|
Recipe Salmon Pie II (Seafood)
Home Cooking Recipes
Required Ingredients:
- 1/4 cup butter, melted
- 3/4 cup finely crushed herb-seasoned dry bread stuffing mix
-
- 2 cups finely crushed herb-seasoned dry bread stuffing mix
- 1 cup shredded Cheddar cheese
- 1 cup water
- 1/2 cup milk
- 1 (16 ounce) can salmon, drained and flaked
- 2 eggs
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon dry mustard
- 2 tablespoons chopped fresh parsley
- 1 tablespoon finely chopped onion
-
- 1/3 cup butter
- 2 tablespoons cornstarch
- 1 1/3 cups water
- 1 teaspoon dried dill weed
- 1/2 teaspoon salt
- 2 cups cubed tomatoes
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, mix together 1/4 cup melted butter and 3/4 cup of the finely crushed stuffing mix.
- Press the mixture into the bottom and up the sides of a greased 9 inch pie plate.
- In a large bowl, mix together 2 cups crushed bread stuffing, cheddar cheese, 1 cup water, milk, salmon, eggs, and chicken bouillon.
- Season with dry mustard, parsley and onion, and mix well.
- Spoon mixture into crust.
- Bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.
- Meanwhile melt remaining 1/3 cup butter, in a medium saucepan.
- Stir in cornstarch, 1 1/3 cup water, dill weed and salt.
- Cook over medium heat, stirring occasionally, until mixture comes to a full boil.
- Add tomatoes and return to a boil for 1 minute.
- To serve, cut pie into 6 wedges and spoon sauce over each piece.
Back to Recipes
|
|