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Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees for 50 to 55 minutes or until ...

Real raspberry cobbler by: elisheba

Sharon Stevens 4 c Fresh raspberries 1/4 c Margarine, at room -temperature 1 1/2 c Sugar 1/2 c Milk 1 c Flour ...

Real artichoke dip #2 by: elisheba

10 oz Frozen artichoke hearts 1 c Mayonnaise 1 c Sour cream 1/2 c Grated Parmesan cheese PREHEAT ...

Polenta with cheese by: elisheba

1 c Cornmeal 3 ts Margarine or butter 3/4 c Cold water 1 c Grated parmesan cheese 3 ...





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