| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Main dish, Fish |
8 |
Servings |
INGREDIENTS
| 2 |
cn |
Salmon (1 lb. each) drained and flaked |
| 1 1/2 |
c |
Quaker Oats, uncooked (quick or old-fashioned) |
| 1/2 |
c |
Chopped onion |
| 2 |
tb |
Minced parsley |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 1/2 |
c |
Milk |
| 2 |
|
Eggs; beaten |
| 1/4 |
c |
Butter or margarine |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
ds |
White pepper |
| 2 |
c |
Milk |
| 10 |
oz |
Frozen peas; cooked, drained |
INSTRUCTIONS
SALMON LOAF
CREAMED PEAS
For salmon loaf, combine all ingredients thoroughly. Pack firmly into
greased 8-1/2" x 4-1/2" x 2-1/2"-loaf pan. Bake in preheated moderate
oven (350 F.) about 1 hour and 15 minutes. Let stand 5 minutes before
slicing.
For creamed peas, melt butter in medium-sized saucepan. Stir in flour,
salt and pepper; blend well. Gradually add milk, stirring constantly
until mixture comes to a boil and is thickened. Stir in peas; heat
throughly. Serve hot over salmon loaf slices.
Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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