Salmon Pie II Recipe

Ingredients
<br>- 1/4 cup butter, melted
<br>- 3/4 cup finely crushed herb-seasoned dry bread stuffing mix
<br>- 2 cups finely crushed herb-seasoned dry bread stuffing mix
<br>- 1 cup shredded Cheddar cheese
<br>- 1 cup water
<br>- 1/2 cup milk
<br>- 1 (16 ounce) can salmon, drained and flaked
<br>- 2 eggs
<br>- 1 teaspoon chicken bouillon granules
<br>- 1/2 teaspoon dry mustard
<br>- 2 tablespoons chopped fresh parsley
<br>- 1 tablespoon finely chopped onion
<br>- 1/3 cup butter
<br>- 2 tablespoons cornstarch
<br>- 1 1/3 cups water
<br>- 1 teaspoon dried dill weed
<br>- 1/2 teaspoon salt
<br>- 2 cups cubed tomatoes
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: In a small bowl, mix together 1/4 cup melted butter and 3/4 cup of the finely crushed stuffing mix. Press the mixture into the bottom and up the sides of a greased 9 inch pie plate.
<br>step 3: In a large bowl, mix together 2 cups crushed bread stuffing, cheddar cheese, 1 cup water, milk, salmon, eggs, and chicken bouillon. Season with dry mustard, parsley and onion, and mix well. Spoon mixture into crust.
<br>step 4: Bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.
<br>step 5: Meanwhile melt remaining 1/3 cup butter, in a medium saucepan. Stir in cornstarch, 1 1/3 cup water, dill weed and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Add tomatoes and return to a boil for 1 minute.
<br>step 6: To serve, cut pie into 6 wedges and spoon sauce over each piece.
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Ingredients
- 1/4 cup butter, melted
- 3/4 cup finely crushed herb-seasoned dry bread stuffing mix
- 2 cups finely crushed herb-seasoned dry bread stuffing mix
- 1 cup shredded Cheddar cheese
- 1 cup water
- 1/2 cup milk
- 1 (16 ounce) can salmon, drained and flaked
- 2 eggs
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon dry mustard
- 2 tablespoons chopped fresh parsley
- 1 tablespoon finely chopped onion
- 1/3 cup butter
- 2 tablespoons cornstarch
- 1 1/3 cups water
- 1 teaspoon dried dill weed
- 1/2 teaspoon salt
- 2 cups cubed tomatoes

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: In a small bowl, mix together 1/4 cup melted butter and 3/4 cup of the finely crushed stuffing mix. Press the mixture into the bottom and up the sides of a greased 9 inch pie plate.
step 3: In a large bowl, mix together 2 cups crushed bread stuffing, cheddar cheese, 1 cup water, milk, salmon, eggs, and chicken bouillon. Season with dry mustard, parsley and onion, and mix well. Spoon mixture into crust.
step 4: Bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.
step 5: Meanwhile melt remaining 1/3 cup butter, in a medium saucepan. Stir in cornstarch, 1 1/3 cup water, dill weed and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Add tomatoes and return to a boil for 1 minute.
step 6: To serve, cut pie into 6 wedges and spoon sauce over each piece.

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