[Illustration: Salmon broccoli pie]
1 pound can salmon
¼ cup butter or margarine
¼ cup flour
½ teaspoon thyme
¼ teaspoon pepper
2 cups salmon liquid and milk
1 can (4 ounces) chopped mushrooms, drained
1 tablespoon chopped parsley
1½ cups 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.
[Illustration: Delightful dishes for Anywhere, U.S.A.!]