Salmon Loaf
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 177. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/4 cup finely chopped onion
- 1 teaspoon dried dillweed
- 1 tablespoon margarine or butter
- 1 slightly beaten egg
- 1 cup soft bread crumbs
- 1/4 cup milk
- one 15 1/2-ounce can pink salmon, drained, flaked, and skin and bones removed; or two 6 1/2-ounce cans tuna, drained and broken into chunks
- Cheese Sauce (see recipe, page 361) or 2 American cheese slices (optional)
Instructions
- In a saucepan cook onion, dillweed, and a dash pepper in margarine till onion is tender.
- Combine egg, bread crumbs, milk, and onion mixture. Add salmon; mix well.
- Shape into a 6x3-inch loaf greased shallow baking pan. Bake in a 350° oven for 30 to 35 minutes.
- Top with Cheese Sauce or cheese slices, if desired.
- No time for the sauce? Cook a package of frozen creamed peas and onions to ladle over the loaf.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Salmon Loaf" by ccbarr; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/30458688@N00/33382554220. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.