INGREDIENTS:
10# round Italian sausage
6 tablespoons garlic
3 dozen eggs
5# shredded mozzarella cheese
5 cups grated Parmesan cheese
1 cup parsley
2 cups onions, finely chopped
season to taste
10 unbaked 10 inch pie crusts
DIRECTIONS:
In a skillet, saute sausage; drain off grease. Mix all the other items. Season and pour into pie shell.
Makes 10 pies.
Recipe can reduced: If making one pie, use 7 eggs, 1/2 lb mozzarella cheese, 1/2 cup Parmesan, 2 teaspoons garlic, 1 teaspoon parsley, 1/2 small onion, chopped and 1 lb sausage.
Bake at 375°F for about 30 minutes or until lightly browned.
Submitted by: GRAND COURT
INGREDIENTS:
1 ready-made graham cracker crust
4-5 ginger snap cookies
1 can pumpkin pie filling
1 box vanilla instant pudding
1 container of Cool Whip
1/4 to 1/2 teaspoon pumpkin pie spice (to taste)
DIRECTIONS:
Make the pudding according to the direction on the box.
Crush the ginger snaps. Mix the pudding, pie filling, Cool Whip, pumpkin pie spice, and crushed cookies together in a large bowl.
Spoon the mixture into the pie crust, cover with plastic wrap (or lid), and freeze overnight.
*If you feel that there is too much filling for one crust, split the filling evenly between 2 crusts.
**You can also make this a Frozen APPLE Pie by substituting apple pie filling and apple pie spice for the pumpkin filling and spice.
Submitted by: Beth
INGREDIENTS:
1/2 bag of Season Blend (Pict Sweet brand)
1/2 c. green onions, chopped
1/2 c. butter
1 c. whipping cream
1/2 c. bread crumbs
6-8 cloves of garlic or garlic powder to taste
1 lb. crawfish tails w/fat
1 egg
4 pie shells
salt & pepper to taste
DIRECTIONS:
Sautee Season Blend and garlic in butter. Add crawfish, salt, pepper and whipping cream. Cook over medium heat 15 minutes.
Remove from heat, add egg and bread crumbs. Pour into pie shells, cover with remaining shells.
Bake at 350 for 30 minutes.
Submitted by: Southern Yankee
