Recipe - Salmon-Spinach Loaf

1 pound Salmon (1 large can)
Three fourths pound Spinach, fresh
2 Eggs
2 tablespoon Onion, grated
10 Three fourths ounce Mushroom soup,
condensed (1 can)
1 cup Cornflakes (uncrushed)
One fourth cup Flour, allpurpose

Preheat oven to 350 degrees F. Rinse spinach thoroughly. Cook spinach with
a small amount of water for 510 minutes, or until tender. Discard cooking
water.

Clean salmon as desired and drain excess liquid. Place salmon, spinach,
eggs, undiluted soup, cornflakes, flour and onion in large mixing bowl.
Beat with electric mixer at medium speed for about three minutes or until
ingredients are chopped and mixture is blended. Stop to scrape bowl and
beaters as needed.

Grease a 9x5x2 1/2inch loaf pan and pack the mixture in. Bake for 40 to 50
minutes or until set and lightly browned. Cool slightly before serving. Do
not try to unmold; serve directly from baking pan. The finished loaf will
have the consistency of spoonbread.

NOTES:

* A baked salmon and spinach loaf This recipe is a pleasant compromise
between a salmon loaf and a spinach souffle. It can be made with stale
spinach and canned salmon. It does not have a strong flavor or texture of
spinach, as do some cooked spinach dishes.

* You can substitute concentrated dried creamofmushroom soup for canned
condensed soup, or use a thick flavored white sauce.

* There is no point in using goodquality salmon in this recipe; chum or
pink salmon are fine.

: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour baking and cooling.
: Precision: approximate measurement OK.

: Dan Levy
: AT&T Computer Systems Division, Skokie, Illinois, USA
: {akgua,ihnp4,ltuxa,mvuxa,allegra,ulysses}!ttrdc!levy

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini