| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Fish, And, Seafood |
6 |
Servings |
INGREDIENTS
| 7 |
oz |
Tuna in water |
| 14 |
oz |
Salmon; canned, drained |
| 3 |
tb |
Dry onion; chopped |
| 1 1/2 |
c |
Bread crumbs |
| 3 |
|
Egg Beaters® 99% egg substitute |
| 1 |
c |
Skim milk |
| 2 |
tb |
Fresh parsley; chopped |
| 1 |
ts |
Worcestershire sauce |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
Preheat oven 350. Grease 8 1/2 x 4 1/2 x 2 1/2 loaf pan.
Drain tuna and salmon, removing skin and bones.
Saute onion until tender. Stir in bread crumbs. Remove from heat.
In med. bowl, beat eggs slightly. Stir in milk, parsley, Worchestershire,
and bread crum mixture. Fold in tuna, salmon, lemon until well blended. Put
in pan. Bake 45 min. or until knife inserted in center comes out clean.
NOTES : Does not reheat in microwave. You have to reheat in oven.
Posted to MC-Recipe Digest V1 #949 by Vickie <pvreg@gte.net> on Dec 08,
1997
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