Salmon Loaf L.Meat, Fish, and Poultry No.129
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 1 Slice (4 Ounces)|
|------------------------------------------------------------------------------|
|Pan Size: 18 by 24 inch Roasting Pan Temp.: 350 'F. Oven|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Salmon, Canned | 19LB 6OZ| 2.50 Gal | 1. Drain salmon; reserve 1 1/2 |
| | | | qt juice. Remove and discard |
| | | | skin and bones. Flake salmon. |
| | | | Set salmon and juice aside |
| | | | for use in Step 3. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 1LB | 2.00 Cup | 2. Saute celery and onions in |
|Celery | 1LB 5OZ| 1.00 Qrt | butter or margarine until |
|Dehydrated Onions | 1LB 5OZ| 1.00 Qrt | tender. |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs | 4LB | 1.00 Gal | 3. Combine salmon, salmon juice, |
|Eggs, Large, Brown, | 2LB | 1.00 Qrt | and sauteed vegetables with |
|Fresh | | | bread crumbs, eggs, and pep- |
|Pepper, Black, Groun| | 1.50 Tspn| per. Mix lightly but |
|d | | | thoroughly. |
| | | | 4. Shape into 8 loaves weighing |
| | | | about 3 lb 4 oz each; place |
| | | | 4 loaves crosswise in each |
| | | | greased pan. |
| | | | 5. Bake 45 minutes or until |
| | | | light brown. |
| | | | 6. Cut 13 slices per loaf. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 2, 1 lb 13 oz fresh celery A.P. will yield 1 lb 5 oz
chopped celery and 1 lb 7 oz dry onions A.P. will yield 1 lb
5 oz chopped onions.
2. In Step 2, 2 1/2 oz (2/3 cup plus 3 tbsp) dehydrated onions
may be used. See Recipe Card A-11.
3. Other sizes and types of pans may be used. See Recipe
Card A-25.
VARIATION
1. TUNA LOAF: In Step 1, omit salmon. Use 20 lb (5-4 lb cn or
25-12 1/2 oz cn, or 25-13 oz cn) canned tuna. Drain; reserve
juice; add water to juice to make 1 1/2 qt. Flake tuna.
Follow Steps 2 thru 6.