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Salmon Loaf

by Farmers' Almanac Staff | Wednesday, March 11th, 2009 | From: Entrées, Seafood

Salmon Loaf

Ingredients

1 (16-oz.) can salmon

2/3 cup evaporated milk

2 cups soft bread crumbs

1 egg, well beaten

3 T. minced parsley

2 T. minced onion

1/2 teaspoon salt

1/4 teaspoon Tabasco sauce

1 teaspoon chili powder

1 can cream of celery soup

1/3 cup milk

Directions

Mix salmon, evaporated milk, and bread crumbs with fork until blended. Add egg, 1 tablespoon parsley, onion, salt, Tabasco sauce, and chili powder; mix well. Turn into well greased loaf pan. Bake at 375 degrees until center is firm, about 40 minutes. Mix soup and milk; stir over low heat until very hot. Stir in remaining parsley. Serve over salmon loaf.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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