FILLING
2 c Milk
-OR- soymilk
— (plain or flavored)
1/2 c Honey or other syrup
3 Egg yolks
1 tb Vanilla
1/4 c Arrowroot powder
-OR- corn starch
1 tb Cold water
3 Egg whites
— beaten until peaks form
— (beat while pudding
— is cooling)

CRUST: Mix all ingredients. Roll out between wax paper, place in 9″ pie
pan, poke bottom of crust a few times with a fork, and bake at 350 F. for
10-15 minutes.

FILLING: Combine all ingredients except egg whites in a deep saucepan.
Beat until thoroughly blended and all powder is dissolved. Cook over
medium heat, stirring constantly until mixture begins to thicken. Lower
heat and continue stirring and cooking until mixture is very thick. A
wire whisk works well and helps keep lumps from forming. Set pudding off
heat and let partially cool while preparing the egg whites. Pour pudding
into cooled crust. Top with stiffly beaten egg whites. Bake at 350 F.
until whites begin to brown, about 15 minutes. Cool.

Peanut Butter Cream Pie (add to above recipe): Stir 1/2 to 3/4 cup AM
Peanut Butter into liquids before cooking.

Preheat the oven to 350. In large heavy saucepan cover the potatoes
with 2 inches salted water, bring the water to a boil, and simmer the
potatoes, covered for 30 to 40 minutes, or until they are tender.
Drain the potatoes and let them cool until they can be handled. Peel
the potatoes and force them through a food mill into a large bowl.
In a small skillet cook the onion with the red pepper flakes in 2
tbsp of the oil over moderate heat, stirring, until it is softened,
add the mixture to the potato with the eggs, cheese, chilies, olives,
lemon juice salt and pepper and combine the mixture well. Coat the
bottom and side of a 9″ pie plate, sprinkle with the remaining 3 tbsp
crumbs. Spread the potato mixture in the pie plate, sprinkle it with
the remaining 3 tbsp crumbs and drizzle the remaining 2 tbsp oil over
the top. Bake the pie in the middle of the oven for 1 hour, let it
cool on a rack for 5 minutes, and cut it into wedges. Serve the pie
warm or at room temperature.

-PASTRY-
2 c Flour, all-purpose
1 ts Baking soda
1/2 ts Salt
1/2 c Lard or vegetable shortening
3 tb Cold water

First make the pastry: combine flour, baking soda, and salt; cut in
lard with a pastry blender until mixture resembles course meal.
Sprinkle ice water over flour mixture by tablespoonsful, mixing
lightly with a fork until enough has been added to allow dough to
form a ball. Wrap ball, and chill at least 1 hour.

Cook fruit in boiling water, covered, for 30 minutes, or until very
tender; cool and mash slightly. Stir in
1/2 cup of sugar and spices.

Divide chilled pastry in half; roll each half to ? inch thickness and
cut into 5 inch circles. Reroll scraps, and cut into circles. Place 2
to 3 tablespoons of fruit mixture on half of each pastry circle;
moisten edges of pastry circles and fold over filling, make sure
edges meet. Press edges together, using a fork dipped in flour. Fry
in skillet (cast iron preferred) using lard or vegetable shorting
until browned on both sides. Drain on paper towels. Serve hot, warm,
or cold. * Peaches or Apricots may be substituted for Apples. Fresh
fruit may used, increase to 4 cups and simmer, covered in a small
amount of water, until tender. Mash coursely or chopped finely, and
mix with sugar and spices.

** Betty Crocker Pie Crust Mix may be substituted. Use (2) 11oz boxes
per box instuctions.

Use a 5 inch saucer to cut circles.

FILLING
8 c Apples, peeled, cored and
-sliced*
3/4 c Granulated sugar
1/4 c King Arthur unbleached all-
-purpose flour
1 ts Cinnamon
1/4 ts Nutmet

TOPPING
1 c King Arthur unbleached all-
-purpose flour
1/2 c Brown sugar
1/2 c Firm butter

FOR THE SAUCE
4 c Chicken stock; (homemade or
-low-salt canned)
6 tb Butter; (as needed)
6 tb Flour
Salt and freshly ground
-pepper

FOR THE PASTRY
1 Recipe Rough Puff Pastry
-(see separate recipe);
-refrigerated

FOR THE EGG WASH
1 Egg yolk; beaten
1/2 c Cream

To roast the chicken and vegetables — Heat the oven to 375F. Rub the
chicken with 1 Tbs. of the olive oil and sprinkle generously, inside and
out, with salt and pepper.

Toss the potatoes, onions, carrots, garlic, and mushrooms with the
remaining 2 Tbs. olive oil and the chopped herbs.

Set the chicken upside down in a large flameproof roasting pan and scatter
the vegetables around the chicken. Roast for 1 hour and 15 min., stirring
the vegetables several times.

Remove the chicken from the pan to cool. Remove the vegetables with a
slotted spoon and reserve them in a bowl, with the peas. Don’t rinse out
the roasting pan.

To make the sauce — Pour the fat and juices into a measuring cup or gravy
separator. Spoon or pour the fat away from the juice; reserve the fat. Add
the juices to the chicken stock. Measure out the fat and add enough butter
(if needed) to make 6 Tbs.

Put the roasting pan (which should still have the caramelized bits from the
chicken and vegetables) on the stove over medium heat. Pour in the 6 Tbs.
of fat and butter mixture; when it’s melted and bubbling, add the flour and
stir constantly to make a smooth roux. Scrape up any caramelized remains
from the chicken and vegetables. Cook the roux, stirring constantly, until
lightly browned, about 5 min. Add the chicken stock, bring to a boil, and
simmer. Continue to stir and scrape the bottom of the pan. Cook the sauce
for at least 15 min., whisking occasionally, until it’s as thick as heavy
cream. Season with salt, pepper, and more herbs to taste.

When the chicken has cooled, pull the meat from the bones, discarding the
skin and bones. Cut the meat into small (1/2- to 1-inch) chunks and set
aside.

To assemble the pot pies — Heat the oven to 400F. Choose four 12-oz.
ovenproof bowls or a 2-qt. casserole.

Remove the dough from the refrigerator. Lay it on a floured board and roll
it out 1/8 inch thick into a 20×16-inch rectangle. Set the dish for the pot
pie upside down on the dough and cut around the rim with a knife or pastry
cutter. (If you like extra pastry, cut the pastry a little larger than the
top of the dish.) Stack the pastry pieces on a plate, separating each with
waxed paper or plastic wrap. Refrigerate until ready to use.

Divide the chicken, vegetables, and sauce among the dishes. Lay the pastry
on top, pressing along the edge of the dish to seal.

Notes: Lois W. Noll, Lehighton. The Times News, PA

Butter a 9″ pie pan and layer cranberries on bottom. Sprinkle berries with
brown sugar and walnuts. In a bowl, beat egg until thick. Gradually add
sugar, beating until blended. Stir in flour and melted butter. Blend well.
Pour over cranberry, sugar, walnut mixture. Bake at 325 for 45 minutes.
Serve warm with vanilla ice cream.

Cut shortening into flour with pastry blender until mixture is the
consistency of coarse corn meal. Add 2 to 3 Tbs. cold water, 1 Tbs at a
time, stirring lightly with a fork.

Shape dough into a smooth ball. Roll into 1/8 inch thickness. Fit into 9
inch pie plate. Turn edge under and crimp

Pour milk into heavy saucepan. (well-seasoned iron skillet or pan is
preferred). Separate eggs, add egg yolks to milk and beat in with wire
whip. Turn burner to med. heat. In separate bowl, mix together flour, cocoa
powder and sugar. Stir into milk/egg mixture. Cook and stir with wire whip
until mixture begins to thicken. Add butter and continue to stir until
mixture is thick. Stir in vanilla and pour into baked pie shell. Make your
favorite meringue using reserved egg whites. Spread over pie filling. Brown
in 350 degree oven till meringue is slightly browned. Watch carefully, it
won’t take too long.

VARIATIONS: For coconut cream pie, add 1 to 1-1/2 c. coconut and about 1/2
t. coconut extract to mixture when it begins to thicken. Sprinkle coconut
on top of meringue prior to browning. You can substitute brown sugar for
white, leave off cocoa for butterscotch pie. Leave out cocoa and add sliced
bananas for banana cream pie. This recipe was given to my mother by Josie
Marcum who had a restaurant in Jamestown many years ago.

Roll out one pie crust 1/8″ thick on a floured surface, fit it into a
9″ pie plate and trim it flush with the surface. Chill the shell for
at least 30 minutes. Preheat the oven to 400. In a bowl with an
electric mixer beat the eggs until they are well combined, add the
sugar, a little at a time, beating, and beat the mixture until it is
light and fluffy. Beat in the butter, flour, nutmeg, cinnamon and
zest. Arrange the rhubarb in the shell with the cloves and pour the
egg mixture over it. Roll out the remaining dough 1/8″ thick on a
floured surface and drape it over the filling. Trim the top crust,
leaving a 1/2″ overhang, fold it under the bottom crust, pressing the
edge to seal it, and crimp the edge decoratively. Brush the dough
with the egg wash and cut slits in the top crust with a sharp knife
to form steam vents. Bake the pie on a baking sheet in the oven for
10 minutes, reduce the oven temp to 350 and bake the pie for 30 to 40
minutes more, or until the crust is golden. Serve warm or at room
temp.

-FOR HUSH PUPPIES-
1 lg Egg
2 c Buttermilk
1 3/4 c Stone ground whole grain
-cornmeal
1/2 c Minced onion
1 ts Baking powder, scant
1 ts Salt; scant
1 ts Baking sda; scant

Preheat oven to 200 degrees F. In a stockpot or Dutch oven, pour oil
to a depth of at least 1 1/2 inches. and heat the oil at medium-high
until the temperature reaches 375 degrees. Place wire racks on 2
baking sheets and set aside. In a wide bowl, mix the corn flour,
salt, pepper and cayenne. In a medium-size bowl, prepare the hush
puppies batter: Mix the egg and buttermilk well, then stir in the
cornmeal until well blended, Add the onion, and stir in. Place the
baking powder, salt and baking soda in a small separate container and
set aside while you fry the fish. Dip each fish or fillet into the
seasoned flour, coating well buyt shaking off excess. Carefully
lower each piece into the oil. Fillt he pot, but do not crowd it. The
oil should bubble up around each piece. Make sure temperature stays
between 365 and 375 degrees. Fry the fish until it is golden all
over, about 2 or 3 minutes on each side. Set aside the remaining corn
flour. Remove the fish pieces from the oil in the same order they
were immersed, using a wire mesh strainer allowing excess to drain.
When fish stops dripping; place it on one of the prepared baking
sheets; then place in oven. Continue until all fish is fried. For the
hush puppies: add the reserved baking powder, salt and baking soda to
the hush puppy batter, and mix well; then, add the leftover seasoned
corn flour to the batter a little at a time, until the batter is
thick enough to be spooned. You will have added about 1/4 to 1/2 cup
of of the corn flour. Make sure the oil has returned to 375 degrees
F; then, drop the batter by spoonfuls into the oil, using 2 teaspoons
~- 1 to scoop the batter and one to scrape it off and into the oil.
Fry the hush puppies until golden all over, about 3 minutes. Drain
each pup well over the pot, and place on the second prepared sheet
pan. Repeat process until all batter is fried.

Kina or sea eggs are a staple Maori food for those
fortunate enough to live close to the sea. Kina is
found at low tide in rock crevices and under ledges of
rock. They should only be gathered however in summer
when they are sweet. Maori lore says it is best for
them to be gathered at low tide on the first, second
and third days after a full moon. When opened the
shell will be found to contain a mass of fine grit and
shell, a purple membrane and five tongues which are
red. The tongues should be scraped from the shell with
a spoon taking care not to include any membrane or
grit.

Method: 1. Place alternate layers of kina and
breadcrumbs, into a buttered pie dish finishing with a
layer of breadcrumbs.

2. Cover with chopped bacon.

3. Bake at 350 degrees for about 30 minutes until the
crumbs and bacon are crisp and the tongues are cooked.
Serves 4

The addition of salt pork to this dish certainly marks it as an old meal
from the colonies. The combination sounds a bit strange to us, but salt
pork was a common flavoring in the old days. People literally lived on salt
pork and beans, thus the origin of the line about “scraping the bottom of
the barrel.” It was the salt-pork barrel, and when you touched bottom you
were in serious trouble.

This is a very enjoyable dish and I have blanched the salt pork so that
some of the saltiness and fattiness have been removed.

Cook and debone the chicken as in the previous recipe. Make stock if you
wish just as above.

Parboil the onions for 5 minutes and then cool in cold water. Peel the
onions and set aside.

Thicken the stock with the roux, as above. Add the paprika and parsley,
along with the salt and pepper.

Cut the salt pork into 1/4-inch dice. Quickly blanch in boiling water and
then drain and saut in a small frying pan until the pork begins to brown.
Drain the fat from the pan.

Mix the boneless chicken, onions, and sauce together. Place in a
2-1/2-quart casserole or souffl dish and top with the diced salt pork.
Roll out the crust and place on top.

Bake in a 375 oven for 45 minutes.

Add a good corn dish, such as Fried Corn with Green Chile (see recipe),
along with a green salad, and you will have full menu.

In saucepan,combine sugar and cornstarch;add water.Over high heat,cook
and stir until boiling.Add cranberries;return to a boil.Reduce heat;simmer
5 to 10 minutes,stirring occasionally. Turn mincemeat into pastry lined 9
or 10″ pie plate.Top with cranberries.Cover with vented top crust;seal and
flute.Brush egg mixture over crust.Bake @ 425 degrees in lower half of oven
30 minutes or until golden brown.Cool.Decorate with Egg Nog cream (recipe
follows).Makes one 9 or 10″ pie.

EMERIL LIVE SHOW #EM1A38

Preheat the fryer. In a mixing bowl, combine the cornmeal, flour, baking
powder, salt, hot sauce, onions, and jalapenos, together. Stir in the eggs
and milk. Mix until fully incorporated. Fry 1 tablespoon of the batter at a
time. Fry the hushpuppies for 2-3 minutes or until they are golden brown.
Stirring constantly will ensure over-all browning. Remove from the oil and
drain on a paper-lined plate. Season with Essense.

Yields: about 1 1/2 dozen

Date: Thu, 28 Mar 96 15:52 PST

From: ddevries@wimsey.com (David DeVries)
To Zoe Sodja who was looking for a vegan shepherd’s pie recipe. This is one
I make all the time, even my kids will eat it and that’s saying something.

Bring water to a boil, add lentils and barley. Cover and simmer for 30
minutes until water is absorbed. Heat broth in dutch oven, add garlic,
carrot or other veggies and onion and cook until tender. Add tomatoes,
mushrooms and spices and cook for 5 minutes. Mix flour with a little bit of
water and add to the mixture. Stir and cook over low heat until thickened
adding some of the reserved tomato liquid if necessary. Add barley and
lentils and combine well. Top with mashed potatoes and sprinkle with salt &
pepper, cornflake crumbs or whatever you wish and bake at 350 degrees for
30 minutes (45 minutes if made ahead and at room temp.)

This recipe feeds 6 to 10 people, depending on whether you have a salad
with it. You can also divide it among 3 or 4 containers and freeze for
later.

FATFREE DIGEST V96 #87

FILLING
6 ea Fresh peaches,peeled
1 x And sliced

TOPPING
1/2 c Sugar
1/2 ts Salt
1/2 ts Cinnamon
2 tb Butter

-RED BEAN FILLING-

NACHINKA IZ FASOLI
1 c Dried Red Beans; Soaked
-Overnight In Water To Cover
Salt And Plenty Of Freshly
-Ground Black Pepper; To
-Taste
1/4 c Olive Oil
1 1/4 c Onions; Finely Chopped
1/2 c Cilantro; Finely Chopped

Sift the flour and salt into a large bowl and make a
well in the middle. Pour in the egg, oil, and club
soda and stir into the flour, adding more club soda if
necessary, ot make a rather soft dough. Transfer the
dough to a floured board and knead until smooth and
elastic, about 10 minutes. Shape the dough into a
ball, cover with a linen or cotton (not terry cloth)
kitchen towel and let stand for 1 hour. Divide the
dough into four parts and shape each one into a ball.
Let stand, covered, for 15 minutes. Preheat the oven
to 350 Degrees F. and butter two large baking sheets.
On a floured surface, roll out one of the balls into
an 1/8-inch thick square. Brush the dough with some of
the melted butter Dip your fingers into the melted
butter and pull the edges of the dough in different
directions, stretching it evenly until it is almost
transparently thin. Don’t worry if the dough tears, as
you will be folding it up. With a sharp knife, trim
the edges of the dough to from an even square. Fold
the square in half, brush the surface generously with
the melted d fold in half again crosswise to from a
smaller square. It should be approximately 6 to 7
inches. It is isn’t, pull it out slightly to fit the
dimensions. Brush the square with butter. Shape
one-fourth of the filling into a ball and place in the
center of the square. Fold in the corners of the
square like an envelope. With the palm of your hand,
flatten the pie so it is about 1 inch thick. Brush the
top with melted butter and carefully transfer to a
prepared baking sheet. Repeat the procedure with the
rest of the dough and filling. Bake the pies in the
middle of the oven, until golden brown, about 35
minutes. Serve warm.

Makes 4 Pies for 8 Servings

RED BEAN FILLING:

Drain the beans and place them in a saucepan along
with enough fresh water to cover by at least 2-inches.
Bring to a boil and add salt, then reduce the heat to
medium-low. Cook the beans, partially covered, until
almost mushy, about 1 1/2 hours. While the beans are
cooking, heat the oil in a medium size skillet, over
medium heat, and add the onion to saute it. Stir
occasionally, until dark brown, about 15 to 20
minutes. When the beans are done, drain well and
mash. Add the sauteed onions and their cooking fat
and the cilantro. Season generously with salt and
freshly ground black pepper. Cool to room temperature.

Cook, stirring frequently, for about 3 minutes. Stir
in the garlic and green pepper; cook for an additional
2 minutes. Remove from the heat and stir in the
flour. Cook for a minute or two to remove the floury
taste, then pour in the chicken stock, stirring
constantly. The stock should thicken slightly. Add
the chicken and sweet marjoram and set aside.
Meanwhile, cook the turnip and potatoes in boiling
water for 5 minutes. Add the carrots and cook for 3
minutes more. Remove the pan from the heat and let
the vegetables sit in the water while you make the
biscuits or roll out the pie crust. BISCUIT TOPPING: 2
cups flour 2 1/2 tsp baking powder 5 Tbl shortening
3/4 cup milk Stir together the flour and baking
powder. Cut in the shortening with a pastry blender
until it is the size of small peas. Stir in the milk
with a fork. Pat the dough together. If you overmix
it, the dough will be tough. Pat the dough to a 1-inch
thickness. Cut the biscuits with a biscuit cutter or
a straight-sided glass dipped in flour. TO ASSEMBLE
THE PIE: Drain the vegetables and add them to the
chicken mixture. Taste the mixture and season with
salt and a generous pinch of cayenne pepper. Pour the
filling into a deep pie plate. Top with the biscuits
(OR the crust; see the Variation). Place on a cookie
sheet (in case the sauce drips) and bake in a
preheated 400 F oven for 15 minutes or until the
biscuits are browned. VARIATION: PARSLEY CRUST “The
amount of liquid depends upon the amount of moisture
in the air. One trick in making pie crust is to add
just enough liquid so that the dough barely holds
togather. Then let it sit in the refrigerator for 20
minutes. The flour particles will swell and absorb the
liquid and you will have a more tender crust.” 1 cup
flour 4 Tbl shortening 2 to 3 Tbl water, milk, or
chicken stock Place the flour in a bowl. Cut in the
shortening with a pastry blender. Little by little,
add the liquid, tossing the mixture with a fork. Add
the parsley, press together and place in the
refrigerator for 20 minutes. Roll out on a floured
surface. Place over the pie, cut air vents, and crimp
the edges. Bake in a preheated 425 F oven for 15 to 20
minutes. Let the pie set for a minute before serving
VARIATION: Replace the potatoes with 2 cups of raw
zucchini, cut into 1 inch pieces. Add the chicken
stock along with the chicken.

TOPPING
2/3 Oats
1 Brown sugar
1/2 Flour
1/2 tb Cinnamon
1/2 Butter; in 1/2″ squares

Peel and slice apples and put in lemon juice. Then add all other filling
ingredients and mix in a bowl. Make topping in separate bowl. Put apple
mixture in pie shell. Sprinkle topping on liberally. Place butter squares
on pie. Bake at 300 deg. for 1 1/2 to 1 3/4 hours. Sarah Gruenwald
Recipelu Nov.97

Mix all ingredients except apples. Fold in apples gently, so as not to
break slices. Grease a 9 or 10 inch pie pan. Pour batter into pan and
distribute evenly. Bake in a preheated 350F oven 30 to 40 minutes. Serve
warm with whipped cream or ice cream.

Good Tastes food column, Sept, 1995, Green Bay Press Gazette

Sprinkle peppers in well greased 9″ pan. Cover with cheese. Pour eggs over
cheese. Bake at 350 for 30 minutes, or until firm. Cool and cut into 1″
squares. SOURCE: What’s Cookin’ At All Saints; Gift of Millie
Ellis/Regional Food Swap.

Wash the barley. Place it in a large kettle with the water, and bring to a
boil. Lower heat, cover and simmer for 1 hour, or until the water is
absorbed.

Whle the barley is cooking, prepare the vegetables: chop the onion and
slice the carrots and parsnips, and steam them, along with the cabbage,
until they are tender-crisp.

Mix together the cooked barley and vegetables. Add the remaining
ingredients. Mix well.

Spread the mixture into an uncooked 10-inch pie shell.
Cover with the top crust. Cut a whole into the top crust to let steam
escape.

Bake at 375 degrees for 35 minutes, or until the crust is golden brown.

From the files of DEEANNE

In a large bowl, combine nectarine slices, berries, sugar, cornstarch
and vanilla. Stir until fruit is coated.

Pour filling into one of the pie shells and invert the second shell
over it. Crimp edges and press with fork to seal. Cut holes in top
crust so steam can escape.

Place a baking sheet on lower rack of oven to catch juices. Set pie on
middle rack and bake at 350′F. for 45 minutes. Brush top crust with
beaten egg and sprinkle with sugar; return to oven for 15 minutes.

TOPPING
1 1/8 c Sugar
3/4 c Flour
1 1/2 ts Cinnamon
1/2 c Butter

Preheat the oven to 400 degrees F. In a large bowl, combine the
sugar, flour, sour cream, eggs and vanilla into a smooth mixture.

Core, peel and chop the apples. Boil them in a small amount of water
with a little lemon juice for 3 to 5 minutes until they begin to get
tender. Drain apples and add to the mixture.

Pour into two 9-inch pastry shells. Bake at 400 degrees F. for 30
minutes.

While pies are baking, crumble topping ingredients into a bowl and
mix with a pastry cutter or two knives. Remove pies from oven and
cover with topping recipe. Put pies under broiler for 1 to 2 minutes
until the topping begins to bubble.

Don’t take your eyes off the pies while they’re under the broiler. A
moment’s inattention can mean burned pie!

NOTES:

* Apple pie with sour cream goodness — This recipe came from my
wife’s boss, Dick Dolan, the editor of the _Hewlett Packard Journal_.
It is sinfully delicious and never lasts very long, even if you don’t
have help eating it!

* If there is any pie left over, the remainder should be
refrigerated.

: Difficulty: moderate.
: Time: 20 minutes preparation, 30 minutes baking.
: Precision: measure the ingredients.

: Richard Johnsson
: DEC Western Software Lab, Palo Alto, Calif., USA
: johnsson@decwrl.dec.com

Bring 1 C. broth to a boil, add carrots & rosemary, boil 4 minutes. Drain,
reserving liquid. Discard rosemary. Blanch snap peas, drain, rinse under
cold water, add to carrots.

Cut a small “X” in the root end of each onion, bieng careful not to cut too
deeply, boil onions for 10 minutes, drain, rinse, peel, set aside.

Melt butter in a saucepan, add flour and cook, whisking over medium-low
heat for 3 – 4 minutes. Add reserved carrot liquid and enough broth to
equal 2 C. Cook, whisking, until thickened. Add a sprig of rosemary,
cover, set aside to cool.

Lightly butter 4 – 1-1/2 C. ramekins. Place a portion of chicken in each,
followed by a portion of the vegetables. Pour the thickened sauce over
each mixture. Cover ramekins and place in refrigerator.

On a cool, floured surface, roll out patry to form a 1/4″ thick rectangle.
Cut into 4 rectangle.

Whisk water and egg together, brush the outside rim of each ramekin with
egg wash. Drape patry over top and seal edges. Trim any excess dough and
chill in freezer for 20 minutes.

Preheat oven to 475 and bake 15 to 18 minutes, til pastry is puffed and
well-browned.

Serves 4

(adapted from The New Basics Cookbook)

PECAN TOPPING
1/2 c Honey
3 tb Butter
2 c Pecan halves

Combine cranberries, orange juice, honey and sugar in a medium saucepan.
Cook, covered, over low heat and simmer 15 minutes if using fresh berries
or 20-30 min. if using frozen berries. Cool briefly.

Puree cranberry mixture in blender or food processor, return to saucepan.
Combine cornstarch and water in a cup. Stir into the cranberry mixture.
Bring mixture to a boil over high heat and cook until thickened, stirring
constantly. Add orange extract. Cool, then pour into prepared baked pie
shell. Spoon Pecan Topping ovenly over cranberry mixture.

Pecan Topping:

Combine honey and butter in a medium saucepan. Cook and stir over medium
heat until mixture is smooth. Add pecan halves and stir until well coated.
Remove from heat and spread over cranberry mixture.

Bake pie in preheated 350 F. for 20 minutes or until top is bubbly.
Cool on wire rack. Serve at room temperature or chilled.

This pie is quite tart, it is delicious served with vanilla ice cream
or whipped heavy cream as a topping.

Cook sausages and drain. Grease 10 inch pie plate. Spread potatoes in pie
plate. Mix together next 5 ingredients and spread over potatoes. Arrange
sausages in spoke fashion on top. Mix together bisquick, milk and eggs and
pour around sausages. Bake uncovered at 400 degrees for 25 to 30 minutes.

FILLING
2 c Chilled peanut butter
2 c Sugar
11 oz Cream cheese
7 tb Melted butter
2 tb Vanilla
2 c Cream whipped

-FUDGE SAUCE-
1/2 c To 1 cup heavy cream
3 oz Semisweet choclate
1 tb Butter
Garnish: whole peanuts

Comment:I consider this best peanut butter pie on earth! well at least one
of the best

Preheat oven to 375. Melt margarine in a large nonstick skillet coated with
cooking spray over medium-high heat. Add onion, peppers, and garlic, and
saute 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in
vinegar, scraping skillet to loosen browned bits. Add the chicken and the
next 4 ingredients (chicken through broth), and cook 15 minutes or until
thick, stirring occasionally. Spoon chicken mixture into a 11×7 inch baking
dish coated with cooking spray.

Unroll corn bread dough, separating into strips. Place strips in a lattice
fashion over chicken mixture. Bake at 375 for 25 minutes or until golden
brown; let stand 15 minutes before serving.

Shared by Jill Proehl, REG 2, St. Louis, MO