1/2 (16 oz.) pkg. fusilli (twisted spaghetti) or spaghetti
2 hard-cooked eggs
4 tbsp. butter
1 med. green pepper, cut into thin strips
1 med. onion, diced
3 tbsp. all-purpose flour
3 c. milk
1 1/4 tsp. salt
1/4 tsp. pepper
1 (7 3/4 oz.) can salmon, drained and flaked
1 (2 oz.) jar diced pimento, drained

Prepare spaghetti as label directs; drain. Reserve 1 hard-cooked egg yolk for garnish later; coarsely chop remaining hard-cooked eggs; set aside.

In 2-quart saucepan over medium heat, melt butter; add green pepper and onion and cook until vegetables are tender, stirring occasionally. Stir in flour until blended. Gradually stir in milk, salt, and pepper; cook, stirring constantly, until mixture is slightly thickened and smooth. Stir in salmon, pimento, and chopped eggs.

Preheat oven to 350 degrees. Gently toss salmon mixture with spaghetti in saucepot. Spoon mixture into 8x12 inch baking dish. Cover baking dish with foil and bake 25 minutes or until hot and bubbly.

To serve, coarsely shred reserved egg yolk; sprinkle on top of salmon mixture for garnish. Makes 6 servings.