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| Because I LOVE dill, I discovered this recipe in Glenna Tritt's collection and copied it. I've used it for years, but to my knowledge, Glenna has never even tried it! To this day I've credited her with it's existence! Go figure! |
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| 1 10" |
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Baked pie shell |
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| 1 cup |
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Cheddar cheese, shredded |
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| 1 lb can |
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Red salmon, drained |
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| 1 Tbs |
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Flour |
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| 2 Tbs |
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Butter |
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| 1 bunch |
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Green onions, sliced |
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| 1 can |
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Condensed cream of mushroom soup |
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| ¾ cup |
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Sour cream |
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| 1 tsp |
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Dill weed |
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| 1/8 tsp |
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Pepper |
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| 2 |
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Eggs, slightly beaten |
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| 1 |
Sprinkle half of cheese in the pastry shell. |
| 2 |
Remove any bones and skin from salmon. Break into chunks. Mix lightly with flour and put into shell. |
| 3 |
Heat butter and saute onion. |
| 4 |
Add soup, sour cream, dill weed and pepper. Heat to boiling. |
| 5 |
Mix in eggs and pour over salmon. |
| 6 |
Sprinkle remaining cheese on top. |
| 7 |
Bake at 325° for 30 minutes or until set. Let stand 5 to 10 minutes before serving. |
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| Recipe Source |
Author: Glenna Tritt |
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