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SALMOiN i^±vOOCOLI P»IE 



1 pound can salmon 

 V4 cup butter or margarine 

 V4 cup flour 

 V2 teaspoon thyme 

 y4 teaspoon pepper 



2 cups salmon liquid and milk 



1 can (4 ounces) chopped mushrooms, drained 



1 tablespoon chopped parsley 



iy2cups cooked, drained, chopped broccoli 



1 cup pastry mix 



Drain salmon, reserving liquid. Break salmon into large pieces. Melt butter; 

 blend in flour and seasonings. Add salmon liquid gradually and cook until 

 thick and smooth, stirring constantly. Add mushrooms, parsley, and salmon. 

 Spread broccoli in a 9-inch pie pan. Pour salmon mixture over broccoli. 

 Prepare pastry mix as directed. Roll dough to form a 10-inch circle. Place 

 dough over salmon mixture. Double edge of pastry over and pinch with 

 fingers to make an upright rim. Cut top to allow steam to escape. Bake in 

 a hot oven, 425°F., for 20 to 25 minutes or until brown. Serves 6. 



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