Salmon Loaf

1 14 3/4 oz. can salmon, drained and flaked

1/2 cup mayonnaise

1 10 3/4 oz. can cream of celery soup

1 egg beaten

1 cup dry bread crumbs

1/2 cup chopped onion

1 Tbsp. lemon juice

Mix salmon, mayonnaise, soup, bread crumbs, onion and lemon juice in a bowl.

Shape into a loaf and place in an 8 1/2 x 4 1/2 pan.

Bake at 350 degrees for one hour.

Let stand 10 minutes before slicing.

 

Stuffing Balls

1 loaf stale bread

3 ribs celery, diced

1 medium onion, chopped fine

2 eggs beaten

1 10 3/4 ounce can cream of chicken soup

Tear bread into small pieces and place in large mixing bowl.

Add celery, onion, eggs and half of the soup.

Mix well.

Form into balls, about 1/3 cup each.

If too dry, add small amount of boiling water.

Place balls in a greased 9 x 13 pan.

Pour remaining soup over top.

Bake at 350 degrees for 20 to 25 minutes

Mary Shafer gave this recipe to me years ago.

 

If you have any questions or suggestions, you may call me at 304-799-4757.

Louise

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