Salmon Cream Cheese Pie

Salmon Cream Cheese Pie

2/3 C. seasoned fine dry breadcrumbs

3 8 oz. packages cream cheese, softened

1/2 C. milk

1/4 C. butter

2 t. dry mustard

1/2 t. dillweed

1/4 t. salt

1/4 t. ground red pepper

4 eggs

2 7-1/2 oz. cans salmon, drained, flaked and skin and bones removed

2 C. shredded monterey cheese

1/4 C. chopped green onions

Lightly grease two 9-inch pie pans or round cake pans. Coat bottoms and sides of each pan with 1/3 cup breadcrumbs.

Beat cream cheese, milk, butter, mustard, dillweed, salt and red pepper with electric mixer on medium speed until combined. Add eggs one at a time, beating just until combined. Stir in salmon, cheese and onion. Divide mixture between pans. Spread evenly.

Bake in a 325°F. oven 45 minutes or until set. Cool completely. Remove from pans. Cover, chill in refrigerator 2 to 8 hours.

Makes 32 appetizers.

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