Betty Crocker's Salmon Loaf; 2 cups salmon, drained (1-13 oz can)
2 tablespoons margarine
2 tablespoons flour
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
2 cups milk (can use skim milk)
2 cups soft white bread cubes
2 eggs
1 tablespoon lemon juice
1 (10 ounce) can condensed mushroom soup
0.5 (10 ounce) can water; Rinse and drain salmon, picking out
any bones or skin you find. Let sit to
drain well. Prepare White Sauce:
In saucepan on stove, heat margarine,
flour, salt, pepper, and milk. Stir over
low heat until slightly thickening.
This should be the consistency of a coffee cream.
Grease 9x5x3 loaf pan. Preheat oven
to 350. Beat eggs until light fluffy. Add
lemon juice. Toss together the bread
cubes and salmon. Pour egg mixture over
and toss gently. Add white sauce and toss
gently. Add mixture to loaf pan and gently
press to fill loaf pan firmly. Bake at
350 for 35-45 minutes. Before serving,
combine soup and water to make a
sauce to top loaf. You can turn out of
loaf pan or serve in pan. Pass around
the sauce (in gravy/sauce dish) to
pour atop servings. ENJOY!
