Recipe - Savory Salmon-Tuna Loaf

7 ounce Tuna in water
14 ounce Salmon; canned, drained
3 tablespoon Dry onion; chopped
1 One half cup Bread crumbs
3 Egg Beaters® 99% egg
substitute
1 cup Skim milk
2 tablespoon Fresh parsley; chopped
1 teaspoon Worcestershire sauce
2 tablespoon Lemon juice

Preheat oven 350. Grease 8 One half x 4 One half x 2 One half loaf pan.

Drain tuna and salmon, removing skin and bones.

Saute onion until tender. Stir in bread crumbs. Remove from heat.

In med. bowl, beat eggs slightly. Stir in milk, parsley, Worchestershire,
and bread crum mixture. Fold in tuna, salmon, lemon until well blended. Put
in pan. Bake 45 min. or until knife inserted in center comes out clean.

NOTES : Does not reheat in microwave. You have to reheat in oven.
Posted to MCRecipe Digest V1 #949 by Vickie pvreg@gte.net on Dec 08,
1997