Baked Salmon Loaf

Savory Rice

Buttered Asparagus

Temperature: 350 degrees

Time: 1 hour

(Complete the meal with a bread, beverage and fruit dessert.)

BAKED SALMON LOAF

1 1-lb. can red salmon

2 eggs, beaten

3 slices bread, cubed

1 tsp. salt

¼ C. butter or margarine, melted

1½ C. warm milk

Drain salmon, remove skin and bones; flake. Combine all ingredients. Mix thoroughly. Place in greased 9 x 5 x 3-inch loaf pan. Bake in Gas oven at 350 degrees for 1 hour. Makes 6 servings.

SAVORY RICE

? C. butter or margarine

2 medium onions, finely chopped

1 clove garlic, minced

1 C. long grain rice, uncooked

1 14-oz. can chicken broth

1 tsp. marjoram

½ tsp. parsley flakes

½ tsp. thyme

¼ tsp. salt

Melt butter in 2-qt. saucepan on thermostatic top burner at medium flame and 300 degrees. Add onions, garlic and rice. Cook until lightly browned, stirring constantly. Add chicken broth and seasonings and bring to a boil. Pour into 2-qt. casserole, cover and bake in Gas oven at 350 degrees for 1 hour. Stir before serving. Makes 6 servings.

BUTTERED ASPARAGUS

2 10-02. pkg. frozen asparagus

3 Tbsp. butter or margarine, melted

1 tsp. salt

¼ tsp. pepper

2 Tbsp. minced green onion

Thaw asparagus just enough to separate. Place in greased 1½-qt. casserole. Add seasonings and onion to melted butter and pour over asparagus. Cover and bake in Gas oven at 350 degrees for 1 hour. Makes 6 servings.