Salmon and tomato scallop
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Canned salmon; drained |
| 3 | cups | Soft bread crumbs |
| 2 | tablespoons | Butter or margarine |
| ¼ | cup | Chopped onion |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Paprika or pepper |
| 2½ | cup | Chopped tomatoes |
| 1 | Egg; beaten | |
| 1 | teaspoon | Worcestershire sauce or lemon juice |
| 1 | Chopped green pepper - optional | |
| ¼ | cup | White wine - optional |
Directions
Mix all ingredients and place in a greased baking dish or a pie crust. The top may be sprinkled with grated cheese if desired. Heat in a 375 degree oven till top is brown, cheese is melted, and interior is heated.
Posted to JEWISH-FOOD digest by "Kaplan Consulting Corp. (Dovid Kaplan)" <kapcon@...> on May 26, 1998
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