Tuna-Ripe Olive Loaf

Ingredients

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

Directions

1. Combine crumbs milk and heat to boiling
2. Cook stirring constantly about 1 minute
3. Remove from heat add small amount of eggs and mix well
4. Stir into balance of hot mixture
5. Add remaining ingredients
6. Mix well
7. Pour into greased 8 12 x 4 12 x 2 12-inch loaf pan
8. Place in shallow pan of hot water approximately 1-inch deep
9. Bake at 375 for 1 hour
10. Serve hot with sliced ripe olives
11. Makes 6 servings