| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Pink salmon, 14.75 ounces |
| 1 |
|
Onions, chopped up to 2 |
| 1 |
|
Green peppers, chopped up |
|
|
to 2 |
| 2 |
|
Cloves of garlic, depending |
|
|
on taste up to 4 |
| 1 |
|
Egg |
|
|
Cracker Meal, saltine |
|
|
crackers crushed fine |
| 1 |
|
15-oz tomato sauce can |
|
|
use Italian-flavored |
INSTRUCTIONS
In one skillet, saute onions, green peppers, and garlic in a little
butter or margarine until soft. Combine salmon, egg, and enough
cracker meal to make patties. In another skillet, brown patties on
each side in a little olive oil. Remove to plate covered with paper
towel to drain. When onions, green peppers, and garlic are soft, place
salmon patties on top of them. Pour tomato sauce on top and cook for
about a hour or less on low heat. Serve with rice or mashed potatoes.
Posted to JEWISH-FOOD digest Volume 98 #016 by Minelle Paloff
<cen17268@centuryinter.net> on Jan 10, 1998
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”