*  Exported from  MasterCook  *
 
                           SALMON AND POTATO  PIE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FROM CHEF FREDDY'S-----
    1       pk           (11oz) Pastry mix
    2       lb           Potatoes [peeled, sliced]
    4       lg           Carrots [peeled, sliced]
    3       md           Onions [sliced]
    2       tb           Butter
      1/4   c            Butter
      1/3   c            Flour
      1/8   ts           Paprika
    1 1/2   ts           Salt
      1/4   ts           Pepper
    2       c            Milk
    1       lb           Cooked or canned salmon
    2       tb           Butter
    1                    Egg yolk
    1       tb           Water
 
   1)      Prepare pastry mix using package directions...
   Roll onto floured surface, cut out circle to fit top
   of 2 qt. baking dish, then cut 3 2«“ circles from
   remaining pastry and set aside... 2) Cook potatoes and
   carrots in enough water to cover, in a large sauce
   pan, for 10 min. and drain... Saut‚ the onion in 2 tb
   butter in a skillet for 5 min. until golden brown...
   3) Melt ¬ c butter in small saucepan and stir in the
   flour, paprika, salt and pepper... Blend in the milk
   and simmer over med. heat until thickened and smooth,
   stirring constantly... 4) Layer the potatoes/carrots,
   salmon, and white sauce (« at a time) in a greased
   baking dish... Dot the top with 2 tb butterand top
   with the pastry sealing the edges and brush with a mix
   of the egg yolk and water... 5) Cut the pastry circles
   in half and arrange on top of pie... Bake in a 350ø
   oven for 30 to 40 min. until crust is brown and serve
   as a main dish... >>> Per Serving <<< Cal. 592, prot.
   19.2 gm, Carbo. 60.6 gm, Tot Fat 30.9 gm, Choles.
   107.0 mg, Potas. 1045.0 mg, Sod. 806.0 mg.
   
   From Ruth M. Morse, Henderson NY; Originally presented
   in ”Bill Saiff’s ROD & REEL Recipes for Hookin' &
   Cookin'"... re- typed for you with permission by Fred
   Goslin on Cyberealm Bbs (315) 786-1120
  
 
 
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