no crust coconut pie

1 1/2 cups sugar and 3 tbs flour mixed together
5 large eggs
1 large can evaporated milk
1 stick butter, melted
2 cups Angel Flake coconut
1 tbs vanilla
Beat eggs, add sugar mixture, melted butter, add coconut and milk, then vanilla. Grease pans and flour. Makes 2 small pies. Bake at 350 for 20-30 minutes.

(notes from Laurie: Use a small can of condensed milk instead. Cook time was closer to 35-40 minutes for a nice brown crust. Perfect to freeze a pie and save for later.)

Grandma’s original recipe:

macaroni & cheese pie

1 package macaroni (cooked)
cheese
salt & pepper
2 eggs
milk
butter
Ritz crackers
Layer 1/2 of macaroni and then slices of cheese and pats of butter. Repeat this 2 more times. In a separate bowl, mix 2 eggs and 1 1/2 cups of milk together. Pour this over casserole until level. If you have some liquid left, hold until you see if the pie is moist enough. If you want, layer Ritz crackers and push them down to moisten them. Do crackers when it is about ready to eat and bake short time. Cook on 350 for 30 minutes or until bubbly and done.

(notes from Laurie: This one is easy to cut in half for a smaller serving. Add some paprika on top before you bake.)

Grandma’s original recipe:

hamburger goulash

1 pound hamburger meat
1 medium onion
1 bell papper
1 can tomato soup
1 small tomato paste
1/2 of a 16 oz package of macaroni (cooked & drained)
Brown hamburger and onion [and bell pepper] in small amount of oil. Mix tomato soup & paste and add macaroni. Cook until dries out a little.

(notes from Laurie: I’d recommend cooking the onion and bell peppers a bit before adding in the meat to brown. If you want smaller chunks of veggies, I’d dice, but the sliced veggies didn’t bother me either.)

Grandma’s original recipe: