Salmon Loaf
2 cans (16 oz. each) pink salmon, drained
2 C crushed soda crackers
2 C crushed Ritz whole-wheat crackers
2 jumbo eggs, lightly beaten
1 C milk
3 TBS onion, finely chopped
2 TBS dried parsley flakes
2 tsp. salt
Dash black pepper
Butter
In a large bowl, mash the drained salmon; combine with remaining ingredients. Form mixture into a loaf-shape; place in a buttered loaf pan (approximately 9x5x1). Bake salmon mixture at 350-degrees for about forty-five minutes or until loaf is firm.
Note: Recipe makes enough for eight people, so it can be halved if desired.
*Recipe Source: Wilbert Alviso.
Recipe featured in the Food Fare Cookbook.
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