| 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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