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1 (1 lb.) can salmon
2 eggs, beaten lightly
1/4 c. evaporated milk
1/2 c. celery, diced
2 Tbsp. onion, diced
1/4 tsp. salt
2 tsp. lemon juice
1 jar pimento, dice half
1 tsp. diced chives

Blend ingredients except undiced pimento and chives.
Arrange in 8 x 4-inch glass loaf pan. Decorate top with
remaining pimento strips and sprinkle with chives. Cook 7 to 9
minutes, rotating dish 1/4 turn halfway through cooking time.
Rest 5 minutes.

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