Kathy Tettleton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (15 1/2 oz) can pink salmonMilk1/4 cup butter or margarine2 Tbsp onion, finely chopped1/3 cup all purpose flour1/2 tsp salt1/4 tsp pepper1 Tbsp lemon juice1 cup corn flakes, crushed and divided Drain salmon, reserving liquid; add enough milk to salmon liquid to measure 1 cup; … Continue reading Baked Salmon Croquettes