Recipe - Salmon Loaf With Creamed Peas

1 cn (16 0Z.) Salmon
1 cup Bread or cracker crumbs,
buttered
1 lg Egg
1 tablespoon Lemon juice
One half cup Celery, chopped
One fourth cup Onion, chopped
2 tablespoon Parsley
Three fourths cup Milk and liquid from salmon,
(to make Three fourths c.)
One half teaspoon Salt
One fourth teaspoon Tobasco sauce
2 tablespoon Butter
2 tablespoon Flour
One fourth teaspoon Pepper
One half teaspoon Salt
1 ds Paprika
1 cup Milk
One half cup Green peas, frozen

Drtain salmon and reserve liquid. Toss salmon with lemon juice. Add celery,
onion, parsley, One half tsp. salt, and crumbs. Combine milk , salmon juice ,
and egg. Pour over crumb mixture. Mix and put in buttered loaf pan. Bake 45
minutes at 350øf.

Sauce: Melt butter over low heat. Add flour, pepper, remaining One half tsp.
salt, and paprika. Stir to blend. Slowly, blend in milk, stirring
constantly. Cook, stirring, until smooth and thick. Add tobasco and peas.
Serve creamed peas over slices of salmon loaf.

NOTES : From an Aberdeen Daily World newspaper supplement, Feb. 20, =

Recipe by: dianne@olynet.com (MC list)

Posted to MCRecipe Digest V1 #400 by Dianne Ward dianne@paccom.com on
Jan 28, 1997.