SALMON-PIE(M) USENET Cookbook SALMON-PIE(M)
COUNTRY SALMON PIE
SALMON-PIE - A salmon and cheese pie flavored with sour
This is a country cousin to the quiche-even real men will
eat it. My mother says this is called "country" salmon pie
because it uses canned salmon, which is the only kind you
can catch out in the country.
INGREDIENTS (Serves 8)
1 1/2 cups
1/2 cups grated parmesan cheese
3/4 cups shortening
3-4 Tbsp water
15 1/2 oz canned salmon (1 large can)
1 large onion, diced
1 garlic clove, minced
2 Tbsp butter
2 cups sour cream
1 1/2 cups
gruyere cheese, shredded
1 tsp dill weed
1/4 tsp salt
(1) Preheat oven to 375 deg. F.
(2) Make parmesan crust: Combine flour and parmesan
cheese. Cut in shortening until mixture resembles
size of small peas. Sprinkle with 2 Tbsp water.
Form into a dough, adding more water as needed.
Press into an 8-inch springform pan. Bake at 375
deg. F for 10 minutes.
(3) Make filling: Sauté onion and garlic in butter
until onion is soft.
(4) Beat sour cream and eggs until blended.
(5) Drain salmon and break into bite-size pieces.
Stir into sour cream mixture along with veget-
ables, 1 cup gruyere, crumbled dill weed, and
(6) Pour into baked crust; top with remaining gruyere.
Bake at 375 deg. F oven for 65 to 70 minutes.
Cool 15 minutes in pan. Remove sides of pan and
Difficulty: Easy. Time: 20 minutes to prepare, 1 1/4-1 1/2
hours to bake and set. Precision: Measure the ingredients.
Organization: Tektronix, Inc. Beaverton, Oregon, USA
From: levy@ttrdc (Dan Levy)
Subject: RECIPE: Salmon-spinach loaf
Date: 26 Dec 86 04:46:33 GMT
Organization: AT&T Computer Systems Division, Skokie, Illinois, USA
Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.