Title: Savory Salmon-Tuna Loaf
Categories: Fish Seafood
Yield: 6 Servings

7	oz	Tuna in water
14	oz	Salmon; canned, drained
3	tb	Dry onion; chopped
1 1/2	c	Bread crumbs
3		Egg beaters© 99% egg substitute
1	c	Skim milk
2	tb	Fresh parsley; chopped
1	ts	Worcestershire sauce
2	tb	Lemon juice

Preheat oven 350. Grease 8 1/2 x 4 1/2 x 2 1/2 loaf pan.

Drain tuna and salmon, removing skin and bones.

Saute onion until tender. Stir in bread crumbs. Remove from heat.

In med. bowl, beat eggs slightly. Stir in milk, parsley, Worchestershire, and bread crum mixture. Fold in tuna, salmon, lemon until well blended. Put in pan. Bake 45 min. or until knife inserted in center comes out clean.

NOTES : Does not reheat in microwave. You have to reheat in oven. Posted to MM-Recipes Digest V4 #5

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