structure comprising a conventional dough coated with a reactive dough of a composition similar to the bottom crust dough.
Currently available browning agents and products containing browning agents have greatly increased the palatability of microwave cooked foodstuffs. There is a need, however, to improve the appearance, texture, and taste of microwaveable foodstuffs even further. This need is particularly felt in the area of frozen meat pies, one of the most commonly purchased frozen food items in the United States. Meat pies, commonly known as pot pies, require a long amount of time for proper conventional oven cooking, making the microwave a preferred option for cooking this foodstuff. Unfortunately, even with the various browning agents and additives currently being added to make pot pies more appetizing out of the microwave,of the page code address is put into the storage register and compared with the second received word during a brief window at the end of the counting period. If a predetermined number of correlations is counted, an alert signal is then provided. In the first-noted patent, when using one 23 bit word, only 178 different words would be available in a single paging system. The system of the last-noted patent also allows for over 100 different first words, but since the word one detect provides synchronization for the detection of word two, over 4,000 different second words are possible. Thus, over 400,000 distinct two word combinations are available in a single system. However, in this system simultaneous addressing of a number of units is possible only by