"Welsh Dog" > wrote in message
...
> An old chef I used to work for in the Royal Hotel in Cardiff during
> the 1960's had a dish he used to make regularly for the staff. He
> called it 'Alabama Pie'.
>
> When I asked him what the recipe was he said he just whatever was left
> over in the fridge, chopped up, boiled with a couple of tins of
> tomatoes, salt and pepper... let it 'reduced' til it was thick and
> then he wrapped it in pastry and baked it.

<snip>

Not quite

Dimitri

recipes for Alabama Pie;

# 1

1 c. cubed ham
1 c. cooked, crumbled bacon
1 c. finely cubed Monterey Jack cheese
1/2 c. chopped onion
1 c. cooked grits
3 eggs, lightly beaten
1 lg. can evaporated milk
1 tbsp. parsley
1/4 tsp. cayenne pepper
Salt and pepper to taste
1 frozen deep dish pie shell

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour
mixture into the pie shell and bake for 50-55 minutes. Also makes a great
breakfast dish.

# 2



1 c. mild Cheddar cheese
1 c. meat (ham or sausage)
1/3 c. onion, chopped
1 (13 oz.) can evaporated milk
3 eggs, beaten
1 c. graham crackers or cooked grits
1 tbsp. parsley
1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. cayenne pepper
9-inch pie shell

Brown meat and remove all grease; put cheese on bottom of pie shell. Put
meat on top of cheese. Mix other ingredients and pour over the meat in the
uncooked pie shell. Bake at 375 degrees for 45 to 50 minutes.

# 3



1 c. shredded natural Swiss cheese (4
oz.)
1 c. chopped cooked ham
1/2 c. chopped onion
1 9-inch unbaked pie shell
1 (13 oz.) can evaporated milk
3 eggs
1 c. hot cooked white quick grits
1 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. cayenne

Sprinkle cheese, ham, and onion over bottom of pie shell. Beat together
remaining ingredients; pour into pie shell. Bake in preheated moderate oven
(375) 45-50 minutes or until knife inserted into center comes out clean.
Let stand 10 minutes before serving.