FOR PIE:
Melt olive oil, saute
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Butter a 9 inch pie plate.
Toss the salmon and cheese with
f a 25cm (10-inch) pie pan.
Set crust aside
Cool salmon in the oven about 45 minutes.
Defrost frozen spinach and drain.
Cook white rice.
Mix salmon and rice and add eggs.
Add nutmeg, salt and pepper to taste.
Use already made pie crust (or your own recipe).
Layer spinach and rice mixture.
Use already made croissant dough to cover and decorate the top.
Cover with aluminum foil and cook at 450\u00b0 for approximately 40 minutes and uncover until croissant gets crispy.
Mix eggs, milk, butter, onion, parsley and seasonings.
Break salmon in chunks and remove bones and skin.
Stir salmon into egg mixture.
Pour into greased pie plate.
Roll pastry 1/8-inch, cut into 8-inch circle, then cut into 6 wedges.
Arrange on top of pie.
Bake at 425\u00b0 about 25 minutes.
br>Grease a 9 inch pie plate with 1 teaspoon margarine
o medium mixing bowl; add salmon and swiss cheese, mixing well
Remove skin and round bones from salmon.
Flake salmon. Spread salmon, peas and onion in layers in GREASED 10 inch pie plate.
Put eggs, milk, salmon juice and biscuit mix into blender.
Process until smooth. Pour over salmon mixture in pie plate.
Bake in 350\u00b0F oven for about 40 minutes until a knife inserted halfway between center and outside edge comes out clean.
Cuts into 6 wedges.
I put my filled pie plate on a jelly roll pan when I put it in the oven in case the filling spills over.
Company's Coming.
Bake pie crust at 400\u00b0 for 10 minutes, set aside; drain salmon saving liquid; spread salmon on a plate to flake and remove bones; beat 3 eggs; add cheese, old bay, sour cream, onion, dill and mayonnaise; stir in salmon and 1/2 c. of salmon liquid; stir mixture well and pour into baked crust; bake at 325\u00b0 for 45 minutes or until knife comes out clean; serve warm with vegetable of choice.
Cook potatoes with onion and seasonings.
Take reserved salmon juice
and
onion and slowly saute in 2 tablespoons of butter for 10 minutes.
Mash potatoes and onions with salmon, juice
and egg.
Add cracker crumbs and season to taste.
Make pie crust for 1 pie (2 crusts).
Pour into pie crust.
Bake at 350\u00b0
for
45 minutes
until brown.
Can be served with white sauce with chopped hard-boiled egg or peas.
Drain liquid from salmon and save.
Remove bones from salmon. Prepare instant potatoes for 8 servings using reserved salmon liquid as part of the water.
Combine salmon and potato.
Place 1 pie crust in pie pan.
Pour salmon mixture in and cover with second crust.
Bake 25 minutes in 425\u00b0 oven.
r a nine-inch deep pie plate.
preheat the oven
nto a greased pie plate to form the pie shell. Form the
re cooking, clean the canned salmon by removing any bones and
Preheat the oven to 350\u00b0F. Place the salmon in an ovenproof dish, season with salt and freshly ground black pepper and top with the green onions and dill.
Beat the eggs in a bowl and whisk in the creme fraiche or sour cream, season with salt and freshly ground black pepper. Pour the egg mixture over the salmon and sprinkle with grated cheese. Bake in the oven for 50 mins until the top is golden and bubbling (cover with foil for the last 15 mins if over browning). Serve garnished with the extra dill sprigs.
arge frying pan, cook the salmon fillet in butter for two
Prepare a flaky 2 crust pie dough; line a 9-inch pan.
Peel and boil potatoes and onion until tender.
Drain salmon; pick over, removing gray skin and bones.
Drain potatoes and mash, adding butter and milk necessary to make a stiff consistency.
Add salmon, reserving 1/3 cup for the sauce.
Season with salt and pepper.
-inch pie pan, building up a rim.
Drain salmon; break