Vegetable Bake Recipe

  
      Yield: 10 Servings
 
     20 oz cauliflower,Frozen
     10 oz cut broccoli,Frozen
     17 oz cream style corn
   1 17 oz kernel corn,drained
      8 oz swiss cheese,Shredded
 10 3/4 oz condensed cream of celery
           -soup
      4 oz canned mushrooms,drained
  1 1/2 c  soft rye bread crumbs
      2 T  butter,melted

Cook cauliflower and broccoli according to package directions; drain.
Cut up any large pieces.  Combine cream-style corn, drained whole
kernel corn, cheese, and soup.  Fold in cooked vegetables and mushrooms.
Turn mixture into a 13" x 9" x 2" baking dish.  Toss bread crumbs
with melted butter and sprinkle on top.  Bake uncovered at 375 for 30
to 35 minutes.

Yield:  10-12 servings

Very Berry Surprise Pie
        
    1/2 c  strawberry preserves
    1/3    granulated sugar,up to 1/2 cup*
    1/4 c  quick-cooking tapioca
      1 t  orange peel,Grated
    1/2 t  cinnamon,Ground
    1/8 t  allspice,Ground
      4 c  fresh strawberries,sliced
      2 c  fresh blueberries
      2 c  all-purpose flour
    1/2 t  salt
    2/3 c  shortening
      6 T  cold water,up to 7 tbsp
      1    egg white,slightly beaten
      1 T  water
    1/2 c  toasted nuts,chopped
      2 T  butter,cut up
           coarse sugar (optional)
           ice cream (optional)

1. In a large bowl stir preserves, sugar, tapioca, orange peel, cinnamon, and allspice. Add berries; toss gently. Let stand for 15 minutes, stirring occasionally.

2. Meanwhile, in a large bowl combine flour and salt. Using pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened. Divide dough in half; form each half into a ball. On lightly floured surface, flatten one of the balls. Roll from center to edge into a 12-inch circle. Wrap pastry
circle around rolling pin; unroll into a 9-inch pie plate.

3. In a small bowl stir together egg white and water; brush onto pastry in pie plate. Sprinkle nuts onto bottom of pastry. Spoon fruit mixture into pastry-lined pie plate. Dot with butter. Trim pastry 1/2 inch beyond edge of pie plate.

4. Roll remaining dough to a 12-inch circle; cut slits in pastry. Place pastry over filling; trim 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge. If desired, sprinkle with coarse sugar. Place pie on cookie sheet.

5. To prevent overbrowning, cover edge of pie with metal piecrust shield or foil. Bake in a 375 degree F oven for 25 minutes. Remove shield or foil. Bake for 25 to 30 minutes more or until top is golden. If desired, serve pie warm with ice cream. Makes 10 to 12 servings.

Anniversary Arkansas State Fair