"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Salmon Loaf and Shrimp Sauce Recipe

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This recipe for Salmon Loaf and Shrimp Sauce, by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Frazier
Added: Monday, December 10, 2007


2 (1#) cans Salmon
1/4 c. finely minced onion
1/4 c. chopped parsley
1/4 c. lemon juice
1/2 tsp salt
1/2 tsp. pepper
1/2 tsp thyme
2 c. cracker crumbs
1/2 c. milk
4 eggs beaten
1/4 c. butter melted

Drain salmon, save liquid. Flack salmon into bowl. Add onion, parsley; lemon juice, seasonings, cracker crumbs, mix lightly. Add salmon liquid plus enough milk to make 1 c. Add eggs and melted butter, mix lightly. Spoon into greased 2 qt. loaf pan or casserole. Bake in moderate oven (350) for 1 hour or until loaf is set in center. Shrimp Sauce: Heat a can of frozen condensed cream of shrimp soup according to directions on label. Add 1/4 c. milk, stir until smooth. Spoon onto hot loaf.




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