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Empty can(s) of salmon (liquid, bones and all) into a food processor. Add ricotta and egg to the salmon and mix together well, into a mousse-like consistency. Add the flour, bran, and cheddar to the food processor and mix into a soft, sticky dough. Turn dough out onto a 13-1/4 x 9-1/4-inch baking sheet covered with greased or non-stick foil and push flat to the pan's edges with wet hands. Bake for 40 minutes or until golden brown. When cool enough to handle, turn the dough over, peel off the foil and cut into small treats. Store in an airtight container in the refrigerator. |