Sundown Supper Pie Recipes

SUNDAY SUPPER PIE

Sunday Supper Pie image

As a child. I remember having bacon and applesauce for breakfast many days I think it was to save money however it was the best flavors I have ever tasted. This is an Old fashioned succulent pie that reminds me of sitting at the table eating with my family!

Provided by Darla Hill @ladyhill

Categories Pies

Number Of Ingredients 7

Ingredients

1 package(s) pilsbury double pie crust
8 cup(s) sliced peeled apples
20 slice(s) salt pork (1' x 1' x 1 ') cube
1 cup(s) sugar
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) nutmeg
1/4 teaspoon(s) salt

Steps:

roll pastry into 9' pie pan
place apples in pan cut a 1' cube of salt pork in 5 slices and then cut each slice in 4 pieces
combine pork and sugar, cinnamon, nutmeg, and salt. sprinkle over apples
place the second pastry crust over the apples and flute against the inside edge of pan. cut steam to vent in top
bake in a hot pre-heated oven of 425. for 50 minutes or until apple are tender. (cover top crust with foil if it starts to brown to fast) serve warm or cold with cheese

SUNDOWN SUPPER PIE

Sundown Supper Pie image

Number Of Ingredients 14

Ingredients

3/4 pound pork sausage bulk
1/2 pound ground beef or venison
1 cup bread crumbs soft
1/4 cup water
1 egg lightly beaten
1 teaspoon sage ground
1/2 teaspoon thyme ground
1/8 teaspoon black pepper
1 (16-ounce) can baked beans
1 (8 1/2-ounce) can lima beans drained
2 teaspoons dried minced onion
2 teaspoons Worcestershire sauce
3 cups potatoes hot seasoned mashed
1 egg lightly beaten

Steps:

Preheat oven to 375°. In a large bowl, mix together sausage, ground beef or venison, bread crumbs, water, egg, sage, thyme and pepper. Press evenly into a 9-inch pie plate, forming a 3/4 - to 1-inch layer on bottom and sides of plate. MW Bake for 20 minutes drain off excess fat.In a medium bowl, stir together beans, onion and Worcestershire sauce. Spoon mixture into meat shell. Bake for 15 minutes or until bean mixture is bubbly remove from oven. Turn oven to broil.In a medium bowl, mix potatoes and egg until well blended. Carefully spread potato-egg mixture over bean mixture, sealing to edge of pie plate. Broil 4 inches from heat source until top is lightly browned. Cut into wedges and serve immediately.MW To Microwave: Microwave at 100% power (700 watts) for 5 minutes drain off excess fat. Microwave at 100% power 5 minutes longer drain off fat. In a medium bowl, stir together beans, onion and Worcestershire sauce. Spoon mixture into meat shell. Microwave at 100% power for 5 minutes or until bean mixture is bubbly remove from oven. Broil and serve as directed in recipe.

Nutrition Facts : Nutritional Facts Serves

SUNDOWN OVEN PANCAKE

Sundown Oven Pancake image

An oven "pancake" that puffs up in the pan to form a shell for crispy vegetables and Cheddar cheese. Nice for a brunch.

Provided by keen5

Categories Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon butter or 1 tablespoon margarine
1/2 cup all-purpose flour
1/2 cup milk
2 eggs, slightly beaten
1/4 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
2 cups broccoli florets
1 cup red onion, cut into 1 inch pieces
1 cup green pepper, cut into 1 inch pieces (1 medium)
1 cup ripe tomatoes, cut into 1 inch pieces (1 medium)
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups shredded cheddar cheese (6-oz.)

Steps:

Heat oven to 425 degrees.
In 9" pie pan, melt 1 tablespoon of butter in oven.
Meanwhile, in small bowl stir together flour, milk, eggs and 1/4 teaspoon of salt.
Pour into pie pan with melted butter.
Bake for 12 to 15 minutes, or until golden brown.
Meanwhile, in 10" skillet melt 2 tablespoons of butter.
Add remaining ingredients, except cheese.
Cook over medium heat, stirring occasionally, until vegetables are crisply tender (12 to 15 minutes).
Sprinkle 1/2 cup of cheese in bottom of pancake; top with vegetable mixture.
Sprinkle with remaining 1 cup of cheese.
Return to oven; continue baking for 5 to 7 minutes or until cheese is melted.

Nutrition Facts : Calories 402.9, Fat 26.8, SaturatedFat 16, Cholesterol 177.4, Sodium 679.6, Carbohydrate 23.6, Fiber 2.2, Sugar 4.2, Protein 18.6

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