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Layered Salmon Loaf 1 can (15 1/2 oz.) salmon 3/4 cup herb-seasoned stuffing mix 1 egg 2 T. milk 2 T. grated onion 1 T. lemon juice 1 T. chopped parsley 1/4 tsp. salt Dash pepper 1/4 cup chopped celery 1/4 cup chopped green pepper 2 T. butter or margarine 1 T. flour 1 1/2 cups cooked rice 1/2 cup shredded Swiss cheese Drain and flake salmon, reserving 1/4 cup liquid. Combine salmon with stuffing mix, egg, milk, onion, lemon juice, parsley, salt and pepper. Spread half of salmon mixture into buttered 8 l/2-by-4 1/2-inch loaf pan. Saute celery and green pepper in butter or margarine. Blend in flour. Add reserved salmon liquid, cooking and stirring until smooth. Combine with rice and Swiss cheese. Spread rice mixture over salmon; top with remaining salmon mixture. Bake at 350 degress for 45 minutes, or until set. Makes 6 servings. Swiss Salmon Ring 1/4 cup chopped onion 2 T. butter 4 eggs 1 can (1 lb.) salmon 1/2 tsp. salt 1/8 tsp. pepper 6 oz. medium noodles Cooked broccoli spears Cheese Sauce (see below) In small skillet saute onion in butter until onion is golden, but not brown. Separate eggs. In mixing bowl beat yolks until thick and lemon-colored and stir in salmon, including liquid in can. Add salt, pepper and onions. Cook noodles according to package directions; drain and fold into salmon mixture. Beat egg whites un-i til stiff, but not dry, and fold into; salmon and noodle mixture. Line a 1 1/2-quart ring mold with' heavy-duty aluminum foil. Oil the foil well. Spoon salmon-noodle mix-i ture into mold. Set mold in a large pan and add hot water to a depth of about 1 1/2 inches. Bake at 350 degrees for 40 to 45 minutes, or until a knife inserted in center comes out clean. To serve: Unmold on platter and gently remove foil. Arrange cooked broccoli spears in center and spoon cheese sauce over it. Makes 6 servings. Cheese Sauce: In saucepan melt c 2 tablespoons butter. Stir in 2 tablespoons flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Gradually stir in 1 cup milk and cook, stirring constantly, over moderate heat until sauce is smooth and thickened. Add 1/2 cup shredded Swiss cheese and cook, stirring, until cheese is melted.
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