| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy, Eggs |
|
Easy, Seafood, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Potatoes, baked until |
|
|
partially cooked thinly |
|
|
sliced crosswise |
| 1 |
|
Sweet onion, very thinly |
|
|
sliced crosswise |
|
|
separated |
|
|
into rings |
| 6 |
|
Mild green chiles, roasted |
|
|
peeled and cut into |
|
|
strip |
|
|
or 6 canned green chiles |
|
|
cut into strips |
| 4 |
|
To 6 oz. smoked salmon |
|
|
thinly sliced |
| 8 |
oz |
2 cups shredded mozzarella |
|
|
cheese |
| 6 |
|
Eggs, lightly beaten |
| 6 |
T |
Milk |
| 2 |
T |
All-purpose flour |
|
|
Salt & freshly ground pepper |
|
|
to taste |
INSTRUCTIONS
Preheat oven to 350øF. Grease a 9x5 inch nonstick loaf pan.
Alternate layers of potatoes, onion, chiles, salmon, and cheese in
loaf pan, starting and ending with potatoes. Beat eggs, milk, flour,
salt and pepper in a large bowl until light and lemon colored. Pour
mixture over loaf. Bake 1 hour or until egg mixture is set in center.
Let stand in pan 10 minutes. Makes about 6 servings. Typed in
MMFormat by cjhartlin@email.msn.com Source: Meat and Other Loaves
Posted to MM-Recipes Digest by Colleen <a_sundays_child@yahoo.com> on
Aug 25, 1999
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