Saturday, November 22, 2008


3/4 pound Italian sausage
1/2 cup onion, thinly sliced or diced
1/3 cup green pepper, chopped
1 1/2 cups sharp cheddar cheese, grated
1 tablespoon flour
1 9-inch pie crust
2 eggs, beaten
1 cup evaporated milk
1 tbs parsley flakes
1/2 teaspoon seasoned or plain salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Brown sausage. Drain, reserving 2 tbs fat. Sauté onion and pepper in 2 tbs fat reserved from the sausage. Combine cheese and flour, toss. Stir in sausage, pepper, and onion (I freeze my sausage cooked so my sausage was cool when I stirred them together). Spread evenly in pie crust. Thoroughly combine remaining ingredients and pour into pie shell over sausage mixture.

Place on a cookie sheet and bake in a preheated oven at 375°F for 40 minutes, until brown and set.
I double it and put it in a 9" deep dish and cooked it for about 60-65 min.

Thursday, November 20, 2008

Mock Pecan Pie

Mock Pecan

Idaho's Pinto Bean Pie

· 1 heaping cup mashed pinto beans (Note: 1 1/2 cups cooked beans equals about 1 cup, mashed)

· 1/2 cup sugar

· 1 cup brown sugar

· 1/2 cup butter

· 2 eggs, beaten

· 1 9-inch unbaked pie shell

Blend sugars, eggs, and butter until creamy. Add the mashed beans and blend thoroughly.

Pour into a 9-inch unbaked pie shell. Bake at 375 degrees F for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 25 minutes or until a knife inserted into the pie comes out clean.

Charity’s Pie Crust

6 cps flour

3 cps shortening

3 t. salt

Mix together with fingers until mixture resembles corn meal.

Then add:

1 1/2 cps water

Fold together to from soft ball of dough. This recipe will make six, two crust pies.

Baking Instructions:

Dot the top of pie with milk and sugar before baking. Always bake pies on bottom rack in over. Bake pies at 375 for 1 hr. Frozen pies need an extra 10 minutes.