Farmers Pie Recipes

Steps:

• In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball. , Divide dough in half. On a lightly floured surface, roll half of dough to fit a 15x10 x1-in. baking pan. , Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture. , Roll remaining dough to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top crust. Bake at 400° until crust is golden brown and filling is bubbly, 50 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.
• In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
• Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Steps:

• MASHED CAULIFLOWER TOPPING: Steam or microwave cauliflower until fork tender.
• Place in food processor and add Molly McButter, garlic powder and salt & pepper.
• Process until it has a mashed potato-like consistency.
• VEGETABLE BASE: In a large skillet combine red pepper, celery, onion, mushrooms and worcestershire sauce.
• Cover & cook until veges are soft.
• Add bouillon cube, water and ground beef crumbles.
• Simmer for 5 minutes.
• Whisk flour w/ 2 Tbls water & stir into skillet to thicken sauce.
• Pour vege base into casserole dish & top w/ mashed cauliflower.
• Sprinkle parmesan cheese on top.
• Broil to brown the top.
• Enjoy!

Steps:

• In a large skillet, brown and crumble sausage for about 5 minutes.
• Add onion and continue cooking until onion is translucent, about 5 minutes; drain.
• Remove from heat; add cheese, broccoli, rice, tomato, and olives; stir well.
• Pour into pie crust.
• In a bowl, combine eggs, cream, garlic, salt, pepper, and thyme; mix well.
• Pour over sausage mixture.
• Bake at 425 degrees for 10 minutes; reduce heat to 400 degrees and bake 30-35 minutes or until golden and firm.

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes, zucchini, yellow squash, peppers, salad dressing mix, garlic powder and fennel seed. Cook and stir for 10 minutes; drain. Cool for 10 minutes., Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Fill with sausage mixture. Sprinkle with cheeses. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 375° for 35-40 minutes or until filling is bubbly and crust is golden brown. Let stand for 10 minutes before cutting.