Salmon Pie

In saucepan over medium heat, cook potatoes, carrots and onion in butter until almost tender, stirring often.  Stir in flour, salt, pepper and dill until blended; cook 1 minute.  Gradually stir in milk; cook until the mixture is thickened and smooth, stirring constantly.  Gently stir in salmon and peas.  Spoon mixture into 2 qt. round casserole; set aside.  Roll out your favorite pastry, 1 1/2 in. larger than casserole top.  Place pastry loosely over salmon mixture.  Trim pastry edge; fold overhang under and crimp edges.  Cut slits in pastry top or cut out designs to decorate top of pie.  Sprinkle crust with more dill weed, if desired.  Bake at 375 for 35-40 minutes or until top is golden brown.  Makes 6 servings.

Directions
1 In a small bowl, combine flour, salt, pepper and
   cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
2 In a large skillet, saute dredged shrimp in olive oil
   for 5 minutes over high heat. Toss shrimp often to prevent
   burning. Transfer shrimp with a slotted spoon to a serving
   dish, leaving the oil in the pan.
3 In the same pan, saute the garlic, shallot, parsley and
   oregano over medium heat for 3 minutes; stirring constantly.
   Spoon the mixture over the shrimp. Return pan to the heat.
   Preheat your broiler for medium heat.
4 Pour the wine and brandy into the skillet and ignite
   with a match or lighter. When the flames die down, stir to
   loosen any browned bits on the bottom of the skillet; pour
   over shrimp.
5 Place the serving dish of shrimp in a preheated broiler
   for about 2 minutes.

Submitted by, Karen P.