Salmon tomato loaf

Yield: 6 Servings

Measure Ingredient
2 cups Salmon
1½ cup Tomatoes; cooked
1 tablespoon Butter; melted
\N \N Salt & pepper
1¾ cup Bread crumbs; or cracker crumbs
1 \N Egg, well beaten
\N \N Mrs. H.Kay Berrey, Norton, TX
\N \N in The Household Searchlight Recipe Book

Flake salmon. Remove bones. Combine salmon, tomatoes, crumbs, butter, and egg. Season to taste. Mix lightly with 2 forks. Pour into well- oiled baking dish. Form into loaf. Bake in hot oven (425 F) about

20 minutes.

(1934)

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