Simple and yummy. I often skip the almonds, although they add a nice crunch. You can use fresh or canned mushrooms, whatever suits you. I've been known to use mixed vegetables in place of the peas. Hey, anything to get the kids to eat veggies, right?
This recipe originally called for slicing the green tomatoes 1/4" thick, but I much prefer the texture of diced tomatoes in the finished pie. I think they cook better and are softer when diced, but you can always suit yourself.
Another recipe I LOVE and don't know where it came from. I usually don't bother with the frosting, but included it because it came with the original recipe. You can substitute sherry or rum or plain brandy for the apricot brandy.
Don't know where this came from, but I've always had a lot of fun playing around with this recipe. It's a great way to use up bits and pieces of fruits or vegetables that you don't know what else to do with.
These are SO easy and delicious. It won't seem like enough dough, but it really is. Might be easier to divide it into 24 pieces and then moosh it into the muffin cups. Don't overfill, or they'll overflow.
I don't know whose mother made this originally, but my family likes it. We usually substitute brown minute rice for the regular. Every bit of fiber helps! And you could use salsa instead of tomato sauce, if you like a spicier flavor.
My notes say that this made one giant loaf, too large for my 1-1/2 pound bread machine. It's alright to mix it in there, but then I'd let it rise and make two loaves out of it. Haven't tried it in the 2 lb machine yet. But a good tasting bread, however you bake it.
This is a very flexible recipe. Sometimes I used whatever leftover veggies I have, or (thawed) frozen mixed vegetables. I'm also lazy and prone to leaving off the crumb topping sometimes, too. I usually use light version of mayo, milk and cream soup, and sometimes microwave the broccoli instead of sauteeing. And you can use whatever flavor cream soup you like.