Savoury Salmon Loaf and Scalloped Potatoes

These two recipes are like Siamese twins to me, they always go together. Since they both cook at the same temperature, they can be cooked together

Savoury Salmon Loaf

Ingredients:

• 1/2 cup dry bread crumbs
• 2 eggs, slightly beaten
• I large can of salmon with the juice, flaked OR 2 small cans
• 1 tsp. lemon juice
• Dash pepper
• 1/2 tsp. dried powdered sage or to taste
• 2 tsp. finely chopped onion or dried onion flakes
• 1 Tbsp. dried chopped parsley or celery seed to taste

Directions

Combine all ingredients in order given. Pack firmly into a greased loaf pan or casserole and bake at 350 degrees F for 30-40 minutes.

Scalloped Potatoes

Ingredients

• 4 large or 6 medium potatoes, peeled if new, scrubbed and skin on if new
• salt and pepper
• 1/2 small onion, sliced thinly into rings
• flour
• margarine or butter
• milk

Directions

Slice potatoes thinly, layering with onion rings. Sprinkle with flour, salt and pepper. Dot with margarine or butter. Repeat this layer 3 more times, dividing onion and potato slices accordingly.

Finish with flour, salt and pepper and onion rings dotted with butter or margarine. Pour milk into the pan from one corner until it can be seen easily between the slices from the alternate corner.

Cooking Both Recipes Together

Place the scalloped potatoes, covered, in a preheated 350 degree F oven. Place them slightly to one side of center of the oven. Bake them for 35 minutes. After that time, slide the salmon loaf into the oven for 25 minutes. When the second time is up, remove the lid from the potatoes and continue to cook both dishes for another 15 minutes to brown the top of the potatoes.

Source: My own version of two recipes that are lost in obscurity.

By Mary Lou from North Bay, ON Canada