Baked Salmon Packets
INGREDIENTS:
1 cn (15-oz) salmon; drained
1/2 c Fresh bread crumbs
1 md Onion; chopped
1/2 Lemon; juice of
1 c Evaporated skim milk
1 Egg
Salt and pepper
1/2 c Chopped celery
Dill sauce (see recipe)
1 cn (15-oz) salmon; drained
1/2 c Fresh bread crumbs
1 md Onion; chopped
1/2 Lemon; juice of
1 c Evaporated skim milk
1 Egg
Salt and pepper
1/2 c 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
HEARTS KITCHEN
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