Salmon loaf #1

Yield: 4 Servings

Measure Ingredient
1 can (16-oz) salmon; and liquid
\N \N Milk
1 \N Egg; beaten
1½ cup Soft bread crumbs
2 teaspoons Lemon juice
1 teaspoon Chopped onion
¼ teaspoon Salt
⅛ teaspoon Pepper

Drain liquid from salmon and add enough milk to make ¾ cup. Flake salmon, removing bones and skin. Blend in rest of ingredients. Spoon lightly into greased 1-quart baking dish. Bake at 350 for 45 minutes. Serve with lemon wedges.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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