PIE IN THE SKY BAKE-OFF; MEAT PIES ARE POPULAR CHOICE FOR HOT MEAL

Mother's Best Chicken Pot Pie

Serves 6.

Filling:

In a 2-quart saucepan, cook slowly until tender 10 minutes, 1/2 cup finely cut onion in 4 T. butter. Blend in 1/4 cup four, 1/8 t. pepper and 1/2 t. salt. Stir in slowly 2 cups of chicken broth. Boil and stir 2 minutes.

Add:

2 cups cut up chicken, cooked

1 cup canned peas

1 cup canned carrots (sometimes I use a large can of Veg-All vegetables)

Heat to boiling and keep hot while making pastry. Turn oven to 450 degrees.

Pastry:

1 cup flour

1/2 t. salt

1/3 cup shortening

3 T. cold water

Cut shortening into flour and salt. Add water and work into small ball. Roll on lightly floured board into a 10-inch round. Place chicken in a 9-inch pie plate and cover with pastry. Cut several slices in pastry. Press pastry with fork on edge of dish. Bake at 450 degrees for 20 minutes until crust is brown.

Rhonda Wessel

Cape Girardeau

Spaghetti Pie

Crust:

7 oz. uncooked spaghetti

2 T. butter or margarine

1/3 cup grated Parmesan cheese

2 eggs, beaten

Filling:

1 cup cottage cheese

1 pound ground beef

1/2 cup chopped onion

1/4 cup chopped green pepper

1/4 cup sliced mushrooms

1/4 cup sliced ripe olives

1 can (16 oz.) diced tomatoes with liquid

1 can (6 oz.) tomato paste

1 t. sugar

1 t. dried oregano

1/2 t. garlic salt

1 cup (4 oz.) shredded cheddar cheese

1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted

1/4 c. water

1/4 c. Parmesan

Directions:

Cook spaghetti according to package directions; drain. Combine hot spaghetti, butter, Parmesan cheese and eggs in a large bowl. Turn into a greased 10-inch pie plate. Using your fingers, form a crust.

Spoon cottage cheese evenly over crust; set aside.

In a skillet, cook ground beef, onion and green pepper until beef is browned and onion is tender; drain. Stir in tomatoes, tomato paste, mushrooms, ripe olives, sugar, oregano and garlic salt. Heat through. Pour meat mixture over cottage cheese layer. Sprinkle with shredded cheddar cheese.

Mix the soup and water until smooth; pour over meat mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Yield: 6 servings

Tory Charlier

Cape Girardeau

Chicken Pie

This is the recipe used for many years at Trinity Lutheran Church for their ladies aid and parent teacher league suppers.

Cook a large fryer in pressure cooker or crock pot or whatever method you choose.

Remove chicken from bones and save broth for gravy.

Canned chicken would probably work too.

It takes about 1 quart chicken for 7 X 12 pan.

Bring broth to boil and add enough flour to thicken (approx. 2 T. per cup of broth)

Cut chicken into small pieces with kitchen scissors. Add enough thickened broth to make it juicy and put into pie crust in a 7 X 12 pan. Sprinkle with pepper.

Pour on extra gravy and cover with top crust. Make slits in crust.

Bake at 425 degrees for 35 minutes or until bubbly.

Thicken remaining broth and add kitchen bouquet for brown gravy to serve with pie.

Crust for 1 pie:

1 1/2 cups flour

1/2 cup lard or Crisco

1/2 t. baking powder

1 t. salt

1/4 cup skim milk

Shirley Beggs

Cape Girardeau

Easy Chicken Pie

1 cup diced chicken

1/2 cup milk

1 can Cream of Chicken soup

1 can mixed vegetables

2 deep dish frozen pie crusts

Put all ingredients in a sauce pan and heat. Pour into a deep dish frozen pie crust. Put another crust on top. Bake at 350 degrees until golden brown.

Coral Slinkard

Whitewater

Massac Meat Pies

3 8-oz. pkgs. crescent rolls

1 lb. ground ham

1-1/2 - 2 cups country style (shredded) frozen hash brown potatoes

1 can cream of celery soup (undiluted)

1 T. celery seed

1 t. celery salt

1 t. dry mustard

1/2 t. thyme leaves

honey mustard

Preheat oven to 400 F. Combine ham and potatoes, soup and seasonings. Place a large spoonful of ham mixture on each crescent triangle. Fold over to make a "new" triangle. Crimp edges together. Place on ungreased cookie sheets. Bake 10-12 minutes. Serve with honey mustard. Makes 24.

Making the "new" triangles is a little tricky. Experiment. Maybe try using ham salad, but be sure to use less soup -- or none.

The ham mixture freezes well, so you can make a batch and use whatever portion you wish.

This is something your children or grandchildren can help assemble.

Joan M. Weeks

Cape Girardeau

After Thanksgiving Pie

Pie crust:

1 stick margarine

1-1/4 cup flour

Mix with pastry blender.

Add 1/4 cup milk.

Mix and make 2 balls.

Roll out 1 ball on floured board; line 9" pie plate.

2 cups leftover turkey (small pieces)

2/3 cup milk

1 15-oz. can mixed vegetables, drained

1 10-1/2-oz. can cream of mushroom soup

1/2 t. salt

1/4 t. pepper

Mix and pour into pie shell.

Roll out remaining dough; place on top and seal. With knife, make a few slits to allow steam to escape.

Bake 1 hour at 350 F.

May replace turkey with 2 cups cooked chicken or 1 pound ground beef (browned).

Ann Bodenstein

Gordonville

Chicken Pie

Crust: (I use this crust for all my pie. It makes three single crusts)

2 1/2 cups flour

1 t. salt

1 cup Crisco

3/4 cup milk

Filling

5 or 6 cups cooked skinned and boned chicken

I use about 5 thighs and drumsticks

1 cup chopped celery

1 cup chopped onion

2 T. butter

1 can cream of chicken soup

1 soup can of chicken broth

1 T. poppy seed

1 t. sage

1 2 oz. jar pimento

3 hard boiled eggs sliced

salt and pepper to taste

Roll out a little over 1/2 of the crust. Place in bottom of a 9 X 13 pan. Saute celery and onion in 2 T butter. Place on top of crust.

Put chopped chicken on top. Mix soup, broth, poppy seed, sage, pimento, salt and pepper in bowl. Mix well and pour over chicken.

You may want to add enough broth to come to top of chicken.

Place sliced eggs on top, then add the top crust. Cut slits in top. Bake at 350 degrees about 45 minutes or until browned.

About 10 minutes before it's done, brush top with a little butter and sprinkle lightly with paprika and poppy seed.

Rita L. Burk

Cape Girardeau

Cheeseburger Quiche

1/2 pound ground beef

1/3 cup chopped onion

1/2 cup mayonnaise

1/2 cup milk

1/8 t. dried oregano

1/2 t. salt

1/8 t. pepper

3 eggs, beaten

1 1/2 cup (6 oz.) shredded cheddar cheese -- divided

1 unbaked pie shell (9 inch)

Directions:

In a skillet, brown ground beef and onion; drain and set aside. In a mixing bowl, combine mayonnaise, milk, oregano, salt, and pepper; beat in eggs. Stir in beef mixture and 1 cup cheese. Pour into pie shell.

Bake at 350 degrees for 35-40 minutes or until set. Remove from oven and sprinkle with remaining cheese. Allow to stand 5 minutes before cutting.

Yield: 6 servings.

Tory Charlier

Cape Girardeau

String Pie

8 oz. spaghetti

1 pound ground beef

1 onion chopped

1/4 cup green pepper

1 (15 oz.) jar spaghetti sauce

2 eggs beaten

2 t. butter

1 cup cottage cheese

1/2 cup mozzarella cheese

1/3 Parmesan cheese

Cook pasta according to directions, heat over 350 degrees. Cook beef, onion, green pepper in skillet.

Stir in spaghetti sauce. Combine spaghetti, Parmesan, eggs and butter.

Place spaghetti mixture in 9 X 13 pan. Spread cottage cheese on top. Pour sauce over cottage cheese. Sprinkle mozzarella over top.

Bake 20 minutes or until hot and cheese melts

Cut in squares. Yield 12.

Rosemary Ross

Chaffee