1 med. onion
1 green pepper
1/2 med. cabbage
4 c. rice
10 eggs
4 c. flour
2 c. Crisco
12 tbsp. water
1 tsp. salt
2 (1 lb.) cans salmon
2 tbsp. milk

Saute in fry pan onions, green pepper, cabbage, carrots. Steam 4 cups rice. Boil eggs. While that is cooking mix flour, Crisco, water, salt into dough and knead well.

Divide the dough in half. Roll out for bottom crust and 1/2 for top. Lay 1/2 rice in bottom pan, all the salmon, cabbage mixture then eggs (shelled and chopped) and lastly the remaining rice.

Put the top crust on. Pour milk on crust last. Poke holes in top. Bake at 350 degrees for 1 to 1 1/2 hours.