Tuna-Ripe Olive Loaf - cooking recipe

Ingredients

1 c. cracker crumbs
1 1/2 c. milk
3 eggs, slightly beaten
2 (6 1/2 or 7 oz.) cans tuna
1/2 c. ripe olives, chopped
dash of black pepper
1 (12 oz.) can whole kernel corn, drained

Preparation

Combine crumbs, milk and heat to boiling.
Cook, stirring constantly about 1 minute.
Remove from heat; add small amount of eggs and mix well.
Stir into balance of hot mixture.
Add remaining ingredients.
Mix well.
Pour into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Place in shallow pan of hot water (approximately 1-inch deep).
Bake at 375\u00b0 for 1 hour.
Serve hot with sliced ripe olives.
Makes 6 servings.