From the Los Angeles City Unified School District.
This recipe will epitomize old-time cafeteria food for many
people--for better or worse. It's like a tuna casserole made
with canned salmon. Recipe card dated September 1949.


Active Work Time: 25 minutes * Total Preparation Time: 1 hour

1 (14 3/4-ounce) can salmon
Milk
1 egg yolk
1/2 teaspoon salt
1 cup fine bread crumbs
1 cup diced celery
1/2 teaspoon paprika
3 tablespoons butter, melted
1 egg white
1/3 cup mayonnaise

* Drain salmon, reserving liquid. Combine liquid with enough milk to make 1 1/2 cups. Beat egg yolk and combine with milk, salmon liquid and salt.

* Flake salmon. Fill buttered 8-inch square baking pan with 1/2 of crumbs, then celery, flaked salmon and remaining crumbs. Sprinkle with paprika and melted butter. Evenly distribute milk-egg liquid over all and bake at 500 degrees until top is golden, about 20 minutes.

* Beat egg white until stiff and fold in mayonnaise. Spread lightly and evenly over baked salmon. Return to hot oven (or place under broiler) until golden brown, about 5 minutes.

6 servings. Each serving: 307 calories; 862 mg sodium; 96 mg cholesterol; 17 grams fat; 19 grams carbohydrates; 20 grams protein; 0.25 gram fiber.

Source: Los Angeles Times newspaper, August 25, 1999