Country salmon pie
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Country salmon pie
  Salmon    Pie    Entrees  
Last updated 6/12/2012 1:02:03 AM. Recipe ID 25482. Report a problem with this recipe.
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      Title: Country salmon pie
 Categories: Entrees, Usenet
      Yield: 8 Servings
 
MMMMM-----------------------PARMESAN CRUST----------------------------
  1 1/2 c  Flour
    1/2 c  Parmesan cheese,
           -grated
    3/4 c  Shortening
      3 T  Water (more as needed)

MMMMM--------------------------FILLING-------------------------------
 15 1/2 oz Salmon (1 large can)
      1 lg Onion, diced
      1    Garlic clove, minced
      2 T  Butter
      2 c  Sour cream
      4    Eggs
  1 1/2 c  Gruyere cheese,
           -shredded
      1 t  Dill weed
    1/4 t  Salt
 
  Preheat oven to 375 degrees F.  Make parmesan crust:  Combine flour
  and parmesan cheese.  Cut in shortening until mixture resembles size
  of small peas.  Sprinkle with about 2 T water.  Form into a dough,
  adding more water as needed. Press into an 8-inch springform pan.
  Bake at 375 degrees F. for
       10    minutes.
  
  Make filling:  Saute onion and garlic in butter until onion is soft.
  
  Beat sour cream and eggs until blended.  Drain salmon and break into
  bite-size pieces. Stir into sour cream mixture along with vegetables,
  about 1 cup gruyere, crumbled dill weed and salt. Pour into baked
  crust; top with remaining gruyere.  Bake at 375 degree F. oven for 65
  to 70 minutes.  Cool 15 minutes in pan. Remove sides of pan and serve.
  
  NOTES:
  
  *  A salmon and cheese pie flavored with sour cream -- 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.
  
  : Difficulty:  Easy.
  : Time:  20 minutes to prepare, 1 1/4 - 1 1/2 hours to bake and set.
  : Precision:  Measure the ingredients.
  
  : Moira Mallison
  : Organization:  Tektronix, Inc.  Beaverton, Oregon, USA
  : tektronix!moiram
  
  : 




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Recipe ID 25482 (Apr 03, 2005)

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