Title: Baked Salmon Mousse
Categories: Appetizer
Yield: 6 Servings

1 cn (15-oz) salmon; drained
1/2 c Fresh bread crumbs
1 md Onion; chopped
1/2 Lemon; juice of
1 c Evaporated skim milk
1 Egg
Salt and pepper
1/2 c Chopped celery
Dill sauce (see recipe)

Put all ingredients except celery and dill sauce into blender; blend well.
Scatter celery into a non-stick ring mold or loaf pan which has been rubbed
lightly with margarine. Pour contents of blender into mold or pan.

Bake in a preheated 350 degree oven 40 minutes for ring mold, or 60-70
minutes for loaf pan, or until knife inserted in center comes out clean.

Remove from oven and let stand 5 minutes. Unmold onto serving platter.
Serve with Dill Sauce (see recipe in this cookbook).

Makes 6 servings of 181 calories, 20 grams protein and 27% of the USRDA
for calcium each.

NEWSPAPER ARTICLE, FROM AMERICAN

HEART ASSOCIATION'S CULINARY

HEARTS KITCHEN

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.