Combine all ingredients, mix well. Pour into baked pie shell. Refrigerate for at least 60 minutes. ...

In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in topping and butter; mix well. Stir in pecan halves. Pour ...

In saucepan, mix sugar, cornstarch, and flour. Gradually add hotwater, stirring constantly.Cook and stir over high heat til mixture comes to ...

1 small onion, sliced 2 teaspoons olive oil 4 small red potatoes, cubed 2 carrots, chopped 1/4 cup water 2 medium leeks, halved lengthwise and cut ...

4 cup thinly sliced zucchini 1 cup thinly sliced onion 1/4 cup butter 2 tablespoons parsley flakes 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 ...

2 2/3 cups cooked rice 1/3 cup minced onion 2 eggs, beaten 2 tablespoons melted butter 1 (8 ounce) can tomato sauce 1/4 teaspoon oregano 1/4 ...

1/2 cup granulated sugar 1 cup brown sugar, packed 2 eggs, beaten 1/2 cup butter 1 heaping cup mashed, cooked pinto beans 1 unbaked 9-inch pie ...

1 (1/2 pound) jicama, peeled and shredded 1/2 cup sherry 1/2 cup water 3/4 cup plus 2 teaspoons granulated sugar, divided 6 tablespoons flour 1/4 ...

Serves 6. 1/4 cup vegetable oil 2 pounds (about 3 large) russet potatoes, peeled and grated 1 small to medium onion, finely diced 3/4 teaspoon ...

2 Vidalia or Walla Walla onions 2 tablespoons butter 2 cloves garlic minced 1/4 teaspoon each salt and white pepper 2 tablespoons granulated ...