Salmon Pie II Tasty Recipes

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Salmon Pie II

"A chunky fresh tomato topping is served over this wealthy seafood pie. In region of salmon, 3 - 6 half ouncescans tuna, drained, and flaked can be substituted."

Ingredients :

1/4 cup butter, melted
3/4 cup finely beaten herb-seasoned dry bread stuffing blend
2 cups finely crushed herb-seasoned dry bread stuffing blend
1 cup shredded Cheddar cheese
1 cup water
half cup milk
1 (16 ounce) can salmon, drained and flaked
2 eggs
1 teaspoon chook bouillon granules
half teaspoon dry mustard
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped onion
1/3 cup butter
2 tablespoons cornstarch
1 1/three cups water
1 teaspoon dried dill weed
1/2 teaspoon salt
2 cups cubed tomatoes

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H30M

Preheat oven to 350 levels F (one hundred seventy five degrees C).
In a small bowl, blend together 1/four cup melted butter and 3/four cup of the finely beaten stuffing mix. Press the combination into the lowest and up the sides of a greased 9 inch pie plate.
In a big bowl, blend collectively 2 cups overwhelmed bread stuffing, cheddar cheese, 1 cup water, milk, salmon, eggs, and chook bouillon. Season with dry mustard, parsley and onion, and mix nicely. Spoon aggregate into crust.
Bake for 50 mins inside the preheated oven, or till heated through; let stand 10 minutes earlier than slicing.
Meanwhile soften closing 1/3 cup butter, in a medium saucepan. Stir in cornstarch, 1 1/3 cup water, dill weed and salt. Cook over medium warmness, stirring occasionally, till mixture comes to a complete boil. Add tomatoes and return to a boil for 1 minute.
To serve, reduce pie into 6 wedges and spoon sauce over every piece.

Notes :

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