Salmon Loaf with Peas

Ingredients

• 1 can salmon
• 1 cup soft bread crumbs
• 2 eggs
• 1 1/4 teaspoons chopped parsley
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/2 to 1/2 cup milk
• Pepper

Method

1. 1

   Mix all the ingredients thoroughly adding enough milk to moisten.

2. 2

   Pour into buttered bowl.

3. 3

   Place in pan and surround with hot water.

4. 4

   Bake in a moderate oven until mixture is firm and slightly brown.

5. 5

   Serve with thin white sauce with peas added.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 24. The excerpt below is the record exactly as published.

SALMON LOAF WITH PEAS 1 can salmon Pepper 1 cup soft bread crumbs 2 eggs a 114 teaspoons chopped parsley 1 tablespoon lemon juice '4 teaspoon salt Y% to % cup milk Mix all the ingredients thoroughly adding enough milk to moisten. Pour ‘nto buttered bowl. Place in pan and surround with hot water. Bake ‘a moderate oven until mixture is firm and slightly brown. Serve with thin white sauce with peas added. Mrs. RUBY VUNCANNON i 61 THE QUAKER COOK Book SHRIMP CREOLE 142 pounds cooked shrimp 5 strips chopped crisp bacon 2% to 3 cups cooked rice 142 cans strained tomatoes 1 cup onions 1 cup celery 144 cup green pepper ¥4 cup mushrooms In small amount of bacon drippings saute mediumly chopped onions, celery and green pepper. Add rice and mix well. Add strained tomatoes to suit consistency desired. Lastly add chopped mushrooms, bacon broken into little bits, and cooked shrimp each cut in half. Let mixture simmer for 20 to 30 minutes. FLORINE OLIVE (Mrs. Howard) FLOUNDER CASSEROLE 1 pound package frozen fillet Y2 cup sliced spring onions of fish 1% cups soft bread crumbs 2 tablespoons margarine Salt and pepper to taste 2 teaspoon poultry seasoning 1 can condensed tomato soup 1 tablespoon lemon juice Cook tender the spring onions in margarine. Add bread crumbs to this mixture, to which has also been added poultry seasoning and salt and pepper. Pour lemon juice over the thawed fish. In a covered baking dish put layers of fish and layers of bread crumb mixture. Pour tomato soup around the fish. Bake for one hour at 350°. MELVINA Davis (Mrs. W. Banner) SUPER OYSTER STEW 2 tablespoons flour 1 pint oysters 1144 teaspoons salt Y% cup butter 1g teaspoon pepper 1 quart milk 2 tablespoons water Blend the first four ingredients and stir into 1 pint oysters and their liquor. Simmer oysters over very low heat till edges curl. Pour into 1 quart scalded milk. Remove pan from heat. Cover. Let stand 15 minutes to improve flavor. Add pats of butter. (Use %4 cup or % stick.) Reheat stew piping hot. Have tureen and soup plates hot. ELIZABETH R. POSTON (Mrs. Banks) 62 CASSEROLES AND SUPPER DISHES DEEP SEA TIMBALES OR LOAF 2 eggs, beaten Y% teaspoon celery salt 2 cups flaked tuna or salmon 1 teaspoon paprika (1 pound can) 1 teaspoon Worcestershire Y2 teaspoon salt sauce Ye teaspoon pepper 1 tablespoon lemon juice 1 cup Quaker oats, uncooked 14% cups milk Combine all ingredients thoroughly and place in 6 greased custard cups or greased loaf pan. Bake in moderate oven (350°) 50 minutes to 1 hour. Serve with mushroom sauce, tomato sauce, or a cream sauce to which one chopped hard-cooked egg has been added. (If canned salmon is used, substitute salmon juice for part of the milk). CASSEROLE OF SEA FOOD 3 hard-cooked eggs 4 tablespoons butter 1 cup tuna fish 4 tablespoons flour 2 cup shrimp 1 cup dry bread crumbs 1 cup crabmeat 1% cup butter, melted 1 cup mushrooms Salt and Pepper 1 cup diced American cheese 2 cups milk 1 teaspoon salt Arrange sliced eggs in bottom of buttered casserole. Cover with tuna fish, shrimp, crabmeat. Add mushrooms, cheese, salt. Make a white sauce of butter, flour, salt, pepper and milk. Pour over contents of casserole. Mix bread crumbs with 14 cup butter melted, sprinkle over top. Bake at 350° about 35 minutes. Serves 10. ANNIE HAUSER (Mrs. C. M.) ESCALLOPED OYSTERS Use crushed cracker crumbs, not too fine. Drain liquor from 1 quart oysters. Butter a deep dish and cover the bottom with crackers. Put in a layer of oysters, then a layer of crackers, then oysters. Season with salt and pepper and continue layers until dish is full. Finish with crackers covered with bits of butter. Pour over this three cups of hot milk. Bake in moderate oven about one-half hour. BESSIE SAUNDERS (Mrs. W. T.) ee er a 63 THE QUAKER Cook BOOK CORNED BEEF — CHINESE STYLE 1 large onion, chopped 1 can corned beef ¥%4 cup diced celery 142 cups cooked rice Ya cup green pepper, chopped Soy sauce Saute onions, celery and green pepper in a tablespoon cooking fat. Add cooked rice and mix well. Break up corned beef into mixture and mix. Add enough soy sauce to coat entire mixture. Serve hot. SHRIMP NEWBERG 1 pound cooked shrimp. Melt 2 tablespoons butter, stir in until blended 2 tablespoons flour, (may need more.) Stir in slowly 1 cup cream or milk. When sauce is thick, stir in 3 tablespoons tomato ketchup and % tablespoon Worcestershire sauce. Add shrimp to above mixture. Stir until they are well heated. Season with salt, paprika and a few grains of cayenne. Serve the shrimp in a grits ring or over rice. ANN MENDENHALL (Mrs. E. E. Jr.) TUNA CASSEROLE 6 ounces cooked noodles, Y2 cup grated cheese drained Butter 1 7-ounce can tuna Mushrooms or mushroom soup 1 7-ounce can green peas Cook noodles in salted water until tender. Drain. Mix tuna into noodles. Add peas also the juice. Brown mushrooms (small can) in butter and add to other mixture, using mushroom liquid or can use mushroom soup. Pour whole mixture into buttered casserole. Dot with butter, spread cheese over top. Bake 30 minutes to 1 hour at 350°. A square or oblong casserole requires less baking time. This dish with slaw and dessert makes a complete meal. EVELYN M. THOMPSON (Mrs. Blake) 64 CASSEROLES AND SUPPER DISHES RICE, TUNA FISH AND CHEESE CASSEROLE 2 tablespoons butter 2 cups natural American 2 tablespoons flour cheese, grated 2 cups milk 2 cups rice, cooked 2 teaspoon salt 1 7-ounce can tuna fish ¥Y2 teaspoon paprika 1% cup bread crumbs, buttered Make white sauce with butter, flour and milk. Add salt, paprika, cheese. In buttered casserole (2-quart) arrange layers of rice, tuna fish and sauce. Cover top with crumbs. Bake at 350° about 30 minutes. Serves 8-10. CATHERINE PARSONS (Mrs. J. S.) TUNA-RICE CASSEROLE 1 7-ounce can tuna 14 teaspoon salt

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