PASTRY:

1 1/3 c. sifted all-purpose flour
1/2 c. Crisco shortening
1/2 tsp. salt
3 tbsp. water

Preheat oven to 425 degrees. Sift flour. Combine flour and salt in a mixing bowl. Cut in Crisco with pastry blender or 2 knives until mixture is uniform. Sprinkle with water, 1 tablespoon at a time. When all water has been added, work dough into a firm ball. On a lightly floured surface roll dough to form a circle 1/8 inch thick and about 1 1/2 inches larger than inverted 9 inch pie plate. Gently ease dough into the pie plate. Flute edges. Prick bottom and sides of shell with fork. Bake at 350 degrees for 10-15 minutes or until lightly browned.

FILLING:

1 c. grated Cheddar cheese (about 4 oz.)
1 c. grated Mozzarella cheese (about 4 oz.)
1 c. Ricotta cheese
1/4 lb. mushrooms, sliced and sauteed
2 tbsp. chopped onions
1/4 c. canned salmon, drained and flaked
3-4 med. size ripe tomatoes, sliced in thin wedges
Salt and pepper
1 tsp. basil, crumbled
1 tsp. leaf oregano, crumbled
1/4 c. chopped green onions

Reduce oven temperature to 325 degrees. Combine Cheddar, Mozzarella, Ricotta, chopped onions, mushrooms and salmon; spoon into baked pie shell. Arrange tomato wedges in tightly overlapping circular pattern over filling. Sprinkle with herbs, chopped green onions, salt and pepper. Bake at 325 degrees for 20 minutes. Cool 15 minutes before cutting. 6-8 servings.

(Florence-First)