Salmon Loaf with Shrimp Sauce and Spinach Souffle

The salmon loaf is an old family recipe. The souffle is adapted from Lori Hanson.

Flake a 1 lb. can of salmon into a bowl and add 1/4C minced onion, 1/4C chopped parsley, 2T fresh lemon juice, 1/2t dry thyme, 1C bread crumbs and 2 well beaten eggs. Mix the ingredients well and place in a loaf pan. Bake at 350 degrees for one hour.

For the souffle, mix 3 slightly beaten eggs, 8 oz. fresh, chopped spinach, 8 oz. chedder cheese, and 12 oz. cottage cheese. Pour into a baking dish and bake for the same time and temp as the salmon loaf. While the dinner is baking mix together 1-14 oz. can of Campbell's cream of shrimp soup and 1/2C milk. Serve warm over the salmon loaf.