Hello! I have some pies's recipes.... I think this is very simply and delicious: ingredients: 1/2 Kg apples 2 eggs 200 g sugar (7.05 oz) 200 g flour (7.05 oz) 100 g potato flour (3.53) 1 lemon a little milk a little powder cinnamon. 1 packet of baking powder Butter and breadcrumbs (or flour) for the cake tin. Butter the cake tin and sprinkle of breadcrumbs. Wash,peel, remove the core and thinly slice the apples. In a bowl slam eggs with 150g of sugar (5.29 oz), add flour, potato flour, grated rind of lemon, milk, half of apples and for the last baking powder. Stir until mixture is well blended. Pour all in the cake tin. Garnish the top with apple's slices remained, alternating with a spoon of sugar and a pinches of cinnamon. Put cake tin in the hot oven for 40 mins a 200ðc. Tell me if you like it.

My parents enjoy tuna noodle casserole - if you need a recipe let me know. Don't forget rice - shredded chicken with some broccoli or spinach and a creamy sauce with or without cheese is nice. My parents like ground beef and its easy to eat - here are some that they like and I like too. Meat And Potato Loaf Easy meatloaf and potatoes in one dish Ingredients 4 cups thinly sliced peeled raw potatoes, 1/4 cup chopped onion, 1 lb. ground beef, 5 oz. can evaporated milk, 1/2 cup breadcrumbs, 1/4 cup chili sauce (or catsup), 1/4 cup chopped onion, 1 tsp. Worcestershire sauce, salt and pepper to taste Directions 1. Mix potato slices and 1/4 cup chopped onion together and place in greased 2 quart square baking dish. 2. Mix remaining ingredients together and spread over potatoes. 3. Decorate top with more chili sauce or catsup (if desired). 4. Bake 350* for 1 hour. MEATLOAF MUFFINS WITH BBQ SAUCE Recipe courtesy Rachael Ray Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 6 servings 1 2/3 to 1 3/4 pounds ground sirloin 1 medium onion, cut into chunks 2 ribs celery from the heart of the stalk, cut into 2-inch pieces 1 green bell pepper 1 large egg plus a splash of milk, beaten 1 cup plain bread crumbs 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1 cup smoky barbecue sauce 1/2 cup tomato salsa 1 tablespoon Worcestershire sauce Vegetable oil or extra-virgin olive oil Preheat oven to 450 degrees F. Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. Meatloaf Patties and Pan Gravy Recipe courtesy Rachael Ray Show: 30 Minute Meals Prep Time: 10 minutes Cook Time: 25 minutes Yield: 4 servings Cook's Notes: Buy tomato paste in the tube, rather than a can; it makes storage of leftover product easier. Tomato paste in the tube is often kept with Italian specialty foods, rather than with the canned tomato products. 1 1/3 pounds ground sirloin, 90 percent lean ground beef 1 slice white bread, spread with softened butter, then cut into small cubes 1/8 cup (a splash) milk 1 egg 2 teaspoons grill seasoning blend, or coarse salt and black pepper combined 1/2 teaspoon ground allspice 1 rounded tablespoon tomato paste 1 medium onion, finely chopped, reserve 1/4 amount 3-Condiment Pan Gravy: 2 tablespoons butter 1/4 medium onion, finely chopped, reserved from meatloaf mixture 2 tablespoons (a handful) all-purpose flour 1 to 1 1/2 cups beef stock 1 tablespoon ketchup 1 rounded teaspoon spicy brown mustard 1 tablespoon steak sauce Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl. Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan. Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat. Slice meatloaf patties and drizzle with gravy. Turkey Meatloaf with Cranberry Glaze Posted by: dishesdone (My Page) on Thu, Feb 24, 05 at 11:16 This is a favorite in our house! 1/4 cup brown sugar 1/2 cup mashed jellied cranberry sauce(canned) 2 pounds ground turkey 3/4 cup milk 3/4 cup bread crumbs 3 eggs -- lightly beaten 1 1/2 teaspoons salt 1/8 teaspoon pepper 1/4 cup diced red onions 1/2 cup (approximate!) chicken broth -- (just enough to moisten) Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour. Serving Ideas : serve with a potato gratin and string beans almondine. From Cooking Live with Sara Moulton MARILYN'S Sausage Noodles Marzetti 5 oz. packaged noodles; cook & drain 1# bulk sausage (I use the kind with sage.) 1 medium onion chopped 2 stalks celery; chopped 1 (15 oz.) can crushed tomatoes (Italian seasoned are good.) cup dry white wine (optional) ¼ cup water 2 teaspoons Worcestershire Sauce 1 tablespoon brown sugar (donÂt leave this out!) salt & pepper to taste In a large skillet, combine sausage, onion and celery. Cook until sausage is no longer pink and vegetables are tender. Add tomatoes, wine, water, Worcestershire sauce, brown sugar, salt and pepper; stir well. Simmer 15 minutes. Add noodles; heat and serve Mar

TAMALE PIE Filling: 1 lb lean ground beef 1 mediu onion, chopped 1 green bell pepper, chopped 2 garlic cloves, minced 1 cup corn kernels, fresh or frozen 1 cup chopped fresh tomatoes or 1 cup canned crushed 1/2 cup unsalted beef stock 1/4 cup raisins, optional 1/4 cup sliced pimiento-stuffed green olives 1 TBL chili powder 2 tsp ground cumin (I use more) 1/2 tsp salt + more to taste 1/2 tsp dried oregano Topping: 2 cup unsalted beef stock 1 cup masa harina 1/2 tsp chili pwder 1/2 tsp salt 1 egg, separated 1/2 cup (2 oz) grated mild or medium cheddar Crema, optional Preheat oven to 350°. Grease a medium baking dish. In a large skillet, saute the beef, onion, bell pepper & garlic until the meat is lightly browned. Pour off any accumulated fat. Mix in the corn, tomatoes, stock, raisins & olives. Stir in the chili powder, the cumin, 1/2 tsp salt & oregano. Cook uncovered over medium-low heat for 20 minutes. At the end of cooking the mixture should no longer be soupy. Taste & add more salt if needed. If it seems too moist, raise the heat & cook another minute or 2. while the filling cooks, prepare the dough topping; In a heavy saucepan bring the stock to a boil & gradually add in the masa harina, stirring constantly. Sprinkle in the chili powder & salt. Reduce the heat & continue stirring until the masa is good & stiff, 8-0 minutes. Remove the pan from the heat. In a small bowl, beat the egg yolk & stir it into the masa. In another small bowl, beat the egg white until stiff & fold it into the masa. Spoon the filling into the baking dish. Spread the batter over it. Top w/the grated cheese. Bake the pie 30 minutes or until it is slightly puffed & lightly browned. Spoon a TBL or 2 of crema over each serving.~~TX Home Cooking CREMA 1 cup whipping cream, preferably not ultra-pasteurized 2 TBL buttermilk In a small glass bowl, combine both ingredients. Cover the bowl loosely & let stand at room temperature for 8-24 hours until the cream is thickened & tart. Stir it well, cover tightly & refrigerate. Use as needed. Will keep up to 10 days.~~

I thought I had one like it but didn't, so I looked for over a hour and found this one. You can change it a bit and maybe it will work out. Overnight Chicken noodle CASSEROLE: 2 cups cubed cooked chicken 1 (9 oz) pkg frozen mixed vegetables, slightly thawed 2 cups uncooked elbow macaroni (or noodles) 4 oz (1 cup) shredded American cheese 1 can condensed cream of chicken soup 2 cups water (or broth) TOPPING: 1/2 cup plain bread crumbs 2 tablespoons margairine or butter, melted 1 In large bowl, combine all casserole ingredients; mix well. Pour into ungreased 8-inch square (1-1/2 quart) baking dish. Cover tightly; refrigerate 8 hours. 2 Heat oven to 350 F. In small bowl, combine topping ingredients; mix well. Stir casserole; sprinkle with topping. Bake at 350 F. for 45 to 55 minutes or until bubbly and golden brown. Hope this works for you, I may try it myself :)