Brown the onions and hamburger in the oil. Add the salt, paprika, garlic and flour, stir; add the rest of the ingredients, pour over the cooked noodles.
Brown beef in a skillet. Add salt and pepper and juice from canned tomatoes. Cook till liquid evaporates. Saute onions in butter till yellow. Place a layer of baked beans a layer of cooked beef, and a layer of tomatoes and onions in a buttered 2 quart shallow casserole. Repeat layers and add red wine over the top, sprinkle with bread crumbs and cheese. Place foil over the top and bake at 350 degrees until brown and bubbly. Can make this a day before and bake when ready to serve. Serves 25.
Cook bacon until crisp, remove from pan and set aside. Discard all but 3 Tablespoons of drippings. Put leeks and water in pan. Cook over high heat, stirring until water evaporates and leeks are tender and slightly browned. Beat eggs with canned milk, add bacon mixture and salt to taste. Pour into pastry shell. Bake on lowest rack in a hot oven (400 degrees) for 25 minutes or until crust is browned. Let stand before serving.
Sift and measure 1 and 1/4 cups regular or all purpose flour into a bowl. Add 1/2 cup (1/4 lb.) butter and 1 small package (3 oz.) cream cheese. Cut into flour with a pastry blender until particles are no larger than small peas. Mix in egg thoroughly with a fork. Shape dough into a ball with your hands and flatten into a round cake.
Roll out on a floured board until just large enough to fit into a 9 or 10 inch pie pan (this pastry will be slightly thicker than typical of a regular pastry). Fit dough into pan and crimp rim. Fill and bake as directed in recipe. Makes a 9 or 10 inch pastry shell.
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