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CREOLE SALMON 
1 lb. can pink salmon, undrained
1 egg
1 green pepper, diced finely
1 sm. onion, finely sliced
1/2 tsp. salt (optional)
1/2 tsp. pepper
1 tsp. chili powder
1 c. tomatoes, canned or fresh chopped
1 c. bread crumbs
3 sprigs parsley, minced

Mix salmon and egg in saucepan. Add chopped green pepper, onion, seasonings, tomatoes, and 1/2 crumbs. Simmer 10 minutes. Add parsley; cook 5 minutes longer.

Turn into greased casserole or individual baking dishes. Sprinkle with remaining crumbs. Bake in a hot oven (400 degrees) until crumbs are brown. Serve hot.

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