fish loaf
- Categories
- Fish
- Yield
- 15 Servings
| Measure | Ingredient |
|---|---|
| 6⅜ pounds | Whitefish or pike in jellied broth |
| Reserve 3/4 cups broth | |
| 2 larges | Onion,diced |
| 2 | Carrot, diced |
| 2 | Ribs` celery, diced |
| ¼ cup | Parsley diced /added last |
| Red pepper | |
| ½ cup | Mayonnaise |
| ½ cup | Matzo meal |
| 2 teaspoons | Sugar |
| Salt and pepper | |
| Pinch of dill weed | |
| 4 | Eggs |
Saute: onions, carrots, celery, red pepper. Process fix until smooth, add broth, jell, and vegetables. Add the four eggs beaten. Add mayo, matzo, and rest of ingredients except parsley. Mix Put into 9 x 13 lightly greased pan and sprinkle with paprika Bake at 325F for one hour or until firm.
Refrigerate . Can be made 24 hours in advance. Slice in large cubes. Serve at room temperature
Per serving: 100 Calories; 7g Fat (63% calories from fat); 2g Protein; 7g Carbohydrate; 52mg Cholesterol; 141mg Sodium Recipe By: Roz at Paper Place/tpogue@...
Posted to FOODWINE Digest 10 October 96 Date: Thu, 10 Oct 1996 17:44:21 +0100 From: terry pogue <tpogue@...>
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