Dill Salmon Loaf
|Milk||1⁄4 Cup (4 tbs)|
|Canned salmon||15 1⁄2 Ounce, drained, skinned, boned, flaked (1 Can)|
|Eggs||2 , beaten|
|Dry bread crumbs||2⁄3 Cup (10.67 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Dill weed||1⁄2 Teaspoon|
|Pasteurized process cheese spread||1⁄2 Pound, cubed|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
In large saucepan, combine process cheese spread and milk; stir over low heat until process cheese spread is melted.
Add salmon, eggs, crumbs, celery, onions, juice and dill; mix well.Place in greased 8x4-inch loaf pan.
Bake at 350°, 40 to 45 minutes or until golden brown.
Combine process cheese spread and milk in saucepan, stirring over low heat until process cheese spread is melted.
Stir in olives.