Salmon Loaf

Ingredients

• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 2 cups flaked salmon or tuna
• 1 beaten egg
• 1 cup medium white sauce
• 1/4 cup celery, chopped
• 1 cup dry bread crumbs

Method

1. 1

   Add lemon juice to salmon.

2. 2

   Add remaining ingredients and mix well.

3. 3

   Bake in greased baking dish in moderate oven 350° until brown and set, about 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 23. The excerpt below is the record exactly as published.

14 teaspoon salt meat, cut in pieces, bite size Saute onions in fat. Make a paste of curry powder, flour, salt and part of chicken stock. Add to onions, then add remainder of stock. Cook until thick. Add milk and then eggs and finally add chicken or other meat. Serve with 1 cup of rice cooked in 112 cups of water until steamed dry. FLORINE OLIVE (Mrs. H. K.) SALMON LOAF 1: tablespoon lemon juice 14 teaspoon salt 2 cups flaked salmon or tuna 1 beaten egg 1 cup medium white sauce 14 cup celery, chopped 1%4 cup top milk 1 cup dry bread crumbs Add lemon juice to salmon. Add remaining ingredients and mix well. Bake in greased baking dish in moderate oven 350° until brown and set, about 30 minutes. Serves 6. ANNA LEE F. SPRYE 59 THE QUAKER CooK Book LOBSTER JAMBALAYA 2 cups cooked or canned ¥Y2 teaspoon salt lobster meat Y2 teaspoon paprika 1 cup cooked rice 2 cups canned condensed to- Y2 onion, sliced thin mato soup or pureed canned Ya green pepper, chopped tomatoes 2 tablespoons butter Y2 bay leaf 2 tablespoons flour Break cooked lobster meat into sizable chunks; measure rice after cooking. Saute the onion and green pepper in the butter. When the onion is golden, add the seasonings, tomato soup or puree and bay leaf. Stir until thickened, add rice and lobster. Cover, reduce to very low heat, and let stand until steaming. Serve on hot toast. This is equally good with a mixture of shrimp, crab meat, and lobster. JuDy CONRAD HAWoRTH (Mrs. H. S. Jr.) SHRIMP AND CRABMEAT CASSEROLE 2 pounds fresh shrimp Salt to taste 1 can frozen crabmeat or fresh 3 tablespoons vinegar or 1 cup celery, cut fine lemon juice 2 tablespoons Worcestershire 1 green pepper, minced sauce Juice of half lemon 9 tablespoons flour 1% sticks butter or margarine Milk to make cream sauce 1 can mushroom soup First clean shrimp, getting out the dark vein. Drop in boiling water to which salt and 3 tablespoons vinegar or lemon juice have been added. Boil for 7 to 10 minutes. Open crab meat going through it thoroughly to get out any shell particles. Cook or steam the pepper and celery in a very small quantity of water until tender. Make cream sauce of the melted butter and flour, blending over low heat. Add milk, stirring constantly, then mushroom soup. Season with salt, lemon juice and Worcestershire sauce. Add cooked celery and pepper to cream sauce mixture. Pour a small quantity of the cream mixture into casserole, add the mixed shrimp and crabmeat, pour the remaining sauce on top and bake in hot oven for 30 to 35 minutes (375°). This recipe will serve 12. STELLA A. HIATT (Mrs. Wade) 60 CASSEROLES AND SUPPER DISHES SWEET-SOUR SAUCE FOR FISH I small onion, chopped Y cup water Y2 teaspoon shaved dry ginger 1 tablespoon cornstarch 4 teaspoon salt 2 tablespoons sugar 1 tablespoon soy sauce 2 tablespoons vinegar In pan in which fish have just been fried, saute onions and ginger in about a tablespoon of the drippings. Add mixture of salt, soy sauce, water, corn starch, sugar and vinegar and cook until mixture becomes translucent. Pour over fried fish. Sweet pepper shreds or sweet pickle shreds may be added. Serve hot. CHINESE MARINATED SHRIMP 14% pounds cooked shrimp , . 1 cup Wesson oil 1 can tomato soup 3. lemons 1 box bay leaves 6 small onions 1% cup vinegar 14 cup sugar Dash Worcestershire sauce Mix tomato soup, Wesson oil, vinegar, sugar, Worcestershire, salt and pepper. Beat well 10 to 15 minutes. Place layer of bay leaves on bottom of bowl or crock (do not use metal) then a layer of lemon slices, then thin onion rings and a laver of shrimp. Repeat until all is used, then pour over the dressing. Cover bowl and chill in refrigerator for 24 hours. EvELYN Davis (Mrs. Harold) SALMON LOAF WITH PEAS 1 can salmon Pepper 1 cup soft bread crumbs 2 eggs a 114 teaspoons chopped parsley 1 tablespoon lemon juice

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