l not -l wrote in rec.food.cooking:
>
> On 7-Nov-2017, Wayne Boatwright >
> wrote:
>
> > Anather loaf I make is a Ham Loaf which is predominantly made
> > from
> > ground ham and ground pork. It does have a mustard/honey
> > basting
> > mixture, but I wouldn't really call it a glaze. For us it's a
> > tasty
> > alternative to meatloaf.
> >
> > --
> I love ham; but, don't think loaf would be one of the ways I'd
> use it. Not that there's anything wrong with that, it's just,
> ham would never last long enough to make it to the grinder.
> Sliced for sandwiches, yum, sliced thick for ham steak, yum,
> chunks for seasoning, yum. I love ham salad, but have to buy it
> because, well, ham doesn't last long enough here to make it to
> the grinder. 8-) Besides ham salad, the only way I have ever
> had ground ham was in Field Ham (breakfast) Sausage; sadly, no
> longer available in STL stores I frequent.
>
> The only other meat loaf I have ever made was a salmon loaf,
> years ago. I was inspired by a recipe on the can; but, I didn't
> have everything that was called for and substituted several. It
> was delicious. Sometime later, I wanted to make it again but
> couldn't recall how I made it. For years now, I regularly look
> at cans of salmon in the hope of seeing a salmon loaf recipe that
> will jog my memory. Thus far, I can't even find a can of salmon
> with any recipe on it. A web search has never turned up anything
> that sounded right. Salmon loaf is my white whale.
Here's what I have. I've not tried them but one may spark interest?
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Allison's Salmon Loaf
Categories: Main, Salmon
Yield: 6 Servings
~ ~~ MIX together
-in a medium bowl
14 ozs canned salmon -- drained and flaked
1/2 c fresh bread crumbs 6 med fresh mushrooms -- chopped
1/2 med onion -- chopped
1 egg -- beaten
1 tbsp lemon juice 1 tsp grated lemon rind
1/2 tsp Cajun seasoning
: ~~~ OR
1/2 tsp dried rosemary leaves -- crushed
1/8 tsp pepper -- (optional)
vegetable cooking spray
Spray small loaf pan with cooking spray. Put salmon mixture in pan
and bake at 375F for 40 minutes, until the loaf can be sliced. Posted
to MC-Recipe Digest V1 #217
Date: Wed, 11 Sep 1996 11:19:36 0000
From: Allison Greene >
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Baked Salmon Loaf
Categories: Salmon
Yield: 1 Servings
1 cn (1 lb.) salmon (cleaned) or
-if fresh; cook and remove
-all bones.
1 1/2 c Herb seasoned bread stuffing
-mix
2 tb Parsley; (dry or fresh)
3 tb Onion
3 Eggs; beaten
1 cn (10-1/2 oz.) cream of celery
-soup
1/2 c Milk
1/8 ts Pepper
1/2 c Whole green olives;
-(optional)
Mix all ingredients together; pour in greased loaf pan. Bake at 350?
for 50 minutes. Unmold after 10 minutes. Heat one cup ranch dressing
or ranch with bacon pour over loaf.
Posted to recipelu-digest by
(Nadia I Canty) on Mar
9, 1998
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Basic Best Salmon Loaf
Categories: Salmon
Yield: 6 Servings
15 1/2 oz Canned Alaska salmon
2 c Soft bread crumbs
1/3 c Finely minced onions
1/4 c Milk
2 Eggs
2 tb Chopped parsley
1 tb Lemon juice
1/4 ts Dill weed
1 ds Black pepper
Drain and flake salmon, reserving 2 tablespoons liquid. Combine flaked
salmon and reserved liquid with remaining ingredients. Place in
well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or shape into loaf on
greased baking pan. Bake at 350 F for 45 minutes.
Nutrients Per Serving:
Calories: 268 Fat-Total: 8.12 g Protein: 21.4 g
Cholesterol: 114 mg Carbohydrates: 26.1 g Sodium: 677 mg Dietary
Fiber: 1.58 g
Source: Light & Lively Recipes Reprinted by permission of Alaska
Seafood Marketing Institute Meal-Master compatible recipe format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Best Salmon Loaf
Categories: Casserole, Salmon
Yield: 8 Servings
1 cn Salmon; (15 oz)
2 c Soft bread crumbs
2/3 c Olive; sliced
1/3 c Onion; minced
1/4 c Milk
2 Eggs
2 tb Parsley; fresh, minced
1 tb Lemon juice
1/4 ts Dill weed
1 ds Pepper
Drain salmon, reserving 2 tablespoons liquid. Flake salmon and
combine with reserved liquid and remaining ingredients. Mix well.
Shape into a 8 1/2 x 4 1/2 loaf pan. Bake at 350 for 45 minutes. For
patties: Prepare as above. Shape into eight 1-inch thick patties.
Pan-fry on both sides in 2 tablespoons of butter until golden brown.
>From Alaska Marine Highway Gormet Galley Posted to MC-Recipe Digest
V1 #299
Date: Tue, 12 Nov 1996 19:07:27 -0800 (PST)
From: " <stephie@olympus,net>
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Salmon Loaf with Horseradish Sauce
Categories: Herbs, Salmon
Yield: 2 Servings
3/4 c Bulgar wheat; uncooked
1 c Half-and-half
-OR- evaporated skim milk
2/3 c Chopped carrots
2/3 c Chopped red pepper
2/3 c Chopped onion
1 Garlic clove; minced
2 tb Lemon juice
1 tb Chopped flat-leaf parsley
1 tb Chopped fresh lemon thyme
-OR- Mexican mint marigold
-OR- dill
1 ts Salt
1/4 ts Pepper
6 oz Boned steamed salmon
-- flaked
3 Eggs
-OR- 1 egg and 2 egg whites
MMMMM---------------------HORSERADISH SAUCE--------------------------
8 oz Sour cream
-OR- 1/2 sour cream and
-- 1/2 low-fat yogurt
Freshly grated horseradish
-- (to taste)
2 ts Finely chopped green onion
1 ts Lemon juice
MMMMM-------------------------TO GARNISH------------------------------
Flat-leaf parsley
Combine bulgur and half-and-half or evaporated skim milk in a 1-quart
glass measure. Cover with heavy-duty plastic wrap and vent.
Microwave on High 3 to 3-1/2 minutes. Let stand, covered, for 15
minutes. Meanwhile, saute the vegetables with the garlic in a pan
coated with cooking spray.
Combine the bulgur mixture, vegetables, and next seven ingredients in
a large bowl; stir well. Pack the mixture into a 5-cup ring mold
coated with cooking spray or butter, pressing firmly with the back of
a spoon. Bake, covered with aluminum foil (remove the foil during the
last 15 minutes of baking), at 375 F for 35 to 45 minutes, or until
cooked through but not dry. Serve with a dollop of Horseradish Sauce
on top and garnish with a sprig (or minced) parlsey.
HORSERADISH SAUCE: Mix all ingredients together.
Source: Pam Hotch, Fairbanks, Alaska The Herb Companion,
August/September 1993 Typed for you by Karen Mintzias
MMMMM
--