| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Low-fat, Seafood, Lunch |
1 |
Servings |
INGREDIENTS
| 1 |
sl |
Wholewheat bread |
| 1/4 |
c |
Drained, flaked canned salmon |
| 1 |
|
Egg, beaten |
| 1/2 |
c |
Evaporated skim milk |
| 1 |
tb |
Chopped onion |
| 1 |
tb |
Chopped celery |
| 1 |
tb |
Chopped parsley |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Dried dill weed |
| 1 |
ds |
Pepper |
| 1/4 |
ts |
Worcestershire sauce |
INSTRUCTIONS
1. Preheat oven to 350 degrees. Coat small souffle dish with non-stick
spray. 2. In bowl, break bread into small pieces. 3. Mix in remaining
ingredients. 4. Pour mixture into prepared souffle dish. 5. Bake 35 minutes
or until knife inserted in center comes out clean.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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