|Egg||1 , beaten|
|Lemon juice||1 Teaspoon|
|Soft bread crumbs||3⁄4 Cup (12 tbs) (1 Slice)|
|Snipped parsley||2 Tablespoon|
|Instant minced onion||1⁄2 Teaspoon|
|Canned salmon||7 3⁄4 Ounce, drained, bones and skin removed, and flaked (1 Can)|
|All purpose flour||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded american cheese||1⁄4 Cup (4 tbs)|
In small bowl combine egg, milk, lemon juice, bread crumbs, parsley, onion, and salt.
Add salmon; mix thoroughly.
In glass pie plate shape mixture into two logs 4 x 2 x 1-inches.
Micro-cook, covered, 3 minutes, giving dish a quarter turn every minute.
In a 2-cup glass measure micro-melt the butter 30 to 40 seconds.
Blend in flour; stir in milk.
Micro-cook, uncovered, till mixture thickens and bubbles, about 1 1/2 to 2 minutes, stirring every 30 seconds.
Stir in cheese till melted.
Place logs on individual dinner plates.
Spoon sauce atop.