2 (7 3/4 oz.) small tinned salmon (I used 2 can of tuna)
1/2 cup long grain rice, raw
1/2 cup grated carrot
1/4 cup chopped onion
1 egg
Pinch of salt and pepper
1 can (10 oz.) condensed cream of mushroom
1/2 cup water
Put salmon and juice in medium size bowl. Remove skin and round bones.
Add rice, carrot, onion, egg, salt and pepper. Mix togehter well. Shape into balls and put in casserole leaving room for expansion. Sixteen balls are just right for 9 x 9 inch dish.
Mix soup and water together. Pour over top.
Bake covered in oven at 350'F for one hour. Serve 5-6.
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