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139308665
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Recipe for Lenten Salmon Loaf
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139308665
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Recipe for Lenten Salmon Loaf
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Bess W. Truman Papers
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LENTEN SALMON LOAF
1
1-lb. can salmon (or 2 cups canned 4 tablespoons butter, melted
shrimp, crabmeat, tuna; or any
2 eggs, well beaten
flaked cooked white fish)
2 tablespoons minced parsley
1 package Pepperidge Farm Stuffing
1 tablespoon minced onion
1 cup milk
1 tablespoon minced
1/2 cup salmon liquor
green pepper
Drain salmon, saving liquor. Flake the fish, discarding bones and
skin. In large bowl, combine fish and all other ingredients. If you
haven't 1/2 cup fish liquor,
add milk to make up 1/2 cup.
Blend mixture; pack into
greased loaf pan. Bake in
moderately hot oven
(375°F.) 30-40 minutes, or
until firm in center. Serve
with White Sauce, to which
you have added two or three
aliced hard-cooked eggs.
P.S. Pepperidge Farm Stuffing adds welcome variety and spice to
everyday menus !
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