pies recipes

- 1 cup shortening
- 2 cups vegetable oil for frying
- 3/4 cup white sugar
- 8 ounces dried apricots
- 1 (6 ounce) package dried peaches
- 2 teaspoons salt
- 4 cups all-purpose flour
- 1 cup milk

- 1/2 cup unsalted butter
- 1 bay leaf
- 1 dash hot pepper sauce
- 1/2 teaspoon dried thyme
- 1 tablespoon water
- 1/4 cup dried onion flakes
- 1 (8 ounce) can carrots, drained
- 2 cups diced cooked chicken
- 1 (8 ounce) can white potatoes
- 1 teaspoon ground black pepper
- 4 slices Swiss cheese
- 4 cups chicken broth
- 1 egg, beaten with
- 1/2 cup all-purpose flour
- 1 sheet frozen puff pastry, cut into four squares

- 1/4 teaspoon salt
- 2 tablespoons butter or stick margarine, softened
- 4 tablespoons fat-free milk, divided
- 1 egg
- 3 tablespoons canola oil
- 1/8 teaspoon mint extract
- 1/2 teaspoon baking soda
- 1/4 cup baking cocoa
- 1 cup all-purpose flour
- 4 drops green food coloring
- 1 1/3 cups confectioners' sugar
- 1/2 cup sugar

- 1 teaspoon baking soda
- 1 1/2 cups confectioners' sugar
- 1 1/2 cups sugar
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup baking cocoa
- 1/2 cup shortening
- 1 teaspoon baking powder
- 2 2/3 cups all-purpose flour
- 3/4 cup shortening
- Dash salt
- FILLING:
- 1 cup milk
- 2 eggs
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3 tablespoons all-purpose flour
- 1/2 cup hot water

- 1 cup frozen mixed vegetables, cooked and drained
- 1 packet Hidden Valley®
- Original Ranch®
- Salad Dressing & Seasoning Mix
- 1/4 cup butter
- 1 3/4 cups reduced fat and sodium chicken broth
- 1 (8 ounce) jar sliced mushrooms, drained
- 1 1/2 cups finely shredded Swiss cheese
- 1/4 cup sliced green onions
- 1 cup shredded cooked chicken
- 4 eggs
- 4 cups unseasoned medium croutons

- 1 1/4 cups canned low-salt chicken broth
- 1 frozen puff pastry sheet (half of 17.3-ounce package), thawed 1 14- to 16-ounce turkey thigh, skinned, boned, diced
- 1 cup small broccoli florets
- 3/4 cup chopped red bell pepper
- 2 tablespoons (1/4 stick) butter
- 1 teaspoon poultry seasoning
- 2 tablespoons all purpose flour

- 3 tablespoons butter, divided
2 6-ounce beef tenderloin steaks (each about 1 inch thick)

1 3/4 cups 1/3-inch cubes peeled red-skinned potatoes (10 to 12 ounces)
1 1/2 cups chopped leeks (white and pale green parts only
- about 2 medium) <