Recipe exchange: Salmon loaf is childhood comfort food |

Recipe exchange: Salmon loaf is childhood comfort food

by Ada Roelke

Salmon loaf was one of the comfort foods I remember fondly from childhood. My mother always served it with creamed peas. I think scalloped potatoes go well with it, too, and can be baked at the same time with the salmon.

– Salmon Loaf

1 tablespoon butter

1/3 cup chopped onion

1 teaspoon dill weed

1 beaten egg

1/2 cup soft bread crumbs

2 cups canned salmon, flaked*

1/2 cup cream sauce (recipe follows)

1/2 teaspoon baking powder

1/4 teaspoon cayenne pepper

2 tablespoons lemon juice

1 tablespoon lemon zest

salt and pepper to taste

Saute the onion in butter with dill weed until onions are tender. Mix all ingredients together, blending well, but lightly. Pour into a sprayed loaf pan, and bake at 350 degrees for about 30 minutes.

*You may choose to remove skin and bones, but that isn’t necessary.

– Thick Cream Sauce

2 tablespoons butter

4 tablespoons flour

1 cup half and half

salt and pepper

1 package frozen peas, cooked

Melt butter in a saucepan, take from heat and blend in flour to a smooth paste. Cook over medium heat, stirring, for 2 minutes. Take from heat and gradually stir in cream until smooth. Heat slowly, stirring, until thick and smooth. Use 1/2 cup in salmon loaf, and reserve the remainder. Then add cooked peas, reheating gently for the sauce. Add a bit of milk if necessary.

– Individual Cheesecakes

This makes up 12 to 15 servings. The cheesecakes are great for lunch boxes or a party.

You can also serve them with a variety of pie filling toppings if you make several recipes up for a buffet or potluck. Whipped cream and a cherry on top are pretty options.

2 8-ounce packages softened cream cheese

2 eggs

3/4 cup sugar

1 tablespoon vanilla

15 vanilla wafers

1 can fruit pie filling of your choice

Cream the first four ingredients well. Line muffin tins with foil muffin cupcake liners. Place a vanilla wafer in the bottom of each and fill cups with cheese mixture. Bake in a preheated 350-degree oven for 15 minutes. Cool and top with fruit pie filling. Store covered, in the refrigerator.

Need a recipe? Have a cooking question? E-mail or write Ada Roelke, The Record-Courier, 1503 Highway 395 “G,” Gardnerville 89410.