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Meat pies (tortas de carne)

Main Ingredients: 1/2 kg (1 lb.) of beef groin 3 eggs 1/4 onion 1 clove of garlic 1 tablespoon of flour oil salt and pepper Cooking Preparation of the Recipe: Boil the meat in 6 cups of water with the onion and garlic. Once cooked, drain it, let it cool and pick of any remaining hairs on the meat. Whip the egg whites and add the yolks and flour. Mix well. Add the meat, salt and pepper to the mixture. Mix together. Fry in a frying pan with very hot oil, a couple tablespoons of the above mix and form them into small cakes or pies. Serve with salsa Mexicana with or in tomato sauce.

Deluxe margaritta pie

Main Ingredients: 1/2 cup margarine 1 1/4 cups finely crushed pretzels 1/4 cup sugar 14 oz. Eagle brand sweetened condensed milk 1/3 cup lime juice 2-4 Tbls. tequilla 2 Tbls. Triple Sec 1 cup whipped cream Cooking Preparation of the Recipe: Melt margarine in a small saucepan. Stir in pretzel crumbs and sugar. Mix well. Press crumbs on bottom and sides of a buttered 9 inch pie pan and chill. In large bowl combine milk, lime juice, tequilla, and Triple Sec. Mix well. Fold in whipped cream. Pour into prepared crust. Freeze or chill until firm for 2 hours in freezer or 4 hours in fridge. Refrigerate or freeze leftovers( if there are any)!

Luscious no-crust cheese amp; spinach pie

Main Ingredients: 3 eggs 6 tablespoons flour 16 ounce container cottage cheese 1/2 cup finely diced ham (optional) 10 ounce bag raw spinach 1 1/2 cups grated cheddar or Swiss cheese Cooking Preparation of the Recipe: Mix eggs and flour together well. Add cottage cheese and ham. Fold in spinach, then grated cheese. Spread in a 9 inch pie plate. Bake in preheated 350 degree oven for 45 minutes. Cut into wedges and enjoy hot or cold. A delicious meal anytime and great gently reheated.

Quick key lime pie

Main Ingredients: 1 can sweetened condensed milk 1/2 cup fresh squeezed key lime juice (8 to 10 limes) 4 egg yolks Cooking Preparation of the Recipe: Whip egg yolks and blend with condensed milk. Add key lime juice, mixing only until juice is mixed in. Do not overbeat. Pour into a 9-inch baked pie shell or prepared graham cracker pie crust. Chill until set (overnight is best). Top with whipped cream if you like.

Best individual thai pizzas

Main Ingredients: 6 Italian bread shells,small 1 c Bean sprouts,rinsed/drained 6 oz Jack cheese,shredded 1/3 lb Tiny shrimp,rinsed/drained 1/4 c Finely chopped green onion Crushed dried red hot chiles THAI PEANUT SAUCE: 2/3 c Smooth peanut butter 2 tb Water 2 ts Soy sauce 2 ts Cider vinegar 2 ts Sugar 2 tb Seasoned rice vinegar 1 ts Oriental sesame oil Cooking Preparation of the Recipe: 1. Place bread shells, cup sides up, on 2 baking sheets, each 12x15". Spread sauce equally over cups in bread. Scatter bean sprouts equally on crusts, then sprinkle with cheese. 2. Bake in a 350'F. oven until cheese has melted and begin to brown, 12-15 minutes (if using 1 oven, switch pan positions after 7 minutes). Place pizzas on dinner plates; top equally with shrimp and onion. Add chilies to taste; eat with knife and fork, or cut into wedges to pick up and eat. *** THAI PEANUT SAUCE *** Combine water, soy sauce, cider vinegar, and sugar. Add this to peanut butter, rice vinegar, and sesame oil.

Hearty chicken vegetable pie

Main Ingredients: 1 package Pillsbury Pie Crusts 1 teaspoon flour 1 egg, lightly beaten 1 teaspoon poppy seeds Filling: 1/3 cup all-purpose flour 1/4 teaspoon garlic powder 1/4 teaspoon pepper 3/4 pound boneless, skinless chicken breasts, cut into bite-size pieces (1 1/2 cups) 2 tablespoons vegetable oil 10 ounce can cream of chicken or mushroom soup 1/4 cup water 1 package Green Giant Frozen Oriental International Mixtures 10 ounce can mushroom pieces and stems, drained Cooking Preparation of the Recipe: Adjust oven rack to lowest position. Heat oven to 400 degrees. Prepare pie crust according to package directions for Two Crust Pie using 9 inch pie plate. For filling, combine flour, garlic powder, and pepper in plastic bag. Add chicken pieces, shake bag to coat chicken. In large skillet, heat oil over medium-high heat. Add chicken and flour mixture. Cook until chicken is no longer pink. Stir in remaining filling ingredients. Heat just to boil. Pour into pie crust. Top with second crust and crimp edges. Brush with beaten egg and sprinkle with poppy seeds. Cut slits in top crust to vent. Bake for 45 to 50 minutes or until crust is golden brown and bubbling. Let stand 15 minutes before cutting.

Deluxe greek pizza

Main Ingredients: 1 Platina pizza crust 3/4 cup tomato sauce 1/2 cup grated feta cheese 1/2 cup Parmesan cheese 2 tomatoes, sliced 1/2 cup Greek olives, sliced 1 teaspoon basil Olive oil Cooking Preparation of the Recipe: Lightly brush Platina with olive oil. Spread thin layer of tomato sauce. Add grated cheeses to cover sauce surface. Top with fresh sliced tomatoes and Greek olives. Sprinkle with basil. Bake 10 - 15 minutes in moderate oven (350 - 375 degrees), until cheese is soft and melts. Serve with green salad.

Real grape pie with crumb topping

Main Ingredients: Serves/Makes:Makes 6 to 8 servings. Ingredients 2 lbs (.9 kg). Concord grapes (about 4 1/2 cups) 1 cup (225 ml) sugar 1/4 cup (60 ml) flour 2 tsp (10 ml) lemon juice 1/8 tsp (1 ml) salt unbaked 9 inch pie shell Oat Streusel: 1/2 cup (125 ml) quick-cooking oats 1/2 cup (125 ml) brown sugar (packed) 1/3 cup (80 ml) flour 1/4 cup (60 ml) butter or regular margarine Cooking Preparation of the Recipe: Wash and pick over grapes. Slip skins from grapes by pinching end opposite stem end. Reserve skins. Place pulp in two-quart saucepan. Cook over high heat until it comes to a boil. Reduce heat to low and simmer five minutes, or until pulp is soft. Put hot pulp through strainer or food mill to remove seeds. Combine strained pulp, reserved skins, sugar, flour, lemon juice and salt in bowl. Mix well. Pour grape mixture into unbaked pie shell. Prepare oat streusel and sprinkle over grape mixture. Oat Streusel: Combine oats, brown sugar and flour in bowl. Cut in butter or regular margarine until crumbly, using a pastry blender. Bake in 425 degree (225 C.) oven thirty-five minutes or until filling is bubbly. Cover loosely with foil after twenty minutes if top becomes too brown. Cool on rack.

Real fiesta chicken pizza

Main Ingredients: 1 prepared (12-inch) pizza crust 1 tablespoon vegetable oil 2 boneless, skinless chicken breast halves, cut into thin strips 1 pkg. (1.25 oz.) ORTEGA Taco Seasoning Mix 1 tablespoon water 1 cup ORTEGA SALSA PRIMA - Thick amp; Chunky 1 1/2 cups (6 oz.) SARGENTO® 4 Cheese Mexican Blend or Nacho amp; Taco Blend Shredded Cheese Toppings: sliced black olives, green onions, green bell pepper, radishes, red onion Sour cream (optional) ORTEGA Thick amp; Smooth Taco Sauce (optional) Cooking Preparation of the Recipe: Directions PREHEAT oven. (See pizza crust package directions.) HEAT vegetable oil in large skillet over medium heat. Add chicken and cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well. SPREAD salsa over crust. Top with chicken mixture, cheese and vegetable toppings. BAKE according to pizza crust package directions or until crust is crisp and cheese is melted. Top with sour cream and a drizzle of taco sauce before serving.

Easy grilled ham pizza

Main Ingredients: 2 1/2 cups Five Roses unbleaced bread flour 8 ounce envelope quick rise instant yeast 1 tablespoon sugar 1 teaspoon salt 2 tablespoons olive oil 1 cup very warm water (125 degrees) 1/4 cup prepared pesto 1 cup shredded mozzarella cheese 1/3 cup Tre Stelle grated parmesan cheese 1 1/2 cups chopped Schneiders Olde Fashioned ham Vegetable Toppings: such as slivered green or red peppers, sliced olives, chopped tomatoes, chopped onions, pineapple chunks Chopped fresh basil (optional) Cooking Preparation of the Recipe: Dough: reserve 1 cup flour. Mix remaining flour, yeast, sugar, and salt in large bowl. Beat in oil and water. Mix in enough reserved flour to make a soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic about 8 minutes. Cover with plastic wrap and a towel; let rest 10 minutes. Line 12 inch pizza pan with foil. Press dough to fill pan, for 1/2 inch edge. Spread with pesto. Sprinkle with mozzarella and parmesan cheeses, then ham and vegetables. Meanwhile, preheat both sides of barbecue for 10 minutes. Place pizza on left side of the grill. close cover. Turn off burner on the left side. Cook 10 minutes. Turn pan around quickly. Cook 5 - 10 minutes longer or until browned on bottom. Sprinkle with chopped basil, if desired

Cretan meat pie

Main Ingredients: Lamb Phyllo pastry 1 Onion (diced) Garlic Cheese Nutmeg Olive oil Oregano Salt Pepper Cooking Preparation of the Recipe: Boil some lamb (or any meat you want) in lightly salted water. Cut the meat up into little pieces. Season to your liking (salt, pepper, oregano, etc...) Add sautéed onions and garlic if desired. Mix the meat with various cheeses (swiss, mozzarella, kefalograviera) Spread the mixture onto oiled up phyllo (you can make your own or buy ready made but ALWAYS USE OLIVE OIL as this is a Cretan recipe) Roll up the phyllo taking care to tuck in the sides as you go. Bake it until it is golden brown - about 1/2 hour.

Fast coconut cream pie

Main Ingredients: 1/2 cup sugar 5 tablespoon all-purpose flour 1/8 teaspoon salt 1/4 cup cold milk 1 1/2 cup scalded milk 3 egg yolks 1 teaspoon vanilla extract 1 cup shredded coconut 1 9" baked pie shell Cooking Preparation of the Recipe: Blend sugar, flour and salt with the cold milk. Add scalded milk, gradually, stirring constantly. Cook on a low heat until thick. Add beaten egg yolks. Cook 2 minutes longer. Remove from heat. Add vanilla extract and coconut. Cool then pour into previously baked pie shell. Cover with meringue Makes one 9" pie. Meringue: Use 3 egg whites to cover a 9" pie shell. Use 2 level tablespoons granulated sugar for each egg. Beat egg whites until stiff. (They should be glossy on top and when you invert the bowl, they should remain in place.) Fold in the sugar, gradually. Cover the pie with meringue.

Classic rhubarb lattice pie

Main Ingredients: 1 Pastry for 9-inch (23-cm) two-crust pie 1 cup ( 250 mL) granulated sugar 1/2 cup ( 125 mL) all-purpose flour 1/4 tsp ( 1 mL) cinnamon nutmeg 4 cups ( 1 L) frozen or fresh rhubarb, cut into 1/2-inch (1-cm) pieces 2 tbsp ( 30 mL) butter Cooking Preparation of the Recipe: 1. Preheat oven to 425F (220C). Roll out half of dough on a lightly floured surface. Line bottom of a 9-inch (23-cm) pie plate. Do not prick. 2. Stir sugar, flour and spices together with a fork. Rinse frozen rhubarb and pat dry. Toss sugar mixture with rhubarb. Turn mixture into prepared pie shell. Dot with butter. 3. Roll out remaining dough and cut into strips. Weave strips over filling to form a lattice top. Bake in preheated 425F (220C) oven for 10 minutes or until pastry is lightly browned. Reduce heat to 350F (180C). Bake until fruit is tender and bubbly in centre, from 40 to 45 more minutes. Nutrients per wedge 3.1 g protein, 1.1 mg iron, 13.3 g fat, 47.0 mg calcium, 41.0 g carbohydrates, 292.0 calories.

Clam chowder pie

Main Ingredients: 2 cups chopped potato 1/4 cup chopped onion 15 ounce can minced clams 2 tablespoons butter 2 tablespoons snipped parsley 4 teaspoons all-purpose flour 1/4 teaspoon salt Dash pepper 3/4 cup milk Cooking Preparation of the Recipe: Cook potato and onion in 1 cup water till tender; drain. Drain clams, reserving 1/2 cup liquid. In saucepan melt butter; stir in parsley, flour, salt, and pepper. Add reserved clam liquid and milk all at once; cook and stir till thickened and bubbly. Stir in cooked potato mixture and clams. Turn into a 9 inch pie plate. Prepare Plain Pastry. Roll out to a 10 inch circle; place atop filling. Turn edges under and flute; cut slits for escape of steam. Bake, uncovered, at 425 degrees for 25 to 30 minutes. Let stand 5 minutes before serving.

Best chocolate cream meringue pie

Main Ingredients: 9 inch pie crust, baked 1 cup sugar 1/2 cup all-purpose flour 6 tablespoons unsweetened cocoa powder 1/2 teaspoon salt 2 cups milk 3 egg yolks, slightly beaten 1/2 cup butter or margarine 2 teaspoons vanilla 4 egg whites 1/2 teaspoon cream of tartar 6 tablespoons sugar Cooking Preparation of the Recipe: Combine sugar, flour, cocoa, and salt in medium saucepan; stir in milk. Cook over medium heat, stirring constantly until mixture boils; remove from heat. Stir half of the mixture into beaten egg yolks; return mixture to saucepan. Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat and stir in butter and vanilla. Cool for 10 minutes. Pour into pie shell. Heat oven to 350. In small mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Spread this on warm pie filling, carefully sealing to the edges of crust. Bake 5 to 8 minutes or just until meringue is lightly browned. Cool to room temperature; chill for several hours.

Deluxe chocolate banana coconut cream pie

Main Ingredients: 1 deep dish pie crust 2 squares semi-sweet chocolate 1 Tbsp milk 1 Tbsp butter or margarine 2 bananas, sliced 1 1/2 cup cold milk 1 pkg (4 serving) vanilla flavor instant pudding amp; pie filling 1 1/2 cup shredded coconut 1 1/2 cup frozen whipped topping, thawed Shredded coconut, toasted Cooking Preparation of the Recipe: Bake pie crust according to package directions. Cool. Microwave chocolate, 1 Tbsp milk and butter in medium microwave safe bowl on high for 1 to 1-1/2 minutes stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust. Arrange banana slices over chocolate. Pour 1-1/2 cups milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes. Stir in 1-1/2 cups coconut. Spoon over banana slices in crust. Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours or until set. Store in refrigerator. 8 servings.

Best charley brenon iii's swedish apple pie

Main Ingredients: 1 Egg, well beaten 3/4 c Sugar 1/2 c Flour 1 ts Baking powder 1 c Chopped apples 1/2 c Chopped nuts Cooking Preparation of the Recipe: Mix the stuff together and spread it into an 8 x 8 x 2 greased pan. Bake for 30 minutes at 350F. Sprinkle with confectioners sugar when done (if desired).

Best butterscotch cream pie

Main Ingredients: 9 inch baked pie crust or 9 inch baked Graham cracker crumb crust 3/4 cup packed light brown sugar 1/3 cup all-purpose flour 1/4 teaspoon salt 2 cups milk 4 egg yolks 3 tablespoons butter 2 teaspoons vanilla extract 1 cup heavy cream Cooking Preparation of the Recipe: Prepare crust and cool. In 2 quart sauce pan, mix sugar, flour and salt. Stir in milk until smooth. Over medium heat, cook mixture, stirring constantly, until mixture is thickened and begins to boil (about 10 minutes). Boil 1 minute. Remove immediately from heat and set aside. In cup with wire whisk, beat egg yolks with small amount of hot milk . Slowly pour in egg mixture into saucepan, stirring rapidly to prevent lumping. Over low heat, cook stirring constantly until very thick (do not boil) and mixing mounds when dropped from spoon. Remove from heat. Stir in butter and vanilla. Pour into pie crust, Cover surface of mixture with plastic wrap to prevent skin forming. Refrigerate until set, about 4 hours. Just before serving in small bowl with mixer at medium speed, beat cream until stiff peaks form. Discard plastic wrap . Spread cream on top of pie. NOTE: If weather is very hot and I have to travel with this. I add Unflavored gelatin to the hot milk.

Original banana cream pie

Main Ingredients: 2 cups sliced bananas, (2 medium) 1 chocolate pie crust, (6 ounce) 2 4-serving packages sugar free instant chocolate pudding mix 1 1/3 cups nonfat dry milk powder 2 1/3 cups water 1 teaspoon vanilla extract 1 teaspoon dry coffee crystals 1/2 cup Cool Whip Lite 1 tablespoon mini chocolate chips, (1/4 ounce) Cooking Preparation of the Recipe: Place bananas in pie crust. In large bowl combine 1 package dry pudding mix, 2/3 cup dry milk powder and 1 1/3 cups water. Mix well using a wire whisk. Blend in vanilla extract. Pour mixture evenly over bananas. Refrigerate while preparing topping. In same bowl, combine remaining dry pudding mix, remaining 2/3 cup dry milk, dry coffee crystals and remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whip Lite. Evenly spread mocha mixture over chocolate layer. Sprinkle mini chocolate chips evenly over the top. Refrigerate at least one hour. Cut into 8 pieces. Serves: 8

Aunt dianne's rhubarb pie

Main Ingredients: 9 inch ( 23 cm) homemade or purchased deep-dish pie crust 4 eggs, separated 1-1/2 cups ( 375 mL) brown sugar 1/3 cup ( 75 mL) all-purpose flour 1/4 cup ( 50 mL) melted butter 5 cups ( 1.25 L) fresh or frozen rhubarb pieces, about 1/2 inch (1 cm) thick 1 pinch cream of tartar 1/3 cup ( 75 mL) brown sugar Cooking Preparation of the Recipe: 1. Place one oven rack on the lowest level and one just above the centre. Preheat oven to 425 F (220 C). Line pie plate with homemade crust. Or drop purchased crust, still in foil pan, into a glass pie plate. This produces a crisper crust and makes it easier to handle a finished pie. Separate eggs, placing whites in a very clean (even a hint of fat will prevent whites from whipping) medium-size mixing bowl. Set aside while continuing with recipe. 2. In a large mixing bowl, stir 1-1/2 cups brown sugar with flour. Stir in yolks and butter until blended. Stir in rhubarb. When mixed, turn into pie shell. Smooth top. Bake, uncovered, on lowest oven rack for 10 minutes. Then, without opening oven door, reduce heat to 350F (180C) and continue baking until filling is bubbly and golden-topped like a butter tart, from 45 to 50 minutes. Remove to a cooling rack. 3. Using an electric mixer, beat egg whites and cream of tartar until soft moist peaks form when beaters are lifted, about 1 minute. While continuing to beat, gradually crumble in 1/3 cup brown sugar. Beat until stiff shiny peaks form when beaters are lifted, about 1 to 2 minutes. Immediately turn mixture onto warm pie filling. Using the back of a large spoon, gently spread meringue so it covers filling and a portion of the pastry to form a seal. Do not press down, but gently swirl surface forming small peaks. Place on centre rack of 350F (180C) oven and bake until meringue is golden-tipped, about 6 minutes. Remove from oven and cool on a rack. Because of the meringue, it's best to serve as soon as possible, but pie will keep well at room temperature for up to 1 day. For a party, bake filled crust ahead. Just before serving, add meringue and bake. Nutrients per slice 6.0 g protein, 2.4 mg iron, 17.7 g fat, 111.0 mg calcium, 67.8 g carbohydrates, 447.0 calories.

Best apple cobbler

Main Ingredients: 6 large Granny Smith apples, peeled amp; sliced 2/3 cup sugar 1 tsp. cinnamon 1 tsp. vanilla 1 tsp. lemon peel 1 tsp. lemon juice 1/2 tsp. nutmeg pinch of salt 2 Tbs. tapioca flour 2/3 cup white sugar 1/2 cup brown sugar 1/2 cup and 2 Tbs. flour 2 tsp. cinnamon 2 sticks cold butter Cooking Preparation of the Recipe: Combine apples, sugar, cinnamon, vanilla, lemon peel, lemon juice, nutmeg, salt and tapioca in a large bowl. Spray a 9x13" baking dish with non-stick spray and fill with apple mixture. Combine sugars, flour and cinnamon in food processor. Cut in butter until mixture is crumbly. Top cobbler with streusel mix. Bake at 350 degrees for 45 minutes. Serve hot.

Fresh blueberry pie

Main Ingredients: Serves/Makes:Serves 6-8Filling: 3 pints fresh blueberries 1 cup (225 ml) sugar 2 tbsp (30 ml) cornstarch zest of one lemon, grated Crust: 1/2 cup (125 ml) milk 1 tsp (5 ml) vinegar 1/2 cup (125 ml) vegetable shortening 1/2 cup (125 ml) butter, softened 2 cups (475 ml) unbleached flour, plus extra flour for dusting and rolling 1 tbsp (15 ml) sugar Cooking Preparation of the Recipe: Place the blueberries in a large bowl. Add the sugar and cornstarch and toss to coat evenly. Add 4 tbsp (60 ml) water and the lemon zest and toss again. Set aside. Crust: Preheat the oven to 425 degrees (225 C.). In a small bowl, combine the milk and vinegar, set aside. In another bowl, cream together the shortening and butter. Place the flour in a large bowl. With dough blender or 2 knives, cut in the shortening mixture. Add the milk and mix thoroughly with wooden spoon--the dough will be very sticky. Liberally dusting your hands and the dough with flour, work the dough until you can form a ball. Divide the ball into 2 equal parts. On a well-floured surface, roll out part in a circle for the bottom crust. When the circle is about 1/8" thick, press into a pie pan and trim, leaving an edge sufficient for attaching the upper crust. Fill the bottom crust with the blueberry mixture. Roll out the top crust and place over the pie. Trim the edge. Trim with a fork and then join the crusts around the edge, pressing firmly. Prick the top crust several times with the fork to allow steam to escape during baking. Sprinkle the pie with the sugar and bake in the middle of the oven about 10 minutes. Reduce heat to 350 degrees (175 C.) and bake until golden brown, about 20 minutes. Cool in the pan on a wire rack. Serve Nellie's Normal Blueberry Pie warm, topped with vanilla ice cream.

Bread pudding

Main Ingredients: Serves/Makes:One 3-qt casserole, 3" deep3 T butter (for casserole dish) Pudding: 1 loaf white bread (fresh homemade is BEST!! and worth the effort) 1 banana 4 large eggs 3-1/2 cups (825 ml) milk 1/2 cup (125 ml) heavy, whipping-style cream 1-1/3 cups (325 ml) sugar 2 tbsp (30 ml) vanilla extract 1/4 tsp (1 ml) cinnamon 1/2 c walnuts, FINELY chopped Sauce: 1 stick BUTTER 1/2 cup (125 ml) sugar 2 tbsp (30 ml) cognac 1/4 cup (60 ml) water 1/4 tsp (1 ml) freshly grated nutmeg 1 egg 3/4 cup (175 ml) heavy, whipping-style cream Cooking Preparation of the Recipe: Butter casserole with 3 tbsp (45 ml) butter. Cut bread into to 1/2" cubes and place in buttered casserole. In blender, puree banana, eggs, milk, cream, sugar, vanilla extract and cinnamon. Pour liquid over bread cubes and let stand 1 HOUR, pressing down now and then with a spatula to make sure bread cubes are thoroughly wet. Just prior to baking sprinkle walnuts over top and press into pudding well with the spatula. Bake at 375 degrees (200 C.) until top is puffed and lightly golden--about 1 hour (Pudding will puff up--may have cracks--and will decrease in size as it cools; THIS IS EXPECTED). Drizzle Cognac Sauce (recipe below) over top and serve warm. Cognac Sauce: In large (2-qt capacity) bowl melt the butter. Whisk in sugar, cognac, water and nutmeg. Cook in microwave on medium high, stirring well after each minute, until the mixture is well blended and has come to a boil. Whisk an egg until frothy; then vigorously whisk into the cognac mixture. Return sauce to microwave and cook on high until thickened--stirring every 30 seconds. After sauce has cooled to room temperature, whisk in the heavy cream. Store left over sauce and pudding in the refrigerator--warm in microwave with the sauce on the pudding to serve after it's cold. Comments I took my grandmother's old, farm-style bread pudding recipe and jazzed it up. It goes over quite well--even people who tell me they don't like bread pudding end up asking for the recipe! (Unlike some dessert sauces that have liquor in them--this one is mild and only serves to compliment to delicate flavor of the bread pudding.)

Grape pie with crumb topping

Main Ingredients: Serves/Makes:Makes 6 to 8 servings.Ingredients 2 lbs (.9 kg). Concord grapes (about 4 1/2 cups) 1 cup (225 ml) sugar 1/4 cup (60 ml) flour 2 tsp (10 ml) lemon juice 1/8 tsp (1 ml) salt unbaked 9 inch pie shell Oat Streusel: 1/2 cup (125 ml) quick-cooking oats 1/2 cup (125 ml) brown sugar (packed) 1/3 cup (80 ml) flour 1/4 cup (60 ml) butter or regular margarine Cooking Preparation of the Recipe: Wash and pick over grapes. Slip skins from grapes by pinching end opposite stem end. Reserve skins. Place pulp in two-quart saucepan. Cook over high heat until it comes to a boil. Reduce heat to low and simmer five minutes, or until pulp is soft. Put hot pulp through strainer or food mill to remove seeds. Combine strained pulp, reserved skins, sugar, flour, lemon juice and salt in bowl. Mix well. Pour grape mixture into unbaked pie shell. Prepare oat streusel and sprinkle over grape mixture. Oat Streusel: Combine oats, brown sugar and flour in bowl. Cut in butter or regular margarine until crumbly, using a pastry blender. Bake in 425 degree (225 C.) oven thirty-five minutes or until filling is bubbly. Cover loosely with foil after twenty minutes if top becomes too brown. Cool on rack.

Diabetic pumpkin-maple pie

Main Ingredients: Serves/Makes:81 recipe Lower-Fat Oil Pastry (Below) Filling: 1 15-ounce can pumpkin 1/3 cup (80 ml) maple-flavored syrup 1 tbsp (15 ml) all-purpose flour 2 packets heat-stable sugar substitute 1-1/2 tsp (7 ml). pumpkin pie spice 3/4 cup (175 ml) refrigerated or frozen egg product, thawed 1 cup (225 ml) evaporated fat-free milk 1-1/2 tsp (7 ml). vanilla frozen light whipped dessert topping, thawed (optional) Lower-Fat Oil Pastry: 1-1/4 cups (300 ml) all-purpose flour 1/4 tsp (1 ml) salt 1/4 cup (60 ml) fat-free milk 3 tbsp (45 ml) cooking oil 1 tsp (5 ml) or more additional milk (as needed) Cooking Preparation of the Recipe: Pastry: In a medium bowl stir together flour and salt. Combine milk and cooking oil; add all at once to flour mixture. Stir with a fork until dough forms. If necessary, add 1 to 2 tsp (10 ml) additional milk. Shape the dough into a ball. On a lightly floured surface, flatten pastry. Roll into a 12-inch circle. Wrap pastry circle around the rolling pin; unroll into a 9 inch pie plate. Ease pastry into pan, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp the edge as desired. Do not prick pastry. Filling: In a medium bowl combine pumpkin, syrup, flour, sugar substitute, and pumpkin pie spice; add egg product. Beat lightly with a rotary beater or fork until just combined. Gradually stir in evaporated milk and vanilla; mix well. Place pastry-lined pie plate on oven rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree (200 C.) oven for 25 minutes. Remove the foil. Bake 20-25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping. Comments Nutrition facts per serving: 216 calories, 6 g total fat (1 g saturated fat), 1 mg cholesterol, 153 mg sodium, 32 g carbohydrate, 2 g fiber, 8 g protein. Daily values: 126% vit. A, 4% vit. C, 11% calcium, 15% iron

Best coconut pie

Main Ingredients: Serves/Makes:1 9" PieIngredients1 baked 9" pie shell2 cups (475 ml) milk3 eggs, separated2/3 to 3/4 cup (175 ml) sugarheaping 3 tbsp (45 ml) all purpose flourdash of salt1/2 stick real butterhand full of coconutMeringue:3 egg whiteslevel 6 tbsp (90 ml) sugar1/4 to 1/2 tsp (2 ml). cream of tartar1/2 tsp (2 ml). vanilla flavoring Cooking Preparation of the Recipe: PreparationPut milk in a 2 to 3 qt. heavy sauce pan, on to warm (not boil) over medium heat.Mix together the flour, sugar and salt.After milk is warm, add the flour mixture to it.Cook until it is almost thick.Slightly beat eggs yolks, and add to the egg yolks approximately 1/2 to 1 cup (225 ml) of the hot milk mixtureMix it up then add this back to the the sauce pan with the remaining hot milk mixture, and continue to cook until thick, take off the stove and add the butter and coconut, and stir together until butter melts.Let cool a little, then pour into the baked pie shell.Put Meringue on top, making sure that the meringue touches the sides of the pie shell so it will not shrink awaySprinkle some coconut on top of the meringueBake in a 350 degree (175 C.) oven until the meringue is as brown as you want it.Preparation of the Meringue:Beat the egg whites until frothy and start adding the sugar, one tbsp at a time.Add the cream of tartar, and beat until stiff peaks form.Add the Vanilla Flavoring.

Lemon orange creamy pie

Main Ingredients: Makes 1 - 9 inch pie 1 1/2 cups white sugar 7 tablespoons cornstarch 2 cups water 3 egg yolks 1/2 teaspoon salt 1/4 cup orange juice 4 tablespoons butter, softened 1 teaspoon lemonade-flavored drink mix powder 3 egg whites 1/4 cup white sugar Cooking Preparation of the Recipe: 1 Preheat oven to 375 degrees F (190 degrees C). 2 In a medium bowl combine 1 1/2 cups sugar, cornstarch, water, egg yolks and salt. Cook mixture in a saucepan over medium heat for 6 minutes, stirring constantly until it reaches a thick and creamy consistency; remove from heat. 3 Add to mixture the orange juice, butter and lemonade-flavored drink mix. Pour into a 9 inch pie dish. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. 4 Bake in a preheated 375 degrees F (190 degrees C) oven for 8 minutes. Remove from oven; cover and chill for one hour.

Original peach cobbler

Main Ingredients: Filling29 oz can sliced peaches2/3 to 1 cup sugar2 Tbsp corn starch2 Tbsp butter1/2 Tbsp cinnamonTopping1 cup self-rising flour1 Tbsp sugar3 Tbsp shortening1/2 cup milk Cooking Preparation of the Recipe: General-----------Heat oven to 400F. Drain fruit and reserve liquid. Mix sugar andcorn starch in saucepan. Stir in fruit juice gradually, bring toboil. Boil 1 minute, stirring constantly. Add fruit, pour into1 1/2 quart (or 9"x13") baking dish. Dot with butter, sprinklewith cinnamon.Topping------------Mix flour and sugar, cut in shortening. Add milk. Stir untilingredients are blended. Spoon dough onto fruit. Bake 25-30minutes. Serve warm.

Deluxe chocolate cream meringue pie

Main Ingredients: 9 inch pie crust, baked1 cup sugar1/2 cup all-purpose flour6 tablespoons unsweetened cocoa powder1/2 teaspoon salt2 cups milk3 egg yolks, slightly beaten1/2 cup butter or margarine2 teaspoons vanilla4 egg whites1/2 teaspoon cream of tartar6 tablespoons sugar Cooking Preparation of the Recipe: Combine sugar, flour, cocoa, and salt in medium saucepan; stir inmilk. Cook over medium heat, stirring constantly until mixtureboils; remove from heat. Stir half of the mixture into beaten eggyolks; return mixture to saucepan. Continue cooking and stirringover medium heat until mixture boils; boil and stir for 1 minute.Remove from heat and stir in butter and vanilla. Cool for 10minutes. Pour into pie shell. Heat oven to 350.In small mixing bowl, beat egg whites and cream of tartar untilfoamy. Gradually add sugar and beat until stiff peaks form. Spreadthis on warm pie filling, carefully sealing to the edges of crust.Bake 5 to 8 minutes or just until meringue is lightly browned.Cool to room temperature; chill for several hours.

Deluxe butterscotch cream pie

Main Ingredients: 9 inch baked pie crust or 9 inch baked Graham cracker crumb crust3/4 cup packed light brown sugar1/3 cup all-purpose flour1/4 teaspoon salt2 cups milk4 egg yolks3 tablespoons butter2 teaspoons vanilla extract1 cup heavy cream Cooking Preparation of the Recipe: Prepare crust and cool. In 2 quart sauce pan, mix sugar, flour andsalt. Stir in milk until smooth. Over medium heat, cook mixture,stirring constantly, until mixture is thickened and begins to boil(about 10 minutes). Boil 1 minute. Remove immediately from heatand set aside. In cup with wire whisk, beat egg yolks with smallamount of hot milk . Slowly pour in egg mixture into saucepan,stirring rapidly to prevent lumping. Over low heat, cook stirringconstantly until very thick (do not boil) and mixing mounds whendropped from spoon. Remove from heat. Stir in butter and vanilla.Pour into pie crust, Cover surface of mixture with plastic wrap toprevent skin forming. Refrigerate until set, about 4 hours. Justbefore serving in small bowl with mixer at medium speed, beat creamuntil stiff peaks form. Discard plastic wrap . Spread cream on topof pie.NOTE: If weather is very hot and I have to travel with this. I addUnflavored gelatin to the hot milk.

Old fashioned banana pudding

Main Ingredients: 6-8 bananas box of vanilla wafers 2 cups (475 ml) of milk 3 egg yolks (save eggwhites for meringue) 1 cup (225 ml) sugar 1 tsp (5 ml). vanilla 5 tbsp (70 ml). flour Meringue: 3 egg whites (from above) 1/4 cup (60 ml) sugar Cooking Preparation of the Recipe: Put milk,sugar,egg yolks,flour,and vanilla in pot. Mix well,stir constantly over medium heat until desired thickness (don't get too thick). Slice bananas and layer with cookies in casserole dish. Pour sauce over top,then mix together. Using the 3 egg whites saved,make meringue and place on top. Cook in a preheated 400 degree (200 C.) oven on bottom rack until desired browness. Meringue: Beat egg whites until stiff. Add 1/4 cup (60 ml) sugar and continue to beat until desired stiffness.

Deluxe apple cobbler

Main Ingredients: 6 large Granny Smith apples, peeled amp; sliced2/3 cup sugar1 tsp. cinnamon1 tsp. vanilla1 tsp. lemon peel1 tsp. lemon juice1/2 tsp. nutmegpinch of salt2 Tbs. tapioca flour2/3 cup white sugar1/2 cup brown sugar1/2 cup and 2 Tbs. flour2 tsp. cinnamon2 sticks cold butter Cooking Preparation of the Recipe: Combine apples, sugar, cinnamon, vanilla, lemon peel, lemon juice,nutmeg, salt and tapioca in a large bowl. Spray a 9x13" baking dishwith non-stick spray and fill with apple mixture.Combine sugars, flour and cinnamon in food processor. Cut in butteruntil mixture is crumbly.Top cobbler with streusel mix. Bake at 350 degrees for 45 minutes.Serve hot.

Fast apple pie

Main Ingredients: 5 cups flour1 T brown sugar1/4 t baking powder1/2 T salt2 C shortening1 T vinegar1 egg, beatenWater Cooking Preparation of the Recipe: Mix dry ingredients together. Cut shortening into dry ingredientsuntil mixture is the consistency of coarse meal. Combine vinegarand egg and add enough water to make one cup liquid. Add liquid todry ingredients and mix until dough forms a ball. Avoid overmixing;once it sticks together, that's enough. Divide dough and pat outwith hands into desired shape on floured sheet of wax paper (lotsof flour!). Put another floured sheet on top (more flour!) andsmooth with rolling pin. Transfer to pie dish using the wax paper.Yields five or six 9-inch crusts. Store unused dough (in rolled-outcrusts or in balls) in freezer, tightly wrapped.Pastry for 2 crusts6 to 9 Granny Smith apples, peeled, cored, and cut into chunks1 T cornstarch1/2 t salt3 T butter, melted1 t ground cinnamon3 T sugar1/3 C light corn syrup1/2 C light brown sugar3 T light corn syrup2 T flour2 T butter, softenedFill pastry-lined pie pan with apples. I highly recommend using a9- or 10-inch cast iron skillet or chicken fryer -- these make agreat crust. Combine next 6 ingredients and pour over apples. Coverwith top crust; a lattice works best as it allows plenty of steamto escape. Bake at 425 F for 30-45 minutes. Combine remaining ingredientsand spread over crust. Return to oven for 10 minutes or untiltopping is bubbly.

Real microwave pecan pie

Main Ingredients: 3 Tablespoons butter3 eggs slightly beaten1 cup dark corn syrup1/4 cup brown sugar, packed1-1/2 teaspoons all-purpose flour1/2 teaspoon vanilla extract1-1/4 cup pecans, halved1 (9 inch) pie shell, baked Cooking Preparation of the Recipe: Place butter in glass mixing bowl and microwave at 70% power for 1 minute. Stir in remaining ingredients and mix well. Pour mixture into baked pastry pie shell. Microwave for 20 minutes on 50% power, or until pie is almost set in center.

Orange meringue pie

Main Ingredients: 3 eggs, divided 1/2 cup sugar2 Tbls. flour1 Tbls. melted butter1 Tbls. grated orange rind1 cup orange juice1 9-inch pie shell1/4 cup plus 2 Tbls. sugar Cooking Preparation of the Recipe: Beat yolks until thick. Add 1/2 cup sugar, flour, butter orangerind and juice; mix well. Pour into pie shell. Bake at 450F for 10minutes. Reduce to 350F and bake for 25 minutes more or until set.Beat egg whites until foamy. Gradually add sugar, beating untilstiff peaks form. Spread meringue over hot filling, sealing to edgeof pastry. Brown meringue for 10 minutes in a 350F oven. Chill.

Quick banana cream pie

Main Ingredients: 2 cups sliced bananas, (2 medium)1 chocolate pie crust, (6 ounce)2 4-serving packages sugar free instant chocolate pudding mix1 1/3 cups nonfat dry milk powder2 1/3 cups water1 teaspoon vanilla extract1 teaspoon dry coffee crystals1/2 cup Cool Whip Lite1 tablespoon mini chocolate chips, (1/4 ounce) Cooking Preparation of the Recipe: Place bananas in pie crust. In large bowl combine 1 package drypudding mix, 2/3 cup dry milk powder and 1 1/3 cups water. Mixwell using a wire whisk. Blend in vanilla extract. Pour mixtureevenly over bananas. Refrigerate while preparing topping. In samebowl, combine remaining dry pudding mix, remaining 2/3 cup drymilk, dry coffee crystals and remaining 1 cup water. Mix wellusing a wire whisk. Blend in Cool Whip Lite. Evenly spread mochamixture over chocolate layer. Sprinkle mini chocolate chips evenlyover the top. Refrigerate at least one hour. Cut into 8 pieces.Serves: 8

Easy peanut butter cream pie

Main Ingredients: 2 cups crushed oreo cookies1/4 cup butter melted8 oz cream cheese, softened1 1/3 cup powdered sugar2/3 cup creamy peanut butter1 cup heavy cream1 cup heavy cream, whipped1/2 cup salted peanuts, coarsely chopped Cooking Preparation of the Recipe: Combine cookie crumbs and butter. Press mixture into a 9" pie pan.Set in freezer while you prepare the filling. Combine cream cheese,powdered sugar and peanut butter. Beat until smooth. Add the 1cup cream and mix well. Gently old in the whipped cream. Turninto the prepared pie crust. Sprinkle with chopped peanuts. Placein the freezer for at least 2 hours. It can be made several daysin advance.Makes 6 to 8 servings.

Deluxe coconut pie

Main Ingredients: 2 Cups (475 ml) Sprite or 7-Up 1/3 cup (80 ml) powdered milk 1-1/2 tsp (7 ml) vanilla 1/2 cup (125 ml) Bisquick 1/2 stick of butter 3/4 cup (175 ml) sugar 1 cup (225 ml) flaked coconut 4 eggs, (we use Jumbo ones) Cooking Preparation of the Recipe: Place all the ingredients in the blender and blend for 3 minutes. Pour into a buttered pie pan and let it set for 5 minutes. Bake at 350 degrees (175 C.) for 40 minutes. Comments This is a fun custardy coconut pie and makes it own crust. A SUPER DUPER recipe for kids in the kitchen!

Good coconut cream pie

Main Ingredients: 1/2 cup sugar5 tablespoon all-purpose flour1/8 teaspoon salt1/4 cup cold milk1 1/2 cup scalded milk3 egg yolks1 teaspoon vanilla extract1 cup shredded coconut1 9" baked pie shell Cooking Preparation of the Recipe: Blend sugar, flour and salt with the cold milk. Add scalded milk,gradually, stirring constantly. Cook on a low heat until thick.Add beaten egg yolks. Cook 2 minutes longer. Remove from heat.Add vanilla extract and coconut. Cool then pour into previouslybaked pie shell. Cover with meringue Makes one 9" pie.Meringue: Use 3 egg whites to cover a 9" pie shell. Use 2 leveltablespoons granulated sugar for each egg. Beat egg whites untilstiff. (They should be glossy on top and when you invert the bowl,they should remain in place.) Fold in the sugar, gradually. Coverthe pie with meringue.

Margaritta pie

Main Ingredients: 1/2 cup margarine1 1/4 cups finely crushed pretzels1/4 cup sugar14 oz. Eagle brand sweetened condensed milk1/3 cup lime juice2-4 Tbls. tequilla2 Tbls. Triple Sec1 cup whipped cream Cooking Preparation of the Recipe: Melt margarine in a small saucepan. Stir in pretzel crumbs and sugar. Mix well.Press crumbs on bottom and sides of a buttered 9 inch pie pan and chill.In large bowl combine milk, lime juice, tequilla, and Triple Sec. Mix well. Fold in whipped cream. Pour into prepared crust.Freeze or chill until firm for 2 hours in freezer or 4 hours in fridge. Refrigerate or freeze leftovers( if there are any)!

Blueberry cream pie

Main Ingredients: 1/2 cup cherries, pitted, quartered1 tablespoon kirsch, optional15 vanilla-cream sandwich cookies3 tablespoons unsalted butter, melted1 small package (3 ounces) cream cheese, softened1/2 cup confectioners' sugar1 teaspoon each: pure vanilla extract, minced lemon rind1 cup whipping cream, whipped to soft peaks1 cup each: blueberries, strawberries, for garnish Cooking Preparation of the Recipe: Combine cherries and kirsch in a small dish. Set aside while youmake the crust.Heat oven to 350 degrees. Crush the cookies in a blender or foodprocessor. Add butter and mix well. Press into an 8-inch pie plate.Bake until lightly colored, 8 minutes. Cool completely beforefilling.Beat cream cheese, sugar, vanilla and lemon rind until smooth.Drain any liquid from cherries into mixture. Fold into whippedcream. Sprinkle cherries over bottom of cooled crust. Top withcream mixture; refrigerate at least 4 hours or overnight.Up to several hours before serving, arrange berries on top forgarnish. Refrigerate until serving time.

Quick strawberry pie

Main Ingredients: 1 small package strawberry jello 1 small package vanilla pudding2 cups water2 packages Nutrasweet2 cups strawberriesgraham cracker crustCool Whip Cooking Preparation of the Recipe: Combine first 4 ingredients in a pan. Heat and stir until clear.Remove from heat, add strawberries. Pour into crust. Refrigerateuntil set, then top with Cool Whip.

Real chocolate banana coconut cream pie

Main Ingredients: 1 deep dish pie crust2 squares semi-sweet chocolate1 Tbsp milk1 Tbsp butter or margarine2 bananas, sliced1 1/2 cup cold milk1 pkg (4 serving) vanilla flavor instant pudding amp; pie filling1 1/2 cup shredded coconut1 1/2 cup frozen whipped topping, thawedShredded coconut, toasted Cooking Preparation of the Recipe: Bake pie crust according to package directions. Cool. Microwavechocolate, 1 Tbsp milk and butter in medium microwave safe bowl onhigh for 1 to 1-1/2 minutes stirring every 30 seconds. Stir untilchocolate is completely melted. Spread evenly in pie crust. Arrangebanana slices over chocolate. Pour 1-1/2 cups milk into largebowl. Add pudding mix; beat with wire whisk 2 minutes. Stir in1-1/2 cups coconut. Spoon over banana slices in crust. Spreadwhipped topping over pie. Sprinkle with toasted coconut. Refrigerate4 hours or until set. Store in refrigerator. 8 servings.

Blackberry cream pie

Main Ingredients: 1 cup sugar2/3 cup all-purpose flour 2 large eggs, lightly beaten1 1/3 cups sour cream1 teaspoon vanilla extract3 cups fresh or frozen blackberries, thawed if frozen1 unbaked 9-inch pastry shell1/3 cup all-purpose flour1/3 cup firmly packed brown sugar1/4 cup chopped toasted pecans3 tablespoons softened butterwhipped creamfresh whole berries (opt) Cooking Preparation of the Recipe: Preheat oven to 400 degrees. Mix together sugar, 1/3 cup flour,eggs, sour cream and vanilla. Blend until smooth. Gently fold inblackberries. Spoon mixture into pastry shell. Bake 30-35 minutesor until center is set. Combine remaining 1/3 cup flour, brownsugar, pecans and softened butter. Mix together well. Sprinkle overhot pie. Return pie to oven for 10 minutes or until golden brown.Remove from oven and cool on wire rack. Garnish with whipped creamand whole berries if desired.

Best chocolate cream pie

Main Ingredients: 1 cup sugar1/4 cup cornstarch or 1/2 cup all purpose flour3 cups milk4 eggs1 Tbsp. margarine or butter1 1/2 tsp. vanilla3 oz. unsweetened chocolateBaked pastry shell3 Egg-White Meringue Cooking Preparation of the Recipe: For filling, in a medium saucepan combine sugar and cornstarch orflour. Gradually stir in milk and unsweetened chocolate. Cookand stir over medium-high heat till mixture is thickened and bubbly.Reduce heat; cook and stir for 2 minutes more. Remove from heat.Separate egg yolks from whites; set whites aside for meringue.Beat egg yolks lightly with a fork. Gradually stir about 1 cup ofthe hot filling into yolks. Return all to saucepan; bring to agentle boil. Cook and stir for 2 minutes more. Remove from heat.Stir in margaring or butter and vanilla. Pour the hot filling intoBaked Pastry Shell. Add meringue on top. Be sure that the pie asbeen in the refrigerator for at least 12 hours so it has time toset.

Chocolate boston cream pie

Main Ingredients: 1 cup all-purpose flour 1 cup white sugar 1/3 cup HERSHEY'S ® Cocoa Powder 1/2 teaspoon baking soda 6 tablespoons butter, softened 1 cup milk 1 egg 1 teaspoon vanilla extract 1 1/2 cups light cream 1/2 cup white sugar 1/4 cup HERSHEY'S ® Cocoa Powder 2 tablespoons cornstarch 1 tablespoon butter 1 teaspoon vanilla extract 2 tablespoons water 1 tablespoon butter 1 tablespoon corn syrup 2 tablespoons HERSHEY'S ® Cocoa Powder 3/4 cup confectioners' sugar 1/2 teaspoon vanilla extract Cooking Preparation of the Recipe: 1 Heat oven to 350°F. Grease and flour one 9-inch round baking pan. 2 Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Chocolate Filling. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer. 4 Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings. 5 Chocolate Filling:Stir together sugar, cocoa and cornstarch in medium bowl; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely. 6 Satiny Chocolate Glaze:Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

Fast key lime pie

Main Ingredients: 1 can sweetened condensed milk1/2 cup fresh squeezed key lime juice (8 to 10 limes)4 egg yolks Cooking Preparation of the Recipe: Whip egg yolks and blend with condensed milk. Add key lime juice, mixing only until juice is mixed in. Do not overbeat.Pour into a 9-inch baked pie shell or prepared graham cracker piecrust. Chill until set (overnight is best). Top with whippedcream if you like.

Deluxe pineapple cream pie

Main Ingredients: 1 can (16 oz) crushed pineapple2 tablespoons cornstarch1/2 cup sugar3 eggs, room temperature2 envelopes (1/4 oz each) gelatin1/4 cup fresh lime juice2 tablespoons dark rum2 cups heavy cream, whippedMacadamia Crust Cooking Preparation of the Recipe: Drain pineapple; reserve liquid. Add water to pineapple liquid tomake 1 cup. In a heavy saucepan combine 1/2 cup of the pineappleliquid, cornstarch and sugar. Separate eggs. Beat egg yolks intothe cornstarch mixture. Soften gelatin in the remaining 1/2 cuppineapple liquid. Heat cornstarch and egg yolk mixture over verylow heat until it just starts to thicken. Stir in the gelatin andblend until dissolved. Add lime juice, rum and drained pineapple.Cool mixture. When pineapple mixture is cool, beat the egg whitesuntil they hold firm peaks. Fold whipped cream into pineapplemixture; then fold in the egg whites. Pour mixture into theMacadamia Nut Crust and chill for several hours. Garnish withfresh sprigs of mint and thin slices of lime, if desired. Macadamia Crust 1 cup graham cracker crumbs1/3 cup melted butter1/4 cup sugar1/3 cup chopped macadamia nuts1/2 cup shredded coconutPreheat oven to 375F. In food processor or by hand, combine grahamcracker crumbers, melted butter and sugar. Stir in macadamia nutsand coconut. Press crumb mixture into a 9-inch pie plate. Bakefor 8 minutes. Chill until ready to use.

Easy pineapple delight

Main Ingredients: 1 box of Jiffy brand golden yellow cake mix 1 egg 1/2 cup (125 ml) of water 1 8 oz (224 grm). package cream cheese, room temperature 1/2 cup (125 ml) milk 1 box 3-3/4 oz (105 grm). instant pineapple or vanilla pudding mix 1-1/2 cups (350 ml) milk 1 20 oz (560 grm). can crushed pineapple, drained 1 9 oz (252 grm). carton cool whip 1/2 cup (125 ml) chopped nuts Cooking Preparation of the Recipe: Preheat oven to 350 degrees (175 C.) and grease a 9 inch by 13 inch cake pan. Prepare the Jiffy cake mix with egg and water exactly as indicated on the box. Bake at 350 degrees (175 C.) for 13 to 15 minutes or until a toothpick comes out clean. Take out of oven and and cool the cake. Cream together cream cheese and 1/2 cup (125 ml) milk; set aside. In a separate bowl, add the pineapple or vanilla pudding to 1-1/2 cups (350 ml) milk, and beat until smooth and thickened. Blend cream cheese and pudding mixture together, and spoon over the cooled cake. Taking the very well drained pineapple, spead it over the cream cheese mixture. Top with the cool whip, then sprinkle with finely chopped nuts. Chill in refrigerator for at least 6 hours or overnight (make a whole day earlier for the easiest cutting). Comments Note: I think it would be very easy.. perhaps easier even.. to omit the Jiffy cake mix and substitute a graham cracker crust and make the pie as directed after that.

Millionaire pie

Main Ingredients: 1 baked, 9 inch pie crust 20 oz (560 grm). can pineapple, drained 16 oz (448 grm). pkg frozen whipped topping, thawed 1/2 cup (125 ml) chopped Maraschino cherries, drained 1/4 cup (60 ml) lemon juice 14 oz (392 grm). can sweetened condensed milk 1 cup (225 ml) chopped nuts (walnuts or pecans) Preparation Cooking Preparation of the Recipe: Combine all ingredients, mix well. Pour into baked pie shell. Refrigerate for at least 60 minutes.

Caramel-pecan pie

Main Ingredients: 1 9-inch unbaked pie shell2/3 cups sugar1/4 cup butter or margarine, melted3 eggs1 jar (12 ounces) Smucker's Caramel Topping1-1/2 cups pecan halves Cooking Preparation of the Recipe: In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350° F for 45 minutes or until knife inserted off-center comes out clean.Cool thoroughly on rack before serving. Cover; chill to store.

Best lemon meringue pie

Main Ingredients: 1 1/2 cups sugar3 Tbsp cornstarch3 Tbsp. all purpose flour1 1/2 cups hot water3 slightly beaten egg yolks2 Tbsp. butter or margerine1/2 tsp. grated lemon peel1/3 cup lemon juice1 9-inch pastry shell, cookedMeringue (see below) Cooking Preparation of the Recipe: In saucepan, mix sugar, cornstarch, and flour. Gradually add hotwater, stirring constantly.Cook and stir over high heat til mixture comes to boiling. Reduceheat; cook and stir 2 minutes longer. Remove form heat.Stir small amount of hot mixture into egg yolks, then return tohot mixture. Bring back to boiling and cook 2 minutes, stirringconstantly. Add butter and lemon peel. Slowly add lemonb juice,mixing well. Pour into pastry shell. Spread meringue over fillingand seal the edges. Bake at 350 F for 12 to 15 minutes. Coolbefore cutting. (Before cutting, dip knife in water.)Meringue3 egg whites1/2 tsp. vanilla1/4 tsp. cream of tartar6 Tbsp. sugarBeat egg whites with vanilla and cream of tartar til soft peaksform. Gradually add sugar, beating til stiff and glossy peaks haveformed and all sugar is dissolved.

Autumn vegetable cobbler

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 small onion, sliced 2 teaspoons olive oil 4 small red potatoes, cubed 2 carrots, chopped 1/4 cup water 2 medium leeks, halved lengthwise and cut into slices 2 cups chopped fresh spinach 1 cup vegetable broth 2 teaspoons all-purpose flour 3 tablespoons minced fresh parsley 1 tablespoon soy sauce 1/2 teaspoon salt Cornbread Topping (see recipe below) Sauté sliced onions and hot oil in a large saucepan over medium high heat until tender. Add potatoes, carrots and spinach. Cook for three minutes, or until the spinach wilts. Whisk together vegetable broth and flour until smooth. Stir broth mixture, minced parsley, soy sauce and salt into spinach mixture. Bring to a boil. Cook, stirring constantly for one minute. Reduce heat to low. Cook, stirring often, for five minutes or until thickened. Spoon vegetable mixture into a lightly greased eight inch baking dish. Drop cornbread topping by heaping tablespoonful onto hot vegetable mixture. Bake at 400 degrees F for 30 minutes, or until golden brown. Cornbread Topping 1 cup all-purpose flour 1/2 cup cornmeal 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons butter or margarine, softened 3/4 cup buttermilk 2 teaspoons honey Combine first five ingredients. Cut in butter with a fork or pastry blender until crumbly. Stir together the buttermilk and honey; stir into flour mixture.

Best zucchini pie

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 4 cup thinly sliced zucchini 1 cup thinly sliced onion 1/4 cup butter 2 tablespoons parsley flakes 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon basil 1/4 teaspoon oregano 2 eggs 2 cups shredded cheese Sauté zucchini and onion in butter. Add herbs and mix well. Spread in pie plate. Mix together eggs and cheese. Pour over zucchini. Bake 15-20 minutes at 350 degrees F or until set. Zucchini Pie 911

Pizza rice pie

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 2 2/3 cups cooked rice 1/3 cup minced onion 2 eggs, beaten 2 tablespoons melted butter 1 (8 ounce) can tomato sauce 1/4 teaspoon oregano 1/4 teaspoon basil 1 cup shredded mozzarella cheese Pepperoni, sliced 1/2 cup sliced stuffed olives Mix together rice, onion, eggs, and melted butter. Line a 12-inch pizza pan with rice mixture and bake 12 minutes at 350 degrees F, or until set. Spread tomato sauce with cheese over rice crust. Sprinkle with spices and cheese. Top with pepperoni and olives. Bake at 350 degrees F for 20 to 25 minutes. After removing from oven, allow to stand a few minutes before serving. Pizza Rice Pie 909 Yellow Squash Pie 2 cups yellow squash, cooked and drained well 4 whole eggs, lightly blended 1 cup granulated sugar 4 tablespoons lemon extract 9-inch pie plate Lightly butter the pie plate. Cook enough yellow squash to equal 2 full cups cooked and drained. In mixing bowl, put squash, eggs and sugar; stir. Do not beat. Add lemon extract. Pour into prepared pie plate. Bake approximately 40 minutes at 350 degrees F or until pie is of custard consistency. Cool. Serve cold. Tastes like lemon custard. Yellow Squash Pie 910

Pinto bean pie

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1/2 cup granulated sugar 1 cup brown sugar, packed 2 eggs, beaten 1/2 cup butter 1 heaping cup mashed, cooked pinto beans 1 unbaked 9-inch pie shell Whipped topping or ice cream Beat until creamy the granulated sugar, brown sugar, eggs and butter. Add pinto beans; blend well. Pour into unbaked pie shell and bake at 375 degrees F for 20 minutes. Reduce heat to 350 degrees F and bake an additional 25 minutes or until knife inserted in center comes out clean. Serve with whipped topping or a scoop of ice cream. Pinto Bean Pie 908

Jicama pie

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 (1/2 pound) jicama, peeled and shredded 1/2 cup sherry 1/2 cup water 3/4 cup plus 2 teaspoons granulated sugar, divided 6 tablespoons flour 1/4 teaspoon salt 3 egg yolks 2 cups milk, divided 1 cinnamon stick 2 1/2 teaspoons butter, divided 1 (9-inch) pie shell, baked and cooled 1/4 teaspoon ground cinnamon Combine first three ingredients in small saucepan. Bring to boil; reduce heat. Cover and boil gently 45 minutes or until most of liquid has evaporated. Drain well; set aside. Mix 3/4 cup sugar, flour and salt in saucepan. Beat yolks and 1 cup milk in small bowl. Stir into sugar mixture. Add remaining 1 cup milk and cinnamon stick. Stir over medium heat until mixture boils and becomes very thick. Discard cinnamon stick. Add jicama mixture to milk mixture. Cook and stir 1 or 2 minutes longer, until mixture is very thick. Stir in 1 1/2 teaspoons butter. Put mixture into pie shell. Sprinkle with cinnamon and remaining 2 teaspoons sugar. Cut remaining 1 tablespoon butter into small pieces and place over filling. Broil pie 3 inches from heat 3 to 4 minutes, or until butter and sugar are melted and bubbly. Watch carefully and do not let crust burn. Cool pie slightly. Serve warm or at room temperature. Jicama Pie 907

Hash brown pie

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: Serves 6. 1/4 cup vegetable oil 2 pounds (about 3 large) russet potatoes, peeled and grated 1 small to medium onion, finely diced 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper or more to taste 1 cup crème fraîche 1/2 cup half-and-half 3 large eggs 1 to 2 tablespoons minced fresh chives 1/4 teaspoon dry mustard 1 cup grated pepper jack or sharp Cheddar cheese (about 1/4 pound) Paprika Preheat oven to 375 degrees F. Warm oil in a heavy, ovenproof 8- to 9-inch skillet over medium heat. Add potatoes and onion, stir to coat with oil, sprinkle in at least 1/2 teaspoon each salt and pepper, and pat mixture down. Par-cook potatoes, scraping up and patting back down several times, until golden, somewhat sticky, crispy in spots, and reduced in volume by about half, about 15 minutes. Remove from heat. Press potato mixture down around bottom and up edge of skillet to form a crust about 1 1/2 inches high. A spoon helps in shaping it evenly. Whisk together crème fraîche, half-and-half, eggs, chives, dry mustard and 1/4 teaspoon each of salt and pepper. Sprinkle cheese into potato crust, then pour crème fraîche mixture over cheese. Dust with paprika. Bake 25 to 35 minutes, until puffed and lightly browned and a small thin knife inserted in center comes out clean. Let sit at least 10 minutes to firm a bit before slicing. Cut into wedges and serve. Hash Brown Pie 905 Italian Zucchini Crescent Pie Yield: 6 to 8 servings 3 tablespoons butter or margarine 4 cups thinly sliced zucchini 1 cup chopped onion 1/2 cup chopped fresh parsley or 2 tablespoons dried 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 2 eggs, beaten 8 ounces (2 cups) mozzarella cheese, shredded 1 (8 ounce) can crescent dinner rolls 2 teaspoons prepared mustard Preheat the oven to 375 degrees F. In a large skillet, melt the margarine over medium heat. Add the zucchini and onion and sauté until the onion is golden, about 10 minutes. Remove from the heat. Stir in the parsley, salt, pepper, garlic powder, basil, and oregano. Combine the eggs and mozzarella and stir into the zucchini mixture. Place the crescent rolls in an ungreased 10-inch pie plate. Press over the bottom and up the sides to form a crust. Spread the crust with the mustard. Pour the vegetable mixture into the crust. Bake for 18 to 20 minutes or until the center is set. If the crust begins to brown before the center is set, cover with aluminum foil. Let stand for 10 minutes before serving. Italian Zucchini Crescent Pie 906

Caramelized onion risotto pie

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 2 Vidalia or Walla Walla onions 2 tablespoons butter 2 cloves garlic minced 1/4 teaspoon each salt and white pepper 2 tablespoons granulated sugar 1/4 cup sherry 1 teaspoon Worcestershire sauce 1/2 pound asparagus cut into 1-inch pieces or 1 1/2 cups frozen peas, thawed 1 cup arborio rice 1/2 cup white wine 2 1/2 cups warm chicken or vegetable broth 1 cup freshly grated parmesan cheese 2 tablespoons chopped fresh thyme or 2 teaspoons dried 1/2 teaspoon each salt and white pepper 2 beaten eggs 1 tablespoon parsley Peel onions, cut into quarters and slice thinly. In large heavy skillet over medium low heat melt butter. Add onions, garlic, salt and pepper and cook stirring often for about 10 minutes or until translucent. Increase heat to medium high and cook, stirring often for 4 minutes or until onions are browned. Sprinkle with sugar, cook, stirring often for 6-8 minutes or until caramelized. Stir in sherry and Worcestershire sauce. Set aside. Cook asparagus for 3 minutes-just to bright green. Drain and plunge into ice water, drain and pat dry. Add to onions in skillet and cook over medium heat. Stir in rice, cook, and stir constantly for 2 minutes. Add wine and cook, stirring constantly until wine is absorbed. Now start to add stock-1 cup at a time making sure each time it is absorbed completely. When stock is absorbed and rice is tender firm stir in cheese, thyme salt and pepper. Stir in eggs and spoon into a buttered 9-inch pie plate. Bake at 350 degrees F for 30 minutes and top is golden brown. Makes 8 servings. Caramelized Onion Risotto Pie 903 Corn and Chile Pie Vegetable oil 6 or 7 (5-inch) corn tortillas 1 onion, chopped 1 (4 ounce) can diced green chiles or 1 or 2 jalapeño chiles, stemmed, seeded and chopped 1 1/2 cup corn kernels, fresh or frozen 2 cups shredded Monterey jack cheese 4 eggs, beaten 1 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper Preheat oven to 350 degrees F. Coat a small skillet with oil and place over low heat. Briefly fry tortillas just to soften. Arrange tortillas in 9- or 10-inch pie plate, overlapping to cover bottom and overhang the edges about 1 1/2 inches. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sauté onion until soft. Stir in chiles and corn kernels and sauté about 1 minute longer. Transfer mixture to lined pie plate. Sprinkle cheese over the top of the onion and corn mixture. In a bowl, beat together eggs, milk, salt and pepper. Pour over filling. Bake about 45 minutes, or until almost set in the center. Cool 10 minutes before serving. Serves 8. Corn and Chile Pie 904

Real bean pie

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 3 (16 ounce) cans any colored bean, drained and mashed 3 large eggs 1/4 cup melted unsalted butter 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1 tablespoon fresh lemon (or orange) juice 1 cup evaporated milk 1 cup firmly packed brown sugar 1 unbaked 9-inch pie shell Preheat oven to 450 degrees F. Combine all ingredients except pie shell and stir to blend. When well combined, pour into pie shell. Place in preheated oven and bake for 15 minutes. Lower heat to 350 degrees F and bake an additional 30 minutes, or until center is set. To serve, add a dollop of freshly whipped cream to each slice. Bean Pie 902

Wild plum tarts

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1/2 cup butter, softened 3 ounces cream cheese, softened 3/4 teaspoon grated orange rind 3/4 teaspoon grated lemon rind 1 cup sifted flour 1 1/2 cups finely chopped pecans 1/2 pint wild plum jelly Beat butter and cream cheese until smooth. Add orange and lemon rinds. Add flour slowly until well blended. Refrigerate for 1 hour. Pinch dough into small balls. Place balls in miniature muffin tins and press dough into each to form shells. Place some nuts in bottom of each shell. Add about 1 teaspoon plum jelly to each and top with more nuts. Bake in preheated 400 degree F oven until dough is golden brown. Cool before removing from tins. Makes 2 1/2 to 3 dozen. Wild Plum Tarts 901

Deluxe zucchini quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 4 eggs 1 cup Bisquick 3 zucchini 1 onion 1 cup grated Cheddar cheese 1/2 cup vegetable oil Grate zucchini (with skin) and grate onion. Mix (by hand) with Bisquick, grated cheese and oil. Beat eggs and pour into mixture and mix well. Pour into a square pan. Do not grease pan. Bake uncovered at 350 degrees F for about 40 minutes until golden brown on top. Let cool before cutting into squares. Zucchini Quiche 781

Vegetable quiches

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: Using tortillas for the crust and fat-free egg product, reduced-fat cheese, and evaporated skim milk for the filling cuts the fat down to just 4 grams per serving. A traditional quiche has more than 20 grams of fat per serving. Nonstick spray coating 3 (7- or 8-inch) flour tortillas 1/2 cup shredded reduced-fat Swiss, Cheddar or mozzarella cheese 1 cup broccoli florets 1/2 of a small red sweet pepper, cut into thin strips (1/2 cup) 2 green onions, sliced 1 (8 ounce) carton refrigerated or frozen egg product, thawed (about 1 cup) 3/4 cup evaporated skim milk 1/4 teaspoon dried thyme, crushed 1/8 teaspoon salt 1/8 teaspoon black pepper Thin strips red sweet pepper (optional) Spray three 6- to 7-inch individual round baking dishes* with nonstick coating. Carefully press tortillas into dishes or pans. Sprinkle with cheese. In a small covered saucepan cook the broccoli, the 1/2 cup sweet pepper strips, and the green onion in a small amount of boiling water about 3 minutes or until crisp-tender. Drain well. Sprinkle cooked vegetables over cheese in baking dishes or pans. In a medium mixing bowl stir together egg product, evaporated skim milk, thyme, salt, and black pepper. Pour over vegetables in baking dishes or pans. Place on a baking sheet. Bake in a 375 degree F oven for 25 to 30 minutes or until puffed and a knife inserted near center of each comes out clean. Let stand 5 minutes before serving. Garnish with additional strips of sweet pepper, if desired. * Or, spray six 6-ounce custard cups with nonstick coating. Cut each tortilla into 6 wedges. To form crust, press 3 tortilla wedges into each custard cup with points toward center. Tortillas do not have to cover cups completely. Continue as above. Makes 6 servings. Vegetable Quiches 780

Deluxe tuna quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 2 (6 ounce) cans tuna packed in water, drained dry 4 green onions, white and green parts, sliced 1 cup shredded Swiss cheese 1 (9-inch) pie crust, unbaked 3 eggs 1 cup mayonnaise 1 cup half-and-half Preheat oven to 375 degrees F. Spread tuna, green onions and cheese on bottom of crust. Mix eggs, mayonnaise and half-and-half with a whisk until smooth. Pour slowly on top of ingredients in crust. If mixture is not going through to bottom of crust, carefully lift tuna to allow liquid to fill crust. There will be approximately 1/3 cup of liquid that will not fit into crust; discard it. Bake 45 to 50 minutes. Let sit 5 minutes before cutting. Makes 8 servings. NOTE: Other fillings to consider include 1 (13 ounce) can salmon, or 1 1/2 cups chopped ham, cooked bacon, cooked sausage, mushrooms or onion. Other cheeses may substitute for Swiss. Tuna Quiche 779

Tortilla quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 (12-inch) flour tortilla 1 1/2 cups grated Monterey jack cheese 1 cup grated sharp Cheddar cheese 1 (4 ounce) can chopped green chiles 3 eggs 1 cup sour cream 1/4 teaspoon salt 1/8 teaspoon cumin Preheat oven to 350 degrees F. Place tortilla in bottom of a lightly greased 10-inch pie plate. Sprinkle jack cheese and half of Cheddar cheese over tortilla. Sprinkle chiles over cheese. Beat eggs, sour cream, salt and cumin. Pour over chiles and top with the remaining Cheddar cheese. Bake for 45 minutes. Let sit 10 minutes before cutting. Makes 6 servings. Tortilla Quiche 778

Best taco quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 2 pounds ground beef 1/2 cup sour cream 2 envelopes taco seasoning 3 cups shredded lettuce 4 eggs 3/4 cup fresh salsa 3/4 cup milk 1/4 cup chopped green bell pepper 1 1/4 cups biscuit mix 1/4 cup chopped green onions Dash of pepper 8 ounces shredded Cheddar cheese In a skillet brown ground beef; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 13 x 9-inch baking dish. In a bowl, beat eggs and milk. Add biscuit mix and pepper; mix well. Pour over the meat. Bake uncovered, at 400 degrees F for 20 to 25 minutes or until golden brown. Cool for 5 to 10 minutes. Spread sour cream over the top; sprinkle with lettuce, salsa, green pepper, onions and cheese. Serve immediately. Yield: 8 servings Taco Quiche 776 Tomato Quiche 2 medium tomatoes Pastry for one crust 9-inch pie 4 eggs 1 1/2 cups milk 2 cups shredded Swiss cheese 1/2 cup chopped onions 1 1/4 teaspoons salt 1/4 teaspoon ground black pepper Hold tomatoes at room temperature until fully ripe. Cut one into small dice; slice the second tomato. Set both aside separately. Roll pastry to fit a 9-inch pie pan. Fit pastry into pan and flute edges. Prick bottom and sides of pastry. Refrigerate for 10 minutes. Bake in a preheated 450 degrees F oven until golden, about 8 minutes. Remove pie shell. Reduce oven temperature to 325 degrees F. In a medium bowl lightly beat eggs. Stir in milk, cheese, onions, salt, black pepper and reserved diced tomato. Pour into baked pie shell. Bake for 30 minutes. Top with reserved sliced tomatoes. Bake until a knife inserted in center comes out clean, about 25 minutes longer. Let pie stand at room temperature for 10 minutes before cutting. Tomato Quiche 777

Southwestern quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: Prepared pie crust dough 1 large tomato, sliced 1 (2 1/4 ounce) can sliced black olives 6 scallions, chopped 8 ounces Monterey jack with jalapeños, grated 4 eggs 1 tablespoon flour 1/2 cup half-and-half Pinch of nutmeg Preheat oven to 375 degrees F. Place pie crust in an 8- or 9-inch pie pan. Arrange tomato slices on bottom. Drain olives. Over tomatoes, sprinkle olives, onions and cheese. Beat eggs with flour, half-and-half and nutmeg. Bake 50 minutes or until lightly brown on top. Makes 6 to 8 servings. Southwestern Quiche 774 Spicy Roast Beef and Pepper Jack Quiche 1 (15 ounce) package folded refrigerated pie crust 1 cup (4 ounce) shredded pepper-jack cheese 1 cup (4 ounce) shredded Swiss cheese 1 1/2 cups (8 ounces) finely chopped leftover roast beef 1 cup (1/2 pint) heavy cream 4 eggs 1/4 teaspoon dry mustard 1/4 teaspoon black pepper Preheat oven to 325 degrees F. Unfold the pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate. In a medium bowl, combine the pepper-jack cheese, Swiss cheese and roast beef; mix well and spoon into the pie crust. Using the same bowl, whisk together the remaining ingredients; pour over the roast beef and cheese mixture. Bake for 55 to 60 minutes, or until a knife inserted in the center comes out clean. Cut into 8 pie-shaped wedges to serve. Spicy Roast Beef and Pepper Jack Quiche 775

Shrimply delicious quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 3/4 pound raw, peeled and de-veined shrimp, fresh or frozen 1 tablespoon salt 2 cups water 1 1/2 cups sliced fresh mushrooms 2/3 cup sliced scallions 1/4 cup butter or margarine, melted 4 eggs, well beaten 1 1/2 cups half-and-half 1 teaspoon salt 1/8 teaspoon dry mustard 1 cup shredded mozzarella cheese 2 unbaked 9-inch pie shells Thaw shrimp if frozen. Add salt to water and bring to a boil. Place shrimp in boiling water; cook 30 seconds. Drain. Rinse under cold running water for 1 to 2 minutes. Remove any remaining particles of sand vein. Chop shrimp. Cook mushrooms and scallions in butter until tender, but not brown. Combine eggs, half-and-half, salt and dry mustard; beat until smooth. Layer half of the rock shrimp, half of the mushroom mixture and half of the mozzarella cheese in each pie shell. Pour half of the egg mixture into each pie shell. Bake at 425 degrees F for 15 minutes; reduce heat to 300 degrees F and continue to bake for 30 minutes or until knife when inserted in the center comes out clean. Let stand 15 minutes before serving. Makes 6 servings. Shrimply Delicious Quiche 773

Best shrimp quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 (9-inch) partially-baked pie shell 1/2 pound shrimp, cooked, diced 1/4 cup scallions, sliced Pinch of pepper 1 cup heavy cream or half-and-half 3 eggs 2 fresh tomatoes, sliced 1/4 cup Swiss cheese, grated 2 tablespoons butter Sauté scallions in butter. Add shrimp and pepper and cook for 2 minutes. Set aside. Beat together eggs and cream. Spread shrimp mixture in bottom of pie shell. Pour cream mixture over shrimp. Top with slices of tomato and sprinkle with cheese. Bake at 375 degrees F for 25 minutes. Shrimp Quiche 772

Shrimp chile quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 Pet-Ritz® Regular Pie Crust Shell, thawed 2 eggs 1 small can Pet® evaporated Milk 2 tablespoons flour 3/4 teaspoon garlic salt 1/2 cup (2 ounces) shredded Cheddar cheese 1/2 cup (2 ounces) shredded Monterey jack cheese 1/2 cup chopped onion 1 (4 ounce) can Old El Paso® Green Chiles 1 (4 1/2 ounce) can Orleans® De-veined Medium Shrimp, drained Preheat oven and cookie sheet to 450 degrees F. Partially bake pie shell about 6 minutes. Remove from oven. Reduce oven temperature to 350 degrees F. Beat together eggs, evaporated milk, flour and garlic Shrimp Chile Quiche 771

Easy sausage quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 (16 ounce) box hot roll mix 1 pound bulk sweet or hot Italian sausage 4 cups sliced fresh mushrooms 1 cup chopped onion 1 cup chopped red sweet pepper 2 cloves garlic, minced 1 (8 ounce) can pizza sauce 2 cups shredded smoked mozzarella or provolone cheese (8 ounces) 1 egg 1 tablespoon water Prepare hot roll mix according to package directions through the kneading step. cover; let dough rest 5 to 10 minutes. Preheat oven to 350 degrees F. In a large skillet cook sausage over medium heat until meat is brown. Drain off fat, reserving 1 tablespoon fat in skillet. Add mushrooms, onion, red pepper and garlic. Cook over medium heat until vegetables are tender. Drain off any liquid. Stir in pizza sauce. In a small bowl beat together egg and water; set aside. Grease bottom and sides of a 9-inch springform pan. On a lightly floured surface roll three-fourths of the dough into a 15-inch circle. Fit into the bottom and press up the sides of the springform pan. Sprinkle bottom of dough with 1/2 cup of the mozzarella or provolone cheese. Spoon meat mixture over cheese. Sprinkle remaining cheese over meat. Press lightly into meat filling. On a lightly floured surface roll remaining dough into a 9-inch circle; place on top of meat-cheese mixture. Fold bottom dough over top dough; pinch to seal. Brush top of pie with egg-water mixture; allow to dry 5 minutes. With a sharp knife, score top of pie in a diamond pattern, but do not cut all the way through the dough. Bake for 45 to 50 minutes or until golden brown. Cool in pan on a wire rack for 20 minutes. To serve, use a small spatula or table knife to loosen pie from sides of pan. Remove sides of pan; cut into wedges. Makes 8 main dish servings. Sausage Quiche 770

Deluxe salmon quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 unbaked 9-inch pastry shell 1 (15 1/2 ounce) can red salmon 3 large eggs 1 cup small curd cream-style cottage cheese 2 teaspoons Dijon mustard 3/4 teaspoon salt 1/2 cup half-and-half 1 (4 ounce) can sliced mushrooms 1/2 cup shredded carrot 1/4 cup thinly sliced scallion Parsley Partially bake pastry shell on lower rack of 375 degree F oven 15 minutes. Meanwhile, drain salmon, reserving 2 tablespoons liquid. Break salmon into chunks. Beat eggs with cottage cheese, mustard and salt. Add half-and-half, salmon liquid and undrained mushrooms. Stir in carrot, onion and salmon. Ladle into partially baked pastry shell. Return to oven and bake 45 minutes longer or until set in center. Let stand 10 minutes. Garnish with parsley sprig. Cut into wedges and serve warm. Makes 6 to 8 servings. Salmon Quiche 769

Real reuben quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 35 Waverly Crackers, finely rolled (about 1 1/2 cups crumbs) 1 1/2 teaspoons caraway seed 1/4 cup butter or margarine, melted 1 cup shredded Swiss cheese, divided 4 ounces deli sliced corned beef, chopped 1/2 cup sauerkraut, well drained 2 tablespoons sliced pimientos 4 eggs, beaten 1 cup milk 1 tablespoon Grey Poupon Dijon Mustard Sliced dill pickles, for garnish Mix cracker crumbs, caraway seed and butter or margarine; press on bottom and side of 9-inch pie plate. Bake at 375 degrees F for 5 to 7 minutes or until lightly browned. Sprinkle half the cheese over crust; top with corned beef, sauerkraut, pimientos and remaining cheese. Beat eggs, milk and mustard; pour over pie filling. Bake at 375 degrees F for 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; serve garnished with pickles if desired. Makes 6 servings. Reuben Quiche 768

Quiche me quick

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 3 eggs 1 1/2 cups milk Dash of pepper 1/2 cup buttermilk baking mix 1/4 cup butter, melted 8 strips bacon, fried and crumbled 1 cup Cheddar cheese, grated Combine eggs, milk, baking mix, butter and pepper in blender. Pour into a greased 9-inch glass pie pan. Sprinkle with bacon and cheese, pressing below surface of milk. Bake at 350 degrees F for 30 minutes. Let stand 10 minutes before serving. Quiche Me Quick 767

Easy quiche lorraine

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 (9-inch) pastry shell 1/4 pound sliced bacon, cut into 1-inch pieces 2 cups cream or milk 3 eggs, well beaten Salt and freshly-ground pepper, to taste A grating of fresh nutmeg 1/2 cup diced or shredded Gruyere or Swiss cheese Prick the bottom of the pie crust thoroughly with a fork to prevent it from bubbling up during cooking. Fry the bacon in a large skillet over high heat until much of the fat is rendered out, but do not fry it until it is crisp. Drain the bacon on paper towels. Combine the cream, eggs, salt, pepper, and nutmeg in a bowl and mix well. Place the bacon in the bottom of the pie shell, followed by the cheese. Pour the egg mixture into the shell and bake in a preheated 375 degree F oven for 30 to 40 minutes, until the top is golden brown and a wooden pick inserted in the center comes out clean. Allow to cool and serve lukewarm. Serves 6 to 8. Quiche Lorraine 766

Potato chip quiche lorraine

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 1/2 cups finely crushed potato chips 1 teaspoon paprika 1 cup half-and-half 1 cup whipping cream 3 eggs, beaten 1/4 pound bacon, cooked crisp and crumbled 2 tablespoons sliced scallions 1/4 teaspoon salt Dash each pepper and nutmeg 2 cups grated Swiss cheese Combine chips and paprika; gently press into bottom and 1 1/2 inches up sides of 8-inch springform pan. In saucepan warm half-and-half and cream; beat into eggs to blend. Stir in remaining ingredients. Pour into crust. Bake in 375 degrees F oven 30 to 35 minutes, until custard is set and golden. Makes 6 servings. Potato Chip Quiche Lorraine 765

Pet salmon quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 Pet-Ritz® Regular Pie Crust Shell 1 (8 ounce) can salmon, drained 1 small can Pet® Evaporated Milk 1 cup (4 ounces) Cheddar cheese, shredded 1/2 cup finely chopped onion 2 eggs, separated 1 tablespoon dried parsley flakes 1 tablespoon lemon juice 1 teaspoon seasoned salt 1/4 teaspoon pepper Preheat oven and cookie sheet to 450 degrees F. Partially bake pie shell, about 6 minutes. Reduce oven temperature to 375 degrees F. Remove the bone and skin from salmon. Flake salmon and mix with evaporated milk, cheese, onion, egg yolk, parsley, lemon juice and seasoning. Beat egg whites until stiff. Fold egg whites into salmon mixture. Spoon into partially baked pie shell. Bake on preheated cookie sheet, until filling puffs and is golden brown, about 30 to 35 minutes. Cool 10 minutes before serving. Pet Salmon Quiche 764

Mushroom crust cheese quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 3/4 pound fresh mushrooms, chopped 5 tablespoons butter, divided 1/2 cup finely crushed saltines (12 crackers) 1/4 cup sliced green onions with tops 8 ounces Monterey jack cheese, shredded 1 cup cottage cheese 3 eggs 1/4 teaspoon pepper Paprika Sauté mushrooms in 3 tablespoons butter until limp. Add saltine crumbs and let cool. Spread in buttered 9-inch pie plate and pat down and up sides to form crust. Sauté onions in 2 tablespoons butter for 1 to 2 minutes. Spread over mushroom crust. Sprinkle shredded cheese over onions. Blend together cottage cheese, eggs and pepper until smooth. Carefully pour in pie plate over cheese. Sprinkle with paprika. Bake in a preheated 350 degree F oven for 30 minutes or until knife inserted in center comes out clean. Mushroom Crust Cheese Quiche 763

Good mexican quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 4 (6-inch) flour tortillas 4 ounces jack cheese with peppers, sliced 1/2 teaspoon chili powder 2 cup milk 4 eggs, beaten 1/2 teaspoon salt 1 (3 ounce) can French fried onions 1/4 teaspoon dry mustard Press one flour tortilla in each of four casseroles; top with cheese slices and about 3/4 of the onion rings. In saucepan, heat milk to almost boiling. Gradually add hot milk to eggs, blending well; stir in salt, chili powder and mustard. Divide egg mixture between casseroles. Bake at 350 degrees F for 23 minutes. Top with remaining onions and bake 5 minutes more. Let stand at room temperature for 5 minutes before serving. Makes 4 individual casseroles. Mexican Quiche 762

Lindsay quiche tell

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 1/2 cups whipping cream 1/2 cup buttermilk 4 eggs, lightly beaten 1/4 teaspoon salt Dash of pepper 1/4 pound bacon, cooked and crumbled 1/4 pound Swiss cheese, shredded (2 cup) 2 tablespoons sliced scallions 1 (6 ounce) can Lindsay® Large Pitted, Ripe Olives, drained 1 pastry-lined 9-inch pie plate or quiche dish (unbaked) Preheat oven to 375 degrees F. Heat cream and buttermilk; whisk in eggs and seasonings. Stir in cheese, bacon, onions and Lindsay® Olives. Pour into pastry shell. Bake for 30 to 35 minutes, until custard is set and golden. Garnish with chopped parsley, if desired. Makes 6 servings. Lindsay Quiche Tell 761

Jalapeno quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 8 eggs 1/2 cup flour 3/4 teaspoon salt 1 teaspoon baking powder 16 ounces shredded Monterey jack cheese 1 1/2 cups cottage cheese 1/4 cup chopped jalapenos Beat eggs for 3 minutes. Combine and mix well with eggs the flour, salt and baking powder. Add to mixture the shredded Monterey jack cheese, cottage cheese and chopped jalapenos. Pour into greased 9 x 13-inch dish. Bake at 350 degrees F for 30 to 35 minutes. Let stand 10 minutes before cutting. Jalapeno Quiche 760

Hungry man's quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: Yield: 1 (10-inch) deep-dish quiche 1 (10-inch) deep-dish pastry crust 3 small potatoes, cooked and mashed 1/4 cup cubed ham (1/4-inch cubes) 2 cups grated cheese 5 eggs 1 cup milk Preheat oven to 325 degrees F. Place pastry crust in 10-inch dish, crimp edges, and prick bottom in several places. Bake crust for 15 minutes, then remove from oven. Increase oven temperature to 375 degrees F. Layer potatoes, ham, and cheese into crust. Beat eggs and milk together and pour into crust. Bake 30 minutes at 375 degrees F. Lower heat to 350 degrees F and bake for additional 10 minutes. Hungry Man's Quiche 759

Real green chile quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: Olive oil cooking spray 5 thin 10-inch flour tortillas 1/3 cup grated Parmesan cheese 1/2 cup sour cream, light or regular 2 extra-large eggs 1 (7 ounce) can green chiles, drained and rinsed 1 jalapeño chile, seeded and minced (optional) 1/4 cup chopped onion 1 tablespoon minced cilantro 1 1/2 cups grated Monterey jack cheese Chile powder or paprika Preheat oven to 350 degrees F. Mist a 13 x 9-inch baking dish or other shallow ovenproof dish with the olive oil spray. If the tortillas are cold and stiff, warm them in the microwave to make them more pliable. Fit them into the baking dish, overlapping and with at least 2 inches of the edges sticking up out of the dish. When all the tortillas are fitted into the dish, mist them with cooking spray. Sprinkle evenly with the Parmesan cheese and bake for 5 minutes. Remove from the oven but leave the oven on. Put the sour cream, eggs, 2 of the green chiles, the jalapeño, onion and cilantro into the bowl of a food processor. Process until well blended. Pour into the pre-baked tortilla shell. Layer the Monterey jack cheese over the filling and then sprinkle with a little red chile powder or paprika. Bake for 18 minutes, or until the filling is set. Remove and cool for at least 15 minutes. Use a wide spatula to help slide the tortilla quiche out of the dish, and cut into small pieces. Serves 6 as part of a brunch buffet. Green Chile Quiche 758

Crescent quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 (8 ounce) package refrigerated quick crescent dinner rolls 1 egg, beaten 1 1/2 cup evaporated milk 1/2 teaspoon salt 1/2 teaspoon Worcestershire sauce 1 1/2 cups shredded Swiss cheese 1 cup sliced fresh mushrooms 1 cup shredded or chopped zucchini Note: Substitute 1 package of frozen spinach, cooked and drained, for the mushrooms and zucchini, or create your own. Preheat oven to 325 degrees F. Crust: Separate dough into 8 triangles. Place dough in ungreased 9-inch pie pan or quiche pan, pressing pieces together to form a crust. Sauté mushrooms and zucchini; cool mixture. Combine egg, milk, salt and Worcestershire sauce. Stir in cheese. Spread cooled mushroom/zucchini mixture over bottom of unbaked crust. Pour egg mixture into crust. Bake for 25 to 30 minutes until set (40 to 45 minutes for quiche pan). Allow to cool approximately 5 minutes before serving. This may be baked ahead of time, refrigerated, then reheated. Crescent Quiche 757

Best crab quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: Crust 1/2 recipe plain pastry or 1 layer pie crust mix for 9-inch pie Filling 7 1/2 ounces fresh lump crab meat (shells and cartilage removed) 3 ounces Swiss cheese, grated 4 eggs 2 cups half-and-half 1/3 cup onion, minced 1 teaspoon salt 1/4 teaspoon cayenne pepper 1 tablespoon fresh parsley, chopped Preheat oven to 425 degrees F. Prepare pie crust as directed. Place pastry on the bottom and sides of a 9-inch pie pan. Over the dough, sprinkle all of crab meat, then all of cheese. In a bowl, beat eggs, cream, onion, salt and cayenne until blended. Pour mixture over crab meat and cheese. Sprinkle with parsley. Place pan on a cookie sheet; set on middle rack in oven. Bake at 425 degrees F for 15 minutes, then reduce heat to 300 degrees F. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven; let cool 10 minutes. Cut and serve warm. Yields 6 slices. Crab Quiche 756

Real classic quiche lorraine

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 6 slices bacon Egg Pastry for Quiche 4 eggs 1 1/4 cups half-and-half 1/2 cup whipping cream 3/4 teaspoon salt 1/4 teaspoon ground white pepper 1/4 teaspoon freshly grated nutmeg Preheat oven to 375 degrees F. Prepare Egg Pastry for Quiche and bake the empty shell for 10 minutes. Remove from oven and set aside. Sauté bacon in a skillet over medium-high heat until barely crisp (about 6 minutes); drain well. Chop into pieces and sprinkle over bottom of the partially baked quiche shell. In a mixing bowl, beat eggs and stir in half-and-half, cream, salt, pepper and nutmeg. Pour over bacon in shell and bake until knife inserted in center comes out clean (45 to 50 minutes); custard will be soft. Remove from oven and cool 30 minutes. Serve at room temperature. Egg Pastry 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/4 cup butter 2 tablespoons vegetable shortening 1 egg, slightly beaten In medium bowl, mix flour and salt. Using a pastry blender or two knives, cut in butter and shortening until mixture is crumbly. Gradually add egg to flour mixture, stirring until dough is evenly moistened and begins to cling together. Shape into a flattened ball. Roll out on a floured board or pastry cloth to about a 12-inch circle. Ease pastry into a 9 1/2-inch quiche pan. Trim edge to about a 1/2-inch overhang, then fold pastry under, even with top of dish. Classic Quiche Lorraine 755

Chicken and potato quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 unbaked pie shell 4 ounces Swiss cheese shredded 1 cup cooked chicken cubed or seasoned 1 can condensed cream of potato soup ( this soup is great because it has chunks of potatoes) 1/2 cup milk 6 large eggs lightly beaten Preheat oven to 350 degrees F. Sprinkle Swiss cheese over pie crest. Then sprinkle the chicken evenly on top of the cheese. Set aside. Combine the soup and milk mixing until well blended. Stir in the eggs mixing well. Pour into the pie shell and bake for 35 to 40 minutes or until golden in color and knife inserted in center comes out clean. Remove from oven onto a wire rack and let stand 5 minutes before serving. Note: this quiche puffs up beautifully while baking and then settles. This would also taste great with some peas and carrots. ( it can almost be called chicken pot quiche without the crust on top. Chicken and Potato Quiche 754

Cheesy bacon quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 1/4 cups Bisquick 1/4 cup margarine or butter, softened 2 tablespoons boiling water 1 cup shredded Swiss cheese 6 ounces Canadian bacon, chopped 1/4 cup green onions, sliced 1 1/2 cups half-and-half 3 eggs 1/2 teaspoon salt 1/4 teaspoon cayenne Heat oven to 400 degrees F. Grease a 9-inch pie plate. Stir Bisquick and butter until blended. Add boiling water, stir vigorously until soft dough forms. Press dough in bottom and up sides of pie plate, forming edges on rim of pie plate. Sprinkle cheese, bacon and onions over crust. Beat half and half and eggs. Stir in salt and pepper. Pour into crust. Bake 35 to 40 minutes until knife inserted in center comes out clean. Let stand 10 minutes before serving. Cheesy Bacon Quiche 753

Casserole quiche

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 2 (8 count) packages crescent roll refrigerated dough 1 pound bacon, cooked crisp and crumbled 1 can French fried onions 6 eggs, beaten 1 (14 ounce) can cream-style corn 1 (12 ounce) can whole kernel corn, drained 3 cups shredded Cheddar cheese 16 ounces sour cream 1/2 teaspoon salt Spray a 9 x 13-inch pan with cooking spray. Line the pan with the crescent dough going all the way up the sides. Make sure to press the perforations closed. Sprinkle the dough with crumbled bacon and onion. Mix remaining ingredients. Pour into pan. Bake at 350 degrees F for 35 to 40 minutes, or until the center is set. On humid days, it may take longer to bake. If the edges of the crust start to brown too quickly, cover with foil. Let rest 15 to 20 minutes before serving. NOTE: These can be made into mini quiches. Just line greased muffin tins with the dough, fill, and bake 15 minutes or until set. Casserole Quiche 752