Tuna Loaf Special
Recipe from the kitchen of Florence Poe
The Poe Collection A Culinary Heritage
1 can tuna, drained
2 c. fresh bread crumbs
½ c. milk
1 Tbsp. lemon juice
¼ tsp. dill weed
¼ tsp. salt
¼ tsp. hot pepper sauce
3 eggs, separated
Creamy Pea Sauce
2 Tbsp. butter, melted
2 Tbsp. flour
½ tsp. salt
1 ½ c. milk
1 c. frozen peas
Preheat the oven to 375 degrees.
In a bowl, mix together the first seven ingredients and the egg yolks.
Beat the egg whites until stiff. Fold the egg whites into the mixture.
Spoon the mixture into a greased loaf pan. Bake at 375 degrees for 35 minutes, or until a knife inserted in the center comes out clean.
In a saucepan, combine all of the sauce ingredients and cook until thickened and peas are heated through. Serve with the tuna loaf.
Makes 5 servings.
Subscribers -- The Times would like to share readers' recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to email@example.com.Editorial on 04/11/2018
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