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Salmon Pie

ID: 533 Seafood

Yield/Servings: 6 to 8 servings

Ingredients:

3 eggs
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

Instructions:
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.

Submitted by:
Ethel Husk
Oregon USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Salmon Pie
ID: 533 Seafood
	Yield/Servings: 6 to 8 servings

Ingredients:
3 eggs 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

Instructions: 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.

Submitted by: Ethel Husk Oregon USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.