Cheese Salmon Loaf

Ingredients

• 1 can (1 pound) salmon, flaked
• 3 tablespoons melted margarine
• 1 1/2 cups grated sharp cheddar cheese
• 1 tablespoon lemon juice
• 1/8 teaspoon pepper
• 1 egg, beaten
• 1/2 cup undiluted evaporated milk
• 1 cup coarse bread crumbs
• 1/2 to 1 teaspoon garlic salt
• dash of Worcestershire sauce
• 1/2 teaspoon salt

Method

1. 1

   Combine ingredients.

2. 2

   Pack into greased 1-quart loaf pan.

3. 3

   Bake in moderate oven (350 degrees) for 35-45 minutes.

4. 4

   Unmold.

5. 5

   Makes 6 servings.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 13. The excerpt below is the record exactly as published.

CHEESE SALMON LOAF 1 can (1 pound) salmon, flaked 3 tablespoons melted margarine 14-2 cups grated sharp cheddar 1 tablespoon lemon juice cheese 1/8 teaspoon pepper 1 egg, beaten / to 1 teaspoon garlic salt % cup undiluted evaporated dash of Worcestershire sauce milk % teaspoon salt 1 cup coarse bread crumbs Combine ingredients. Pack into greased |-quart loaf pan. Bake in moderate oven (350 degrees) for 35-45 minutes. Unmold. Makes 6 servings. TUNA SALAD IN TOMATO CUPS 1 cup flaked tuna 1 cup chopped celery 1 hard boiled egg French dressing 2-3 tablespoons sweet pickles, mayonnaise chopped Mix tuna, celery, pickle, egg and enough French dressing to moisten well. Chill. Remove stem ends from 3 or 4 medium tomatoes. Scoop out insides. Let chill. When ready to serve, fill tomato cups with salad. Garnish with mayon- naise and serve on lettuce leaves in individual plates. A small amount of chop- ped onions may be added if desired. Miss Josie Pigott Gloucester Club TUNA SALAD 1 large can tuna dash of black pepper 3/4 cup chopped celery 2 tablespoons lemon juice 2 hard boiled eggs 2 sweet pickles, chopped 1/4 teaspoon salt Combine ingredients and moisten with mayonnaise. Chill and serve on crisp lettuce. Crabmeat or shrimp may be used instead of tuna. Mrs. G. R. Gooding North River Club 44 TUNA AND MACARONI SALAD 1 7-ounce package elbow or 3 tablespoons mayonnaise shell macaroni 1 teaspoon celery seed 1 teaspoon salt black or white pepper to taste 1 cup celery 1 6%-ounce can of light meat 3 hard boiled eggs tuna 1 large onion paprika 1 sweet pepper (half red makes a prettier salad) Boil macaroni for 18 minutes in 3 quarts of water with salt. Drain in colan- der. Rinse with cool water. Drain while cutting up celery, eggs, onion, pepper, celery seed, pepper and mayonnaise. Mix together ingredients and tuna. Toss thoroughly. Sprinkle with paprika. Chill before serving if desired. This dish is delicious chilled overnight. TUNA WALDORF SALAD 1 red apple, chopped 1 tablespoon chopped pickle 1 tablespoon lemon juice % cup chopped, cooked carrots ] 7-ounce can tuna, drained 1/8 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.