2 cans salmon
          1/2 cup long grain rice
          1/4 cup chopped onion
          1 egg
          1/2 tsp each salt and pepper
          1 Tbsp cayenne pepper
          1 can cream of mushroom soup
          1/2 cup water

          Put salmon and its juice into a bowl, add rice and onions, egg, salt,
          pepper and cayenne.  Mix well and shape into small balls.  Put in greased
          casserole dish, leaving space for expansion.  Mix the soup and water and pour
          over the balls.  Cover and bake in 350 degree oven for one hour.