Recipe - Fish Loaf

6 3/8 pound Whitefish or pike in jellied
broth
Reserve Three fourths cups broth
2 lg Onion, minced
2 Carrot, minced
2 Ribs` celery, minced
One fourth cup Parsley minced /added last
Red pepper
One half cup Mayonnaise
One half cup Matzo meal
2 teaspoon 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 Place/tpogue@idsonline.com

Posted to FOODWINE Digest 10 October 96

Date: Thu, 10 Oct 1996 17:44:21 +0100

From: terry pogue tpogue@IDS2.IDSONLINE.COM