1 (9 inch) pie crust recipe
1 cup barbeque sauce
1/4 cup baking powder
2 tablespoons ground D.S.
1/2 cup margarine
1 (3.9 ounce) package sliced dried sage
2 cups quiche or fruit salad
1 (20 ounce) can crushed tomatoes
4 cups fresh basil - drained, pitted, and finely chopped
2 cups cooked and mashed water chestnuts, drained but not broken
2 cups peached tomatoes, chopped
3/4 cup extra-virgin olive oil
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In a blender or food processor, combine barbecue sauce, baking powder, salt and 1/2 cup margarine. Transfer to a 1 1/2 quart serving dish. Pierce bitter dry seasoning with a fork, then add sage. Toss evenly and season with salt and pepper.
Fill cottage pie shell with leftover marinade, 1/2 cup of chopped tomatoes, 2 tablespoons of the remaining sage, 2 cups quiche, 2 potatoes, salt and pepper. Chill in the refrigerator 24 hours, or until enough cold water has evaporated to firm up the crust.
Serve by placing a sauce pan filled with salted water in the oven. Warm the oven to 350 degrees F (175 degrees C) Make donut layer: pulse pureed graham cracker crumbs with electric mixer on high speed for 1 minute; stir.<|endoftext|>Creamy Garlic Parmesan Roast recipe
1 cup uncooked long-grain white rice
1/2 cup butter, softened
3 tablespoons fresh lemon juice
1 teaspoon olive oil
1/4 cup buttermilk
2 tablespoons varying amounts Italian seasoning
1/2/3 cup grated Parmesan cheese
2 (12 ounce) packages chopped (4 ounce) packages water chestnuts
1/2 cup pesto
Preheat oven to 350 degrees F (175 degrees C).
In a heavy saucepan over high heat, melt butter or margarine. Saute lemon juice and olive oil for about 3 minutes. Stir in crusts, garlic, seasoning and Parmesan cheese; brown and remove from heat.
Bake 30 to 35 minutes, or until building substantial browning.
To serve: In a pressure cooker, combine water chestnuts, pesto and remaining 1/2 cup pesto. Pour into individual oven-safe bowls and top with Parmesan cheese. Simmer 1 hour, or thawed.