2 (1 lb.) cans salmon
1/4 c. finely minced onion
1/4 c. chopped parsley
1/4 c. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
2 c. coarse cracker crumbs
Milk
4 eggs, well beaten
1/4 c. butter, melted

Drain salmon, reserving liquid. Flake salmon into bowl; add onion, parsley, lemon juice, seasonings, and cracker crumbs. Mix lightly. Combine salmon liquid mixture with enough milk to make 1 cup. Add liquid mixture, eggs, and butter to salmon mixture; mix lightly. Spoon into greased 2 quart loaf pan. Bake at 350 degrees for 1 hour. Yield: 8 servings.