| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cooking liv, Main dishes |
8 |
Servings |
INGREDIENTS
|
|
Dry bread crumbs for pan |
| 2 |
cn |
(14 3/4 ounces each) salmon |
| 1 |
pk |
(10 ounces) frozen chopped spinach; thawed |
| 24 |
|
Unsalted saltines |
| 4 |
|
Green onions; chopped |
| 1/2 |
c |
Parsley sprigs |
| 1/3 |
c |
No-cholesterol fat-free egg-substitute |
| 1/4 |
c |
Evaporated skimmed milk |
|
|
Rind and juice of 1 lemon |
| 1 1/2 |
ts |
Dill weed |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Preheat oven to 350 degrees F. Grease 9 x 5-inch loaf pan; coat with bread
crumbs. Drain salmon; debone and discard dark skin. Place in large bowl.
Press liquid from spinach. Combine spinach, saltines, green onion, parsley,
egg substitute, evaporated skimmed milk, lemon rind and juice, dill weed
and pepper in food processor. Whirl until vegetables are finely chopped.
Add to salmon; mix well with clean hands to blend. Spoon mixture into the
prepared pan.
Bake in preheated 350 degree F oven for 50 minutes until lightly browned.
Cool in pan 10 minutes. Invert the loaf onto a serving platter.
Recipe By : COOKING LIVE SHOW #CL8736
Posted to MC-Recipe Digest V1 #242
Date: Sat, 12 Oct 1996 11:11:27 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”