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From the kitchen of Donna and Dick Killian, Las Vegas, Nevada
If said quickly, dump pie sounds close to Dumb Pie!
Cut a lot of apricots into a 9-inch graham cracker crumb pie shell
Squeeze some honey on that as much as you prefer
Sprinkle on nutmeg and cinnamon
Use apricot Jello prepared as usual then pour ONLY about half of the Jello into the pie shell, leaving about 1/8-inch at the top (it will settle as it sets)
Refrigerate all of these dump pie makings
When well set, mix some whipped cream with the remainder of the Jello and top off the dump pie to nearly overflowing!
You might want to add MORE whipped cream at serving time
That's Dump Pie!
You may use raspberry Jello, instead - there are a lot of flavors that blend nicely!
From the kitchen of Dick Oakes, Aurora, Colorado
Some new or white rose potatoes
1 red onion
1/3 cup olive oil
Some chives, salt, pepper (optional), oregano, paprika, garlic, parsley flakes
Chunk potatoes, with skin on, until about 1-1/2 inches deep into a casserole dish
Course chop the onion
Put potatoes, onion, olive oil, and spices into a freezer bag and shake till well mixed
Pour all ingredients into the casserole dish and level the layer
Bake at 450 °F for 45 to 60 minutes
Serve and enjoy. Yummmmm!