FILLING
3 c XXXXX sugar
1 ts Vanilla
3 Egg whites
1/4 c Lard

Mix all till smooth.

drop on greased baking sheet about a large serving spoon full at a time.
Bake each full for 8-10 min. Remove to rack and let cool.

Filling: whip till all is smooth.

1. Prepare Pastry.

2. Prepare filling: In 3-quart saucepan, combine 1/2 C sugar, the
cornstarch, and salt. Drain liquid from canned cherries into the
saucepan; set cherries aside. Stir cherry liquid into sugar mixture
until no lumps remain. Heat mixture to boiling over medium heat,
stirring frequently; continue cooking 1 minute until mixture is
clear. Stir in reserved cherries, the dried cherries, almond extract,
and food coloring, if desired; set aside.

3. Heat oven to 400′F. Between 2 sheets of floured waxed paper, roll
out one ball of pastry to an 11-inch round. Remove top sheet of paper
and invert pastry into 9-inch pie plate, letting excess extend over
edge. Remove remaining sheet of waxed paper. Spoon cherry filling into
pastry-lined plate.

4. Between sheets of floured waxed paper, roll out remaining pastry
to a 9 1/2-by 7 1/2 inch rectangle. Remove top sheet of paper from
pastry. With fluted pastry wheel or knife, trim long edges to make
them even, then cut rectangle lengthwise into fourteen 1/2-inch-wide
strips.

5. To make lattice crust, place 1 strip in center of pie and another
at right angle to first strip. Place 2 strips, one on each side of
first strip, about 1/4 inch apart. Place 2 more strips, one on each
side of second strip. Continue in this fashion, 2 strips at a time,
moving toward edge of pie, until all strips have been used. Trim off
all strips extending more than 1 inch past rim of pie plate. Lift
edge of bottom crust over ends of strips. Pinch together and flute
edge. Sprinkle remaining 1 t sugar onto pastry strips. Place pie on
rimmed baking sheet.

6. Bake pie 35 to 40 minutes or until pastry is golden brown and the
filling bubbles. Cool pie on wire rack 15 to 20 minutes before
cutting.

Pastry: In medium-size bowl, combine 2 1/4 C unsifted all-purpose
flour, 1 tablespoon sugar, and 1/2 t salt. With pastry blender or 2
knives, cut 1/2 C (1 stick) butter and 1/4 C vegetable shortening
into flour mixture until mixture resembles coarse crumbs. Sprinkle 1
t almond extract and 5 to 6 tablespoons cold water over flour
mixture, 1 T at a time, and mix lightly until pastry holds together
when lightly pressed. Shape pastry into 2 equal balls; flatten each
ball to 1-inch thickness. Wrap and refrigerate pastry for 30 minutes.

MERINGUE
4 Egg whites (or more)
1/4 ts Cream of tartar
Sugar

*Boiled red potatoes 15 minues cooled and cut into cubes. *Used small can
of sliced mushrooms. *about 1 tabelspoon dried dill. In a skillet heat
bacon and cook until bits have rendered. Strain and reserve the bits for
later. In remaining fat in skillet (add some oil if not enough) add onions
and saute for 5 minutes or until tender. Add garlic and mushrooms and
continue to saute a couple of minutes or until cooked through. Remove the
skillet from the heat and strain out any excess fat and liquid by pouring
contents through a sieve; add bacon bits to onions and mushrooms in a
mixing bowl. Stir in leftover pot roast and peas and set aside. In a small
saucepan, heat 3 tablespoons of butter and add the flour. Cook for a
minutes to make a roux. Add broth and whisk vigorously . Bring to a simmer
and cook for a few minutes or until thickened. Add dill weed and pickle and
adjust the seasoning.

Preheat oven to 475 degrees. Pour sauce over the beef, peas, etc. and
season to taste with salt and pepper. Pour the mixture in a quartsize, 2
inch deep round baking dish. Roll out pastry and set over the pie. Tuck
excess dough under the rim and crimp the edges decoratively if you wish.
Cut a couple of slits in the crust to allow steam to escape. Set pie on a
baking sheet and set in middle of oven. Bake at high heat for 15 minutes.
Lower heat to 375 degrees and bake for 15 minutes more or until crust is
golden and the filling is hot.

Mix sugar,flour and salt in a heavy saucepan.Add milk and cook over medium
heat,stirring constantly,until thickened.Lower heat cover and cook 10
minutes longer, stirring occasionally.

Beat egg yolks until foamy.Slowly add small amount of milk mixture to
yolks.Add to pan and cook ,stirring constantly,over medium heat for 3-4
minutes.Remove from heat and add butter and vanilla.Cool and pour into
baked pie shell.

MERINGUE:

1.1/8 teaspoon salt. 2.1/4 teaspoon cream of tartar. 3.3 egg whites. 4.1/2
cup sugar. Combine salt,cream of tartar and egg whites inbowl.Attach bowl
and whip.Gradually turn to speed 8 and whipuntil soft peaks form,about 1
minute.Reduce to speed 4 andgradually add sugar;whip until stiff peaks
form,about 1 minute.

Lightly pile meringue on pie and spread to edges.Bake at 325^F for 15
minutes or until lightly browned.

YIELD:One 9-inch pie.

VARIATIONS:

Chocolate Cream Pie:Add 2 squares {2 oz.} melted,unsweetened chocolate to
filling along with butter and vanilla.Proceed as directed above.

Banana Cream Pie:Slice 2 or 3 ripe bananas into pie shell before pouring
into pie shell.Proceed as directed above.

Coconut Cream Pie:Add 1/2 cup flaked coconut to filling before pouring into
shell.Before baking,sprinkle1/4 cup flaked coconut on meringue.Proceed as
directed above.

From the files of Al Rice, North Pole Alaska. Feb 1994

Preheat oven to 375.

Cream shortening and sugar. Mix in egg, milk, and vanilla. Sift dry
ingredients together and add. Drop by teaspoonful on a cookie sheet,
flatten with the bottom of a glass and and bake for 8 minutes. Cool and put
filling between cakes.

Makes 3 dozen pies.

Mix first five ingredients. Pour into pie shell and top with pecans.
Bake at 450 deg for ten minutes then reduce heat to 350 deg. Bake
thirty minutes or until a knife in middle comes out clean.

1. Crumble meat into a deep, 1 1/2-quart, heat-resistant, non-metallic
casserole. 2. Add onions and heat, uncovered, in Microwave Oven 7 minutes
or until meat is browned and onions are tender. Stir occasionally. Drain
off excess fat. 3. Add corn, tomatoes, tomato sauce, chili powder to taste
and salt and pepper. Stir to combine. 4. Heat, uncovered, in Microwave Oven
4 minutes, stirring occasionally. 5. Arrange olive slices on top of meat
mixture and sprinkle with cheese. 6. Heat, uncovered, in Microwave Oven 3
minutes. 7. Sprinkle with tortilla chips and heat, uncovered, in Microwave
Oven 1 minute.

1. Prepare Pastry.

2. Prepare filling: In 5-quart saucepot, combine apples, dates,
cranberries, sugar, lemon juice, cinnamon, and nutmeg. Heat to
boiling over medium heat, stirring frequently; continue cooking until
apples are soft but still retain their shape-about 20 minutes. Set
aside.

3. Heat oven to 400′F. Between 2 sheets of floured waxed paper, roll
out one ball of pastry to an 11-inch round. Remove top sheet of paper
and invert pastry into 9-inch pie plate, letting excess extend over
edge. Remove remaining sheet of waxed paper. Spoon apple filling into
pastry-lined plate.

4. Between sheets of floured waxed paper, roll out remaining pastry
to a 12-inch round to make top crust. Remove top sheet of paper and
invert pastry over filling. Remove remaining sheet of paper; gently
press pastries around rim where they meet. Carefully fold edge of top
crust under edge of bottom crust, making soft rolled border that is
even with rim of plate. Cut 4 slits in top crust to allow steam to
escape during baking.

5. Bake pie 30 to 35 minutes or until pastry is golden brown. Cool
pie on wire rack for 15 to 20 minutes before cutting.

Pastry: In medium-size bowl, combine 2 C unsifted all-purpose flour
and 1/2 t salt. With pastry blender or 2 knives, cut 1/2 C (1 stick)
butter and 1/4 C vegetable shortening into flour mixture until
mixture resembles coarse crumbs. Sprinkle 4 to 5 T cold water over
flour mixture, 1 T at a time, and mix lightly until pastry holds
together when lightly pressed. Shape pastry into 2 equal balls;
flatten each ball to 1-inch thickness. Wrap and refrigerate pastry
for 30 minutes.

FILLING
3 c Fresh pitted cherries
2 1/2 tb Minute tapioca
1/8 ts Salt
6 tb Granulated sugar
1/4 ts Almond extract

Cream together butter and cream cheese with mixer until thoroughly
blended. Using a pastry blender, cut in flour til it looks like it
may hold together if you squeezed some or it into a ball. Stop. It’s
done. (If you overmix, it will be tough). Chill well.

When chilled, cut in half, using one half of the dough to pat into a
9 inch glass pie dish. Chill again.

Filling: Combine all the ingredients for the filling and let stand
for 30 minutes stirring occasionally.

Meanwhile, take reserved dough and place between 2 sheets of waxed
paper. Roll out large enough for top crust.

Pour cherry filling into pie dish and top with rolled crust. Make
attractive slits and bake at 400 degrees for about 40 minutes.

Melt chocolate in double boiler. Cool.

Fold into whipped cream; add vanilla.

Pour into pie shell and refrigerate overnight.

Alternative: substitute Cool Whip or other non-dairy topping for cream.

In a heavy-bottomed saucepan melt the butter over medium heat. As soon as
the butter begins to bubble (don’t let it brown), add the flour and cook
together for 1 to 1 1/2 minutes. Slowly whisk the chicken stock into the
butter-flour. Stick the clove into the onion an add to the sauce along with
the bay leaf. Simmer for 30 minutes, stirring now and then, and skimming as
needed. Remove the onion and bay leaf before using. Makes about 4 cups.

These recipes are from “Fog City Diner Cookbook” by Cindy Pawlcyn,
published by 10 Speed Press. Web2MC courtesty of Buster and patH
(phannema@wizard.ucr.edu)

Published by KCRW’s Good Food (Los Angeles) on Apr 19, 97

FILLING
2 Egg white
2 ts Vanilla
4 tb Flour
2 tb Milk
1 1/2 c Vegetable shortening
1 lb 10x sugar

Mix the oil, sugar,and the egg yolks Next add vanilla and pumkin mix well.
Then add cloves,cinnamon,ginger,salt,baking powder,baking soda and the
flour.When this is mixed drop by spoonfuls on pans. Bake at 350 for 8-10
minutes. While that is baking mix the filling. Beat egg whites till stiff.
Add vanilla, flour and milk. Beat well and add shortening and sugar. The
more you beat the fluffier it gets. When the cookie part cools spread
filling on 2 cookies and put them together.

Marinate meat in refrigerator for two days.

Preheat oven to 425.Grease a 13x9x2 inch baking dish Combine baking
mix,mustard and water in small mixing bowl. Stir until dough forms. With
fingertips dipped in baking mix,press dough into the bottom and up the
sides of prepared dish.Set aside.Quarter hot dogs by cutting in half
lengthwise and again crosswise.Place hot dogs on dough. Spoon chili over
hot dogs.Sprinkle with cheese.Bake 20 minutes or until heated through.Makes
6 to 8 servings.

1. Peel and quarter potatoes. In 3-quart saucepan, cover potatoes with
water and heat to boiling over high heat. Reduce heat to medium and
cook potatoes until tender-about 20 minutes.

2. Meanwhile, in large, heavy skillet, heat oil over medium heat. Add
mushrooms, carrots, onion, green pepper, and garlic: saute until
lightly browned and carrots are just tender. Stir in basil, thyme,
1/2 t salt, and the black pepper. In small bowl or measuring cup,
combine water and flour until smooth. Stir into mixture in skillet
and cook, stirring constantly, until thickened. Quarter zucchini
lengthwise. Cut quarters crosswise into 1/2-inch chunks and fold into
vegetable mixture along with peas.

3. Heat oven to 425′F. Drain potatoes very well; return to saucepan.
With electric mixer, beat potatoes until well broken up. Gradually
beat in 1/3 C milk and remaining 1/2 t salt until mixture is smooth,
adding remaining milk, if necessary. Fold in half of cheese.

4. Turn vegetable mixture into 3-quart casserole. Spoon potatoes over
vegetables to cover completely. Sprinkle with remaining cheese. Bake
15 to 20 minutes or until potatoes are browned.

Line a 9-inch piepan with pastry. Combine cherries, sugar, flour, and
almond extract. Pour into unbaked pie shell, and dot with butter.
Cover with top crust, and seal edges. Cut slits in center of crust to
allow steam to escape. Bake at 400 degrees about 40 to 50 minutes or
until done. Serve with whipped cream, if desired.

To freeze, omit baking and wrap securely. To serve, bake frozen pie
at 400 degrees from 55 minutes to 1 hour and 10 minutes or until done.

* Parakeets are a small, long-tailed tropical parrot.

Method: Prepare the birds, and truss them like a quail or any other
small bird. Line a pie-dish with the beef, over it place 6 of the
paraquets, intersperse slices of egg, parsley and lemon-rind, dredge
lightly with flour, and season with salt and pepper. Cover with the
bacon cut into strips, lay the rest of the birds on the top,
intersperse slices of egg, season with salt and pepper, and sprinkle
with parsley and lemon-rind as before; three-quarter fill the dish
with cold water, cover with puff-paste, and bake in a quick oven.

Time: About 2-1/2 hours. SUFFICIENT for about 12 persons.

1. Heat oven to 350 degrees

2. Drain juice off cherries, save to use in another recipe. Put cherries in
pie crust.

In electric mixer beat butter til fluffy, add confectioner’s sugar, vanilla
and milk. Beat til fluffy.

STEWED CHICKEN
3 lb Frying Chicken, cut up
1/4 c Celery Leaves, chopped
3 tb Fresh Tarragon, chopped or
1 tb Dried Tarragon
1 Bay Leaf
1 ts Salt
1/4 ts Pepper, freshly ground

-CREAM SAUCE-
4 tb Unsalted Butter, or
Chicken Fat skimmed from
Broth
1 md Onion, chopped (1 cup)
1/3 c All-Purpose Flour
1/2 ts Salt
1/4 ts Pepper
1 c Heavy Cream or Milk

-VEGETABLE FILLING-
1 c Cooked Carrots, diced
1 c Cooked Peas
1 c Cooked Potatoes, diced
1 Egg Yolk, beaten with
1 tb Water

Parsley Pastry: In a large bowl combine 2 cups flour, parsley and 1/2 ts
salt. With pastry blender or 2 knives, cut in shortening until mixture
resembles peas. Add ice water, a tablespoon at a time, tossing with a fork
until all is moistened. Gather dough into a ball. Form dough into a disc
shape. Wrap in waxed paper and refrigerate at least 30 minutes.

Stewed Chicken: In a 4 quart saucepan combine chicken, celery leaves,
tarragon, bay leaf, 1 ts salt and 1/4 ts pepper. Add cold water to cover.
Bring to a boil over high heat. Reduce heat. Cover and simmer for 45
minutes to one hour until chicken is very tender. Remove chicken with tongs
and cool. Strain broth and refrigerate. When chicken is cool enough to
handle, discard skin and remove meat from bones. Cut meat in pieces. Wrap
and refrigerate.

Cream Sauce: Skim fat from top of cold broth. Measure 1/4 cup into medium
saucepan, or melt butter. Add onion and saute until transparent, 3-5
minutes. Stir in 1/3 cup flour, 1/2 ts salt and 1/4 ts pepper. Mix well.

Cook onion, garlic, and beef until beef is well browned. Stir in tomato
sauce, tomatoes, kidney beans, chili powder and 1 teaspoon salt. Simmer 10
minutes, stirring occasionally.

Meanwhile, sift together cornmeal, flour, 1/2 teaspoon salt, and baking
powder. Add egg, milk, and shortening. Beat with rotary beater until
smooth, about 1 minute. Do not overbeat. Stir in parsley.

Place hot filling in shallow 2-quart baking dish; sprinkle with Parmesan
cheese. Spoon corn bread topping around edge of dish.

Bake in 425 oven 15 to 18 minutes or until golden.

SOURCE: Farm Journal’s Great Home Cooking In America (pg. 126)

Preheat the oven to 350?F.

Beat the eggs thoroughly with the sugar, corn syrup, vanilla and
melted butter. Add the pecans.

Pour into the unbaked pie shell. Bake for 45 minutes to 1 hour, or
until a knife inserted halfway between outer crust and center comes
out clean.

Nutritional Information per serving: 496 calories, 30g fat, 54g
carbohydrates, 80mg cholesterol, 292mg sodium

FILLING
1/2 c Sugar
1 1/2 tb Cornstarch
2 pt Fresh berries

* Use vanilla wafer or graham cracker crumbs. ** You won’t need all the
sugar; usually about 7/8 cup is sufficient.

1. Mix crumbs with 2 tablespoons melted margarine, 3 tablespoons sugar and
salt. Blend well then press mixture on sides and bottom of a greased 8-inch
pie plate. 2. In a mixing bowl, combine cream cheese and lemon juice; blend
well. Add eggs and 1/2 cup sugar; beat very well with a wire whisk until
smooth. Pour into crumb crust. 3. Bake in preheated 350-degree oven for 20
minutes or until firm. Remove from oven and let cool only 5 minutes. 4. Mix
sour cream, lemon zest and 3-4 tablespoons sugar. Spread this mixture over
pie filling; bake 10 minutes more. 5. Cool for a few minutes then
refrigerate and chill 4-6 hours before serving.

FILLING
2 1/2 tb Flour
1/2 c Milk
1 ts Vanilla
1/2 c Sugar
1/4 c Crisco
1/4 c Butter

*** Cup Cake ***

Sift dry ingredients into a mixer bowl. Add crisco, milk and vanilla. Beat
hard for 2 minutes. Pour into paper lined muffin tins. Bake 20-25 minutes
in a preheated 350oF oven. Makes 12-16.

*** Filling ***

Mix flour and milk and cook until pasty, cool. Combine sugar, vanilla,
crisco and butter. Add to the flour mixture and beat until fluffy for 10-15
minutes. With a sharp knife, cut off the top to make a cone shape 1″ in
diameter. Fill with filling and replace the top.