Salmon Loaf with Egg Sauce Recipe
Salmon Loaf with Egg Sauce Recipes
2 8-oz cans pink salmon
1 cup liquid (salmon liquid plus milk)
1 tsp salt
1/4 tsp sage
1 cup drained canned mixed peas and carrots
2 cups fine noodles, cooked
Heat oven to
350F(175C). Grease a 9 x 5 x 3-inch loaf pan. Drain salmon, saving liquid.
Pour liquid into measuring cup and add enough milk to make the 1 cup
liquid called for. Flake salmon. Beat eggs lightly. Stir in liquid, salt
and sage. Add flaked salmon, mixed peas and carrots and noodles and blend
lightly. Pour mixture into prepared pan. Bake about 1 hour or until loaf
is set. Turn out of pan onto hot serving platter. Cut in thick slices and
top with egg sauce to serve.
Note : Use left
over vegetables in place of canned if desired.
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