I need to drop about 15 pounds, and not because of vanity or health. I made peace with my appearance years ago, and my health will allow me to make today’s recipe for many years.
No, the reason for my interest in weight loss is my family. I want to save them the embarrassment of being unable to find anyone willing to serve as my pallbearers.
One has to consider these things.
A good start for my weight loss may be today’s recipe. It isn’t low-fat itself, but is so filling that you won’t need a lot of other things on the menu; a salad and a vegetable will be enough.
This recipe is an oldie; it isn’t a sophisticated dish. Find almost any cookbook from the last 75 years and you’ll see a recipe for Salmon Loaf. Larousse Gastronomique (first published in 1938) lists recipes for Soufflé de poisson and Soufflé de saumon (Salmon Soufflé).
This one is from Teresa Dennis (and she’s not 75), a member of Fairview Baptist Church in Spartanburg.
Rev. Ty Childers has served Fairview as pastor for seven years. A large church with 500 or so members, it has a full range of Baptist programs: Sunday school, morning and evening Sunday worship services, youth groups, Baptist men, etc. The church is part of the North Spartan Baptist Association, where Ken Kirkley is the associational missionary.
Organized in 1918, Fairview will celebrate its centennial in three years.
Teresa and her husband, Robert, have a daughter, Brandi, who is a nursing student. Teresa, who no longer works away from home, enjoys reading and doing “home stuff.” Although not so active now, she really enjoyed the WMU programs and being with the women in the group. Over the years, Teresa has also helped with Vacation Bible School. Along with everyone else in the church, she may be more active soon with the centennial celebration in 2018.
Teresa’s recipe — a good, useful, easy-to-make one — was given to her by her mother, Jen Lattrell, but here is a variation you may want to consider: Combine 1 cup salmon, 1 cup mashed potatoes, 6 chopped olives, 1 teaspoon grated onion, and a sprinkling of parsley, salt and pepper. Instead of a loaf, form the mixture into four balls, flatten, and sauté 3 minutes in butter. This will serve four.
With either of these, try serving tartar sauce or mustard.
When you can’t get to the grocery store and time for meal prep is approaching, it’s a relief to have a 16-ounce can of salmon on your pantry shelf. You can do several things with this canned salmon, and one good choice is to make this Salmon Loaf for you and your family to enjoy for … Sunday Dinner.
Salmon Loaf
2 tablespoons butter
½ cup milk
4 slices bread, torn into pieces
1 15.5-ounce can salmon, drained and flaked
2 eggs, separated
3 tablespoons lemon juice
2 teaspoons finely chopped onion
1 teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
Mix butter, milk and bread. Stir in salmon, egg yolks, lemon juice, onion, salt and pepper. Beat egg whites until stiff and fold into salmon mixture.
Pour into a 1½-quart casserole dish; sprinkle with paprika. Cook, uncovered, at 350 degrees for 1 hour. Makes 6 servings.
Have a recipe? sundaydinner@baptistcourier.com