1 recipe for favorite pie crust, double crust
3/4 c. raw rice, cook in salted water, drain set aside to cool
2 med. onions, sliced fine
1 tsp. shortening
2 hard boiled eggs
1 lb. salmon, fresh or canned

Cook onions slowly in the shortening in covered pan until soft. Chop eggs fine. Fillet fresh salmon if used or drain and remove bones from canned.

Roll out pie crust 1/8 inch thick and fit bottom crust into 8 inch pan two inches deep. Put half the rice on the crust. Add fish fillets, season with salt and pepper to taste. Cover fish with the onions; then the chopped eggs. Add remaining rice and cover with top crust. Cut several slits in top crust to let steam escape. Bake at 350 degrees for one hour if fresh salmon is used. Bake at 400 to 425 degrees for 30 minutes if canned salmon is used. Serve with cheese sauce or any sauce of choice.