Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. DRAIN SALMON; RESERVE 1 1/2 QT JUICE. REMOVE AND DISCARD SKIN AND BONES. FLAKE SALMON. SET SALMON AND JUICE ASIDE FOR USE IN STEP 3.

2. SAUTE CELERY AND ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.

3. COMBINE SALMON, SALMON JUICE, AND SAUTEED VEGETABLES WITH BREAD CRUMBS, EGGS AND PEPPER. MIX LIGHTLY BUT THOROUGHLY.

4. SHAPE INTO 8 LOAVES WEIGHING ABOUT 3 LB 4 OZ EACH; PLACE 4 LOAVES CROSS- WISE IN EACH LIGHTLY GREASED PAN.

5. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED.

6. CUT 13 SLICES PER LOAF.

NOTE:

1. IN STEP 2, 1 LB 13 OZ FRESH CELERY A.P. WILL YIELD 1 LB 5 OZ CELERY AND 1 LB 7 OZ DRY ONIONS A.P. WILL YIELD 1 LB 5 OZ CHOPPED ONIONS.

NOTE:

2. IN STEP 2, 2 1/2 OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE:

3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

NOTE:

4. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325 F. ABOUT 35 MINUTES OR UNTIL LIGHTLY BROWNED ON HIGH FAN, OPEN VENT.

SERVING SIZE: 1 SLICE (4

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