1 can (16 oz.) salmon
1 c. packaged bread stuffing
Milk
1 well beaten egg
1 tbsp. minced parsley
1 sm. onion, minced
1/2 tsp. salt
1/4 tsp. Tabasco sauce
1 c. hot cooked peas
1 c. med. white sauce

Preheat oven to 375 degrees. Grease 6 1/4 x 3 3/4 x 2 1/4 inch loaf pan.

Drain salmon, save liquid. Remove bone from salmon. Add enough milk to salmon liquid to make 1 1/4 cups. Pour over stuffing and let stand until all liquid is absorbed. Add salmon, egg, parsley, onion, salt and Tabasco sauce; mix well.

Pour into pan. Bake 40 minutes or until firm in the center. Unmold on warm platter; keep warm. Make peas with white sauce; pour over loaf. Serve remainder on the side. Serves 4-6.