1 (15 1/2 oz.) can salmon or 2 (7 3/4 oz.)
1 c. soft bread crumbs
2 eggs, slightly beaten
1/2 c. chopped celery
1/2 c. chopped green pepper
1 c. shredded Swiss cheese
1 tbsp. grated onion
1 tbsp. lemon juice
1/2 tsp. seasoning salt
1/4 c. toasted slivered almonds

Flake salmon and combine with remaining ingredients. Pour into well- greased 5-cup ring mold. Place mold in pan with 1 inch boiling water. Bake at 350 degrees for 35-40 minutes. Turn out on platter. It can be filled (center of ring) with creamed vegetables. Garnish with chopped parsley.