Velveeta dilled salmon loaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | VELVEETA cheese spread cubed |
| ¼ | cup | Milk |
| 1 | can | Salmon, drained, skinned, |
| Boned, flaked (15 1/2 oz) | ||
| 2 | eaches | Eggs, beaten |
| ½ | pounds | VELVEETA cheese spread cubed |
| ¼ | cup | Milk |
| ⅔ | cup | Dry bread crumbs |
| ½ | cup | Finely chopped celery |
| ½ | cup | Finely chopped onion |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Dill weed |
| 1 | can | Sliced ripe olives, drained |
| (2 1/2 oz) | ||
Directions
SAUCE
In large saucepan, combine process cheese spread and milk; stir over low heat until process cheese spread is melted. Add salmon, eggs, crumbs celery, onions, juice and dill; mix well. Place in greased 8X4 inch loaf pan. Bake at 350o for 40 to 45 minutes or until golden brown. Combine process cheese spread and milk in saucepnn, stirring over low heat until process cheese spread is melted. Stir in olives.
Serve over salmon.
Source; "Creative Cooking" by Velveeta; 1990 Submitted By WAYNE DUBOIS On 01-26-95