|ID: 533 Seafood|
|Yield/Servings: 6 to 8 servings|
1 1/4 cups canned milk
2 tbs. parsley
1/4 tsp. salt
1/4 tsp. onion powder
1 lb. can salmon left-over baked salmon
3/4 cup grated cheddar cheese
1/2 cup sliced olives
1 9 inch unbaked pie shell
Beat eggs until light, add milk, salt, and onion powder. Drain canned salmon and separate in bite sized pieces. Place salmon and half of the cheese in pie shell. Sprinkle with olives and rest of cheese. Pour in custard and bake in 425 degrees oven for 10 minutes. Reduce heat to 350 and bake 25 minutes. Let stand a few minutes and cut. Serves 6-8.
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