Salmon Cream Cheese Pie

2/3 c. Bread crumbs
3 (8 oz.) Cream Cheese
½ c. Milk
¼ c. Butter
2 t. Dry Mustard
½ t. Dill weed
¼ t. Salt
¼ t. ground Red Pepper
4 Eggs
2 cans Salmon (skin and bones removed)
2 c. Mozzarella Cheese (8 oz.)
¼ c. chopped Green Onions

Coat 2, 9” greased round pans, with 1/3 c. bread crumbs in each. Beat cream cheese, milk, butter, and spices. Add egg 1 at a time, beat. Stir in mozzarella, salmon, and onions. Divide between pans and bake at 325° F for 45 minutes. Cool and enjoy it.

Angel Eggs

12 Eggs

Mayonnaise

Yellow Mustard

Salt

Dill Relish (opt.)

Paprika (opt.)

Dill Weed (opt.)

Boil eggs 12 minutes. Cool eggs. Remove the shell and cut in half long ways. Take yoke out, place in a bowl. Mash yokes, add salt, mustard, relish and about 2 or 3 tablespoons mayonnaise. Mix, tasting and adding more ingredients as need. Put the mixture back into the eggs and sprinkle paprika and dill on top. Makes 24 eggs.