he noodle dough. Cut into pot pie squares about 1 1/2
corn and potato mixture; remove from heat.
Unroll a pastry
rap while preparing the pot pie filling recipe. When the pot pie filling is ready
Boil egg noodles until tender, Drain.
Place cooked noodles in a small casserole dish.
Add Pot Pie soup and mix together.
Sprinkle cheese over ingredients, Cover with foil.
Bake 12 minutes at 400 degrees.
Salt & Pepper to taste.
our.
Remove cooked chicken from the stockpot. cut up the
Mix ground beef and onions together.
In large pot (Dutch oven), layer (alternating) beef, sliced potatoes and pot pie squares.
Continue layering; add salt and pepper.
Cover with water and cook over medium to medium-high heat for about 25 minutes or until the potatoes are cooked.
Put water in pan.
Add ground beef, onion, celery and onion soup.
Cook about 15 minutes.
Add cooked potatoes, cooked pot pie bows and chicken broth.
Sprinkle with salt, pepper and parsley flakes.
me! Commercial canned pumpkin is from a variety of butternut, not
ing a large pot of water to
For pumpkin layer: combine egg, pumpkin, sugar and pumpkin pie spice in medium bowl.
Spread over bottom of pie shell or pie pan if making from scratch.
For almond layer, combine corn syrup, eggs, sugar, butter, and almond extract in same bowl, stir in almonds and spoon over pumpkin layer.
Bake in preheated 350 degree oven for 50 to 55 minutes or until filling is set.
Cool on wire rack.
I make my crust from scratch and cut out pumpkins or leaves with scraps and bake them and put on top of pie when it is cooled.
ntil just cooked through. Remove from oven, allow to cool slightly
egetables between 2 deep-dish pie plates.
Add sauce, lifting
ong enough to cover each pie. On cookie sheet, weave strips
Cook sausage until done.
Crumble, then drain.
Prepare 9-inch premade or from scratch pie shell.
Mix cheese and sausage; sprinkle in shell.
Lightly beat eggs in bowl.
Combine remaining ingredients and eggs in bowl.
Combine remaining ingredients and add eggs to mixture.
Pour in shell.
Bake at 375\u00b0 for 40 to 45 minutes.
Cool on rack 10 minutes.
Yields 6 to 8 servings.
Cook sausage until done.
Crumble, then drain.
Prepare 9-inch pre-made or \"from scratch\" pie shell.
Mix cheese and sausage. Sprinkle in shell.
Lightly beat eggs in a bowl.
Combine remaining ingredients and add to egg mixture.
Pour in shell. Bake at 375\u00b0 for 40 to 45 minutes.
Cool on rack 10 minutes. Yields 6 to 8 servings.
f the casserole.
Drape pie crust over casserole dish and
n your spoon.
Remove from heat and cool to room
Mix peanut butter with powdered sugar until \"pea size\". Sprinkle bottom of pie shell with 3/4 of the mixture.
(Set aside remainder.)
Make pie filling.
Pour over peanut butter mixture in pie shell.
Top with Cool Whip.
Sprinkle remainder of peanut butter mixture on top of Cool Whip.
Refrigerate several hours before serving.
(My family's favorite dessert.)
Cook sausage until well done (crumbled), then drain.
Prepare pie crust (from scratch or homemade).
Mix cheese and sausage. Sprinkle in shell.
Lightly beat eggs in bowl.
Combine remaining ingredients and add to egg mixture.
pour in shell.
Bake at 375\u00b0 for 40 to 45 minutes.
Cool on rack for 10 minutes.
Yields 6 to 8 servings.
br>Pour filling into bottom pie crust and cover with top