Dorothy Smith Goodens Salmon Loaf Food

GRANDMA'S SALMON LOAF

Steps:

• Drain canned salmon liquid into measuring cup. Add milk to total 1 cup.
• Flake salmon and add to milk/salmon liquid.
• Combine with all remaining ingredients and mix lightly.
• Pour mixture 8"X4" loaf pan, either well greased or treated with cooking spray.
• Bake at 375 degrees for 45 minutes to one hour.
• Serve with lemon wedges.

BETTY CROCKER'S SALMON LOAF

Steps:

• Rinse and drain salmon, picking out any bones or skin you find. Let sit to drain well.
• Prepare White Sauce: In saucepan on stove, heat margarine, flour, salt, pepper, and milk. Stir over low heat until slightly thickening. This should be the consistency of a coffee cream.
• Grease 9x5x3 loaf pan. Preheat oven to 350.
• Beat eggs until light fluffy. Add lemon juice.
• Toss together the bread cubes and salmon. Pour egg mixture over and toss gently. Add white sauce and toss gently.
• Add mixture to loaf pan and gently press to fill loaf pan firmly.
• Bake at 350 for 35-45 minutes.
• Before serving, combine soup and water to make a sauce to top loaf.
• You can turn out of loaf pan or serve in pan. Pass around the sauce (in gravy/sauce dish) to pour atop servings. ENJOY!

SALMON LOAF

Steps:

• In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. , In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. , Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.

DOROTHY SMITH GOODEN'S RHUBARB RELISH

Steps:

• Put the rhubard, onions& vinegar in a pot and boil until soft, about 1/2 hour.
• Add remaining ingredients and simmer until thickened.
• Place in sterelized pint sealers and seal.

CHEF JOHN'S SALMON LOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
• Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.
• Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.
• Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.
• Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.
• Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.
• Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.