2 (15 oz.) cans salmon, drained
2 c. fresh bread crumbs
2 eggs
1 sm. onion, grated
10 oz. cream of celery soup (or mushroom)
1/2 c. water
2 lg. lemons in wedges

Grease 8 1/2 x 4 1/2 loaf pan. Mix salmon, bread crumbs, eggs, onion, all of soup and water. Bake 1 hour at 375 degrees. Serves 6 or 8.