Kathy Tettleton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 (15 1/2 oz) can pink salmon
• Milk
• 1/4 cup butter or margarine
• 2 Tbsp onion, finely chopped
• 1/3 cup all purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tbsp lemon juice
• 1 cup corn flakes, crushed and divided

Drain salmon, reserving liquid; add enough milk to salmon liquid to measure 1 cup; set aside. Melt butter in a heavy saucepan over low heat. Add onion and cook until tender. Add flour, stirring until smooth . Cook 1 minute, stirring constantly. Gradually add milk mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper; set aside.

Remove skin and bones from salmon; flake salmon with a fork. Add lemon juice, 1/3 cup crushed corn flakes and white sauce, stirring well. Refrigerate mixture until chilled; shape into croquettes. Roll croquettes in remaining corn flakes. Place on a lightly greased baking sheet. Bake at 400 degrees for 30 minutes. Yields 8 servings.

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