Crust
1 cup whole wheat flour
2/3 cup shredded sharp cheddar cheese
¼ cup chopped or sliced almonds
½ tsp. salt
½ tsp. paprika
Filling
6 Tbl. corn or other cooking oil
1 15½ ounce can salmon
3 beaten eggs
1 cup dairy sour cream
¼ cup mayonnaise or salad dressing
½ cup shredded sharp cheddar cheese
1 Tbl. grated onion
¼ tsp. dried dillweed
3 drops bottled hot pepper sauce
For Crust
Combine whole wheat flour, grated cheese, almonds, salt, and paprika in a bowl. Stir in oil. Set aside ½ cup of the crust mixture. Press remaining mixture into the bottom and up the sides of a 9 inch pie plate. Bake crust in 400 ° oven for 10 minutes. Remove form oven. Reduce oven temperature to 325°.
For Filling
While crust is baking, drain salmon and reserve liquid. Add water to reserved liquid, if necessary, to make ¼ cup Liquid. Flake salmon, removing bones and skin; set aside. In a bowl, blend together eggs, sour cream, mayonnaise/salad dressing, and reserved salmon liquid. Stir in salmon, grated cheese, onion, dilweed, and hot pepper sauce.
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