Salmon Pie In Rice Crust

2 c. cooked long-grain rice

1 oz. cheddar cheese, shredded

1/2 tsp. salt

1/8 tsp. white pepper

1/2 c. finely chopped celery

1/4 c. each finely chopped onion & green bell pepper

1 c. tomato sauce

8 oz. skinned, drained canned salmon, flaked

3 oz. Swiss cheese, shredded

1 c. skim milk

425 degrees. In medium bowl beat

1 egg, add rice, cheddar cheese, salt and pepper, mixing well. Spray

8 x 8 x 2 inch baking pan with nonstick cooking spray and using back of a spoon, press mixture firmly over bottom and up sides of pan. Bake until lightly browned,

15 to 20 minutes. Remove from oven and set aside.

350 degrees. Spray

8 inch nonstick skillet with nonstick cooking spray and heat over medium heat; add celery, onion and bell pepper and cook until softened,

1 to 2 minutes. Stir in tomato sauce. Reduce heat; let simmer

2 to 3 minutes. Transfer to medium mixing bowl; add salmon and Swiss cheese, mixing well.

3 eggs; add to salmon mixture and stir until thoroughly combined. Pour salmon mixture into prepared crust and bake in middle of center oven rack for 40 to 45 minutes (until pie is lightly browned and a knife, inserted in center, comes out clean). Remove from oven and let stand 5 to 10 minutes before serving. Makes

4 servings.

4 protein exchanges;

1 bread exchange;

1 1/2 vegetable exchanges;

1/4 milk exchange. Per serving:

425 calories;

31 g. protein;

17 g. fat;

35 g. carbohydrate;

499 mg. calcium;

1, 076 mg. sodium;

322 mg. cholesterol.