| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Eggs |
| 1/4 |
c |
Milk |
| 3 |
tb |
Chopped parsley;divided |
|
tb |
Butter;melted |
| 2 |
tb |
Minced green onion |
| 1 |
tb |
+ 1 tsp lemon juice |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Dry mustard |
| 2 |
c |
(8oz) cheddar cheese |
| 1/2 |
|
Pd fresh cooked; flaked, or canned (6 1/2 oz) salmon, drained deboned and flaked |
| 1 |
|
9-inch pie shell;baked and cooled |
| 3/4 |
c |
Dairy sourcream |
| 3/4 |
c |
Finely chopped cucumber |
| 1 |
ts |
Dillweed |
| 1/8 |
ts |
White pepper |
|
6 |
servings |
INSTRUCTIONS
heat oven to 425 ° F .beat eggs in large bowl:add milk ,2 TBL parsley,the
butter,green onion ,1 TBL lemon juice,worcestershire sauce and mustard;mix
well.Fold in cheese and salmon:pour into cooled pie shell.bake 20 to 25 min
or until just set and crust is golden brown.Let stand 10 min before
serving.Sauce~Combine sourcream,cucumber ,remaining parsley,dill ,remaining
lemon juice and pepper;mix well.dollop each serving with sourcream mixture.
Posted to recipelu-digest Volume 01 Number 226 by Mizumom@aol.com on Nov 9,
1997
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