Name: Pink Salmon Terrine
Ingredients: 60 g (2 oz) Butter; 3 tb Flour; 1 c Milk; 2 cn (220g tins) Pink Salmon; 2 tb Dill, finely chopped; 1 tb Lemon Juice; 2 lg Eggs, lightly beaten; 2 c White Rice, boiled; Grated Cheese; Garlic Powder

Only a fraction of the present body of professing Christians are solidly appropriating the justifying work of Christ in their lives... In their day-to-day existence they rely on their sanctification for justification... Few know enough to start each day with a thoroughgoing stand upon Luther’s platform: you are accepted, looking outward in faith and claiming the wholly alien righteousness of Christ as the only ground for acceptance, relaxing in that quality of trust which will produce increasing sanctification as faith is active in love and gratitude.

Richard Lovelace

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs		Salmon, Seafood, Rice	6	Servings

INGREDIENTS

60	g	(2 oz) Butter
3	tb	Flour
1	c	Milk
2	cn	(220g tins) Pink Salmon
2	tb	Dill, finely chopped
1	tb	Lemon Juice
2	lg	Eggs, lightly beaten
2	c	White Rice, boiled
		Grated Cheese
		Garlic Powder

INSTRUCTIONS

Melt butter in a saucepan, stir in flour, add milk & allow to boil and
thicken. Stir in salmon liquid, dill, lemon juice eggs & rice. Place
salmon, & rice mixture in alternate layers in a greased loaf tin. Bake at
180C (350F) for 1 hour. 20 minutes before the end of cooking, sprinkle over
grated cheese & garlic powder. Serves 6.
Format: Dave Drum
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on Feb
01, 99

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