Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (15-oz) salmon; drained |
| ½ cup | Fresh bread crumbs |
| 1 medium | Onion; chopped |
| ½ \N | Lemon; juice of |
| 1 cup | Evaporated skim milk |
| 1 \N | Egg |
| \N \N | Salt and pepper |
| ½ cup | Chopped celery |
| \N \N | 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
HEARTS KITCHEN
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, .