Fish Fudge Recipe for your PWD

Original Recipe from Tammy Etscheidt (January 2012)

2 eggs

1 15 oz can of salmon/mackerel/tuna

tsp garlic powder

1 tsp dried parsley

1 handful (about cup) of dried Parmesan cheese

1 ½ cups flour

Put eggs, salmon/mackerel/tuna (with liquid), garlic and parsley in a food processor or blender and blend until soupy. Pour into a large bowl and mix in the cheese and flour. Spread into a well-sprayed 9x13 pan. Bake at 350 degrees about 25 minutes until firm to the touch. Cool and cut into squares. Freeze for future use.

Karen Derr's variations:

I sometimes substitute an equivalent amount of canned chicken or leftover cooked chicken. If using cooked chicken, I add approximately 1/3 cup water or chicken broth to get the right consistency. I have also tried adding pureed sweet potatoes. When substituting ingredients, try to keep the consistency the same. Sprinkling some extra garlic powder on top before baking intensifies the aroma/odor!