| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | c | Canned salmon; drained |
| 3 | c | Soft bread crumbs |
| 2 | tb | Butter or margarine |
| 1/4 | c | Chopped onion |
| 1/2 | ts | Salt |
| 1 | ts | Sugar |
| 1/4 | ts | Paprika or pepper |
| 2 1/2 | c | Chopped tomatoes |
| 1 | Egg; beaten | |
| 1 | ts | Worcestershire sauce or lemon juice |
| 1 | Chopped green pepper – optional | |
| 1/4 | c | White wine – optional |
INSTRUCTIONS
Mix all ingredients and place in a greased baking dish or a pie crust. The top may be sprinkled with grated cheese if desired. Heat in a 375 degree oven till top is brown, cheese is melted, and interior is heated. Posted to JEWISH-FOOD digest by "Kaplan Consulting Corp. (Dovid Kaplan)" <kapcon@netbox.com> on May 26, 1998
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