Salmon Pie Ii
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Butter1 cup
Shredded Cheddar Cheese1.333333 cups
Water1 cup
Milk2
Eggs1 tsp
Dry Mustard2 tbsps
Parsley (chopped fresh)1 tbsp
Onion (finely chopped)2 tbsps
Cornstarch1 tsp
Salt2 cups
Tomatoes (cubed)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
In a small bowl, mix together 1/4 cup melted butter and 3/4 cup of the finely crushed stuffing mix
3
Press the mixture into the bottom and up the sides of a greased 9 inch pie plate
4
In a large bowl, mix together 2 cups crushed bread stuffing, cheddar cheese, 1 cup water, milk, salmon, eggs, and chicken bouillon
5
Season with dry mustard, parsley and onion, and mix well
6
Spoon mixture into crust
7
Bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing
8
Meanwhile melt remaining 1/3 cup butter, in a medium saucepan
9
Stir in cornstarch, 1 1/3 cup water, dill weed and salt
10
Cook over medium heat, stirring occasionally, until mixture comes to a full boil
11
Add tomatoes and return to a boil for 1 minute
12
To serve, cut pie into 6 wedges and spoon sauce over each piece