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.

1 each Carrot, cut in pieces 1 each Green pepper, cut in pieces 1 each Onion, quartered 2 tablespoons Tapioca, quick-cooking 4 each chicken breast, cut into 1"-2" pieces 8 ounces pineapple chunks in juice, canned 1/ 3 cup Dark brown sugar, firmly packed 1/ 3 cup Red wine vinegar 1 tablespoon Soy sauce 1 teaspoon Chicken bouillon, instant 1/ 2 teaspoon Garlic powder 2 tablespoons ginger root, minced 1 teaspoon cilantro, dried Fresh cilantro for garnish Rice, hot cooked Put vegetables. in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken on top of vegetables. Combine all other ingredients except rice and fresh cilantro in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice; serve over the rice with cilantro garnish. Leftovers can be reheated in microwave.