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on top of apple slices. Combine bread crumbs, ginger, cinnamon and cloves in small bowl. Sprinkle about 2 Tbsps. of the crumb mixture over ham. Arrange apple slices over ham. Sprinkle remaining crumbs over top. Bake at 350 degrees on lowest rack in oven about 25 minutes or until top edges of biscuit crust are golden brown. Serve warm with syrup on side. Makes 6 servings.
Syrup: Combine 3/4 cup maple syrup, 1/4 cup orange juice and 1 stick cinnamon (optional). Heat just until syrup starts bubbling. Do not boil. Keep warm until serving time.
Sunday Afternoon Pie has a not so often used ingredient.
Sunday afternoon pie
2 Tbsps. butter or margarine
2 carrots, peeled and sliced
1/2 medium onion, diced
1/2 lb. ground round steak
Salt, pepper
1/3 cup tomato paste
1 cup sour cream
3 eggs, beaten
1/2 cup cooked rice
4 to 6 ounces Roquefort cheese, crumbled
1/2 lb. asparagus, trimmed, or 1 10-oz. pkg. frozen asparagus spears, thawed
Pastry for 2-crust 9-in. pie
Milk or water
Melt butter in skillet. Saute carrots and onion in butter until onion is tender and translucent. Add meat and brown, about 2 minutes. Drain off excess fat. Season to taste with salt and pepper. Stir in tomato paste. Thoroughly blend sour cream and eggs. Stir in cooked rice, meat mixture and crumbled Roquefort. Blanch fresh asparagus in rapidly boiling water, then drain well. Do not cook thawed asparagus.
Line 9-in. pie pan with half of pastry. Turn meat mixture into pastry-lined pan. Arrange asparagus spears on top of meat. Brush pastry rim with milk. Top with other half of pastry. Pinch sides together around rim. Make one or more slits in top for steam to escape.
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