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Salmon Dill Loaf


      15 oz. canned salmon
      6 oz. drained, canned, water chestnuts, diced
      1 egg, beaten
      1/2 c. diced celery
      1/2 c. diced onion
      1/3 c. plus 2 tsp. ketchup
      1/4 tsp. dried dill (or 1 tsp. fresh)
      1/4 tsp. pepper
      1/4 tsp. Worcestershire sauce
      4 lemon or lime wedges


    Combine all ingredients except lemon or lime. Spray pan with non-stick cooking spray.  Turn salmon mix into pan, shape into loaf. Bake 35-45 minutes at 350 degrees. Serve warm  or let cool. Slice, serve with lemon or lime wedges. 4 servings. Each serving: 4 protein,  1/2 bread, 1/2 vegetable exchanges. 25 optional calories.

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