Over the years, I have strayed now and then and tried a diff.recipe......but I still come back to this one!


Creamy, full of flavor, and oh-so-easy!




Abbreviations:
tsp = teaspoon
Tbsp = Tablespoon




1 (15 1/2 ounce) can salmon,-
drained, boned & skinned

2 eggs, lightly beaten

1 cup soft bread crumbs

1/4 cup evaporated milk

1/2 cup diced celery

1/4 tsp. salt

2 tbsp. chopped onion

2 tsp. lemon juice

1 (2 ounce) jar diced pimiento



SAUCE:
1 (10 3/4 ounce) can cream of-celery soup

2 tbsp. fresh lemon juice-
(opt.)

2 tbsp. cultured sour cream-
(opt.)

1/2 tsp. dill weed





In medium mixing bowl, combine salmon, eggs, crumbs, milk, celery, salt, onion, lemon juice and pimiento.

Put loaf in greased 4 1/2" x 8" pan.

Bake at 400 degrees for 30 to 35 minutes



Meanwhile mix sauce ingredients together in 2 cup measure. Microwave on high 3 minutes, stirring every minute. Serve warm over loaf.