4 ounces spaghetti 1/3 cup chopped onion 3 tablespoons olive or vegetable oil ¼ cup all purpose flour 1¼ teaspoon seasoned salt 1/8 teaspoon thyme 2 cups (1 pint) half-and-half 1½ tablespoons sherry or water

2 cans (6½ ounce each) pink salmon, drained ½ cup ripe olives, sliced ¼ cup green pepper, chopped 1/3 cup parmesan cheese, grated paprika parsley, chopped pepper

Prepare spaghetti as directed. Preheat oven to 350 degrees. Butter shallow 1½ quart baking dish. In large saucepan cook onion in oil about 5 minutes or until tender. Blend in flour, salt, thyme and pepper. Cook over low heat until mixture is smooth and bubbly. Remove from heat. Slowly stir in half-and-half. Cook over low heat stirring constantly until thickened and smooth. Stir in sherry, spaghetti, salmon, olives and green peppers. Turn into baking dish. Sprinkle with cheese. Bake 20-25 minutes or until bubbly. Garnish with paprika and parsley.
Makes 6 servings.

-- Submitted by: Evelyn Bottemiller