Haystack Pie Food

HAYSTACK SUPPER

Haystack Supper image

Served as the main dish at our family reunion buffet, this flavorful layered taco-style dish was a true crowd-pleaser. Folks were pleasantly surprised to find a rice layer, and everyone enjoys the creamy cheese sauce. -Jill Steiner, Hancock, Minnesota

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 17

Ingredients

1-3/4 cups crushed saltines (about 40 crackers)
2 cups cooked rice
3 pounds ground beef
1 large onion, chopped
1-1/2 cups tomato juice
3/4 cup water
3 tablespoons taco seasoning
Seasoned salt, salt and pepper to taste
1/2 cup butter, cubed
1/2 cup all-purpose flour
4 cups whole milk
1 pound process cheese (Velveeta), cubed
4 cups shredded lettuce
3 cups shredded sharp cheddar cheese
3 medium tomatoes, diced
1 jar (10 ounces) pimiento-stuffed olives
1 package (14-1/2 ounces) tortilla chips

Steps:

Divide crackers between 2 ungreased 13x9-in. baking dishes. Top each with rice. , In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato juice, water and seasonings; simmer for 15-20 minutes. Spoon over rice., In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Reduce heat; stir in Velveeta cheese until melted. Pour over beef mixture. Top with lettuce, cheddar cheese, tomatoes and olives. Serve with chips. Refrigerate any leftovers.

Nutrition Facts : Calories 888 calories, Fat 55g fat (24g saturated fat), Cholesterol 164mg cholesterol, Sodium 1746mg sodium, Carbohydrate 57g carbohydrate (9g sugars, Fiber 3g fiber), Protein 41g protein.

"HAYSTACK PIE" TOASTED COCONUT, PECAN, AND CARAMEL PIE

"The filling for this decadent pie is a combination of a very creamy, cream cheese and whipped topping. Then toasted coconut and caramel sauce is sprinkled and drizzled over it. Another cream cheese layer is spooned on, and then the pie is finished with more toasted coconut. This recipe makes two fantastic pies."

Provided by nicoleingermantown

Categories Pie

Time 4h15m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 8

Ingredients

2 (9 inch) graham cracker pie crust
1/4 cup butter
1 (8 ounce) package flaked coconut
1/2 cup pecans, chopped
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

Steps:

In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned.
Set aside to cool.
In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pie crust. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
Chill.
Pies is best served chilled.

Nutrition Facts : Calories 517.6, Fat 29.9, SaturatedFat 16.8, Cholesterol 31.9, Sodium 384.7, Carbohydrate 60.3, Fiber 1.6, Sugar 36.2, Protein 5.7

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