Fish loaf

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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