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3 eggs, beaten
2 c. (1 lb. can) red salmon, drained
1 c. fine dry bread crumbs
1/2 c. chopped celery
Dash pepper
2 tbsp. minced onion
1/4 c. chopped green pepper
1 tbsp. lemon juice
3/4 c. milk
1 tsp. salt

In a 1 quart casserole, combine all ingredients, mix well. Move mixture away from center and place a glass in center to make the ring shake. Cook uncovered 8 minutes. Top with dill sauce and fill with peas. Creamy Dill Sauce: in a 2 cup measure combine 1 can condensed cream of celery soup, 2 tablespoons milk and 1/4 teaspoon dill weed. Mix well, cook, uncovered 3 minutes.