INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees F.  Rinse spinach thoroughly. Cook  spinach
with a small amount of water for 5-10 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 1/2-inch 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 cream-of-mushroom soup for  canned condensed soup,
or use a thick flavored white sauce.    There is no point in using
good-quality 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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 280
Calories From Fat: 94
Total Fat: 10.5g
Cholesterol: 123.7mg
Sodium: 3166.7mg
Potassium: 601.5mg
Carbohydrates: 16.3g
Fiber: 3.5g
Sugar: 2.5g
Protein: 30.1g