96
Date:    Thu, 10 Oct 1996 17:44:21 +0100
From:    terry pogue <tpogue@IDS2.IDSONLINE.COM>

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