SALMON LOAF

2 eggs, lightly beaten

2 cups seasoned stuffing croutons
1 cup chicken broth
1 cup grated Parmesan cheese
1/4 tsp ground mustard
1 can (14 3/4-oz) salmon, drained, bones and skin removed

Cut three strips of heavy-duty aluminum foil, 20" X 3".  Place in bottom and up sides in a spoke pattern of a 3-quart slow cooker that has been sprayed with nonstick cooking spray.

In a large mixing bowl combine the eggs, croutons, broth, cheese, and mustard, mixing well.  Add the salmon and combine thoroughly.  Gently shape into a round loaf and place in center of cooker.

Cover and cook on low 4 to 6 hours or until a meat thermometer reads 160 degrees.

Using the foil strips as handles remove the loaf to a serving platter.

Yield: Serves 5 to 6.

I got this recipe several years ago from Taste of Home.