Superb Salmon Loaf

4 servings 
The leftovers of this delicately flavored loaf make wonderful sandwiches. Try it between 2 slices of whole wheat grain bread with a little ketchup and a slice of pickle for a "banquet on bread".

• 1 14 oz. can salmon, drained and flaked
• 1/2 cup liquid egg substitute
• 2 slices whole wheat bread, (1 ounce slices)
     crumbled in your Cuisinart
• 2/3 cup regular nonfat dry milk
• 1/2 cup finely chopped green bell pepper
• 1/4 cup finely chopped onions
• 1 teaspoon lemon juice
• 1 teaspoon dried basil
• 1/2 teaspoon grated fresh lemon peel *
• 1/2 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon celery seed

Preheat oven to 350°.

Spray a 4 X 4 or 4 X 6-inch loaf pan with nonstick cooking spray.

In a large bowl, combine all ingredients, mixing well. Spoon mixture into prepared loaf pan, pressing gently into loaf.

Bake, uncovered, 50 minutes, or until top of loaf is golden.

Let stand 5 minutes, then remove loaf to a serving plate. Pass the ketchup.

* Lemon Zest (peel): Lightly grate just the yellow from the lemon making sure you don't go down too far. You do not want to grate the white beneath the yellow.

Bon appetit!