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Salmon Supper Loaf With He-Man's Sauce

fish, beer

----Sauce----
2 tablespoons butter
3 tablespoons flour
1 cup milk
liquid from large can salmon; plus
beer to make 1 cup
1/2 cup finely chopped parsley
3 tablespoons finely chopped dill pickles
2 tablespoons minced onion
1 tablespoon lemon juice
1 salt and pepper
----Loaf----
1 large can salmon; boned drained and flaked
2 eggs; beaten
1/2 cup he-man's sauce
1/2 cup fine bread crumbs
3/4 cup coarsely chopped black olives

Sauce: Melt better in saucepan, add flour and cook, stirring constantly, a minute or two without browning. Add liquid and cook over low heat until sauce has thickened stirring constantly. Cook and stir for a minute or two longer, taking great care that sauce does not stick to bottom of pan and burn. Taste for seasoning and add pepper and salt. Pour off 1/2 cup of sauce and set aside. Stir in remaining ingredients and keep hot over double boiler. Loaf: Combine all ingredients and pack into a greased loaf pan or small casserole. Bake at 350ºF for 30 - 35 minutes.

Contributor: Beer and Cooking - Ann Wanstall

Yield: 4 servings

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