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Salmon Scallop

Ingredients
  Canned salmon 7 3⁄4 Ounce
  Dried dill weed 1 Dash
  Saltine cracker crumbs 1⁄2 Cup (8 tbs)
  Lemon juice 2 Teaspoon
  Milk 1⁄3 Cup (5.33 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon
Directions

Flake salmon (with liquid) into bowl, removing skin and bones.
Stir in dash pepper, dillweed, crumbs, lemon juice, milk, and celery.
Turn into a 2-cup casserole.
Dot with butter.
Bake at 350° for 35 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party

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