Welcome to the at the Slice of Heaven 24-Hour Pie Shop and Driving Range. When the going gets tough, the tough get going, but the rest of us will stay right here. It's a place where all-you-all can always leave your troubles behind. But let me make it clear, speaking for the staff and the regulars as well as myself. We are not saying you should actually leave your troubles here when you exit the premises. No, that's just plain crazy, and I for one can't use them. I have enough of my own. I'm Barbara Jean Walsh, and I hope that as you listen in, you'll enjoy hearing about life at the Pie Shop as I share my reflections, golf tips, poetry, and pie recipes, with anyone who passes by. You'll meet some of my favorite people including The Morning Guy, my neighbor Sue Ten, my best friend Little Peach, and of course your second cousin Darnell. I'll take you along on my trips to the Island South of Miami and to the Big City, which is not Miami, and I'll invite you to share your own questions about life and the happiness of pursuit with me. So drop in any time, and stay as long as you like. We're open 24-hours a day...
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Part Three: Spawn of Satan Pie
Did you ever feel that outside influences really disturbed your golf game? In this episode, I tell how the last day of the old Yankee Stadium affected mine, and how our resident feral green iguana Hercules affected my highly annoying second ex-husband Pretty Boy Boyd. You'll learn that I am one of those baseball fans who loves two teams: The Red Sox and Anyone Playing Against the Yankees. Plus I share a recipe for chicken parmesan pie. Spawn of Satan Pie Recipe Created in honor of [former] NY Yankee Derek Jeter’s Birthday Ingredients: 3/4 cup ricotta cheese1/3 cup grated Parmesan cheese1 1/2 cup cut-up cooked chicken1 1/4 cup shredded Mozzarella cheese1 clove garlic, minced (or use garlic powder)2 t fresh chopped oregano2 t fresh basil6-oz tomato paste1 cup heavy cream2 large eggs2/3 cup BisquickSalt and pepper to taste Directions: Pre-heat oven to 400 degrees F.Grease a 10-inch by 1-1/2-inch pie plate with butter.Alternate layers of Ricotta cheese and Parmesan cheese.Mix chicken, 1/2 C Mozzarella, garlic, oregano, basil, and tomato paste.Pour over Parmesan cheese layer.Whisk together cream, eggs, Bisquick, salt & pepperPour into pie plate.Bake 30 minutes.Top with remaining Mozzarella, then bake an addition five to 10 minutes, or until toothpick inserted in center comes out clean.