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Source: Ive had this for years, dont know where it originated from. Loaf: 1. Preheat oven to 350 degrees. 2. In a large bowl combine all loaf ingredients, mix well (will be very moist). 3. Spread into GREASED loaf pans (I usually use 1 - 9" x 5" and a mini) 4. Bake 45 minutes, until knife comes out clean. (can remain in turned off or low temperature oven for quite a while to keep warm) Sauce: 5. Shell eggs and cut into thin wedge; discard yolks, if desired. 6. In a saucepan, over medium heat combine oil, flour and pepper, until blended. 7. Gradually add milk and continue cooking until thick and smooth; stirring constantly. 8. Turn heat to lowest possible. Gently stir in eggs and sour cream/yogurt. 9. Stir in dill or parsley to taste. To serve: 10. Invert loaves on platter and pour half of sauce over loaves. Put rest of sauce in gravy dish to serve. Garnish with parsley for pretty presentation. Serve immediately. NOTE: If perferred 2 - 1 lb. cans of salmon, bones removed and drained, can be substituted for tuna. Posted to JEWISH-FOOD digest V97 #033 by Michele & Geoffrey Withnell
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|Serving Size: 1 Serving (1457g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 950 (56%)|
|Amt Per Serving||% DV|
|Total Fat 105.6g||141 %|
|Saturated Fat 42.2g||211 %|
|Monounsaturated Fat 44.4g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 156.8mg||48 %|
|Sodium 321.4mg||11 %|
|Potassium 1298.2mg||34 %|
|Total Carbohydrate 146.2g||43 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 140.5g|
|Protein 45.6g||65 %|
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Calories per serving: 1704
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