| Baked Salmon Mousse
one 15 ounce can of salmon, drained
1/2 cup of fresh bread crumbs
1 medium onion, chopped
1/2 lemon, juice of
1 cup of evaporated skim milk
1 Egg
Salt and pepper
1/2 cup of chopped celery
Dill sauce |
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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 350ºF. 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 Makes 6 servings of 181 calories, 20 grams protein and 27% of the USRDA for calcium each. NEWSPAPER ARTICLE, FROM AMERICAN HEART ASSOCIATIONS CULINARY HEARTS KITCHEN From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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