Name: Gramma Bahrt's Salmon Piroghi
Ingredients: 2 c Cooked Salmon -- coarsely; Flaked; Pastry For A 2-Crust, 9"; Pie; 1 tb Butter Melted; 2 c Rice -- * see note; 1 tb Lemon Juice -- flavored; With; 1 ds Nutmeg; 4 Hard-Boiled Eggs -- sliced; 1/4 c Butter -- melted; 2 tb Chives -- chopped; Salt -- to taste; Fresh-Cracked Pepper -- to; Taste; Onion Salt -- to taste ---Egg Glaze-----; 1 Egg Yolk -- beaten with; 1 tb Milk

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy		Fish and se, Rice	6	Servings

INGREDIENTS

2	c	Cooked Salmon — coarsely
		Flaked
		Pastry For A 2-Crust, 9"
		Pie
1	tb	Butter Melted
2	c	Rice — * see note
1	tb	Lemon Juice — flavored
		With
1	ds	Nutmeg
4		Hard-Boiled Eggs — sliced
1/4	c	Butter — melted
2	tb	Chives — chopped
		Salt — to taste
		Fresh-Cracked Pepper — to
		Taste
		Onion Salt — to taste —Egg Glaze—–
1		Egg Yolk — beaten with
1	tb	Milk

INSTRUCTIONS

* cooked in chicken stock.
Line a 9" pie pan with pastry dough and brush it with 1 tablespoon melted
butter.  Bake at 425 just until dough begins to color (5-8 minutes). Pat
half the rice on bottom and sides of crust. Add salmon in an even layer and
sprinkle it with the nutmeg-flavored lemon juice. Add egg slices and season
to taste with salt and pepper. Top this with remaining rice and pour over
all the 1/4 cup butter-chive mixture.
Adjust top crust; flute edges, vent crust and paint it with Egg Glaze. Bake
at 400 about 35 minutes.  If crust browns too quickly, cover top loosely
with foil. Add a light sprinkling of onion salt just before serving and
garnish with sprigs of parsley lightly dipped in paprika.
Cut in wedge size servings and serve with a fresh spinach salad and
croissants.
Serves 6
(Adapted from a recipe in "National Fisherman" magazine, July, 1985)
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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