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Baked Salmon and Rice

1 can (1 lb.) Salmon
2/3 cup uncooked rice
2 eggs, slightly beaten
1/2 tsp. salt
1/3 tsp. pepper
1/3 tsp. paprika
2 2/3 cups milk


Flake Salmon. Cook rice until tender in salty water. Drain. Arrange rice and Salmon in alternate layers in buttered baking dish. Combine eggs, seasonings and milk. Pour over Salmon. Bake at 300 F for 45 minutes or until firm. Add chopped onions and pimento peppers, green peppers, olives or sweet pickles for added colors.





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