Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw Chef Gramma Claudia Source of Recipe

1 graham cracker crust	2 eggs
Filling:	Topping:
8 ounces cream cheese, softened	1 20-oz can apple pie filling,
1/2 Cup sugar	-chilled
1 Tbl lemon juice	2 Tbl toasted chopped pecans
1/2 Tsp vanilla

Preheat oven to 325 degrees.
Combine cream cheese, sugar, lemon juice and vanilla in a bowl.
Mix until well blended. Add eggs,one at a time, mixing after each addition.
Place crust on baking sheet; pour in filling.
Bake for 25 minutes or until inserted knife comes out clean.
Spread pie filling evenly on top of cooled cheesecake. Garnish with toasted pecans.

Recipe Link: http://groups.msn.com/FullCircleofFriends/beefampgame.msnw?action=view_list&row=5&viewtype=2&s ortstring= Gramma Claudia Source of Recipe

2 tubes refrigerated buttermilk	-(4 ounces) drained
-biscuits, (7-1/2 ounces each)	4 ounces feta cheese, crumbled Or
1 -1/2 pounds ground beef	-4 ounces monterey jack chees
1/2 Cup onion, finely chopped	1/4 Cup grated Parmesan cheese
2 eggs	1 -1/2 teaspoons garlic powder
1 Pkg frozen spinach, (10 ounces)	Salt and pepper, to taste
-chopped thawed and squeezed	1 -2 tablespoons butter or
1 Can mushroom stems and pieces,	-margarine, melted

Press and flatten biscuits onto the bottom and up the sides of a greased 11-in. x 7-in. x 2-in. baking dish; set aside.
In a skillet over mediumheat, cook beef and onion until meat is no longer pink; drain. In a bowl, beat eggs.
Add spinach and mushrooms; mix well.
Stir in the cheeses, garlic powder, salt, pepper and beef mixture; mix well.
Spoon into prepared crust. Drizzle with butter.
Bake, uncovered, at 375 degrees for 25-30 minutes or until crust is lightly browned.

Maxine Lauzon, Ont/Canada

2 Eggs	1 Teaspoon Cinnamon
1/2 Teaspoon Ginger	1 1/2 Cups Pumpkin
1/4 Teaspoon Nutmeg	2 Tablespoon Butter
3/4 Cup Sugar	1 (13oz)Can Evaporated Milk
1/2 Cups Bisquick	Water, To Make 2 Cups
1/2 Teaspoon Salt

Combine all ingredients in blender and mix on low for 2 miinutes.
Grease and flour pans
Bake 350º F 45-50 minutes.
This pie makes its own crust

Maxine lauzon, Ont/Canada

1 1/4 Cup sugar	juice and grated zest from 1/2
1/3 Cup all purpose flour	-lemon
1/4 Tsp salt	5 Cup of blueberries
1/2 Tsp cinnamon	[frozen or fresh] well rinsed

In a lg bowl combine sugar ,flour.salt.lemon.rind.blueberries
pour berry mixture in bottom crust.Put on top crust.[9 in pie pan] cut vents
cook at 425
for 40 min or tilll golden brown

supplied by Romina, in Spain

1 Or 2 Chicken Breasts, Cooked And	1 Tablespoon Cornstarch
-Chopped	Optional:
100 Grs Cooked Ham, Chopped	Red Pepper, In Strips
2 Eggs, Hard Boiled & Quartered	Onion, Chopped, Blanched
1 Cups Chicken Boullion	Pastry Base

Line a pie tin with pastry.
Mix the chopped chicken and ham ( and chopped balnched onion if liked) and place in pie crust.
decorate with egg quarters and strips of red pepper if liked. Salt and pepper to taste.
Disolve the cornstarch in warm water, crumble the chicken cube in a cup with the disolved cornstarch and add hot wate rto fill the cup, stir until thickens and pour over the pie filling.
Add the upper crust, brush with beaten egg and bake in a medium oven until golden brown.

Recipe Link: http://groups.msn.com/FullCircleofFriends

1 Tbl minced onion	3 Cup hot cooked rice
2 Tbl butter or margarine	1/4 Cup toasted slivered almonds*
1/2 to 1 tsp curry powder	1/4 Cup chopped pimento stuffed or
1/4 Tsp salt	-pitted ripe
1/4 Tsp pepper	-olives

In small skillet, cook and stir onion in butter until onion is
tender. Stir in curry powder, salt and pepper. Mix into
hot rice. Sprinkle almonds and olives over rice.


* To toast almonds, place on baking sheet; toast in
350 degree oven for 10 minutes.

Sent in by Ruth, Michigan/US. Prep: 15 minutes plus refrigerating:

2 Cup cold milk	-crust
2 Pkg (4 ounces serving size each)	-also)
-Instant	1 tub (8 ounces) Chocolate Cool
-Pudding Mix	-Whip
1 Oreo pie crust (can use graham	-(thawed and divided)

Pour milk into medium bowl. Add dry instant pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick)

Spread 1 ½ cups of the pudding onto bottom of crust. Gently stir half of the whipped cream into remaining pudding. Spread over pudding layer in crust; top with remaining whipped topping.

Refrigerate 3 hours or until set. Store leftover pie in refrigerator.

Special extra: Garnish with fresh strawberries and mint sprig just before serving.

Ruth of Michigan/US sent in this

1 Lb ground beef	3/4 Cup Bisquick Baking Mix
1 ½ Cup chopped onions	2 tomatoes, sliced
½ Tsp salt	1 Cup shredded Cheddar or process
1/4 Tsp pepper	-American
1 ½ Cup milk	-Cheese ( like Velveeta)
3 eggs

Heat Oven to 400. Grease 9 or 10 inches pie plate.
Cook and stir ground beef and onions in skillet over medium heat until beef is brown; drain.
Stir in salt and pepper. Spread meal mixture in to pie plate.
Beat milk eggs and baking mix until smooth, 15 seconds in blender on high or 1 minute with hand beater.
Pour into pie plate over hamburger. Bake 25 minutes and top with sliced tomatoes and cheese.
Bake until knife inserted in center comes out clean 5 to 8 minutes more. Cool 5 minutes and will serve 6 to 8.

1 1/4 Cup crushed pineapple -- in	1 -tablespoon fresh lemon juice --
-syrup	-strained
3 ounces lemon flavored gelatin	1 Cup whipped cream
1 -cup sugar	1 pie shell -- 9" graham cracker

Bring pineapple to a boil in saucepan. Add Jell-o, stir until dissolved.
Mix in sugar and lemon juice. Cool until almost stiff.
Fold into whipped cream and pour into graham cracker pie shell. Chill about 1 hour.

Cosby suggests that you make two pies at once so that you can use all the cherry pie filling. If two pies are too much that is no problem just give one to a friend. Recipe Introduction Chef Cosby

1 Pkg of cream cheese	graham cracker pastry shell
1 Can of sweet milk (Eagle Brand)	1/2 tin of cherry pie filling
1/3 Cup of lemon juice (or more)

Mix together cream cheese, sweet milk, lemon juice and put this mixture on top of a graham cracker pastry shell.
On top of this mixture spread 1/2 tin of cherry pie filling. Place the pie in the refrigerator to cool and enjoy.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =53&viewtype=2&sortstring=

1 Cup white corn syrup	1 Tsp vanilla
1 Cup brown sugar	3 whole eggs
1/3 Tsp salt	1 heaping cup shelled pecans
1/3 Cup melted butter

Mix syrup, sugar, salt, butter and vanilla.
Mix in slightly beaten eggs. Pour into 9" unbaked pie shell.
Sprinkle pecans over filling. Bake in 350 degree oven for 45 minutes. Serve warm.

Recipe Link: http://www.crisco.com/scripts/recipe_search.asp Remember that any shortening or oil will burn if overheated. If shortening smokes, reduce heat. If product catches fire, turn off heat and cover pot until cooled. Do not put water on hot or flaming oil or shortening. Makes 1 double crust pie or 2 pie shells. Recipe Introduction Crisco Source of Recipe

500 mL (2 cups) sifted all-purpose	*For cake and pastry flour use:
-flour*	550 mL (2 1/4 cups) flour and (3/4
4 mL (3/4 tsp.) salt	-cup)
250 mL (1 cup) shortening	-shortening
60 mL (4 tbsp.) ice water

1. Combine flour and salt in mixing bowl. Measure ingredients accurately. Cut room temperature shortening into flour with pastry blender or 2 knives until mixture is uniform and resembles large peas. OVERMIXING leads to tough pastry.

2. Sprinkle with ice water, one spoonful at a time, mixing lightly with a fork. Add just enough water to form dough into a firm ball with a minimum of handling. Chill 15 - 30 minutes for easier rolling.

3. Divide dough in half and shape each into a ball. On a floured surface, flatten ball into a circle by pressing with palm of hand across in both directions.

4. Roll dough to a uniform thickness in spoke fashion from centre to edge with light even strokes. Reshape circle with your hands as your work. If dough sticks, dust lightly with flour. Overworking and too much flour will toughen pastry.

5. For easy transfer to pie plate, slide spatula under dough to loosen it, then lift one edge of pastry onto pin and loosely wrap it around pin. Loosely unwrap pastry into pie plate.

6. Ease pastry into pie plate. Do not stretch the dough or it will shrink during baking. To repair tears, moisten edges and press together.

7. Trim dough 1 cm (1/2") beyond edge of pan. For single shell, fold under and flute edge. For double crust, fold top crust under bottom crust, seal and flute edge. Prick top crust. Bake as directed.

BAKING

DOUBLE CRUST: Prick top crust. Bake at 220 C (425 F) for 40 - 50 minutes or as directed in filling recipe.

BAKED SHELL: (Lemon, Cream) Prick dough with fork. Bake at 220 C (425 F) for 12 - 15 minutes. Cool then fill or proceed as directed in filling recipe.

UNBAKED SHELL: (Custard, Pumpkin, Quiche) Do not prick dough. Fill and bake at 230 C (450 F) for 10 minutes then at 180C (350 F) for 30 - 40 minutes or as directed in filling recipe.

Sheets of Short Puff Pastry (Borg is good) Shared with us by Jeanette of Australia

600 grams Minced Pork	1 grated onion
250 grams Sausage Mince	3 small pkts sultanas or 120 grams
1 grated granny smith apple	Parsley

Blend all together
Thaw pastry
Cut each sheet in half - place mixture in the centre of each piece using a little plain flour.
Roll out to whatever size you wish.
Slash tops of rolls.
Bake 200 degrees for 20-30 minutes if pastry browning lower temp. to 180 degrees.

* - Think pecans, walnuts, raisins, favorite fruit, even chocolate chips Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =63&viewtype=2&sortstring=

4 eggs	1 Cup sugar
2 Cup milk	1 Cup coconut *
1/2 Cup self rising flour	1 Tsp vanilla extract

Mix all ingredients together and pour into oven-proof dish.
Sprinkle top with a little more flour. Bake 350F degrees for 45 minutes. The pie should have a crust-like
layer on bottom of dish when done.

Brenda

1 Lb of Feta cheese	-European
4 Tbl of butter or margarine	-food stores)
3 eggs	Pepper
1/2 Cup chopped parsley	Nutmeg (optional)
Filo Pastry (can be found in

Crush the Feta to a paste, add the eggs and stir well.
Add pepper and nutmeg.
Line the baking pan with oil,
and then place about 8 sheets of filo, buttering them on each side.
Pour the batter and flatten with a spatula.
Then continue with the rest of the filo sheets.
Trim the edges and with a sharp knife, outline the serving squares on the top sheet (press the knife on the top surface to mark them).
Bake at 350 F for about 30 minutes, or until the top sheet is dark brown.
Now cut the squares that you marked earlier.