1 sm. bunch green onions, chopped
1 tsp. oil
1/2 lb. shredded cheese
1/4 tsp. black pepper
1 tsp. Tabasco sauce
2 c. canned pink salmon
1 1/2 c. dry seasoned bread crumbs
3 tsp. parsley flakes
2 tsp. Worcestershire sauce
4 eggs

Saute green onions and garlic in oil until tender. In large bowl, mix together well all the ingredients, except eggs. In another bowl, beat eggs until frothy. Add to salmon mixture, stirring well. Pour into lightly greased miniature muffin pans. Bake at 350 degrees for 30 minutes or until browned.

NOTE: Can be baked in a 9 x 13 inch pan. Bake at 350 degrees for 30 minutes. Cool. Cut into squares.