Recipe - Gramma Bahrts Salmon Piroghi

2 cup Cooked Salmon coarsely
Flaked
Pastry For A 2Crust, 9"
Pie
1 tablespoon Butter Melted
2 cup Rice * see note
1 tablespoon Lemon Juice flavored
With
1 ds Nutmeg
4 HardBoiled Eggs cut or sliced up
One fourth cup Butter melted
2 tablespoon Chives chopped
Salt to taste
FreshCracked Pepper to
Taste
Onion Salt to taste
Egg Glaze
1 Egg Yolk beaten with
1 tablespoon Milk

* 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 (58 minutes). Pat
half the rice on bottom and sides of crust. Add salmon in an even layer and
sprinkle it with the nutmegflavored lemon juice. Add egg slices and season
to taste with salt and pepper. Top this with remaining rice and pour over
all the One fourth cup butterchive 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