Yellow Squash Pie

2 cups yellow squash, cooked and drained well
4 whole eggs, lightly blended
1 cup granulated sugar
4 tablespoons lemon extract
9-inch pie plate

Lightly butter the pie plate.

Cook enough yellow squash to equal 2 full cups cooked and drained.

In mixing bowl, put squash, eggs and sugar; stir. Do not beat. Add lemon extract. Pour into prepared pie plate. Bake approximately 40 minutes at 350 degrees F or until pie is of custard consistency. Cool.

Serve cold. Tastes like lemon custard.

Pizza Rice Pie

2 2/3 cups cooked rice
1/3 cup minced onion
2 eggs, beaten
2 tablespoons melted butter
1 (8 ounce) can tomato sauce
1/4 teaspoon oregano
1/4 teaspoon basil
1 cup shredded mozzarella cheese
Pepperoni, sliced
1/2 cup sliced stuffed olives

Mix together rice, onion, eggs, and melted butter. Line a 12-inch pizza pan with rice mixture and bake 12 minutes at 350 degrees F, or until set.

Spread tomato sauce with cheese over rice crust. Sprinkle with spices and cheese. Top with pepperoni and olives. Bake at 350 degrees F for 20 to 25 minutes.

After removing from oven, allow to stand a few minutes before serving.

Pinto Bean Pie

1/2 cup granulated sugar
1 cup brown sugar, packed
2 eggs, beaten
1/2 cup butter
1 heaping cup mashed, cooked pinto beans
1 unbaked 9-inch pie shell
Whipped topping or ice cream

Beat until creamy the granulated sugar, brown sugar, eggs and butter. Add pinto beans; blend well. Pour into unbaked pie shell and bake at 375 degrees F for 20 minutes.

Reduce heat to 350 degrees F and bake an additional 25 minutes or until knife inserted in center comes out clean.

Serve with whipped topping or a scoop of ice cream.

Jicama Pie

1 (1/2 pound) jicama, peeled and shredded
1/2 cup sherry
1/2 cup water
3/4 cup plus 2 teaspoons granulated sugar, divided
6 tablespoons flour
1/4 teaspoon salt
3 egg yolks
2 cups milk, divided
1 cinnamon stick
2 1/2 teaspoons butter, divided
1 (9-inch) pie shell, baked and cooled
1/4 teaspoon ground cinnamon

Combine first three ingredients in small saucepan. Bring to boil; reduce heat. Cover and boil gently 45 minutes or until most of liquid has evaporated. Drain well; set aside.

Mix 3/4 cup sugar, flour and salt in saucepan. Beat yolks and 1 cup milk in small bowl. Stir into sugar mixture. Add remaining 1 cup milk and cinnamon stick. Stir over medium heat until mixture boils and becomes very thick. Discard cinnamon stick. Add jicama mixture to milk mixture. Cook and stir 1 or 2 minutes longer, until mixture is very thick. Stir in 1 1/2 teaspoons butter. Put mixture iinto pie shell. Sprinkle with cinnamon and remaining 2 teaspoons sugar. Cut remaining 1 tablespoon butter into small pieces and place over filling. Broil pie 3 inches from heat 3 to 4 minutes, or until butter and sugar are melted and bubbly. Watch carefully and do not let crust burn. Cool pie slightly.

Serve warm or at room temperature.

Italian Zucchini Crescent Pie (T&T)

Yield: 6 to 8 servings

3 tablespoons butter or margarine
4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup chopped fresh parsley or 2 tablespoons dried
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, beaten
8 ounces (2 cups) mozzarella cheese, shredded
1 (8 ounce) can crescent dinner rolls
2 teaspoons prepared mustard

Preheat the oven to 375 degrees F.

In a large skillet, melt the margarine over medium heat. Add the zucchini and onion and saut? until the onion is golden, about 10 minutes. Remove from the heat. Stir in the parsley, salt, pepper, garlic powder, basil, and oregano. Combine the eggs and mozzarella and stir into the zucchini mixture.

Place the crescent rolls in an ungreased 10-inch pie plate. Press over the bottom and up the sides to form a crust. Spread the crust with the mustard. Pour the vegetable mixture into the crust. Bake for 18 to 20 minutes or until the center is set. If the crust begins to brown before the center is set, cover with aluminum foil. Let stand for 10 minutes before serving.

Hash Brown Pie

1/4 cup vegetable oil
2 pounds (about 3 large) russet potatoes, peeled and grated
1 small to medium onion, finely diced
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper or more to taste
1 cup cr?me fra?che
1/2 cup half-and-half
3 large eggs
1 to 2 tablespoons minced fresh chives
1/4 teaspoon dry mustard
1 cup grated pepper jack or sharp Cheddar cheese (about 1/4 pound)
Paprika

Preheat oven to 375 degrees F.

Warm oil in a heavy, ovenproof 8- to 9-inch skillet over medium heat. Add potatoes and onion, stir to coat with oil, sprinkle in at least 1/2 teaspoon each salt and pepper, and pat mixture down. Par-cook potatoes, scraping up and patting back down several times, until golden, somewhat sticky, crispy in spots, and reduced in volume by about half, about 15 minutes. Remove from heat. Press potato mixture down around bottom and up edge of skillet to form a crust about 1 1/2 inches high. A spoon helps in shaping it evenly.

Whisk together cr?me fra?che, half-and-half, eggs, chives, dry mustard and 1/4 teaspoon each of salt and pepper.

Sprinkle cheese into potato crust, then pour cr?me fra?che mixture over cheese. Dust with paprika. Bake 25 to 35 minutes, until puffed and lightly browned and a small thin knife inserted in center comes out clean. Let sit at least 10 minutes to firm a bit before slicing. Cut into wedges and serve.

Corn and Chile Pie

Source: Totally Pies Cookbook – Siegel & Gillingham

Vegetable oil
6 or 7 (5-inch) corn tortillas
1 onion, chopped
1 (4 ounce) can diced green chiles or 1 or 2
    jalape?o chiles, stemmed, seeded and chopped
1 1/2 cup corn kernels, fresh or frozen
2 cups shredded Monterey jack cheese
4 eggs, beaten
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees F. Coat a small skillet with oil and place over low heat.

Briefly fry tortillas just to soften. Arrange tortillas in 9- or 10-inch pie plate, overlapping to cover bottom and overhang the edges about 1 1/2 inches.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Saut? onion until soft. Stir in chiles and corn kernels and saut? about 1 minute longer.

Transfer mixture to lined pie plate. Sprinkle cheese over the top of theonion and corn mixture.

In a bowl, beat together eggs, milk, salt and pepper. Pour over filling. Bake about 45 minutes, or until almost set in the center. Cool 10 minutes before serving.

Serves 8.