1/2 lb. macaroni
3/4 lb. ham, sliced
1/4 lb. mushrooms
1/2 lb. sharp Cheddar cheese
3 Tbs. butter
1 Tb. flour
2 c. milk
1/8 tsp. nutmeg
Black pepper to taste
1/2 c. finely chopped onion
1/8 tsp. cayenne pepper
1 c. heavy cream
3 Tbs. Parmesan cheese
1 c. grated Swiss cheese
1 c. half & half
1 10-oz. package spinach, drained & cooked*
1 partially cooked 9-inch pie shell
3 eggs
1 tsp. salt
2 Tbs. butter
*Bacon, broccoli, or ham may be substited for spinach
3/4 lb. mild or hot sausage
6 large shrimp
6 clams
1 onion
2 cloves garlic
1 red/green bell
1 large tomato
1 Tb. olive oil
Salt & pepper
4-6 chicken breasts
1 1/2 c. raw rice
1/4 tsp. saffron
3 3/4 c. chicken stock
1/2 c. frozen peas
4 medium to large green peppers
3/4 lb. ground beef
1/4 lb. ground pork
1 small onion, chopped
2 cloves garlic, chopped
1 c. cooked rice
1/3 c. dark raisins
1 Tb. each: dark brown sugar, cider vinegar, chili powder
3/4 tsp. ground cumin
1/2 tsp. each: ground cinnamon, ground coriander
1/2 tsp. salt
1/4 tsp. ground pepper
12 oz. chunky-style mild salsa
1/4 c. each: Jack & cheddar cheese
1/4 c. minced fresh cilantro
For the pastry crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons butter
1/3 cup shortening
2 to 3 tablespoons ice water
For the filling:
4 eggs
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped turkey breast
1/2 cup grated cheddar cheese
2 small tomatoes, sliced thin
1/4 cup grated fresh Parmesan cheese
4 slices crisp cooked bacon, crumbled
