| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Canadian |
Dips, Fish*shell |
12 |
Ounces |
INGREDIENTS
| 1 |
c |
2% plain yogurt |
| 7 1/2 |
oz |
Can salmon |
| 1/4 |
c |
Green onions, fine chopped |
| 1/4 |
c |
Celery, finely chopped |
| 2 |
|
Garlic cloves, minced |
| 2 |
T |
Toasted sesame seeds |
| 1 |
ds |
Hot pepper sauce |
| 1 |
pn |
Salt |
| 1 |
pn |
Pepper |
INSTRUCTIONS
Spoon yogurt into paper towel-lined sieve set over bowl; refrigerate
for about 8 hours or until thickened and reduced to about 1/2 cup.
Drain salmon, discarding skin. in small bowl, mash salmon with bbones.
Stir in yogurt, onions, celery, garlic, sesame seeds, hot pepper
sauce, salt and pepper. Cover and refrigerate for at least 4 hours or
up to 24 hours. Cut up fresh vegetables for this dip, or use it as a
spread on crackers. makes about 1-1/2 cups Per 2 tb: about 45
calories, 4 g Protein, 2 g fat, 2 g carbohydrate Source: Canadian
Living magazine Jan 95 Presented in article by Carol Ferguson: "Health
& Well-Fare: Calcium: Are You Getting Enough?" [-=PAM=-]
PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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