Ingredients

• 450g (1lb) Onions
• 225g (8oz) Shortcrust Pastry
• 225g (8oz) Cheddar Cheese
• 1 tsp Mustard
• Black Pepper
• Egg

Directions

Preheat oven to 200°C; 400°F: Gas 6.
Boil the sliced onions in water for 10 minutes and drain.
Roll out half the pastry and line a 900 ml (2 pint) pie dish.
Mix the onions grated cheese and mustard and place in the dish.
Roll out the other half of the pastry for the lid and cover the pie with it.
Moisten the edge of the pastry with water, sealing the edges well.
Cut a small hole in the centre to allow steam to escape.
Brush with milk or beaten egg to glaze.
Bake for 20-25 minutes.

Ingredients

• 1 pound ground beef
• 1/4 cup chopped onion
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1/2 teaspoon garlic salt
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 loaf (1 pound) French bread
• 1 Tbsp. butter, softened
• 8 ozs. American or Mexican-flavored cheese, sliced

Directions

In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Add soup, garlic salt, salt and pepper; simmer for 5-10 minutes. Meanwhile, slice the top third off the bread. Hollow
out bottom half of loaf, leaving a 3/4-in. shell (discard removed bread or save for another use).
Spread butter on cut side of bread. Place loaf on a baking sheet and broil until lightly browned. Spoon beef mixture into shell; arrange cheese slices on top. Broil until cheese is melted, about 2-3 minutes. Replace bread top. Yield: 6-8 servings.

Ingredients

• 3 eggs, beaten
• 16 ounces white or shoepeg corn
• 1 cup shredded pepper Jack cheese
• 1 cup shredded Monterey Jack cheese
• 2 ounces diced pimientos, drained

Directions

* Heat oven to 350 degrees. In a large bowl, combine eggs, corn, cheeses and pimientos.

* Transfer to a greased 2-quart baking dish. Bake, uncovered, for 35 to 40 minutes or until bubbly.

Makes 6 servings.

Source: The Amish Cook

Ingredients

• 150g (5 1/2oz) canned sweetcorn
• 300ml (1 1/2pt) semi-skimmed milk
• 25g (1oz) plain flour
• 25g (1oz) butter
• 2 x pork & leek sausages
• 2 x chicken breasts
• 5ml (1tsp) olive oil
• 15ml (1tbsp) fresh parsley
• 200g (7oz) frozen puff pastry, defrosted

Directions

1. Preheat oven to 200°C, 400°F, gas mark 6. Cut the chicken into bite-sized pieces. Slice each sausage into 4. Heat a little oil in a frying pan. Cook the chicken and sausages for 5–7 minutes.

2. Melt the butter in a saucepan, add the flour and cook for a few seconds. Gradually add the milk, stirring, until the sauce is thickened. Add the sweetcorn, chopped parsley, chicken and sausages. Allow to cool a little.

3. Place into 1 large or 4 individual pie dishes, roll out the pastry and top. Knock up the edges and brush with a little milk. Make 2 slits in the top. Cook for 25–35 minutes until golden.

Cooking time – 30 minutes
Serves 4

Ingredients

• 4 boneless & skinless split chicken breasts
• 2 boxes stuffing mix (Stove Top or any brand)
• 1 12 oz package swiss cheese slices
• 1 can cream of mushroom soup

Directions

1. Clean chicken of any skin or tendons, pat dry

2. Make stuffing, according to directions

3. Lay chicken in bottom of a cassarole dish

4. Spoon soup over chicken and distribute evenly (do not dilute)

5. Lay sliced swiss cheese on top of soup. Cover all with the stuffing mix

6. Bake covered 45 min. at 350 degrees

7. Remove cover and continue baking 20 minutes or until chicken is done