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Salmon Cheese Pie Recipe
|All purpose flour||2 Cup (32 tbs) (Pillsbury'S Best)|
|Baking powder||1 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Canned salmon||1 Pound, drained and flaked (1 Can)|
|Canned cream of celery soup||10 1⁄2 Ounce|
|Worcestershire sauce||1⁄2 Teaspoon|
|Onion powder||1⁄4 Teaspoon|
|Drained cooked peas||2 Cup (32 tbs)|
|Sliced american cheese||4 Ounce|
|Vegetable sauce||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3508 Calories from Fat 1371
% Daily Value*
Total Fat 154 g237.1%
Saturated Fat 38 g189.9%
Trans Fat 0 g
Cholesterol 656.1 mg
Sodium 7004.7 mg291.9%
Total Carbohydrates 319 g106.2%
Dietary Fiber 42.3 g169.1%
Sugars 41.1 g
Protein 188 g376.9%
Vitamin A 129.1% Vitamin C 114.5%
Calcium 224.1% Iron 129%
*Based on a 2000 Calorie diet
Blend together milk, oil and eggs.
Add to dry ingredients all at once, stirring until dough clings together.
Knead lightly on floured surface 8 times.
Roll out 2/3 of dough on floured surface to an ll-inch circle.
Fit into 9-inch pie pan trimming even with edge of pan.
Flake.salmon into bowl, removing skin and bones.
Add 1/2 cup soup, Worcestershire sauce and onion powder.
Spread in bottom of pastry-lined pan.
Spread with drained peas.
Top with cheese slices.
Roll out remaining dough to a 9-inch circle.
Place on top of cheese.
Bake at 375° for 25 to 30 minutes.