1 (16 oz.) can salmon
1 (10 oz.) pkg. frozen broccoli spears (may substitute 2 pkgs. frozen spinach)
2 tbsp. finely chopped onion
2 tbsp. butter
1 tbsp. flour
1 (10 3/4 oz.) can cream of celery soup
3/4 c. milk
2 tsp. lemon juice
1/2 tsp. Worcestershire sauce
2 hard-boiled eggs, diced
2 tbsp. minced parsley

Preheat oven to 400 degrees. Drain salmon, save liquid. Separate into chunks. Cut broccoli into large pieces. Saute onion in butter. Blend in flour. Add reserved salmon liquid. (Omit salmon liquid if using frozen spinach.) Add soup and milk. Cook, stirring constantly until thickened and smooth. Blend in lemon juice, Worcestershire sauce, eggs and parsley. Pour sauce over salmon and broccoli and gently mix.

Line 9-inch pie plate with cheese pastry (see below). Pour in salmon mix. Form twisted lattice strips to cover pie top, moistening ends with water and firmly pressing to edges to seal. Bake in 400 degree oven for 40-45 minutes until crust is brown and pie is bubbly.

CHEESE PASTRY:

1 2/3 c. flour
1 c. grated cheese
1/2 c. shortening
1/8 tsp. cayenne pepper
5-6 tbsp. ice water

Combine flour with salt and pepper. Add grated cheese, mix thoroughly. Cut in shortening. Mix with fork until mixture resembles cornmeal. Add ice water 1 tablespoon at a time until dough holds together. Divide dough in half and roll each half into a ball. Roll out 1/2 for bottom crust and 1/2 for lattice strips.