Salmon Loaf (From the kitchen of Marge Katein)

• 1 Can Pink Salmon (deboned)
• 2 Eggs
• ½ Cup Bread Crumbs
• ¼ tsp Garlic Powder
• ¼ tsp Oregeno Leaves
• ½ cup water

1 can Campbell's Condensed Cream of Mushroom Soup ¼ tsp Garlic Powder

Combine first 6 ingredients, mixing until even. Shape into a 2-inch tall loaf on a small baking sheet (I like to make mine into a fish outline). Bake in a 325-degree oven for 35 to 40 minutes.

Heat undiluted soup and garlic powder until nearly boiling. Some folks prefer a thinner sauce, so add up to a half of a can of water if desired.

Serve salmon loaf by ¼-inch slices with a tablespoon of sauce on each. Serve with a fruit or green salad and a nice white wine. "I don't know if it's art, but I know what I like."