Title: Carolann's Salmon Loaf
Categories: Salmon
Yield: 4 Servings

1		(14 3/4 oz) can salmon
2		Eggs
	ds	Salt and pepper
		Add one package of crushed
		Crackers (that's one wax
		Paper stack from the
		Cardboard box)
1/2	c	To 1 cup milk
1	tb	To 1/4 cup butter

Drain and rinse salmon Beat 2 eggs with a dash of salt and pepper Mix into salmon(bones and all) and mix until you can't spot any bones Add crushed crackers and milk. Mom used between 1/2 cup and 1 cup depending on how humid the day was, how much moisture was in the salmon tin and how big the eggs were. Start by adding 1/2 cup milk and mix. If the batter is quite stiff add more milk until it looks about as runny as a commercial cake mix batter. Don't worry about this a lot, if you add too much milk just cook it a little longer. Dot with butter (1 Tbsp to 1/4 cup) The more you use, the better it tastes but the cost and calories do add up. Bake at 350 deg for one hour. Pull it out of the oven and stick a knife in it. The knife should come out damp but with nothing clinging to it. If anything sticks to the knife put the loaf back in the oven for 15 minutes or so. You can burn this but it isn't easy. Serve hot From: Carolann Mercer

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