Recipe - Salmon And Tomato Scallop

2 cup Canned salmon; drained
3 cup Soft bread crumbs
2 tablespoon Butter or margarine
One fourth cup Chopped onion
One half teaspoon Salt
1 teaspoon Sugar
One fourth teaspoon Paprika or pepper
2 One half cup Chopped tomatoes
1 Egg; beaten
1 teaspoon Worcestershire sauce or
lemon juice
1 Chopped green pepper
optional
One fourth cup White wine optional

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 JEWISHFOOD digest by "Kaplan Consulting Corp. (Dovid Kaplan)"
kapcon@netbox.com on May 26, 1998