Yield: 6 Servings
|1 can||(15-oz) salmon; drained|
|½ cup||Fresh bread crumbs|
|1 medium||Onion; chopped|
|½||Lemon; juice of|
|1 cup||Evaporated skim milk|
|Salt and pepper|
|½ cup||Chopped celery|
|Dill sauce (see recipe)|
Put all ingredients except celery and dill sauce into blender; blend well.
Scatter celery into a non-stick ring mold or loaf pan which has been rubbed lightly with margarine. Pour contents of blender into mold or pan.
Bake in a preheated 350 degree oven 40 minutes for ring mold, or 60-70 minutes for loaf pan, or until knife inserted in center comes out clean.
Remove from oven and let stand 5 minutes. Unmold onto serving platter.
Serve with Dill Sauce (see recipe in this cookbook).
Makes 6 servings of 181 calories, 20 grams protein and 27% of the USRDA for calcium each.
NEWSPAPER ARTICLE, FROM AMERICAN HEART ASSOCIATION'S CULINARY
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .