Lynn's Salmon Loaf
1 7 1/2 ounce can salmon, drained and flaked
2 cups diced cooked potatoes
1/4 cup chopped celery
1/4 cup milk
1 egg
3 to 4 tablespoons chopped chives
1/2 teaspoon grated lemon peel
pepper to taste
Creamy Dijon Sauce
Combine all ingredients except Creamy Dijon Sauce; mix well. Press into lightly
greased 1 1/2 quart baking dish. Bake at 350F for 25 minutes or until set. Serve
with Cream Dijon Sauce. Makes 4 servings.
Cream Dijon Sauce:
Saute 2 tablespoons minced onion in 1 tablespoon each vegetable oil and butter
until tender. Blend in 1 tablespoon flour; stir in 1 cup milk. Cook and stir
until thickened; stir in 1 to 2 tablespoons Dijon mustard. Serve over salmon.
Makes about 1 cup.
1921 Reparations Commission fixes German liability at 132 billion gold
marks.