Surfside salmon loaf
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Salmon (1 lb. each) drained and flaked |
| 1½ | cup | Quaker Oats, uncooked (quick or old-fashioned) |
| ½ | cup | Chopped onion |
| ¼ | cup | Butter or margarine |
| ¼ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Minced parsley |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 1½ | cup | Milk |
| 2 | Eggs; beaten | |
| 1 | dash | White pepper |
| 2 | cups | Milk |
| 10 | ounces | Frozen peas; cooked, drained |
Directions
SALMON LOAF
CREAMED PEAS
For salmon loaf, combine all ingredients thoroughly. Pack firmly into greased 8-½" x 4-½" x 2-½"-loaf pan. Bake in preheated moderate oven (350 F.) about 1 hour and 15 minutes. Let stand 5 minutes before slicing.
For creamed peas, melt butter in medium-sized saucepan. Stir in flour, salt and pepper; blend well. Gradually add milk, stirring constantly until mixture comes to a boil and is thickened. Stir in peas; heat throughly. Serve hot over salmon loaf slices.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias