In a large bowl combine and chill:

1 8-oz. pkg. Ann Page Elbow Macaroni, or similar, cooked and drained

1 1-lb. can red salmon, drained and flaked

1/4 cup each, chopped celery, onion, green pepper, pimiento

1/4 tsp. each, oregano and pepper

1 tsp. salt

2 tbsp. lemon juice

1 cup medium white sauce (at same time, make 2 additional cups for use in preparing Creamy Lemon Sauce)

Prepare 3-cup baking powder biscuit recipe (or package biscuit mix), using tomato juice as required liquid. On lightly floured board, roll out in rectangle 1/4" thick, large enough to extend over sides of ungreased 9"x13" baking dish. Fit dough into dish; fill with chilled macaroni mixture. Turn dough edges under and flute. Sprinkle surface with 1 1/2 tsp. caraway seeds; criss-cross with pimiento strips; dot with sliced stuffed olives. Bake 25-30 minutes at 400°F. Serve to 6 or 8 with Creamy Lemon Sauce (2 cups medium white sauce plus 1/4 cup lemon juice, blended well).