Name: Deep Dish Salmon Pie
Ingredients: 2 cn (10.75-oz) cream of pea or asparagus soup; 1 cn (15.5-oz) pink salmon; 1/2 c Milk; 1 cn (16-oz) small potatoes; drain; 1 cn (16-oz) small onions; drained; 1/8 ts White pepper; 1/4 ts Oregano; 1/4 ts Basil; 1 pk (8-oz) refrigerator biscuits

Our supreme need, our only need, is to know God, the living God, and the power of His might. We need nothing else. It is just that, the power of the living God, to know that the living God is among us and that nothing else matters… I say, forget everything else. Forget everything else. We need to realize the presence of the living God amongst us. Let everything else be silent. This is no time for minor differences. We all need to know the touch of the power of the living God.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Seafood	6	Servings

INGREDIENTS

2	cn	(10.75-oz) cream of pea or asparagus soup
1	cn	(15.5-oz) pink salmon
1/2	c	Milk
1	cn	(16-oz) small potatoes; drain
1	cn	(16-oz) small onions; drained
1/8	ts	White pepper
1/4	ts	Oregano
1/4	ts	Basil
1	pk	(8-oz) refrigerator biscuits

INSTRUCTIONS

In saucepan, combine soup, liquid from salmon, potatoes, onions and
seasonings. Heat to simmer, stirring occasionally. Flake salmon into
mixture. Pour into 2-quart casserole. Top with biscuits. Bake at 400 for
15-20 minutes until brown.
MRS VERNON HARSTFIELD (JUDY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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