RECIPE OF THE MONTH - July 2007
SALMON SOUFFLE

Serves 4

Ingredients:
1 cup canned salmon                3 well-beaten egg whites            3 T. margarine
1-1/2 tsp. grated onion             3 T. flour                                  1 tsp. lemon juice
1 cup milk

        Preheat oven to 350 degrees F.
        Melt margarine in double boiler; then add flour to make a paste.
        Gradually add milk and cook until thickened.
        Remove from heat; add fish, egg yolks, lemon juice, and onion. 
        Fold mixture into egg whites.
        Place in greased baking dish and set in pan of hot water.
        Bake 45-60 minutes or until mixture does not stick to knife when thrust into the center of the dish.

 

 

 

 

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