| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Fsd, Seafood | 50 | Servings | |
INGREDIENTS
| 3 | c | Milk |
| 1 | lb | White bread slices, cubed |
| 8 | lb | Pink salmon, canned |
| 1 1/2 | tb | Salt |
| 1 | ts | Paprika |
| 1/2 | oz | Lemon peel, raw |
| 1/2 | c | Lemon juice, fresh |
| 15 | Eggs, raw |
INSTRUCTIONS
Scald milk and cube bread. Mix milk and bread cubes. Flake salmon and add to other ingredients; mix lightly. Place in greased loaf pans. Set pans in hot water and bake for 1 1/4 hours at 325° F. Note: for a lighter textured product, beat egg whites separately and fold into salmon mixture. NOTES : Submitted by Dan Fullerton, exec. chef. Food Service Director 4/15/97 Recipe by: Luther Park, Hatboro, PA Posted to MC-Recipe Digest V1 #613 by Thomas Vath <tgvath@airmail.net> on May 16, 97
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