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| Seafood Loaf
one 1 pound can of salmon
one 10 1/2-ounce can of cream of celery soup
1 cup of fine dry bread crumbs
2 eggs, slightly beaten
1/2 cup of chopped onion
1 tablespoon of lemon juice
Drain salmon, reserving 1/4 cup liquid.
Remove skin and bones from salmon; flake. Thoroughly mix salmon liquid and remaining ingredients. Pack into a well greased 9 X 5 X 3-inch loaf pan. Bake at 375ºF. for 1 hour, or until browned. Cool loaf in pan for 10 minutes; loosen from side of pan and turn out onto serving platter. Garnish with parsley and lemon or orange slices. Serves 4.
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Dips & Sauces Cookbooks
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