2 c. canned salmon
1 egg, beaten
Salmon liquid plus enough milk to equal 3/4 c.
1 c. cracker crumbs
1 tbsp. lemon juice
1/4 c. chopped onion
Salt and pepper
1 can cream of mushroom soup

Combine salmon and egg. stir in remaining ingredients except soup. Mix well. Spoon mixture into greased cupcake or muffin pan. Bake at 350 degrees for 30 minutes. Remove from pan. Spoon heated mushroom soup over each salmon cake. Garnish with parsley. Serves 6.