MILE-HIGH BOLOGNA PIE
From America's Best Lost Recipes, cookbook. If you like bologna, then this is the pie for you. We could find no precedent for this particular recipe and had to rely on Barbara to give us a few clues as to its origin: "As a young homemaker on a tight budget, I became very inventive when it came to stretching a pound of meat to feed my family. This recipe was a spin-off of the Michigan Pasty, a ground beef, potato, and onion combination wrapped in pie crust. My first version did not include a crust. I cooked the ingredients in an electric fry pan and served it from the pan. Some time later, I decided to change its presentation and piled the browned and partially cooked ingredients into a pie plate, added a top crust, and baked it. My creation became Mile High Bologna Pie. When my daughter-in-law asked me how to make this dish, I knew my son, who is fussy about his food, really liked it." Barnara Estabrook-Rhinelander,Wisconsin
Provided by mightyro_cooking4u
Categories Meat
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Adjust an oven rack to the middle position.
- Preheat oven to 425 degrees Fahrenheit.
- Heat 1 Tablespoon oil in a large nonstick skillet until shimmering.
- Working in two batches, cook the bologna in a large skillet over medium heat until lightly browned on both sides, about 6 minutes.
- Transfer to a large plate.
- Heat the remaining 1 Tablespoon oil in the now-empty skillet until shimmering.
- Cook the onion until softened, about 3 minutes.
- Add the potatoes and carrots and cook, tossing occasionally, until just beginning to brown, about 8 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the water, cover, and cook until the potatoes and carrots are just tender, about 15 minutes.
- Stir in the peas and season to taste with salt and pepper.
- Let the vegetables cool until just warm, about 30 minutes.
- Spoon the vegetables into the pie shell.
- Arrange the bologna over the top of the vegetables.
- Top with the remaining chilled circle of dough and crimp the edges as desired.
- Cut four 2-inch slits in the top of the dough; brush top with beaten egg.
- Bake until the crust is golden brown, about 30 minutes.
- Let cool for 5 minutes.
- Serve, drizzling ketchup over the top.
MILE HIGH MUD PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Line an 8-quart bowl with overhanging plastic wrap.
- Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle over the chopped pecans and freeze until the ice cream is firm, at least 1 hour.
- Tip the chocolate ice cream into the bowl and smooth the surface. Sprinkle over the chocolate-coated toffee pieces and freeze until firm, at least 1 hour.
- Meanwhile, make the crust: Put the sandwich cookies in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse to combine.
- Tip the vanilla ice cream into the bowl and smooth the surface. Tip the crust on top of the vanilla ice cream, spread it evenly and press down firmly. Freeze again until completely set, 4 hours and up to overnight.
- Turn out the pie onto a board or serving platter lined with 4 squares of parchment arranged so that the paper overhangs the edges of the platter. Peel off the plastic wrap and pour over the chocolate shell ice cream sauce to coat the entire pie. Carefully slide out the sheets of parchment and discard.
- To serve, cut big slices of pie, drizzle over some warm caramel sauce and stick a steak knife into the center standing up.
MILE HIGH PIE
A specialty of Hotel Pontchartrain, New Orleans
Provided by Food Network
Categories dessert
Yield 12 servings
Number Of Ingredients 12
Steps:
- Combine walnuts and biscuits. Add butter and mash thoroughly.
- Preheat oven to 325 degrees F. Butter a 10-inch diameter springform pan and press biscuit crust into base and 2-inches up side. Cover this crust with waxed paper, cut to fit bottom exactly. Fill pan with split peas, up to height of sides and bake "blind" for 1 hour. Let cool while still filled.
- When crust is cooled, removed pea weights and paper. Meanwhile, whip egg whites with cold water and salt until peaked. Fold in sugar a little at a time. Add vanilla and keep cool.
- Unmold ice cream from containers and cut horizontally through middle of each to yield 4 discs total. Place disks in pie crust, alternating strawberry and vanilla flavors. Top with meringue, letting it fall all around the ice cream. Set in freezer for 2 hours.
- Preheat oven to 450 degrees F. Remove pie from freezer and place in oven to brown meringue tips. You may also use a blowtorch instead. Serve with chocolate sauce.
MILE-HIGH STRAWBERRY PIE
My mother-in-law served this recipe for dessert one evening and immediately after eating this, I had to have the recipe. It is so refreshing and light. I hope you enjoy it as much as our family has.
Provided by Deena
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 8h30m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, pecans, margarine, and brown sugar together in a bowl until crumbly; transfer to a baking sheet.
- Bake in the preheated oven, stirring often, until crumbs are lightly browned, 10 to 15 minutes. Transfer most of the crumbs to a 9x13-inch baking dish.
- Beat strawberries, white sugar, egg whites, and lemon juice together in a bowl using an electric mixer on high speed until stiff peaks form, about 15 minutes. Fold whipped topping into strawberry filling; pour over crumbs.
- Sprinkle remaining crumbs over the strawberry filling. Cover dish with plastic wrap and freeze until set, 8 hours to overnight. Cut into squares.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 32.3 g, Fat 13.7 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 5.9 g, Sodium 61.5 mg, Sugar 24.6 g
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