charlotte hughes's salmon loaf
(1 rating)
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This was our Wed. night supper regularly throughout my high school days. We always had a roast beef dinner on Sunday, to which we invited a number of college students who attended the church my Daddy pastored. On Monday we had left over roast (as open-faced sandwiches); on Tues. we had hash made with potatoes, carrots and whatever was left of the roast. Mother had a few really good recipes and this Salmon Loaf was one of them. We always had it with cream peas.
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
45 Min
Ingredients For charlotte hughes's salmon loaf
- WEDNESDAY NIGHT SALMON LOAF SUPPER
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2eggs, separated
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1 cansalmon, canned
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1 1/2 cbread crumbs, dry (from toast)
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1 cchopped onion
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1/2 ccanned milk
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pinchsalt and pepper, to taste
How To Make charlotte hughes's salmon loaf
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1Separate eggs and set aside egg whites in med. sized mixing bowl.
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2Empty salmon from can and remove any bones, skin or other yukky stuff
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3Toast 4 pieces of bread and break into pieces. Do not pulverize. ...about 1 1/2 cups.
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4Chop one small onion into small bits.... about a cup.
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5Mix above ingredients (egg yellows, salmon, bread crumbs and onions) and add the canned milk. Mix thoroughly. Add salt and pepper.
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6In a medium sized mixing bowl whip egg whites to the soft peak stage, and FOLD into salmon mixture. Pour into greased loaf pan.
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7Place in pre heated oven and bake at 375º for 45 min. Serve with creamed peas.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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