All is shadow here below! The world is a shadow; and it passes away! The creature is a shadow; and the loveliest and the fondest may be the first to die! Health is a shadow; fading, and in a moment gone! Wealth is a shadow; today upon the summit of affluence, tomorrow at its base, plunged into poverty and dependence! Human friendships and creature affections are but shadows; sweet and pleasant while they last, but, with a worm feeding at the root of all created good, the sheltering gourd soon withers, exposing us to the sun's burning heat by day, and to the frost's cold chill by night! Oh, yes! “Passing Away” is indelibly inscribed upon everything here below! Yet how slow are we to realize the solemn lesson: “What shadows we are, and what shadows we pursue!” Unconverted reader, what is your life but a vapor that passes away?and what are its pursuits but shadows; unreal, unsatisfying, evanescent? Your rank, your wealth, your honors, your pleasures, are but phantoms which appear but for a little while, and then are lost in the deeper shadow of the grave, and the still deeper and longer shadow of eternity! Oh, turn from these dreams and hallucinations, and, as a rational, accountable, immortal being, on your way to judgment, fix your mind upon your solemn, endless future! You are going to die! And, oh, when that dread hour comes, so real and appalling, how will your past life appear?

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Entrees, Usenet	8	Servings

INGREDIENTS

1 1/2	c	Flour
1/2	c	Parmesan cheese, grated
3/4	c	Shortening
3	tb	Water (more as needed)
15 1/2	oz	Salmon (1 large can)
1	lg	Onion, diced
1		Garlic clove, minced
2	tb	Butter
2	c	Sour cream
4		Eggs
1 1/2	c	Gruyere cheese, shredded
1	ts	Dill weed
1/4	ts	Salt

INSTRUCTIONS

PARMESAN CRUST
FILLING
Preheat oven to 375 degrees F.  Make parmesan crust: Combine flour and
parmesan cheese.  Cut in shortening until mixture resembles size of small
peas.  Sprinkle with about 2 T water. Form into a dough, adding more water
as needed. Press into an 8-inch springform pan. Bake at 375 degrees F. for
10    minutes.
Make filling:  Saute onion and garlic in butter until onion is soft.
Beat sour cream and eggs until blended.  Drain salmon and break into
bite-size pieces. Stir into sour cream mixture along with vegetables, about
1 cup gruyere, crumbled dill weed and salt. Pour into baked crust; top with
remaining gruyere.  Bake at 375 degree F. oven for 65 to 70 minutes. Cool
15 minutes in pan. Remove sides of pan and serve.
  NOTES:
*  A salmon and cheese pie flavored with sour cream -- This is a country
cousin to the quiche, even real men will eat it. My mother says this is
called "country" salmon pie because it uses canned salmon, which is the
only kind you can catch out in the country.
: Difficulty:  Easy.
: Time:  20 minutes to prepare, 1 1/4 - 1 1/2 hours to bake and set.
: Precision:  Measure the ingredients.
: Moira Mallison
: Organization:  Tektronix, Inc.  Beaverton, Oregon, USA
: tektronix!moiram
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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