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California Salmon Loaf

1 can (1 lb.) Salmon
1 egg, slightly beaten
3/4 cup soft bread crumbs
1/4 cup evaporated skim milk
1/4 cup chopped celery
1/4 cup chopped parsley
1/4 tsp. salt
Dash cayenne
1 Tbsp. minced onion
2 tsp. lemon juice


Drain Salmon. Flake and remove bones (or smash them into mixture for added calcium). Add egg, bread crumbs, milk, celery, parsley, salt, cayenne, onion and lemon juice. Mix well. Spoon mixture into 1 quart casserole. Bake 25 minutes in oven preheated to 350 F. Top with sour cream or catsup if desired.





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