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Recipe Name: Deviled Fish Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1/2 Cup(s) Plain yogurt
1/2 Cup(s) Chili sauce
4 Cup(s) Cooked white fish
halibut sole haddock
etc.
1/2 Teaspoon(s) Mild Garlic And Parsley
Blend * see note
lettuce
Pimiento
Directions:
Note: See the "Mild Garlic And Parsley Blend" recipe which isincluded
in this collection.Blend yogurt, chilli sauce, and Mild Garlic And
Parsley Blend togetherwell. Toss gently with flaked fish. Serve on
"cupped" lettuce leavesgarnished with pimiento. This recipe serves
8.Recipe Source: SKINNY SPICES by Erica Levy Klein (c) 1990 Surrey
Books,Chicago - 192 pages - $8.95 As reprinted in the Jan/Feb, 1992
issueof Cookbook DigestFormatted for MasterCook II by: Joe Comiskey
{* Prodigy Service ID #JPMD44A} on 10-31-1995 Posted to EAT-L Digest
20 Sep 96Date: Fri, 20 Sep 1996 14:41:39 -0500From: LD Goss
<ldgoss@METRONET.COM>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 29
Calories From Fat: 3
Total Fat: <1g
Cholesterol: <1mg
Sodium: 15.1mg
Potassium: 111.6mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 2.7g
Protein: 1.3g


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