Ingredients :

PIECRUST
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup frozen sweet butter, cut in small chunks
1/4 cup vegetable shortening
7 to 8 tbsp. ice water

FILLING
2 medium onions, diced
4 celery stalks, diced
2 tbsp. olive oil
1 1/2 cups frozen corn
2 cups frozen baby peas
2 1/2 cups carrots, peeled, chopped and cooked (about
4 carrots)
2 medium potatoes, peeled, cubed and cooked
4 cups diced cooked chicken, turkey or ham
5 tbsp. sweet butter
5 tbsp. all-purpose flour
4 1/2 cups chicken, vegetable or turkey stock
1/2 tsp. pepper
Salt to taste
1 egg, lightly beaten

Preparation :

TO MAKE THE PIECRUST:
In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and vegetable shortening until the mixture resembles a coarse meal. Sprinkle with the ice water and pulse until the dough starts to come together, being careful not to let the dough form a ball. Remove the dough and press it into two disks. Cover with plastic wrap and refrigerate while you make the filling.

TO MAKE THE FILLING:
In a large saucepan, sauté the onions and celery in the olive oil over medium heat until soft. Add all the vegetables, and the chicken, turkey or ham, and set aside. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the stock until the sauce is smooth. Bring to a boil, whisking constantly. Reduce the heat and simmer, stirring occasionally, for 5 to 7 minutes. Add the pepper and salt. Pour the sauce over the meat and vegetables. Then pour the mixture into 10 individual ovenproof bowls or two 9-inch pie pans. Preheat the oven to 400 degrees. Roll out the piecrust on a lightly floured surface. Cover the 10 (or two) pies with the dough. Use a cookie cutter to cut bunnies out of scraps of piecrust. Lightly brush the egg onto the piecrusts and place a bunny on top. Bake for 20 to 40 minutes, or until the crust is browned and the filling bubbles. It’s a good idea to place a cookie sheet below the pies to catch any drips. Makes 10 to 12 servings.

Ingredients :
3 eggs
1 1/4 cups corn oil
1 1/3 cups packed brown sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 cups all-purpose flour
1 8-oz. can crushed pineapple in natural syrup
1/3 cup shredded coconut
1 cup coarsely chopped walnuts
3 cups grated carrots (about 4 carrots)

Preparation :
Preheat the oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch pan. In a large bowl, beat the eggs, oil and brown sugar until well blended. In a separate bowl, sift the baking soda, cinnamon, salt and flour, then gradually add it to the egg mixture; do not over mix. Add the pineapple and syrup, coconut, walnuts and carrots, and beat well. Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 to 15 minutes. Invert onto a cooling rack and cool completely. Serves 12 to 14.

Rosemary Lamb with Spinach and Strawberry Salad