Ingredients

• 16 ounces cottage cheese
• 1 scant cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon fresh lemon juice
• Dash of salt
• 1 (12-ounce) can evaporated milk
• 1-1/2 cups milk
• 3 eggs, separated
• 2 (9-inch) unbaked pie crusts (pastry or graham cracker)

Directions

* Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been discarded.

* Preheat oven to 425 degrees.

* Combine all ingredients except egg whites; mix well. Beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts. Bake for 15 minutes then reduce oven to 350 degrees and bake for an additional 25 minutes or until knife inserted in center comes out clean. Cool on racks.

* Refrigerate or store in cool cellar. Flavor improves if served a day after baking.

Makes 12 to 16 servings.

Source: The Amish Cook

Ingredients

• 1 cup whole berry cranberry sauce
• 1/2 cup brown sugar, firmly packed
• 1 package (3 ounces) orange Jello
• 1 cup whipping cream, whipped
• 1/2 cup finely chopped pecans
• 1 pastry shell, baked, or graham cracker pie crust
• Whipped cream for garnish

Directions

Directions for cranberry cream pie
Combine cranberry sauce and brown sugar in a saucepan over medium heat; bring to a boil. Remove from heat. Add Jello, stirring until dissolved; let cool. Fold whipped cream and chopped pecans into cooled cranberry sauce mixture; pour into baked pastry shell or graham cracker shell.

Chill for several hours, or until set. Garnish cranberry pie with additional whipped cream.
Store cranberry cream pie in refrigerator.

Ingredients

• 2 unbaked pie crusts
• 1/2 stick butter
• 1 onion, chopped
• 2 ribs celery, chopped
• 1/2 bell pepper, chopped
• 1 lb. crawfish tails
• 2 tbls. cornstarch
• 1/4 cup cold water
• 1 small bunch green onions, chopped
• 1/4 cup chopped fresh parsley
• Salt, black pepper and red pepper

Directions

1. Place unbaked pie crust in bottom of 9-inch pie dish and set aside.

2. In large skillet, melt butter and add onion, celery and bell pepper. Sauté over medium heat until vegetables are soft, about 10 minutes.

3. Add crawfish and stir to mix. Dissolve cornstarch in water and stir into crawfish mixture until smooth to thicken filling.

4. Add green onions and parsley and season to taste. Pour filling into prepared pie plate. Top pie with second crust. Crimp both edges together. Cut three or four slits, with the tip of a sharp knife, in top crust.

5. Place in preheated 325-degree oven for about 45-55 minutes or until crust browns and filling is bubbly.

Serve with a big salad and fresh asparagus or broccoli.

Source: The Advocate – Baton Rouge, La

Ingredients

• One 3 oz. pkg. cream cheese, softened
• 1/4 lb margarine, room temperature
• 1 cup flour (maybe slightly more)

Directions

Blend cream cheese and margarine; stir in flour and mix until smooth. Form into ball. Use finger to press 1-inch portions into small muffin tins. Fill with lemon chess or pecan pie filling and bake, or prick and bake at 350F 10 to 12 minutes or until light brown. Remove and fill with fresh berries, prepared pie filling or creamed meats.

Ingredients

• 3 egg yolks
• 4 eggs
• 1/2 c. sugar
• 1/4 t. salt
• 1/2 t. vanilla
• 3 c. warm milk
• 1 unbaked pie shell
• nutmeg

Directions

Beat egg yolks and eggs by hand until fluffy. Add sugar, salt, vanilla and milk and pour into pie shell. Bake at 325 degrees for 50-60 min. or until knife comes out clean. Sprinkle nutmeg on top.