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Salmon and cheese pie.

Bake a puchased refrigerated or frozen pie shell, then fill and bake again. 4 green onions, ends trimmed off 3 large eggs 1 cup half-and-half (light cream) 1 clove garlic, minced or pressed 2 cups (1/2 lb.) shredded Swiss or jack cheese 1 cup chopped broccoli flowerets and tender stems Salt and pepper 1 can (about 15 oz.) salmon or 2 cans (about 6 oz. each) chunk tuna, well drained 1 baked 9-inch pie shell, unpricked

If desired, reserve 1 onion for garnish; finely chop onions, including tops. In a bowl, beat eggs to blend with onions, half-and-half, and garlic. Mix in cheese, broccoli, and salt and pepper to taste. Lay fish chunks in pie shell (hot or cool) and spoon egg mixture over them. If shell looks as if it won't hold all the egg mixture, mound some fish in center of pie to make space for liquid.

Bake pie on bottom rack of 350 [deg.] oven until filling is puffed and lightly browned, about 50 minutes. Let stand 10 minutes. Garnish with whole onion. Cut in wedges. Makes 8 to 10 first-course or 6 main-dish servings.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Mar 1, 1986
Words:189
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