salmon luncheon pie

Categories
Seafood
Yield
4 Servings
MeasureIngredient
Unbaked 10-inch pastry shell
1 can (1-lb) salmon
1 tablespoon Lemon juice
¼ cup Chopped instant onions
1 tablespoon Parsley flakes
2 tablespoons Butter
Eggs lightly beaten
1½ cup Milk
1 teaspoon Season-all
¼ teaspoon White or black pepper

Prick pastry shell with tines of a fork; bake in 450-degree oven 5 minutes.

Drain salmon, reserving liquid. Remove bones and skin. Flake salmon and place in bottom of pastry shell. Sprinkle with lemon juice. Saute onions and parsley flakes in butter; sprinkle over salmon. Mix liquid from salmon with eggs, milk, Season-All and pepper. Pour over salmon. Bake in 350-degree oven 50 minutes or until firm. Serve hot. Makes 4 to 6 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 17, 1996

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