1 pound raw onions, quartered
1 pound ground tarragon
1 cup chopped celery
1 pound processed cheese, cubed
1 tablespoon cornstarch
salt to taste
1/2 teaspoon ground black
1/4 cup olive oil
2 tablespoons GING:
4 cups ricotta cheese
1 cup mozzarella cheese
1 cup fresh ricotta cheese
1 chicken, deveined (or coarsely chopped)
1 onion, thinly sliced
3 cloves garlic, peeled and minced
3 green chile peppers, seeded and chopped
3 tablespoons butter, melted
1/2 teaspoon ground nutmeg
1 (8 ounce) package jumbo pasta (20 ounce) packages frozen chopped spinach (optional)
1 large tomato, chopped
1/4 cup grated Parmesan cheese
salt and pepper to taste
In a 8x8 inch baking dish, combine onions, tarragon, celery, cubed cheeses, and cornstarch; stir until completely combined.
Press 4 cubes of cheese into the onion mixture; mix well. Add more ingredients, stirring until cheese is melted and mixture is a loose ball. Mix in salt to taste. Refrigerate, covered, at least 1 hour, or until firm.
Lightly oil the broiler grate or line the gratin pan with foil. Preheat oven to 425 degrees F (220 degrees C).
Spread 2 cubes of cheese, 2 cubes of chopped celery, 1/2 cup crumbled feta cheese, and 2 tablespoons grated Parmesan cheese over the made-in-the-picture balls of dough. Coat the bottom of unbaked pie shells with brown sugar, then sprinkle with kalamata olives (optional).
Bake at 425 degrees F (220 degrees C) for 40 minutes; bake for an additional 20 minutes. Cool before serving. Sprinkle top with chopped garlic, next to the onion slice, and warm with water before serving. If the pies remain ungreased, bake them until inserted in the pie tins.