Recipe: Salmon Loaf with Egg Sauce (using Special K cereal, Kellogg's, 1970's)

SALMON LOAF WITH EGG SAUCE

1 (1 lb.) can salmon (2 cups)
2 eggs, slightly beaten
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon ground pepper
1 teaspoon finely chopped onion
1 tablespoon finely chopped green bell pepper
1 teaspoon lemon juice
3 cups Kellogg's Special K cereal
Egg Sauce (recipe follows)

Drain salmon; reserve liquid. Remove bones and skin; break salmon into chunks in mixing bowl.

Add eggs to salmon and mix well. Stir in remaining ingredients, and spread evenly in well-greased 9x5x4-inch loaf pan.

Bake in moderate oven (350 degrees F) about 45 minutes.

Serve hot with Egg Sauce. Garnish with snipped parsley.

EGG SAUCE

2 tablespoons regular margarine or butter
2 tablespoons flour
3/4 cup milk
1/4 cup salmon liquid
2 tablespoons lemon juice
1 hard-cooked egg, chopped
Snipped fresh parsley (for garnish)

Melt margarine in saucepan over low heat; stir in flour and mix well. Add milk and salmon liquid gradually, stirring constantly. Cook until thickened, stirring occasionally. Just before serving, add lemon juice and hard-cooked egg.

Makes 6 servings
Source: Recipe booklet: Kay Kellogg's Creative Cookery, Kellogg Company, 1971