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Tuna Pie

2 beaten eggs
1 tbsp melted butter or margarine
1/2 cup milk
1/4 cup chopped onion
2 tbsp minced parsley
3/4 tsp basil
2 cups of salmon or 2 can of tuna
pastry

Combine eggs, butter, milk, onion and seasonings. Mince fish with
your hands or a fork, then stir into egg mixture. Pour into
well-greased 8" pie plate. Put crust on top. Bake at 425 degrees
for 25 minutes. Serve immediately with Cucumber Sauce.

Notes: Add 1 tbsp hot sauce.

I have also made this with crust on just the bottom, or on top and
bottom, and it works fine.


Cucumber Sauce:

Single Batch:
4 cucumbers
1 small onion
1/2 cup mayonnaise
3 tsp. vinegar
1-16 oz. container sour cream

Double Batch:
4 cucumbers
1 small onion
2 cups mayonnaise
8 tsp. vinegar
2 16-oz container sour cream

Slice cucumbers lengthwise and scoop out seeds. Then grate the
cucumbers & onion, or you can put them in the food processor. Put
in a colander to drain while you prepare the rest of the sauce.
Mix mayonnaise, vinegar and sour cream. Add cucumber and onion
after a good portion of the water comes out. Refrigerate for at
least one hour. This goes on Tuna Pie, but is also wonderful as
a salad dressing, or a chip & veggie dip.

Notes: If you are in hurry, you can squeeze a lot of the water out
of the cucumber with your hands, or by pressing the cucumber into
the colander. But be careful not to lose too much out the holes.

You can skip draining the water out of the cucumber, but then your
sauce is a lot thinner.

This sauce gets even better if you prepare it the day before serving.

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