Shepherd’s Pie

INGREDIENTS:

1/4 c. butter
1/4 c. flour
2 (10 1/2 oz.) cans condensed chicken broth
1 c. water
1/2 – 1 tsp. salt
2 c. cooked carrot slices
1 c. frozen peas
1-2 c. cooked sm. white onion (optional)
3 c. diced cooked lamb or beef
2 1/2 c. well-seasoned mashed potatoes

DIRECTIONS:

Melt butter in saucepan; stir in flour. Gradually stir in chicken broth, water, and salt. Cook over low heat, stirring until sauce bubbles and thickens. Add carrots, peas, onions, and lamb. Pour into a shallow 2 quart casserole. Spoon mashed potatoes around outer edge of casserole (or can use a pastry bag with a large star tip to pipe rosettes of potatoes around the edge of the casserole). Bake at 375-400 degrees for 15-20 minutes or until potatoes are lightly browned and crusty. Serves 6.

Banana Pudding

INGREDIENTS:

1 box vanilla wafers
Double recipe of Vanilla Pudding
6 lg. bananas, not too ripe
1 recipe Meringue (See Lemon Meringue Pie)
2 qt. baking dish

DIRECTIONS:

Line bottom and sides of baking dish with vanilla wafers. Slice 3 bananas and layer evenly on top of wafers. Add another layer of wafers and another layer of sliced bananas. Top with another layer of wafers. Pour vanilla pudding over top layer of wafers while pudding is still warm. Make meringue recipe and put on top of pudding. Bake in 350 degree oven until golden brown (12 to 15 minutes). DELICIOUS!

French Coconut Pie

INGREDIENTS:

1 (9 inch) unbaked pie shell
1 stick butter
1 1/2 c. sugar
3 eggs
1 tbsp. lemon juice
Dash salt
1 tsp. vanilla
1 sm. can flaked coconut

DIRECTIONS:

Cream butter and sugar. Add eggs all at one time, and beat. Add lemon juice and vanilla, fold in coconut. Pour into pie shell. Bake at 350 degrees for 40-45 minutes, or until knife inserted into center comes out clean