Corn Salmon Loaf

Corn Salmon Loaf

Serves 6
*Freezes Well

2/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup water 1 cup (one 8-ounce can) cream-style corn
1 egg or equivalent in egg substitute
1 (14 3/4-ounce) can pink salmon, drained, boned, and flaked
20 Ritz Reduced Fat Crackers, made into crumbs
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper

Preheat oven to 400 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine dry milk powder and water. Stir in corn and egg. Add salmon, cracker crumbs, parsley flakes, and black pepper. Mix well to combine. Pat mixture into prepared baking dish. Bake for 50 to 60 minutes or until a knife inserted in center comes out clean. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings. HINT: A self-seal sandwich bag works great for crushing crackers.

Each serving equals:
HE: 2 1/2 Protein, 1 Bread, 1/ Skim Milk
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185 Calories, 5gm Fat, 17gm Protein, 18gm Carbohydrate,
603mg Sodium, 207mg Calcium, 0gm Fiber
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DIABETIC: 2 1/2 Meat, 1 Starch/Carbohydrate

"Corn... On & Off the Cob Cookbooklet, page 42."