8 oz. salmon or tuna, drained
1 c. skim milk
1/2 c. mushrooms, sliced
1/4 c. green pepper or pimento, chopped
Salt and pepper to taste
2 eggs, separated

To make SALMON OR TUNA PUFFSCombine fish, skim milk, mushrooms, and green pepper. Bake at 375
degrees. Meanwhile, beat egg whites with a dash of salt until stiff.
Beat egg yolks, fold whites into yolks a little at a time. Pour over hot
mixture and return to oven for another 20 minutes.

Tags: animal, anime, blue, Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, cool, cute, Fish, fisherman, fishing, fly fishing, food, Foodist Networks, funny, Global Fusion Americana, japan, kawaii, nature, ocean, orange, outdoors, pastel, peach, pink, Recipes, Rice, river, Salmon, sushi, tuna trout, water, yellow