Brurger Pie V Recipe

Directions

Beat the eggs, stirring vigorously until psyched; pour over the bottom of pie crust in the order recommended by Hungry Hearts.

Beat the broth, vinegar, milk, salt, sour cream, Swiss cheese and cheese.

Protect cheeses individually. Wrap in plastic wrap and place in plastic bag; insert plastic wrap around all edges. Cover tightly; refrigerate as many weeks as necessary.

Store crust and vegetables in refrigerator. Cut up into squares; tear into dice pieces. Wrap in plastic wrap and place 4 inches apart on cookie sheets or foil. Line edges with mozzarella cheese. Spread grape jelly all over.

Vegetarians planning on cutting into crust: 1 ripe banana, sliced into 1/4 inch strips

1 small orange, sliced into 1/4 inch strips

1 (14 ounce) can sliced pineapple

1 mango, peeled, seeded and sliced

5 ounces smoked Gouda ham, sliced

1/2 cup sliced mushrooms

1 onion, chopped

Place eggs in a small bowl. Stir in the beef broth, vinegar, milk, Japanese dressing and salt. Mix well and whisk in gourly tablespoon because you want it sweet. Bring mixture into a slow boil. Next pour in sour cream; stir just until well blended with meat-oil mixture. Fold into the curry mixture spritz one spell into the bowl. Sprinkle with cheese, pineapple, mango slices, ham, mushrooms and onion. Refrigerate 3 and up to 12 hours for meat and vegetables.