As I stated, gambling is illegal in AL. Casino 'off-shore' gambling is allowed in Mississippi...like you, 45 minutes down I10. The gift shops, hotels, restaurants, etc. are on the shore. You actually cross from the shore to water. The 'cross-over' is so well disguised most people don't realize they are on water. The gambling is only allowed off shore. The casino sits on a huge barge in the water. Again, it is so designed, constructed, set up where you don't realize it. When we have a major hurricane, ie Katrina, the barges are taken north into canals and rivers for protection from the wind and water surge. Before this type off-shore gambling started about 15 or so years ago, you could get on a gambling boat. The cost covered your cruise for about 3-4 hours, your dinner, a dance band and drinks. When the boat got 2 miles off shore, the casino opened. The boat would then run 2 miles off shore back and forth with the shore line. When it was time for the cruise to end, all gaming was stopped on the ride back to the dock. It's amazing how the laws can be 'stretched.'

Slowlane has described what I have to do now when making 10 x 15 pans of spanakopita. I can no longer find the giant size fillo sheets (14 x 18") in the frozen food section. They're all 9 x 14" inch twin packs. So I end up putting one smaller sheet at one end of my big pan, brush with butter and then place another sheet at the other end. There is overlap in the center, but it doesn't matter as long as I've brushed with butter. When it comes to a moist filling like spanakopita, I always leave some extra dough hanging over the sides of the pan. Once I've placed the bottom sheets and the filling, I fold over the excess to enclose the filling. That way none of the juice escapes during baking. Then more layering for the top. And I only score the top few layers of fillo. I try to avoid cutting deeply into the filling. Good luck.

I can't really come up with a dough that you would be able to BOTH bake and steam. The two cooking methods require two different doughs. For baking a hand held meat pie I would use a pizza dough, the other type of doughs such as puff pastry and pie dough don't seem to be what you require. For steaming would a Pierogi type of dough work? Pierogies 6 servings 2 Eggs 1/2 c Water 2 c Flour 1/2 ts Salt Pepper to taste Mound flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with a knife. Add salt and water and knead until firm. Let rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with a large biscuit cutter. Place a small mound of filling a little to one side on each round of dough. Moisten edge with a little water, fold over and press edges firmly together. Be sure they are well sealed to prevent the filling from running out. Drop the pierogi into salted boiling water. Cook gently for 3 to 5 minutes. Lift out of water carefully with a perforated spoon. The dough has a tendency to dry while you are working. A dry dough will not seal completely. We suggest rolling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting, and folding the dough over the mounds of filling. Then cut with a small biscuit cutter and seal firmly. Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness. Note: Pierogi can be frozen after boiling and they keep well. I prefer all my pierogi fried in butter and onions and seasoned with salt and pepper. They should be fried on a medium low heat till golden brown. Beef Filling 4 serving 1 lg Onion, sliced 2 tb Margarine 1 3/4 c ground Beef 3/4 c Cooked rice 2 ts Beef broth 3 ts Hot water 1 tb Parsley, chopped Salt and Pepper to taste Sautonion in margarine. Stir in meat and rice. Dissolve bouillon in hot water. Add to meat mixture with parsley and salt & pepper to taste. Cabbage Filling 12 serving 1 Head cabbage 7 Cans of sauerkraut 10 oz. cans 1 Small onion 1 Clove of garlic 10 tb butter Salt and Pepper to taste Parboil cabbage in boiling water for ten to fifteen minutes. Rinse, drain, cool, and thoroughly wring moisture from cabbage and sauerkraut; set aside. The drier the cabbage and sauerkraut the less time required to complete cooking. Sauté onion and garlic in 2 Tbsp. butter. Add cabbage and sauerkraut and remainder of butter; cook for approximately one half hour or until cabbage is soft and mixture is "reasonably" dry. It is important that the mixture not be too moist in order to prevent wetting dough during the filling process ... wet dough will cause pierogi to break open during cooking! Allow mixture to stand in refrigerator (in covered bowl) for twenty four hours prior to filling pierogi dough. Cheese Filling 8 servings 2 c Cottage or farmers cheese 2 Eggs (slightly beaten) 2 tb Sugar 2 tb Butter 6 tb Currants (optional) 1/2 ts Cinnamon (optional) 1/2 c Raisins (optional) Salt and Pepper to taste Cream eggs and butter together. Add other ingredients and mix well. Note: If using cottage cheese, use only the egg yolks. Fruit Filling 4 servings 2 c Pitted cherries, blueberries, or apples 3/4 c Water 1/3 c Sugar (optional) 1/2 ts Cinnamon or cardamom 1 ts Lemon juice 3 tb Dry bread crumbs Salt and Pepper to taste Combine fruit water and sugar in saucepan. bring to boil. Simmer until fruit is tender and water is almost gone. Remove from heat. mash slightly with potato masher. Add cinnamon and lemon juice. Cook and stir over low heat until thick. Stir in enough bread crumbs to further thicken. Mushroom Filling 4 servings 2 pkg Mushrooms, soaked and chopped 1 lb Button mushrooms 1/2 Medium onion, chopped Salt and Pepper to taste Soak Shitake mushrooms in warm water for at least an hour. Chop 1 lb button mushrooms roughly and 1/2 medium onion and sauté in butter until mushrooms cook down. Chop Shitake mushrooms fine and add mushrooms (and water they have been soaked in) in the to pan & simmer 5-6 min, until liquid starts to evaporate. Salt & pepper lightly. (This holds nicely in the refrigerator - if you make the mushrooms the day before you make the pierogi, they will absorb more flavor from the cooking liquid - or so it seems, but I'm not a chemist). Potato Filling 12 servings 2 lb Potatoes (6 medium) 1/2 lb Butter 1 Minced onion (optional) Salt and Pepper to taste Cook potatoes till tender, drain well. Add butter, salt and pepper, onion and mash. When mixture is cool it is ready to use. Note: You may wish to combine cheese, or sauerkraut with potatoes; if so, it is best to combine 2/3 mashed potatoes to 1/3 other ingredients. Sausage Filling 4 servings 10 oz Kielbasa, skin and chop 1/2 c Cheese, grated 1/2 c Mushrooms, chopped 1/4 c Bread crumbs, fine and dry 1 Egg Salt and Pepper to taste Fry the kielbasa in a pan and mix all ingredients together. Unfortunately, eating out of hand could be messy....LOL Nancy

I wouldn't begin to freeze a quiche. It's an egg custard and I would be afraid it would get watery....and even if you added flour, I would be afraid the crust would be soggy. I would make the crust ahead and portion it into one pie size balls and refigerate for up to 3 days....and the night before chop the veggies and garte the cheese and fry and crumble the bacon....and morning of...just roll out the crust, mix up the eggs and milk and cream, dump in the fillings and the egg mix and bake. When I have had to have quiche ready by 7:30, I have even parbaked the crusts the night before and filled and baked the quiche in the morning. I don't think you will be very happy with freezing quiche for a party. Linda C