Salmon Loaf

• 1 (1 lb.) can salmon
• 2 Tbsp. butter or margarine
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/2 c. soft white bread crumbs
• 2 eggs
• 1 (6oz.) can evaporated milk
• 2 Tbsp. chopped fresh parsley
• 1 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 2 Tbsp. lemon juice
• lemon wedges
• parsley sprigs

1. Heat oven to 350u0b0.
2. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
3. Line the bottom of the pan with waxed paper and grease it, too.
4. Drain salmon and remove skin and bones.
5. In a small skillet; cook celery and onion in butter or margarine until tender, but not brown.
6. Stir in bread crumbs.
7. Remove from heat.
8. In a medium size bowl, beat eggs slightly.
9. Stir in bread crumb mixture, milk, parsley, Worcestershire sauce and salt.
10. Fold in salmon and lemon juice until well blended.
11. Pour into greased loaf pan.
12. Bake for 45 minutes or until toothpick inserted near the center comes out clean.
13. Let loaf stand for about 3 minutes.
14. Loosen around the sides with a spatula and turn out onto a heated serving platter. Carefully remove waxed paper.
15. Garnish with lemon wedges and parsley.

salmon, butter, onion, celery, bread crumbs, eggs, milk, parsley, worcestershire sauce, salt, lemon juice, lemon wedges, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844864 (may not work)