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ingredients:
2 c. sugar
1/8 tsp. salt
2 c. milk
1/2 tsp. vanilla
4 tbsp. flour
2 tbsp. butter
3 egg yolks

directions:
Using an iron skillet, brown one cup of the sugar to a dark brown syrup (watch carefully). Sift sugar, flour and salt; add milk gradually. Add this mixture to syrup. Stir and cook until thickened. Add small amount of hot mixture into beaten egg yolks, stir, then add yolks to sugar mixture and continue cooking and stirring another 2 minutes. Add butter and vanilla and blend. Pour into baked 9″ pie crust.
Beat the three egg whites with 1/4 cup sugar added a little at a time, beating well after each addition. Spread on pie and brown in 350 degree oven about 10 minutes. Whipped topping may be used instead of meringue.

INGREDIENTS:
2 c. sugar
1/8 tsp. salt
2 c. milk
1/2 tsp. vanilla
4 tbsp. flour
2 tbsp. butter
3 egg yolks

DIRECTIONS:
Using an iron skillet, brown one cup of the sugar to a dark brown syrup (watch carefully). Sift sugar, flour and salt; add milk gradually. Add this mixture to syrup. Stir and cook until thickened. Add small amount of hot mixture into beaten egg yolks, stir, then add yolks to sugar mixture and continue cooking and stirring another 2 minutes. Add butter and vanilla and blend. Pour into baked 9″ pie crust.
Beat the three egg whites with 1/4 cup sugar added a little at a time, beating well after each addition. Spread on pie and brown in 350 degree oven about 10 minutes. Whipped topping may be used instead of meringue.

INGREDIENTS:
3 c. milk, scalded
1/3 c. Burnt Sugar Syrup (below)
4 eggs, well beaten
1/3 c. sugar
1/2 tsp. vanilla
2 tbsp. cornstarch
Baked 10-inch pie shell

DIRECTIONS:
Blend together milk and Burnt Sugar Syrup. Combine beaten eggs, sugar, salt and vanilla. Slowly cook all ingredients together over low to medium heat until thick and bubbly. Pour into baked pie shell.

BURNT SUGAR SYRUP:

2 c. sugar
1 c. boiling water

Pour sugar in heavy skillet. Melt over low heat, stirring constantly with wooden spoon to prevent scorching. When sugar becomes clear, brown syrup, stir in boiling water. Stir until it is smooth. Cool. This is enough for 3 pies. You can put meringue on top.

INGREDIENTS:

3 eggs
1 cup applesauce
1/2 cup vanilla fat-free yogurt
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup rolled oats
1 teaspoon ground cinnamon
3 cups bread cubes
2 apples - peeled, cored and chopped
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter
1 (9 inch) unbaked 9 inch pie crust

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl stir together eggs, applesauce, yogurt, white sugar, 1/2 cup brown sugar, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
In another bowl stir 1/4 cup brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.
Bake in preheated oven for 1 hour or until top is golden and fruit is tender.

INGREDIENTS:
2 c. sugar
1/8 tsp. salt
2 c. milk
1/2 tsp. vanilla
4 tbsp. flour
2 tbsp. butter
3 egg yolks

DIRECTIONS:
Using an iron skillet, brown one cup of the sugar to a dark brown syrup (watch carefully). Sift sugar, flour and salt; add milk gradually. Add this mixture to syrup. Stir and cook until thickened. Add small amount of hot mixture into beaten egg yolks, stir, then add yolks to sugar mixture and continue cooking and stirring another 2 minutes. Add butter and vanilla and blend. Pour into baked 9″ pie crust.
Beat the three egg whites with 1/4 cup sugar added a little at a time, beating well after each addition. Spread on pie and brown in 350 degree oven about 10 minutes. Whipped topping may be used instead of meringue.

Burn 1/2 cup of white sugar until golden brown, then add 1/2 cup water to make syrup.
In another pan add:

INGREDIENTS:
4 or 5 egg yolks, beaten
1/2 c. milk
2 c. sugar
1/4 c. cornstarch plus 2 tbsp.
Pinch of salt

(May use 1/2 cup flour plus 2 tablespoons).

DIRECTIONS:
Mix well and add 3 1/2 cups more milk, add syrup mixture and cook until thick. Add 1 tablespoon vanilla. Pour into baked pie shell. Whip the 4 or 5 egg whites with 4 or 5 tablespoons sugar, add to top of pie. Bake until whites are golden brown.

INGREDIENTS:

3 Tbsps. unsalted butter
1-1/2 lbs. pork shoulder, cut into 3/4 inch cubes
1 cup chicken stock
1/2 tsp. thyme leaves
1/4 tsp. rosemary
1 cup carrots\cooked, sliced
1/2 cup leek\cooked, or green onions, thinly sliced
1 cup frozen peas, thawed
1/4 cup all purpose flour
1 cup half and half
1 lb. ready-made pie crusts

DIRECTIONS:

Preheat oven to temperature 425°F. Melt butter in a heavy nonstick skillet over medium high heat. Brown pork cubes, stirring frequently. Stir in stock, thyme and rosemary and season with salt and pepper to taste. Reduce heat to low and simmer 10 minutes. Stir in carrots and leaks, and simmer 10 minutes. Stir in peas. Bring to a boil. Combine flour and half and half in a bowl and beat until smooth. Gradually stir into boiling mixture in skillet. Cook and stir until thickened. Follow pie crust package directions for 2-crust pie, filling with pork mixture. Bake 35-40 minutes or until dark golden brown.

INGREDIENTS:

2-1/4 lbs. potatoes, cooked
2 oz. butter
1/2 cup plus 2 Tbsps. milk
9 oz. shelled broad beans
2 carrots\cooked, sliced
1/2 green peppers, cored, deseeded and sliced
2 small onions\cooked, chopped
1/2 small cauliflowers, broken into florets
salt and pepper
4 small tomatoes\cooked, skinned and chopped
1 oz. butter
1 oz. plain flour
1/2 cup plus 2 Tbsps. milk
1/2 tsp. made mustard
1 oz. cheddar cheese, grated

DIRECTIONS:

Cream the potatoes with the butter and milk. Place the remaining vegetables, except the tomatoes, in a pan of boiling salted water. Return to the boil, cover and simmer for 15 to 20 minutes; drain. Meanwhile, put the tomatoes in a small pan with salt and pepper to taste and simmer gently until pulped. Spoon the mixed vegetables into a dish and season well with salt and pepper. Spoon over the tomato pulp.

To make the sauce, melt the butter in a small pan, stir in the flour and cook for 1 minute. Gradually stir in the milk and cook for 2 to 3 minutes, stirring. Add salt and pepper to taste, the mustard and cheese. Spoon the sauce over the vegetables and cover with the potatoes. Cook in a preheated temperature 375°F oven, for 20 minutes or until golden.