Corn and Salmon Loaf serves 6 From Make a Joyful Table
2/3 cup Carnation n/f dry milk powder 1/2 cup water 1 tsp. lemon juice 1 egg or equivalent in egg substitute 1 cup (one 8 oz can) cream style corn 1 (14 3/4 oz) can pink salmon, drained, boned, and flaked. 21 small f/f saltine crackers made into fine crumbs 1/2 cup frozen whole kernel corn, thawed 2 tsp dried onion flakes 1 tsp. dried parsley flakes
Preheat oven 350 degrees. Spray a 9 x 5 inch loaf pan with butter flavored cooking spray. In a large bowl, combine dry milk powder and water. Stir in lemon juice, egg, and cream style corn. Add salmon, cracker crumbs, whole kernel corn, onion flakes, and parsley flakes. Mix well to combine. Pat mixture into prepared loaf pan. Bake for 50 - 60 min. Place loaf pan on a wire rack and let set for 5 min. Cut into 6 servings.
HINTS: a self seal sandwich bag works great for crushing saltine crackers.
Thaw corn by placing in a colander and rinsing under hot water for one minute.
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