l not -l wrote in rec.food.cooking:
>
> On 7-Nov-2017, "cshenk" > wrote:
>
> > l not -l wrote in rec.food.cooking:
> >
> > >
> > > On 7-Nov-2017, "cshenk" > wrote:
> > >
> > > > Here's what I have. I've not tried them but one may spark
> > > > interest?
> > > >
Snips!
> > --
> One thing I did notice is many of these include lemon juice and
> I'm certain the one I made did not have lemon juice.
Well, here's a cleanup with all I found in my own recipe base.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Allison's Salmon Loaf
Categories: Main, Salmon
Yield: 6 Servings
~ ~~ MIX together
-in a medium bowl
14 ozs canned salmon -- drained and flaked
1/2 c fresh bread crumbs 6 med fresh mushrooms -- chopped
1/2 med onion -- chopped
1 egg -- beaten
1 tbsp lemon juice 1 tsp grated lemon rind
1/2 tsp Cajun seasoning
: ~~~ OR
1/2 tsp dried rosemary leaves -- crushed
1/8 tsp pepper -- (optional)
vegetable cooking spray
Spray small loaf pan with cooking spray. Put salmon mixture in pan
and bake at 375F for 40 minutes, until the loaf can be sliced. Posted
to MC-Recipe Digest V1 #217
Date: Wed, 11 Sep 1996 11:19:36 0000
From: Allison Greene >
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Baked Salmon Loaf
Categories: Salmon
Yield: 1 Servings
1 cn (1 lb.) salmon (cleaned) or
-if fresh; cook and remove
-all bones.
1 1/2 c Herb seasoned bread stuffing
-mix
2 tb Parsley; (dry or fresh)
3 tb Onion
3 Eggs; beaten
1 cn (10-1/2 oz.) cream of celery
-soup
1/2 c Milk
1/8 ts Pepper
1/2 c Whole green olives;
-(optional)
Mix all ingredients together; pour in greased loaf pan. Bake at 350?
for 50 minutes. Unmold after 10 minutes. Heat one cup ranch dressing
or ranch with bacon pour over loaf.
Posted to recipelu-digest by
(Nadia I Canty) on Mar
9, 1998
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Basic Best Salmon Loaf
Categories: Salmon
Yield: 6 Servings
15 1/2 oz Canned Alaska salmon
2 c Soft bread crumbs
1/3 c Finely minced onions
1/4 c Milk
2 Eggs
2 tb Chopped parsley
1 tb Lemon juice
1/4 ts Dill weed
1 ds Black pepper
Drain and flake salmon, reserving 2 tablespoons liquid. Combine
flaked
salmon and reserved liquid with remaining ingredients. Place in
well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or shape into loaf
on
greased baking pan. Bake at 350 F for 45 minutes.
Nutrients Per Serving:
Calories: 268 Fat-Total: 8.12 g Protein: 21.4 g
Cholesterol: 114 mg Carbohydrates: 26.1 g Sodium: 677 mg Dietary
Fiber: 1.58 g
Source: Light & Lively Recipes Reprinted by permission of Alaska
Seafood Marketing Institute Meal-Master compatible recipe format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Curried Salmon-Rice Loaf
Categories: Salad, Salmon
Yield: 4 Servings
1 cn (17.5-oz) salmon
1/3 c Chopped green onions
2 ts Curry powder
1 tb Lemon juice
1 tb Cider vinegar
1 tb Chopped or powdered garlic
3 c Cooked rice
Lettuce
From: David Schulenburg > (COLLECTION)
Date: 15 Oct 93 16:53:43 GMT
Flake salmon. Remove skin and bones. Add salmon, green onions,
curry
powder, lemon juice, cider vinegar, and garlic to rice. Mix well.
Pack into plastic-lined loaf pan and chill several hours in
refrigerator. When ready to serve, unmold onto lettuce--lined
platter. Makes 4 servings.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
Archive,
http://www.erols.com/hosey.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Best Salmon Loaf
Categories: Casserole, Salmon
Yield: 8 Servings
1 cn Salmon; (15 oz)
2 c Soft bread crumbs
2/3 c Olive; sliced
1/3 c Onion; minced
1/4 c Milk
2 Eggs
2 tb Parsley; fresh, minced
1 tb Lemon juice
1/4 ts Dill weed
1 ds Pepper
Drain salmon, reserving 2 tablespoons liquid. Flake salmon and
combine with reserved liquid and remaining ingredients. Mix well.
Shape into a 8 1/2 x 4 1/2 loaf pan. Bake at 350 for 45 minutes. For
patties: Prepare as above. Shape into eight 1-inch thick patties.
Pan-fry on both sides in 2 tablespoons of butter until golden brown.
>From Alaska Marine Highway Gormet Galley Posted to MC-Recipe Digest
V1 #299
Date: Tue, 12 Nov 1996 19:07:27 -0800 (PST)
From: " <stephie@olympus,net>
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Salmon Loaf with Horseradish Sauce
Categories: Herbs, Salmon
Yield: 2 Servings
3/4 c Bulgar wheat; uncooked
1 c Half-and-half
-OR- evaporated skim milk
2/3 c Chopped carrots
2/3 c Chopped red pepper
2/3 c Chopped onion
1 Garlic clove; minced
2 tb Lemon juice
1 tb Chopped flat-leaf parsley
1 tb Chopped fresh lemon thyme
-OR- Mexican mint marigold
-OR- dill
1 ts Salt
1/4 ts Pepper
6 oz Boned steamed salmon
-- flaked
3 Eggs
-OR- 1 egg and 2 egg whites
MMMMM---------------------HORSERADISH SAUCE--------------------------
8 oz Sour cream
-OR- 1/2 sour cream and
-- 1/2 low-fat yogurt
Freshly grated horseradish
-- (to taste)
2 ts Finely chopped green onion
1 ts Lemon juice
MMMMM-------------------------TO GARNISH------------------------------
Flat-leaf parsley
Combine bulgur and half-and-half or evaporated skim milk in a 1-quart
glass measure. Cover with heavy-duty plastic wrap and vent.
Microwave on High 3 to 3-1/2 minutes. Let stand, covered, for 15
minutes. Meanwhile, saute the vegetables with the garlic in a pan
coated with cooking spray.
Combine the bulgur mixture, vegetables, and next seven ingredients in
a large bowl; stir well. Pack the mixture into a 5-cup ring mold
coated with cooking spray or butter, pressing firmly with the back of
a spoon. Bake, covered with aluminum foil (remove the foil during the
last 15 minutes of baking), at 375 F for 35 to 45 minutes, or until
cooked through but not dry. Serve with a dollop of Horseradish Sauce
on top and garnish with a sprig (or minced) parlsey.
HORSERADISH SAUCE: Mix all ingredients together.
Source: Pam Hotch, Fairbanks, Alaska The Herb Companion,
August/September 1993 Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Fish Loaf
Categories: Fish
Yield: 15 Servings
6 3/8 lb Whitefish or pike in jellied
-broth
Reserve 3/4 cups broth
2 lg Onion,diced
2 Carrot, diced
2 Ribs` celery, diced
1/4 c Parsley diced /added last
Red pepper
1/2 c Mayonnaise
1/2 c Matzo meal
2 ts 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
Posted to FOODWINE Digest 10 October 96
Date: Thu, 10 Oct 1996 17:44:21 +0100
From: terry pogue >
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Far Eastern Rice Loaf
Categories: Chinese, Seafood
Yield: 1 Servings
1/2 c Celery
1 Garlic clove, minced
1/4 c Nuts, chopped
1/8 ts Cumin
4 oz Fish, cooked
2 tb Onion
1 tb Butter
1/4 ts Turmeric
Salt & pepper to taste
1/2 c Rice, cooked
Saute celery, onion and garlic in butter. Stir in remaining
ingredients. Bake in greased casserole dish at 350 degrees for 20
minutes. Makes 1 serving.
From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
MMMMM
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