Recipe - Salmon Macaroni Salad

1 Unbaked 10inch pastry shell
1 cn (1lb) salmon
1 tablespoon Lemon juice
One fourth cup Chopped instant onions
1 tablespoon Parsley flakes
2 tablespoon Butter
6 Eggs lightly beaten
1 One half cup Milk
1 teaspoon Seasonall
One fourth teaspoon White or black pepper

Prick pastry shell with tines of a fork; bake in 450degree oven 5 minutes.
Drain salmon, reserving liquid. Remove bones and skin. Flake salmon and
place in bottom of pastry shell. Sprinkle with lemon juice. Saute onions
and parsley flakes in butter; sprinkle over salmon. Mix liquid from salmon
with eggs, milk, SeasonAll and pepper. Pour over salmon. Bake in
350degree oven 50 minutes or until firm. Serve hot. Makes 4 to 6 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 17, 1996

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