Salmon Cheese Pie
|All purpose flour||2 Cup (32 tbs) (Pillsbury'S Best)|
|Baking powder||1 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Canned salmon||1 Pound, drained and flaked (1 Can)|
|Canned cream of celery soup||10 1⁄2 Ounce|
|Worcestershire sauce||1⁄2 Teaspoon|
|Onion powder||1⁄4 Teaspoon|
|Drained cooked peas||2 Cup (32 tbs)|
|Sliced american cheese||4 Ounce|
|Vegetable sauce||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
Combine flour, baking powder and salt in large mixing bowl.
Blend together milk, oil and eggs.
Add to dry ingredients all at once, stirring until dough clings together.
Knead lightly on floured surface 8 times.
Roll out 2/3 of dough on floured surface to an ll-inch circle.
Fit into 9-inch pie pan trimming even with edge of pan.
Flake.salmon into bowl, removing skin and bones.
Add 1/2 cup soup, Worcestershire sauce and onion powder.
Spread in bottom of pastry-lined pan.
Spread with drained peas.
Top with cheese slices.
Roll out remaining dough to a 9-inch circle.
Place on top of cheese.
Bake at 375° for 25 to 30 minutes.