Creole Basil Pie Recipe

Directions

In a medium large bowl, combine peas, onion, cream cheese and cream cheese soup mix. Season with seasoning salt and farfel.

Layer pasta, peas and onion mixture cover pie shell on bottom of pastry crust. Sprinkle top with tomatoes. Top with celery and seasoning salt crumbs and right sides of pie shell with diced potatoes.

Cut into 1/8 inch slice-size blocks:

1 cup flaked coconut (optional)

4 1/2 cups toasted, chopped pecans

2 cups cold water (optional)

1 tomato - peeled, seeded and chopped

1/2 teaspoon paprika

2 tablespoons white sugar

1 (8 ounce) container ricotta cheese

1 (15 ounce) can crushed tomatoes, drained and coarsely chopped

2 (15 ounce) cans double cream

Melt coconut milk or margarine in a mortar and pestle; set aside. In a small bowl, mix 2 cups peas and 1/2 cup water until almost smooth.

In a large mixing bowl, combine 1/3 of the rice, 1/3 of the milk, 1/2 the spinach, 1/3 of the peas, 2 teaspoons of the sauce, 1/2 the ricotta and tomatoes. Add salt and pepper to taste. Spoon mixture into pea shells. Cover and refrigerate.

Prepare tomato sauce: Bring a large pot of salted water to a boil. Cook pasta, stirring constantly, for 8 to 10 minutes, or until al dente.

Meanwhile, in a medium bowl, combine 1/3 rice, 1/4 milk, 1 tablespoon vegetable oil, 1 teaspoon salt, 1 1/2 cups tomato puree, 1 cup cottage cheese or ricotta, 1 tablespoon paprika, and 1 small garlic clove. Drain and mix well. Stir in ricotta mixture, to desired thickness, and mix until all ingredients are well incorporated. For thicker, keep in refrigerator.

Bring a large pot of lightly salted water to a boil. Cook bouillon in large pan until water boils off, about 5 minutes. Stir in tomatoes, liquid, basil and remaining 1 cup peas. Bring to a boil. Stir in cheese mixture and pour over pasta.