Recipe - Salmon Loaf With Horseradish Sauce

Three fourths cup Bulgar wheat; uncooked
1 cup Halfandhalf
OR evaporated skim milk
2/3 cup Chopped carrots
2/3 cup Chopped red pepper
2/3 cup Chopped onion
1 Garlic clove; minced
2 tablespoon Lemon juice
1 tablespoon Chopped flatleaf parsley
1 tablespoon Chopped fresh lemon thyme
OR Mexican mint marigold
OR dill
1 teaspoon Salt
One fourth teaspoon Pepper
6 ounce Boned steamed salmon
flaked
3 Eggs
OR 1 egg and 2 egg whites

HORSERADISH SAUCE
8 ounce Sour cream
OR One half sour cream and
One half lowfat yogurt
Freshly grated horseradish
(to taste)
2 teaspoon Finely chopped green onion
1 teaspoon Lemon juice

TO GARNISH
Flatleaf parsley

Combine bulgur and halfandhalf or evaporated skim milk in a 1quart glass
measure. Cover with heavyduty plastic wrap and vent. Microwave on High 3
to 3One half 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 5cup 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) parsley

HORSERADISH SAUCE: Mix all ingredients together.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini