Salmon-spinach loaf
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Salmon-spinach loaf
  Loaf    Fish  
Last updated 6/12/2012 1:02:03 AM. Recipe ID 25481. Report a problem with this recipe.
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      Title: Salmon-spinach loaf
 Categories: Fish, Usenet
      Yield: 4 Servings
      1 lb Salmon (1 large can)
    3/4 lb Spinach, fresh
      2    Eggs
      2 T  Onion, grated
 10 3/4 oz Mushroom soup,
           -condensed (1 can)
      1 c  Cornflakes (uncrushed)
    1/4 c  Flour, all-purpose
  Preheat oven to 350 degrees F.  Rinse spinach thoroughly.  Cook
  spinach with a small amount of water for 5-10 minutes, or until
  tender. Discard cooking water.
  Clean salmon as desired and drain excess liquid.  Place salmon,
  spinach, eggs, undiluted soup, cornflakes, flour and onion in large
  mixing bowl. Beat with electric mixer at medium speed for about three
  minutes or until ingredients are chopped and mixture is blended. Stop
  to scrape bowl and beaters as needed.
  Grease a 9x5x2 1/2-inch loaf pan and pack the mixture in.  Bake for
  40 to 50 minutes or until set and lightly browned. Cool slightly
  before serving. Do not try to unmold; serve directly from baking pan.
  The finished loaf will have the consistency of spoonbread.
  *  A baked salmon and spinach loaf -- This recipe is a pleasant
  compromise between a salmon loaf and a spinach souffle.  It can be
  made with stale spinach and canned salmon.  It does not have a strong
  flavor or texture of spinach, as do some cooked spinach dishes.
  *  You can substitute concentrated dried cream-of-mushroom soup for
  canned condensed soup, or use a thick flavored white sauce.
  *  There is no point in using good-quality salmon in this recipe;
  chum or pink salmon are fine.
  : Difficulty:  easy.
  : Time:  10 minutes preparation, 1 hour baking and cooling.
  : Precision:  approximate measurement OK.
  : Dan Levy
  : AT&T Computer Systems Division, Skokie, Illinois, USA
  : {akgua,ihnp4,ltuxa,mvuxa,allegra,ulysses}!ttrdc!levy

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Recipe ID 25481 (Apr 03, 2005)

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