Turkey Pot Pie {and Crust}

Filling

1 cup Margarine or Butter
1 cup all purpose Flour
1 cup chopped Onion (1 large onion)

1.5 tsp Salt
3/4 tsp Pepper
4 cups Broth
2 cup Milk
4-6 cups cut up cooked Turkey/Chicken (2-3 pounds)
1 package frozen Carrots
1 pkg/can Peas

1 pkg/can Corn

Melt butter over low heat, stir in Flour, Onion, Salt and Pepper; mixing while bringing it to a simmer. Add Broth and Milk stirring constantly. Boil 1 minute (keep stirring). Add Meat and Vegetables.

Makes enough for 3 pies.

Pie Crust

2-1/4 cups Flour

3/4 tsp Salt

2/3 cups Shortening

8-10 Tbsp Water

Mix Flour and Salt. Cut in Shortening with a pastry blender until pieces are pea-sized. Keep using the pastry blender to mix while adding 3-4 tablespoons of Water at a time.

Makes enough for 1 Pie (2 crusts, or 1-top 1-bottom)

Baking

Place 1 Pie Crust into Pie Pan (round cake pans work just fine:)), fill with filling, and top with the second Pie Crust (make sure you cut holes in the top to vent the pie, it'll save you a mess).

Cover edges with Aluminum Foil.

Bake at 425 for 30 minutes.

Uncover and bake another 5-10 until crust is lightly tanned.

Petite Cherry Cheesecake -Kathy Drasso

1 lb.  Cream Cheese
3/4 c. Sugar
  2      Eggs
1 Tbs Lemon Juice
1 tsp   Vanilla

Mix until light & fluffy.

Line cupcake pan with paper liners.
Place Vanilla Wafers in the bottom of each (appx. 24).
Fill 2/3 of the way up with cream cheese mixture.
Bake at 375 for 10-15 minutes (7 minutes for minis).
Top with pie filling (cherry).
Refrigerate.
Serve cold.

Pecan Pie - Eleanor Owens

• 3 slightly beaten eggs
• 1 cup sugar
• 1 tsp vanilla
• 1 cup pecan halves
• 1/2 cup dark karo syrup
• 1/2 cup light karo syrup
• 1 tsp salt
• 9'' unbaked pie shell

sprinkle nuts into pie shell. mix remaining ingredients and add.

bake at 450 for 10 minutes
then 325 for 40 minutes or until filling doesn't stick to knife. (maybe 50 minutes)

Hot Apple Pie - Sheraton Maui Chef

• 3/4 oz butter softened
• 1 medium green apple
• 1 tsp lemon juice
• 1 oz sugar
• 1/4 tsp cinnamon
• 7" diameter puff pastry

skin apple, cut into wedges and toss with lemon juice. mix cinnamon and sugar. sprinkle half of sugar mix on apples and stir until evenly coated.
spread half of butter into 7'' Teflon skillet and arrange apples in a spiral overlap. sprinkle with remaining sugar mixture. Cover with 1/8'' thick pastry (flute edges). Place skillet on stove and saute on high for 1 min. after butter and sugar start to caramelize, put in oven for 10 min at 375. once golden brown flip out and serve.