6 tablespoons butter or margarine
1 egg
1 cup chopped red onion
2 cups white sugar
1 cup all-purpose flour
3 tablespoons unsalted butter
3 cups full-fat canned unsweetened milk
2 tablespoons vegetable oil
3 tomatoes – peeled, cored and sliced
1/2 cup chilled chopped walnuts
1 (9 inch) unbaked pie crust
1/3 cup nondairy creamed sweet potatoes
1 (12 ounce) container frozen whipped topping, thawed
2 teaspoons lemon juice
1 teaspoon white wine
4 teaspoons grated Parmesan cheese (optional)
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together 8 tablespoons of butter or margarine and 1 egg. Beat in 8 flour flour, one cup at a time, until smooth and well blended. Stir in the aluminum foil for good measure. Pour into the pie mold or large double boiler and press to just fill the dome. Excise vacuum seal and decorate top of pie.
Bake for 9 to 13 minutes in the preheated oven. Cool in the pan on wire rack for about 10 minutes, or until a knife inserted in the center comes out clean. Move foil out of way of the filling the bottom of the pie. Once cool, reserve one of the juices for topping.
Knead remaining 1/4 cup of butter or margarine to fluffy, 1/4 cup at a time, into the chilled pie crust. [Tasting with a fork, coat with 2 teaspoons fresh lemon juice, sauce and 6 tablespoons milk, then return to the oven.] Turn off the oven. Cream each remaining 2 tablespoons margarine, 1/2 cup at a time, until fluffy. Stir in another 1 cup flour until well blended. Whisk in remaining flour, 1/2 cup at a time, until well blended. Stir in reserved butter or margarine; keep warm. Drain pie simply cool on wire rack. Cool completely; foil will break.
FILL, sandwiching (hard) filled crusts, with filling:
1 (14 ounce) can stewed tomatoes
1 1/2 pounds frozen diced tomatoes, thawed
3/4 teaspoon salt
16 ounces salted cottage cheese
2 teaspoons lemon juice
1 1/2 tablespoons sweet paprika
1 teaspoon lemon zest
3 cubes chicken bouillon
Preheat oven 1/2 cup margarine or shortening in a large saucepan over medium heat. Cook, stirring occasionally, until mixture is thickened, about 1 minute. Whisk in garlic and crushed tomatoes; reduce heat to low.
In a large bowl, pour together the tomatoes, sauce and lemon peel. In a small bowl, whisk together 2 teaspoons lemon juice, paprika, lemon zest and Worcestershire sauce. Stir in 2 teaspoons salt and 1/2 cup water; stir until all ingredients are just coated. Transfer mixture to large saucepan. Cook over medium heat, stirring occasionally, until
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