Ingredients

• 2 sheets of phyllo pastry
• 1 green bell pepper
• 1 large tomato
• 5 ozs. feta cheese
• Dried chili peppers or chili powder

Directions

1. Cut each phyllo pastry sheet into three strips, approximately4-6 inches by 12 inches.

2. Cut green pepper and tomato into small slices.

3. On each phyllo strip, about 2 inches from one end, place a slice of feta cheese topped with a slice of green pepper, tomato and a sprinkling of chili powder or dried chili peppers. (See photograph below.)

4. Fold short end of phyllo pastry over the ingredients. Fold sides in and continue folding pie down the length of the pastry to form a small package or pie.

5. Fry the pies in a small amount of olive oil until gold brown on all sides. Turn the pies on edges to brown all sides.

6. Serve immediately.

Makes 6 pies.

Ingredients

• 1 graham cracker pie shell
• 1 can cherry pie filling, chilled
• 1 14 oz can sweetened condensed milk
• 1/3 c Realemon Lemon Juice
• 1 tsp vanilla
• 1 (250 g) pkg cream cheese, softened

Directions

Beat cheese in mixer bowl until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into prepared pie shell. Chill 3 hours or until set, (I prefer overnight). After slicing and serving on plates, spoon pie filling over slices (I have family members who like the cheesecake plain). Refrigerate leftovers.

Ingredients

• 1 chicken fryer
• Salt and pepper, to taste
• 1 (16-oz.) pkg. egg noodles
• 2 ready-made pie crusts
• About a stick margarine

Directions

1. Place chicken in a large pot and cover with water. Season water with salt and pepper. Boil until chicken is done. Remove from broth, reserving broth. When chicken is cooled, debone, discarding bones and skin.

2. Bring broth back to boil and cook egg noodles al dente in the broth.

3. Place deboned chicken, cooked noodles and remaining broth in a 9×13-inch casserole dish. Top with pie crust. Prick with fork and place pats of margarine over top of crust.

4. Bake, uncovered, in a preheated 350-degree oven until golden brown, about 30-40 minutes.

Serves at least 12.

Source: The Advocate – Baton Rouge, La (Recipe is from Norma Jean Bazar.)

Ingredients

• 16 to 20 large marshmallows
• 4 (1 1/2-ounce) chocolate bars with almonds (recommended: Hershey)
• 1/2 cup milk
• 1 cup heavy cream
• 1 teaspoon vanilla 1 (8-inch)
• 1 (8-inch) graham cracker crust

Directions

Melt marshmallows and candy bars in milk in double boiler. Remove from heat and cool. Whip cream until stiff and fold into cooled mixture. Add vanilla. Pour into prepared crust and chill. Good as is, or topped with whipped cream.

*I made this just as the directions said and it set up beautifully and it is very, very sweet. I also made this using an Oreo crust and instead of using Hersheys with almonds, I used Cadburry Milk Chocolate and I think it was even sweeter. Make sure you pile the fresh whipped cream
high:)

Source: Paula Deen

Ingredients

• Pastry for a 1-crust pie, home-made or refrigerated ready-to-use
• 2/3 C. semisweet chocolate chips
• 2/3 C. semisweet chocolate chips
• 2/3 C. sugar
• 1/2 C. flour
• 1/4 t. salt
• 3 c. milk, divided
• 3 egg yolks
• 3 egg yolks
• 2 T. butter or margarine
• 1 t. vanilla
• 1/2 t. almond extract

Directions

Line a 9-inch pie plate with the pastry, prick it all over with a fork, line with a double thickness of foil and bake at 375°F. about 20 minutes, until it is beginning to brown. Remove the foil and bake another 5 to 10 minutes, until it is fully brown. (Or follow label directions on premade crust for baking empty.) Set aside to cool.

Meanwhile, combine the 2/3 cup of chips and 1/3 cup of the cream in a small saucepan. Stir constantly over low heat until the chocolate is melted and the mixture is completely smooth. Pour into the pie shell, spread if necessary and set aside to cool completely.

In a medium saucepan, stir together the sugar, flour and salt. Add about 1/4 cup of the milk and stir until the mixture is smooth. Add another 3/4 cup or so of the milk in two additions, stirring well after each, then stir in the remaining 2 cups of milk, stirring well.

Bring the mixture to a boil over medium-high heat, stirring constantly; reduce the heat to low and simmer, stirring frequently, and scraping
around the edges of the pan bottom, until the mixture is as thick as pudding — 7 to 10 minutes. Remove from heat.

Lightly beat the egg yolks in a medium bowl. Gradually stir in about a cup of the hot milk mixture. Pour this egg-milk mixture into the hot mixture in the pan, stirring well immediately. Cook over low-medium heat, stirring constantly, 2 to 3 minutes, until it thickens again.

Remove from heat and stir in 1 1/2 cups of the coconut and the butter, vanilla and almond extract. Let cool 10 minutes, then spoon and pour over the chocolate in the pie shell. Put a sheet of waxed paper right on top of the custard (to keep skin from forming), and chill at least 2 hours.

Meanwhile, spread the remaining cup of coconut onto a baking sheet and toast it at 350°F. 8 to 10 minutes, stirring occasionally, until it is golden. Cool completely.

Whip the remaining 2/3 cup of cream and spread or pipe it on the cooled pie; decorate with toasted coconut.

Serves 8.