Preheat oven to 350 degrees. In a bowl mix the salmon, cheese and parsley. In another bowl mix the cream, salt and Tabasco. Using a buttered 9 x 13 inch baking pan, place 113 of the onion in the pan followed by a single layer of potatoes. Next, place the salmon-cheese mixture. Repeat layering until all ingredients are used. Pour cream mixture evenly over layered ingredients. Bake for 45 minutes covered with aluminum foil. Remove foil and bake an addition 30 minutes or until potatoes are tender when tested with a sharp knife. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
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|Serving Size: 1 Serving (2435g)|
|Recipe Makes: 1|
|Calories from Fat: 2094 (48%)|
|Amt Per Serving||% DV|
|Total Fat 232.7g||310 %|
|Saturated Fat 129.9g||650 %|
|Monounsaturated Fat 67.7g|
|Polyunsanturated Fat 19.4g|
|Cholesterol 1208.6mg||372 %|
|Sodium 859.7mg||30 %|
|Potassium 9931.7mg||261 %|
|Total Carbohydrate 276.4g||81 %|
|Dietary Fiber 35.8g||143 %|
|Sugars, other 240.5g|
|Protein 300.4g||429 %|
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Calories per serving: 4336
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