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Page Five

~TSALMON. RING

1 tin salmon (% pound)
Y% tin cream of mushroom soup
1 tablespoon grated onion
1 tablespoon lemon juice
¥ teaspoon salt
lg teaspoon pepper
¥% teaspoon sage |
2 cups Robin Hood Easy-Mix
22 cup milk
COMBINE first seven ingredients.

PREPARE biscuit dough from recipe
on package of Robin Hood Easy-
Mix. «=

ROLL dough lengthwise and spread
with salmon mixture.

BRING sides of dough together on
top of the salmon and seal. This
forms a long roll.

PLACE roll in a greased baking dish

and join the ends together to make

a circle.

BAKE in a hot oven, 425°F, 15 to 20
minutes.

HEAT remaining mushroom soup
with % cup milk and serve as a
sauce over the salmon ring.

YIELD: 6 servings.

TUNA FISH ROLL

1 cup flaked tuna fish
1% cup cream of celery soup
2 teaspoons chopped onion
1% tablespoons chopped parsley
% cup chopped sweet pickle
COMBINE above mixture.

- USING 2 cups of Robin Hood Easy-

Mix, make a soft biscuit dough.
ROLL biscuit dough ™% inch thick.
SPREAD tuna fish mixture over

dough and roll.

BAKE in hot oven (425°F.) for 30
minutes.

SERVE with hot, diluted mushroom
soup.

PREPARED PASTRY

7 cups sifted Velvet Flour or

6 cups sifted Robin Hood Flour

2 teaspoons salt

1 pound chilled lard or vegetable
shortening

SIFT flour and salt together.

CUT half of shortening into the flour
until fine and mealy, using a
pastry blender or two knives.

CUT remaining shortening into
above mixture until it is about
the size of small peas. This mix-
ture, known as “pastry crumbles,”
may be stored dry in a quarter
sealer and kept cool, using small
quantities as desired. For one 8-
inch pie shell, use 1 cup (packed)
of crumbles or 1% cups for 9-inch
shell. ,

YIELD: 4 double crust pies.

RAISIN PIE
One Double Crust Pie
ADD cold water (144-% cup) very
gradually to 2 cups of “pastry
crumbles,” mixing lightly until
pastry can be pressed together.
ROLL tightly in waxed paper and
chill. Pastry is then ready for
rolling.
Filling
144 cups water
13%4 cups seedless raisins
1% cup brown sugar
2 tablespoons all-purpose Robin
Hood Flour
14 teaspoon salt
1 lemon: juice and grated rind
HEAT water to boiling point and
add raisins; simmer for 10 minutes.
COMBINE sugar, flour, salt and
lemon rind and add to hot mixture.
ADD lemon juice and cook until
thick, stirring constantly; cool.
SPREAD filling evenly in lined pie
plate and cover with top crust.
BAKE in a hot oven, 425°F, 20-25
minutes.