1 (1 lb.) can salmon
1/4 c. chopped onion
3 tbsp. flour
1/4 tsp. salt
1/2 tsp. Worcestershire sauce
3 hard cooked eggs, peeled and sliced
Milk
3 tbsp. butter
1/4 tsp. dry mustard
1/8 tsp. pepper
1 c. frozen peas
Biscuits (recipe follows)

Drain salmon, reserving liquid. Add enough milk to liquid to make 1 1/3 cups; set aside. Discard skin and bones from salmon. Break into chunks and place in 1 1/2 quart casserole dish; set aside.

In 2 quart saucepan, saute onion in butter until tender. Stir in flour, mustard, salt and pepper until blended. Stir in 1 1/3 cups milk and salmon liquid mixture and Worcestershire sauce. Cook stirring constantly, until milk mixture boils and thickens.

Stir in peas. Remove form heat. Spoon half of the sauce over salmon. Cover with egg slices and spread with remaining sauce. Prepare biscuits; place on top of pie. Bake at 400 for 25 minutes or until biscuits are golden and pie is bubbly around the edges. Makes 5 servings.

BISCUITS:

In bowl, combine:

1 c. flour
1 1/2 tsp. baking powder
1 tsp. sugar
1/4 tsp. salt

With pastry blender, cut in 3 tablespoons shortening until coarse crumbs form.

Stir in:

1/3 c. milk

Turn out dough on lightly floured surface; knead 5 times. Roll out to 1/2 inch thickness; cut with 1 1/4 inch biscuit cutter. Reroll and cut scraps. Makes 24.

Per serving: 480 calories, 29 grams protein, 32 grams carbohydrates, 26 grams fat, 10 grams saturated fat, 155 mg. cholesterol, 1027 mg. sodium, 2 grams dietary fiber.