What is the recipe for salmon pie made with canned salmon?

This is made with 2 pie crustsWhat is the recipe for salmon pie made with canned salmon?
NEW ENGLAND SALMON PIE


3-1/2 cups warm mashed potatoes (without added milk and butter)


1 medium onion, finely chopped


1/3 cup milk


1/2 teaspoon celery seed


1/2 teaspoon garlic powder


1/2 teaspoon salt


1/4 teaspoon white pepper


1 can (14-3/4 ounces) salmon, drained, bones and skin removed


2 Tablespoons minced fresh parsley


Pastry for double-crust pie (9 inches)


1 egg


1 Tablespoon water


In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley,. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust.


Roll out remaining pastry to fit tip of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350 degrees for 40-45 minutes or until crust is golden. Refrigerate leftovers.





ASPARAGUS SALMON PIE (single crust recipe)


1 pound fresh asparagus


1/2 cup chopped onion


2 Tablespoons butter


3 eggs, lightly beaten


1/2 cup milk


2 Tablespoons minced fresh parsley


1/2 teaspoon dried basil


1/2 teaspoon salt


1 can (14-3/4 ounces) pink salmon, drained, boned and flaked


1 unbaked pastry shell (9 inches)


Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well. Reserve six spears for garnish; cut remaining spears into bite-size pieces. Set aside.


In a small saucepan, saute onion in butter until tender. Set aside.


In small bowl, mix eggs, milk, parsley, basil, salt and salmon. Add sauted onion. Place cut asparagus in pastry shell; top with salmon mixture. Arrange reserved asparagus spears, spoke fashion, on top. Cover edges of crust with foil to prevent over-browning.


Bake at 425 degrees for 30-35 minutes or until filling is set.What is the recipe for salmon pie made with canned salmon?
Salmon Pie





INGREDIENTS:


2 (9 inch) unbaked pie crusts


2/3 cup white rice


1 1/3 cups water


2 onions, thinly sliced


1/4 pound fresh mushrooms, sliced


1 tablespoon butter


1 (10.75 ounce) can condensed cream of mushroom soup


2 (6 ounce) cans salmon, drained and mashed


2/3 cup shredded Cheddar cheese





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DIRECTIONS:


In a medium saucepan cook the rice with the water.


Preheat oven to 450 degrees F (225 degrees C).


Line a pie plate with pastry and set aside.


In a large saucepan over medium heat, saute the onions and mushrooms in the butter until soft.


Combine the cooked rice with the mushroom soup and spread half of the mixture over the bottom of the pie shell. Spread the mashed salmon over the rice mixture. Top with the sauteed mushroom/onion mixture and then top with the remaining rice mixture. Sprinkle with grated cheese and cover with pastry. Seal edges and pierce top.


Bake at 450 degrees F (225 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake for another 30 to 35 minutes.





Salmon Cream Cheese Pie Recipe


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Instead of canned salmon, try using a pound of fresh poached salmon. When cooled, flake the salmon and use in the recipe as directed.











Salmon Cream Cheese Pie


2/3 C. seasoned fine dry breadcrumbs





3 8 oz. packages cream cheese, softened





1/2 C. milk





1/4 C. butter





2 t. dry mustard





1/2 t. dillweed





1/4 t. salt





1/4 t. ground red pepper





4 eggs





2 7-1/2 oz. cans salmon, drained, flaked and skin and bones removed





2 C. shredded monterey cheese





1/4 C. chopped green onions





Lightly grease two 9-inch pie pans or round cake pans. Coat bottoms and sides of each pan with 1/3 cup breadcrumbs.





Beat cream cheese, milk, butter, mustard, dillweed, salt and red pepper with electric mixer on medium speed until combined. Add eggs one at a time, beating just until combined. Stir in salmon, cheese and onion. Divide mixture between pans. Spread evenly.





Bake in a 325掳F. oven 45 minutes or until set. Cool completely. Remove from pans. Cover, chill in refrigerator 2 to 8 hours.
Canned Salmon





Ingredients:


11 ounces Pacific pink salmon, canned


24 crackers -- made into crumbs


1/4 cup chopped celery


2 tablespoons chopped onion


1 egg -- slightly beaten


1/4 teaspoon salt


1/8 teaspoon white pepper








Directions:





Drain salmon; reserve 3 tablespoons liquid. Flake salmon. In medium bowl, combine all ingredients; mix well. Form and shape into 4 equal patties. Cook in preheated, nonstick skillet over medium heat. Cook about 3 minutes on each side.





Per Serving (excluding unknown items): 206 Calories; 8g Fat (35.6% calories from fat); 19g Protein; 14g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 820mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fat.











This recipe for Salmon Patties serves/makes 4
(barf)
Salmon Pie?


Is that the kind you make with fish, beer, chocolate pudding and green onions?





I am making that for my dinner party tonight.


It makes the whole damn thing a one course/one dish event.





Perfect...