Circle of friends cookbook - 25 Savory Pie Recipes

2 9-inch pie crusts 2 T. onion, chopped 1 to 2 t. oil 2 c. frozen mixed vegetables, thawed 10-3/4 oz. can cream of chicken soup 1/2 c. milk Line a 9 pie plate with one pie crust; set aside. milk Line a 9 pie plate with one pie crust; set aside.

In a skillet over medium heat, saut onion in oil until slightly soft. Stir in turkey, vegetables, soup and milk; pour into pie crust. Cover with remaining crust; crimp edges and cut vents in top crust. Bake at 400 degrees for 40 to 50 minutes, until bubbly and golden. Serves 6. cans cream of chicken soup 16-oz. container sour cream pepper to taste 1 t. dried basil 16-oz. pkg. frozen mixed vegetables 2 8-1/2 oz. pkgs. cornbread mix 1 c. shredded Cheddar cheese Evenly arrange chicken in a greased 13x9 baking pan. shredded Cheddar cheese Evenly arrange chicken in a greased 13x9 baking pan.

In a bowl, mix together soup, sour cream, pepper and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread mixes according to package directions; spread batter evenly to cover vegetable mixture. Sprinkle with cheese. Bake, uncovered, at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes.

Serves 4 to 6.

1 lb. ground beef, browned and drained 14-1/2 oz. can green beans, drained 8-oz. can tomato sauce 2 c. shredded Cheddar cheese In a lightly greased 3-quart casserole dish, layer ingredients in order given. shredded Cheddar cheese In a lightly greased 3-quart casserole dish, layer ingredients in order given.

Cover with aluminum foil. Bake at 350 degrees for 30 minutes, or until heated through and cheese is melted. Serves 6.

10-inch pie crust 2 T. butter 1/2 c. zucchini, thinly sliced salt and pepper to taste 1/2 lb. deli ham, finely diced 5 eggs, beaten 1/3 c. sun-dried tomatoes packed in oil, drained and chopped 3/4 c. milk 1/2 c. whipping cream 1/4 c. grated Parmesan cheese paprika to taste Place pie crust in a 10 pie plate; line with aluminum foil. grated Parmesan cheese paprika to taste Place pie crust in a 10 pie plate; line with aluminum foil.

Weight with pie weights or dried beans and bake at 350 degrees for 20 minutes. Remove weights and foil from crust; set aside. Melt butter in a large skillet over medium-high heat; add shallots and garlic. Saut for about 3 minutes, until tender. Add zucchini, salt and pepper; cook for about 5 minutes, stirring gently. Drain well.

Add ham and remove from heat; set aside. Combine eggs, tomatoes, milk and cream in a separate bowl; add to zucchini mixture. Pour into crust and sprinkle with Parmesan cheese. Cover top edge of crust with foil. Increase oven to 375 degrees; place quiche on a baking sheet and bake for 30 minutes. Reduce oven to 350 degrees; sprinkle quiche with paprika and bake for an additional 15 minutes.

Serves 6 to 8.

2 9-inch pie crusts 3 potatoes, peeled and sliced 1/2 c. cooked ham, cubed 1/2 c. Cheddar cheese, cubed 4 to 5 eggs, beaten Arrange one pie crust in a 9 pie plate; set aside. In a saucepan, boil potatoes in water until tender, about 15 minutes; drain. Spread into pie crust; add ham and cheese.

Pour eggs over top; cover with remaining crust. Pinch crusts together; vent top crust. Bake at 400 degrees for 45 to 50 minutes, until golden. Serves 8.