Ingredients

• 1 pre-made pie crust
• Salt and pepper to taste
• 1 Tb lemon juice
• 3 cups crumbled tofu (soft or silken tofu is best)
• 10 ounce box frozen spinach
• 1 1/2 cups onion, chopped
• 3 cloves garlic, chopped
• 2 Tbs oil

Directions

Cook spinach according to package directions. Saute onion and garlic in oil in a large pot over medium heat for 3 minutes. Add spinach, tofu, lemon juice, and seasoning. Preheat oven to 350 degrees. Meanwhile, continue cooking spinach/tofu mixture for 5 minutes. Mix well. Pour into pie crust. Bake at 350 degrees for 15-20 minutes until crust is brown.
Total calories per serving: 180
Fat: 11 grams
Protein: 7 grams
Iron: 2 mg
Calcium: 87

Ingredients :

· 1 tbsp. vegetable oil
· 1 lb. lean ground beef
· 2 onions, finely chopped
· 4 cloves garlic, minced
· 2 tsp. paprika
· 1 tsp. salt (optional)
· 1/2 tsp. cracked black peppercorns
· 2 tbsp. all-purpose flour
· 1 cup condensed beef broth (undiluted)
· 2 tbsp. tomato paste
· 1 can (540 mL) cream-style corn
· 4 cups mashed potatoes, seasoned with 1 tbsp. butter, 1/2 tsp. salt (optional) and 1/4 tsp. pepper
· 1/4 cup shredded Cheddar cheese

Cooking Procedures :

1. In a skillet, heat oil over medium-high heat. Add beef and cook, breaking up with into small pieces, until meat is no longer pink and becomes slightly brown in color. Using a slotted spoon, transfer to slow cooker stoneware. Drain off liquids.
2. Reduce heat to medium. Add onions to pan and cook until softened. Add garlic, paprika, salt (if using) and pepper, stirring for a minute. Sprinkle flour over and stir for another minute. Add beef broth and tomato paste, stir to combine and cook, stirring until thickened.
3. Transfer mixture to slow cooker stoneware. Spread corn evenly over mixture and top with mashed potatoes. Sprinkle cheese on top, cover and cook on Low for 4 to 6 hours or on High for 3 to 4 hours, until hot and bubbly.
4. Transfer to a serving dish and serve.

Ingredients

1/2 pkt egg noodles

2 cups milk

2 carrots

2 onions

2 or 3 small tomatoes

5 eggs

1 cup grated cheese

1 small capsicum

1 large potato

pepper and salt

Tabasco sauce (dash)

Any other vegies you make like.

Method

Cook noodles until just cooked, drain and leave covered with cold water until needed. Slice all vegies, toss in margarine or butter over medium heat until just cooked. Mixed with well drained noodles. Beat eggs well, mix with milk, pepper and salt and Tabasco and mix well with other ingredients. Place into well greased pie dish or casserole, cover with grated cheese and bake in moderate oven for almost 1 hour. Test with sharp knife. If it comes out clean, the pie is cooked. Serve with salad

Ingredients

• 2 pk Cream cheese; (8 oz.) softened
• Parmesan cheese
• 4 tb Sour cream (heaping)
• 4 tb Mayonnaise
• 1 ts Onion powder
• 2 cn Minced clams
• 1/2 ts Dry mustard
• 1 tb Parsley flakes
• 1 tb Worcestershire sauce

Directions

Mix all ingredients until well blended. Spoon into quiche dish that has been sprayed with Pam. Spread a thin layer of sour cream. Grate Parmesan cheese over sour cream. Bake at 300 degrees for 30 minutes.

Ingredients

• 1 c graham crackers crumbs
• 3 tbsp powdered sugar
• 1/4 frozen margarita mix concentrate
• 1 pint lime sherbert, softened
• 1/3 c frozen margarita mix concentrate
• 3 tbsp tequilla
• 1 pint of vanilla ice milk, soften.

Directions

Mix cracker crumbs and powdered sugar together. Stir in 1/4 c of the margarita mix **THAWED** until it is a crumbly mixture. Press against
bottom and sides of a pie plate.

In a seperate bowl, mix remaining ingredients together–swirl the ice milk gently and spoon evenly into crust. Place in freezer for 4-6 hours.

Ingredients

• 1 ready made chocolate cookie pie crust
• 1/4 gal. orange sherbet
• 3/4 cup chocolate sauce
• 10 gummy worms

Directions

Soften sherbet slightly and spoon into pie shell.
Drizzle with chocolate sauce to form “spider web” design.
Freeze for at least one hour.
Decorate with “worms”.
NOTE: Do not freeze pie too long or it will be difficult to cut through the Gummy worms.

Ingredients

• 2 unbaked 9-inch (4 cup volume) deep-dish pie shells.
• 1 1/2 cups sugar
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 ground cloves
• 4 eggs
• 3 1/2 cups pumpkin stuff
• 3 cups evaporated milk

Directions

Combine sugar, salt, cinnamon, ginger and cloves in medium bowl.

Beat eggs lightly in large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

Pour into pie shells.

Bake in pre-heated 425 F oven for 15 minutes. Reduce temperature to 350, bake for 40 to 50 minutes or until knife inserted in center comes out clean.

Let cool and eat.

Ingredients

• 2 eggs (slightly beaten)
• 2 cups pumpkin (mashed)
• 3/4 cup brown sugar
• 1 tsp. cinnamon
• 1/2 tsp. (each) ginger, allspice, nutmeg
• 1/2 tsp. salt
• 1 1/3 cups light cream

Directions

Whisk together all ingredients and pour into unbaked pastry shell. Bake at 400º F for 10 minutes and reduce temperature to 350º For 50 minutes more. Cool before serving.

1 pk Yeast; Active Dry
1 t Sugar
1 1/2 t Salt
3 c Unbleached Flour
1 T Shortening
1 c Water; 120 to 130 Degrees F.
6 ea Bacon; Slices, Cut Up
2 ea Onions; Medium, Sliced
1/4 t Cumin
1/2 t Salt
1 x Pepper; As Desired
1 ea Egg Yolk
1 c Sour Cream

Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and
warm water. Beat for 2 minutes. Add enough flour to make a soft dough.
Knead dough until smooth and elastic, about 5 minutes. Place dough in a
lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour.
Pat dough into a lightly greased 12-inch pizza pan or onto a lightly
greased baking sheet. Press up edges to make a slight rim. Fry bacon
until crisp. Remove from grease and drain on absorbent paper. Add onions
to bacon grease; cook slowly until tender but not brown. Sprinkle onion,
bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F.
for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake
for 10 to 15 minutes longer or until golden brown and sour cream is set.
Serve warm or at room temperature.

1/2 c Milk; scalded, heated till bubbles appear around edges
2 tb Butter
1 c Cake and pastry flour
1 1/4 ts Baking powder
1/4 ts -Salt
2 Eggs
2/3 c Granulated sugar
1/4 ts Vanilla
Raspberry jam
Icing sugar

“The Home Cook Book , published in Toronto in 1879, included a recipe for
Toronto pie. Although continuing as a family favorite, the name slipped
into disuse during the intervening years. A delicate, hot-milk sponge cake
split and filled with raspberry jam, Toronto Pie belongs in the same
family as Boston cream pie.”
During my 30+ years living in Toronto, I have never heard of this cake.

Grease a 9 inch round layer cake pan and line with wax paper. Combine
scalded milk and butter.

Sift or blend together flour, baking powder and salt. Beat 2 eggs until
very light and fluffy. Gradually beat in granulated sugar and vanilla.

With mixer at high speed beat eggs and sugar for 1 minute. Fold in dry
ingredients and then stir in hot milk mixture. Turn into prepared pan.
Bake in preheated 350F oven for 30 to 35 minutes or until cake springs
back when lightly touched.

Cool in pan. When almost cool, loosen edges and remove from pan. Split
into two layers, sandwich together with raspberry jam and sprinkle icing
sugar on top.