2 eggs, lightly beaten
2 cups seasoned stuffing croutons
1 cup chicken broth
1 cup grated Parmesan cheese
1/4 tsp ground mustard
1 can (14 3/4-oz) salmon, drained, bones and skin removed
Cut three strips of heavy-duty aluminum foil, 20" X 3". Place in bottom and up sides in a spoke pattern of a 3-quart slow cooker that has been sprayed with nonstick cooking spray.
In a large mixing bowl combine the eggs, croutons, broth, cheese, and mustard, mixing well. Add the salmon and combine thoroughly. Gently shape into a round loaf and place in center of cooker.
Cover and cook on low 4 to 6 hours or until a meat thermometer reads 160 degrees.
Using the foil strips as handles remove the loaf to a serving platter.
Yield: Serves 5 to 6.
1 cup chicken broth
1 cup grated Parmesan cheese
1/4 tsp ground mustard
1 can (14 3/4-oz) salmon, drained, bones and skin removed
Cut three strips of heavy-duty aluminum foil, 20" X 3". Place in bottom and up sides in a spoke pattern of a 3-quart slow cooker that has been sprayed with nonstick cooking spray.
In a large mixing bowl combine the eggs, croutons, broth, cheese, and mustard, mixing well. Add the salmon and combine thoroughly. Gently shape into a round loaf and place in center of cooker.
Cover and cook on low 4 to 6 hours or until a meat thermometer reads 160 degrees.
Using the foil strips as handles remove the loaf to a serving platter.
Yield: Serves 5 to 6.
I got this recipe several years ago from Taste of Home.
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