Salmon And Tomato Scallop
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | c | Canned salmon, drained |
| 3 | c | Soft bread crumbs |
| 2 | T | Butter or margarine |
| 1/4 | c | Chopped onion |
| 1/2 | t | Salt |
| 1 | t | Sugar |
| 1/4 | t | Paprika or pepper |
| 2 1/2 | c | Chopped tomatoes |
| 1 | Egg, beaten | |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1781
Calories From Fat: 404
Total Fat: 45.8g
Cholesterol: 189.4mg
Sodium: 4700.5mg
Potassium: 2293.7mg
Carbohydrates: 279g
Fiber: 23.9g
Sugar: 46.5g
Protein: 56.2g