recipes@decwrl.UUCP (12/26/86)
SALMON-PIE(M) USENET Cookbook SALMON-PIE(M) COUNTRY SALMON PIE SALMON-PIE - 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. INGREDIENTS (Serves 8) PARMESAN CRUST 1 1/2 cups flour 1/2 cups grated parmesan cheese 3/4 cups shortening 3-4 Tbsp water FILLING 15 1/2 oz canned salmon (1 large can) 1 large onion, diced 1 garlic clove, minced 2 Tbsp butter 2 cups sour cream 4 eggs 1 1/2 cups gruyere cheese, shredded 1 tsp dill weed 1/4 tsp salt PROCEDURE (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: Saut' onion and garlic in butter until onion is soft. (4) Beat sour crean 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 salt. (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 serve. RATING Difficulty: Easy. Time: 20 minutes to prepare, 1 1/4-1 1/2 hours to bake and set. Precision: Measure the ingredients. CONTRIBUTOR Moira Mallison Organization: Tektronix, Inc. Beaverton, Oregon, USA tektronix!moiram