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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe came from a great Washington friend years ago. We enjoyed it with them many, many times as did others. I think you'll find it wonderful too. Ingredients:
1 cup corn flake crumbs |
4 tablespoons melted butter |
1/2 teaspoon dill weed |
1 (7 3/4 ounce) can salmon |
1 cup cream-style cottage cheese |
3 eggs, separated |
1/2 cup half-and-half cream |
3 tablespoons flour |
1/4 teaspoon salt |
1 dash pepper |
1 tablespoon chopped chives |
1 tablespoon lemon juice |
Directions:
1. Crust: Combine top three ingredients and press into a buttered 9 inch pie plate.
2. Filling: Empty salmon with liquid in mixing bowl.
3. Beat in cottage cheese and egg yolks; cream together.
4. Stir in flour, salt, pepper, chives and lemon juice.
5. Beat egg whites until stiff (not dry); fold into salmon mixture.
6. Turn into prepared crumb crust.
7. Bake at 350F for~40 minutes.
8. Serve hot.
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