Eileen's post reminded me of this recipe. It's something they make at Whole Foods who were kind enough to share the recipe. It is delicious on a bit of lettuce or used as a spread on crackers. Tuna And Artichoke Salad Fresh tuna,poached in a court bouillon Mayo, they made their own, so did I but Hellmans would work (this is one time when I would NOT use Miracle Whip) Kalamata olives,chopped Artichoke hearts,chopped (canned) Green onions,chopped minced garlic oregano,dried lemon juice,fresh salt and pepper Mix , chill, go light on the mayo

Hi Sally, Grainlady has generously shared her knowledge with us, and often mentioned loaf pan sizes. On page 3, there's a thread about Homemade vs Storebought bread. This is an exerpt on one of Grainlady's responses: "A mistake often made, and why the dough doesn't seem to raise as high as you'd like, is from using the wrong amount of dough for the pan size. This is also the cause of over- or under-proofing. As an example: if you make a recipe that makes 1-1/2-pounds of dough (about 3-cups of flour in the recipe) and place it in a 9x5" pan (which are generally designed to be used for loaves of quick breads), that's the wrong pan for that amount of dough - a standard-size loaf pan is a better choice - 8-1/2x4-1/2". Jumbo pan - 10x4-1/2" - approx. 4-5 c. flour - 2+ pounds of dough Quick Bread Pan - 9x5" - 4 c. flour - 2# dough Standard Loaf - 8-1/2x4-1/2" - 3 c. flour - 1-1/2# dough Medium Loaf - 7-1/2x3-1/2" - 2-1/2 c. flour - 1# dough Small Loaf - 5-3/4x3-3/4" - 1-1/2 c. flour - 8 oz. dough"

I don't have a recipe for salmon loaf, but here's a tangy sauce that goes well with salmon and/or tuna patties. I added some frozen peas when I used to make it with tuna loaf years ago. Nowadays I mainly use it for vegetable and stuffed grape leaves. Avgolemeno Sauce (Greek Egg/Lemon Sauce) Silky smooth, sumptuous and rich, with a distinct lemon tang. Nothing could be better served with cooked vegetables of all kinds, and especially stuffed cabbage or grape leaves. A true Greek classic! 1/3 cup flour 1/3 cup butter 2 ½ cups heated broth (chicken or vegetable) 2 eggs, beaten Juice of two lemons Salt and pepper to taste ÂMelt the butter in a saucepan. ÂAdd the flour, stirring mixture to blend well. ÂAllow butter/flour mixture to cook and bubble at least one minute. ÂSlowly pour in heated broth, stirring continuously. ÂCook mixture until thickened. ÂTurn heat to low. ÂBeat eggs in separate bowl with lemon juice until light and fluffy. ÂAdd hot sauce, ladleful by ladleful, to egg mixture. ÂIncorporate at least half of sauce into eggs. ÂSlowly pour back egg/sauce mixture into sauce in pot. ÂAdd salt and pepper to taste.Add more broth if too thick. ÂCook over low heat for at least five minutes. ÂKeep warm over very low heat. Serve with cooked cabbage wedges, broccoli, cauliflower, brussel sprouts, zucchini, artichokes, stuffed cabbage leaves, stuffed grape leaves, and fish.

Okay...I read this earlier and HAD to make some! LOL Albacore tuna, Miracle Whip, mustard, pickle relish...I will HAVE to try olives some time..love them!...and finely chopped onions. When I was a child, I didn't eat much of anything..VERY picky! In the summer we had 2 weeks of VBS from 9-3, so I would get a packed lunch. My mother would make me a tuna sandwich on buttered white bread and cut the crusts off, a handful of Cheetos and orange pop!!!! I thought I had died and was in heaven! LOL I never ate this at home, but loved it VBS.