1 cup whole wheat flour
2/3 cup shredded sharp cheddar cheese
1/4 cup chopped almonds
1/2 teaspoons salt
1/4 teaspoon paprika
6 tablespoons corn or other cooking oil
1 15.5-ounce can salmon
3 beaten eggs
1 cup dairy sour cream
1/4 cup mayonnaise or salad dressing
1/2 cup shredded cheddar cheese (sharp)
1 tablespoons grated onion
1/4 teaspoon dill weed (dried)
3 drops hot pepper sauce
For the crust, combine flour, 2/3 cup cheese, almonds, salt, and paprika. Stir in oil. Save 1/2 cup of mix; press into 9-inch pie pan. Bake at 400-degrees 10 minutes.
Drain salmon, reserve liquid, add water for 1/2 cup. Flake salmon, removing bones and skin. Blend eggs, sour cream, mayonnaise and salmon liquid. Stir in salmon, 1/2 cup cheese, onions, dillweed, and hot pepper sauce. Spoon filling into crust. Sprinkle with crust mixture. Bake at 350-degrees for 45 minutes or until firm in center.
Makes 6 servings.