Salmon-Egg Pie
By: Anonymous
Published: Tuesday, December 29, 2009 - 4:22am

Ingredients




1 (1 lb.) can salmon
1/4 cup chopped onion
3 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
3 hard cooked eggs, peeled and sliced
Milk
3 tablespoons butter
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 cup frozen peas
Biscuits (recipe follows)
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
 cup milk

Preparation

1 Drain salmon, reserving liquid. Add enough milk to liquid to make 1 1/3 cups; set aside. Discard skin and bones from salmon. Break into chunks and place in 1 1/2 quart casserole dish; set aside. 2 In 2 quart saucepan, saute onion in butter until tender. Stir in flour, mustard, salt and pepper until blended. Stir in 1 1/3 cups milk and salmon liquid mixture and Worcestershire sauce. Cook stirring constantly, until milk mixture boils and thickens. 3 Stir in peas. Remove form heat. Spoon half of the sauce over salmon. Cover with egg slices and spread with remaining sauce. Prepare biscuits; place on top of pie. Bake at 400 for 25 minutes or until biscuits are golden and pie is bubbly around the edges. Makes 5 servings. 4 In bowl, combine: 5 With pastry blender, cut in 3 tablespoons shortening until coarse crumbs form. 6 Stir in: 7 Turn out dough on lightly floured surface; knead 5 times. Roll out to 1/2 inch thickness; cut with 1 1/4 inch biscuit cutter. Reroll and cut scraps. Makes 24. 8 Per serving: 480 calories, 29 grams protein, 32 grams carbohydrates, 26 grams fat, 10 grams saturated fat, 155 mg. cholesterol, 1027 mg. sodium, 2 grams dietary fiber.