1 can (1 lb.) salmon drain bone flake
cups Fresh bread crumbs
1 small Onion finely chopped
Cheddar cheese shredded
1/2 cup Fresh parsley finely snipped
2 tablespoons Pimiento
1 cup Skim milk
1/4 cup Lemon juice
Salt and pepper to taste
Combine salmon, bread crumbs, onion, cheese, parsley, and pimiento in a large
bowl; work with your hands or a spoon to mix. Beat together the eggs, milk,
lemon juice, salt, and pepper. Pour and stir into the salmon mixture.
Turn into a greased 1-1/2 quart casserole. Place salmon casserole in a baking
dish that contains 1 inch of hot water.
Bake at 350° F. for 1 hour or until knife inserted in middle
comes out clean. Serves 10
Exchange per 1 serving: 1-3/4 medium-fat meat, 1/3 bread Calories 148,
carbohydrates 5 g
WW Points: 3 pt.
Complete Diabetic Cookbook