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    Source of Recipe

    LooneySpoons - by Janet & Greta Podleski
    Makes 6 servings

    1/2 cup chopped onions
    1/2 cup chopped celery
    1-1/2 tbsp. all-purpose flour
    3/4 cup skim milk
    1/2 tsp. celery seeds
    1/2 tsp. dry mustard
    1/2 tsp. ground thyme
    1/4 tsp. black pepper
    1 tbsp. lemon juice
    2 tbsp. chopped fresh parsley
    3 cans (6 ozs. each) skinless, water-packed pink salmon, drained
    1/2 cup quick-cooking rolled oats
    2 egg whites.

    Preheat oven to 350 F. Spray a medium saucepan with non-stick spray. Add onions and celery. Cook over medium heat until vegetables are softened, about 5 minutes.

    Sprinkle flour over onions and celery. Mix well. Add skim milk and continue to cook until mixture is bubbly and thickened, stirring often. ..Remove sauce from heat and stir in celery seeds, dry mustard, thyme, salt, pepper, lemon juice and parsley. Set aside

    In a large bowl, combine salmon, oats and egg whites. Add the sauce and mix well. Spray a 8 x 8-inch baking pan with non-stick spray. Pat salmon mixture into pan. Spread evenly. Bake for 45 minutes. Cut into squares and serve immediately.

    Per serving (based on 6 servings): 157 calories, 4 g fat, 9.6 g carbohydrate, 20.1 g protein, 279 mg sodium, 50 mg cholesterol Calories from fat: 23.1%




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