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1 16 oz. can salmon
2 beaten eggs
1 1/2 cups soft bread crumbs
1/4 cup finely chopped onion
2 tbsp. butter or margarine
1 tbsp. snipped parsley
1 tbsp. lemon juice
1/4 tsp. salt
1/2 cup shredded sharp cheddar cheese (2 oz. )
Drain salmon, reserve juices. If necessary, add water to make 1/4 cup liquid. Combine liquid with remaining ingredients except the salmon and cheese. Flake salmon; stir into mixture. Shape into round loaf slightly smaller in diameter then slow cooker. Line slow cooker with foil to come up 2-3-inches on sides. Place loaf on foil, not touching sides. Cover; cook on LOW for 5 hrs. Top with cheese the last 5 min.
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