| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Seafood | 4 | Servings | |
INGREDIENTS
| 1 | cn | (16-oz) salmon; and liquid |
| Milk | ||
| 1 | Egg; beaten | |
| 1 1/2 | c | Soft bread crumbs |
| 2 | ts | Lemon juice |
| 1 | ts | Chopped onion |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Drain liquid from salmon and add enough milk to make 3/4 cup. Flake salmon, removing bones and skin. Blend in rest of ingredients. Spoon lightly into greased 1-quart baking dish. Bake at 350 for 45 minutes. Serve with lemon wedges. MRS PAUL GARNER (ALICE) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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