Put the rack in the center of the oven; preheat the oven to 450?F. Set
aside a deep 9-inch glass pie plate and baking sheet.

Pour the berries in a large bowl and toss with the lemon rind and
juice. Combine the flour, sugar to taste, tapioca and salt in a small
dish. Add to the berries and toss well. Let stand for 20 minutes.

Ease the bottom pie crust into the pan. Pile berries in the pan,
mounding them in the center (they will cook down as the pie bakes).
Dot with butter. Center the top crust over the filling, fold in and
crimp the edges. Cut air vents and place the pie on the baking sheet.

Place the pie in the oven and decrease the heat to 400?F. Bake until
the crust is deep brown and the berries are bubbling (about 1 hour).
Remove from the oven and let cool about 2 hours. (Yeah, right ;+}

Nutritional information per serving: 517 calories, 23g fat, 491mg
sodium, 8mg cholesterol

Prepare pastry. Slice rhubarb (should yield 3 cups). Slice bananas
(should yield 3 cups). Combine ingredients except butter and crust.
Spread into pie crust. Dot with butter. Place crust on top. Bake at
450 degrees F. for 15 minutes. Reduce oven temperature to 350
degrees F. and bake for an additional 20 minutes or until browned.
From The Central Market Cookbook by Phyllis Good.

Prep Time: 20 min. Start to Finish: 4 Hrs. 20 min.

1. In small microwave-safe bowl, place 2/3 cup chocolate pieces and milk.
Microwave at HIGH (100%) 30 to 45 seconds or just until melted and smooth
when stirred; spread evenly on bottom of crumb crust. Cover; refrigerate.

2. In medium bowl, beat light cream cheese until smooth; gradually beat in
sugar. Stir in peanut butter and whipped topping until blended; spoon
evenly into crust over chocolate mixture. Cover; refrigerate until set, at
least 4 hours.

3. Just before serving, place remaining 2/3 cup chocolate pieces around
edge of filling. Serve cold; cover and refrigerate leftover pie.
8 servings.

Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan
and let stand until softened, about 4 minutes; dissolve over very low heat,
stirring. Melt candy bars in top of double boiler over simmering water; add
peanut butter and blend with a wooden spoon until smooth; cool. Beat cream
cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating
well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the
dissolved gelatin; mix all well. Chill until partially thickened, stirring
one or two times. Stifly beat the room temp egg whites with the salt; fold
into chilled mix, then fold in the whipped heavy cream; turn into cooled
pastry shell and chill until firm. Decorate with chopped peanuts and
additional whipped cream if desired.

Yield: About 20 “Pies”

Preheat the oven to 350 degrees F. Grease 3 or 4 baking sheets and set
aside.

TO MAKE THE PIES:

Beat the sugar and shortening in the large bowl of an electric mixer until
well blended. Mix the flour, cocoa, baking soda and salt in a medium-sized
bowl with a wire whisk until light and thoroughly combined. (Using the wire
whisk to blend the dry ingredients, in this case, makes sifting
unnecessary.) With the electric mixer running on low speed, add the flour
mixture and milk alternately to the sugar mixture, starting and ending with
the flour mixture, beating well after each addition. beat in the vanilla.

Drop the batter by heaping measuring TBLS. 2 inches apart on the prepared
baking sheets. (The little cakes will be about 2 1/2 inches in diameter
after baking) You should have about 40 cakes. Bake for 15 minutes or until
cakes spring back when touched lightly. Remove to wire racks to cool.

TO MAKE THE FILLING:

In a large bowl, combine the butter, marshmallow creme, sugar, shortening
and vanilla. Beat for 2 minutes, using an electric mixer set on high
speed, until light and fluffy.

ASSEMBLY:

Place about 1 TBS of filling on the flat sides of half the cakes. Top with
the remaining cakes and press together so that the filling squashes out the
sides a little.

NOTE:

Because of all the butter in the filling, these pies should not be held at
room temperature indefinitely. Pies that are not to be eaten soon after
baking should be wrapped in plastic film and refrigerated or frozen for
future use.

Remove stems from spinach and wash. Cut onions and saute in water until
tender. Wash and slice mushrooms and add to the onions (cook until all
water evaporates). Remove onions & mushrooms from heat a put in a large
bowl. Saute spinach in water tossing frequently until all liquid
evaporates. Mix onions/mushrooms & spinach together in bowl & make sure
onions and mushrooms are evenly distributed throughout the spinach. Beat
egg whites lightly. Add grated cheese to egg mixture and mix thoroughly.
Add spinach mixture to egg and cheese mixture and stir until mixed well.

CRUST: The dough is paper thin and you use many layers. I use a rectangular
glass baking dish, sprayed lightly with – PAM. Quickly layer 5-7 sheets on
the bottom of the dish spraying each layer lightly with Pam. Then put half
of your spinach mixture on top. Put another 5-7 sheets of Phyllo. Then the
last of your spinach mixture. Top with 10 to 15 sheets of phyllo, sprayed
lightly with Pam between each layer. Remove any excess dough around the
edges. Moisten your fingertips and seal around the edges like a normal pie
crust. Spray top lightly with Pam. Using a sharp knife cut through the
top layer in the pattern you want. (ie: I cut rectangular pattern that is
the size of the pieces I will ultimately cut.) In the Greek desert, Baklava
they cut diamond shapes. Bake in 400-425 deg. F. oven for 30 min.

WARNING: Phyllo dough is sooooo thin it is a little hard to work with
because it dries out in about 2 seconds and sticks together. There are
hints on the box on how to keep it moist.

Use HEALTHY CHOICE FAT FREE grated cheeses. Their cheese is real cheese
made with skim milk, it tastes and melts the same (at least in this recipe)
as high fat cheeses which is not true for other brand name Fat Free Cheeses
I have tried.

Cut the meat into 1/2 in. cubes. Brown in hot oil both sides. Then add the
onions and sugar. Cook until the onions are brown and tender. Then barely
cover the meat with water or stock; add the spices. Add carrots and simmer
until tender (about 2 hours).

For added flavor; I have added 1/3 cup of red wine.

THE CRUST: Boil 5 or 6 large potatoes until tender, then strain and return
to the pan. Mash over a gentle heat with a generous tbsp. of parave
margarine or chicken fat. Add salt and pepper to taste. Nondairy, kosher
for Passover, creamer can be added for creaminess. Remove from heat and add
2 well-beaten eggs and a tea. of chopped parsley. Use this mixture to line
the bottom and sides of a deep casserole, previously well-greased.

Pour in the hot stew and smooth the remaining potato mixture on the top.
Brush with a little egg. Put in quick oven, 400 degrees for 15-20 minutes
or until a rich brown. Serves 6 generously.

Combine sugar, flour and cornmeal in bowl. Add eggs, milk, butter,
lemon juice and lemon rind. Beat with rotary beater until smooth and
well-blended. Pour mixture into pie shell.

Bake at 350F 40 minutes or until golden brown. Cool on rack.

PECAN PIE FILLING
1 1/4 c Sugar
1 1/4 c Dark corn syrup
3 Eggs, lightly beaten
3 tb Unsalted butter, softened
1/4 ts Vanilla extract
Pinch of salt
3/4 ts Ground cinnamon
1 1/4 c Chopped pecans

BOURBON SAUCE
1 1/2 c Heavy (whipping) cream
1 c Milk
1 Package instant vanilla
-pudding mix (4-serving
-size
3 tb Bourbon, brandy or rhum
1 ts Vanilla extract

Preheat oven to 325 Deg F. Combine mashed sweet potatoes, sugars,
egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in
an electric mixing bowl and beat at medium-low speed until smooth, do
not overmix.
To assemble pie, spoon sweet potato filling into the pastry-lined
pie pan. Fill shell evenly to the top with with pecan filling. Bake 1
1/2 hours or until a knife inserted into the center of the pie comes
out clean. Store pie at room temperature for 24 hours. Serve pie
slices with Bourbon Sauce on top or to the side.

Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter,
vanilla, salt and cinnamon in an electric mixing bowl and beat on low
speed until syrup is opaque, about 4-5 minutes. Stir in pecans, mix
well.

Combine flour, Equal and salt in medium bowl; cut in margarine with pastry
blender until mixture resembles coarse crumbs. Mix in water, 1 tablespoon
at a time, stirring lightly with fork after each addition until dough is
formed. Wrap and refrigerate until ready to use. For prebaked crust, roll
pastry on lightly floured surface into circle 1 inch larger than inverted
9-inch pie pan. Ease pastry into pan; trim and flute edge. Pierce bottom
and side of pastry with fork. Bake in preheated 425*F oven until pastry is
browned, 10 to 15 minutes. Cool on wire rack. Makes pastry for 9-inch pie
(8 serving) Tip: Double recipe for double crust or lattice pies.

Nutrition information per serving: Calories: 123, Protein: 2 g,
Carbohydrates: 15 g, Fat_ 6 g, Cholesterol: O mg , Sodium: 134 mg

Food Exchanges: 1 Bread, 1 Fat 50% reduction in fat compared to traditional
recipe

Recipe by: Country Woman Magazine, Mar.’93/AOL/R. Banghart In a saucepan,
combine the cornstarch, sugar and salt. Add water and stir until well
combined. Add rhubarb. Cook, stirring often until moxture boils and
thickens. Pour into pie shell. Bake at 425 F. for 10 minutes. Meanwhile for
topping, beat cream cheese, eggs and sugar until smooth. Pour over pie.
Return to oven. Reduce heat to 325 F. Bake for 35 minutes or until set. Coo
Chill several hours or overnight. Garnish with shipped cream and almonds.

Put the flour and salt in a bowl and stir together. Add theoil and water
and stir until it forms a crumbly meal.Gatherup thedough intoa ball. (The
dough will be moist.) Press the dough evenly and firmly into the bottom
and up the sides of a 9-inch or 10-inch pie plate so it rises about 1/2
inch above the edge of the pie plate. Flute the edges of the crust, if
desired.

Separate the kidneys with a sharp knife, discarding all gristly
portions and fat. Sprinkle with salt. Cover with claret, add bay leaves,
sliced onion, pepper. Let it marinate 2 hours.
Pound the steak with flour, and cut into 1″ pieces. Brown suet or heat
bacon drippings in iron skillet. Then add diced onion and cook until clear;
remove onion from skillet.
Over medium heat, brown steak well. Next drain the kidneys, reserving
the marinade; dredge with flour, and brown, stirring carefully. Add 1 pt or
less or hot water, stir well, add chopped celery and parsley, and marjoram.
Mix all well, and transfer to the casserole from which you intend to
serve the pie. Strain into it the marinade. Cover with a tight lid, and
bake at 325F for about 1 hour.
Remove from oven. Brown the mushrooms in bacon drippings, and if they
need thickening, thicken with flour mixed in cold water and stirred
carefully to avoid lumps. Add the mushrooms to the casserole mixture. Cover
with a crust of puff-paste, pie crust, or biscuit dough, and return to
400F oven, and bake until brown, about 20 to 30 minutes. Serve at once.

Cream butter (20 mins). Add sugar, cream 20 mins more. Add eggs, one
at a time, beating 5 minutes after each addition. Add melted
chocolate, beat 5 minutes. Add vanilla, beat 5 mins. pour into baked
pie shell. chill overnite for filling to firm and flavours to mellow.
top, if desired, with unsweetened whipped cream and chocolate curls.
(rather like gilding the lily!)

Prepare pastry shell. put aside. Pare and core about 8 cooking
apples. Cut into quarters then cut these in half.Place in large bowl
and set aside. Combine and mix well the 1/2 c sugar, 2 T flour. 1/2
ts. cinnamon or nutmeg( the recipe calls for nutmeg but person giving
this recipe likes cinnamon better) Sprinkle over apple chunks and
toss lightly. Spoon into prepared shell. Sprinkle the 2 T lemon juice
over top.

TOPPING:
Combine in bowl 1/2 c sugar, 1/2 c flour, mix well and add 1/2 c
butter or margarine and cut in with pastry blender or two knives
until like course cornmeal. Sprinkle this mixture over top of pie.

Heat oven to 375. Heat chicken, 1/2 cup milk, the sour cream and the soup
to boiling. Spoon into rectangular baking dish, 13x9x2 inches.

Beat remaining ingredients except chhese with a wire whisk about 1 minute
or until almost smooth. Pour evenly over hot chicken mixture. Spinkle with
Cheese.

Preheat oven at 350. Prepare a 9″ pie pan with cooking spray and flour. To
prepare filling, combine cream cheese, 1/4 cup sugar, vanilla, and egg
white in a mixing bowl. Spread mixture onto prepared pie pan. To prepare
filling, combine pumpkin, 1/2 cup sugar, cinnamon, ginger, nutmeg, salt,
egg whites, and milk in another mixing bowl. Bake for 50 to 60 minutes or
until top layer is set.

Recipe By: Virgel Kelly who won first prize in the Knox Unflavored Gelatine
“Just Desserts” recipe contest.

Preheat oven to 350 F. Combine crumbs, butter and 4 Tbsps. coffee liqueur
in a bowl. Press firmly on bottom and up side of 9-inch pie plate. Bake 3
minutes; cool completely.

Combine gelatine and 4 Tbsps. sugar in medium saucepan. Stir in eggyolks
and water; let stand 1 minute. Stir over low heat until gelatine is
completely dissolved, about 5 minutes. Stir in vodka and remaining 3 Tbsps.
coffee liqueur. Turn into large bowl and refrigerate, stirring
occasionally, until mixture mounds slightly when dropped from spoon.

Beat eggwhites in medium bowl until soft peaks form; gradually add
remaining 2 Tbsps. sugar abd beat until stiff and glossy. Fold into
gelatine mixture. Fold in whipped cream. Turn into prepared crust;
refrigerate until firm. Garnish with chocolate curls.

Line 9 inch pie pan with your favorite pastry recipe. Chill.

Preheat oven to 400 degrees.

In large bowl, cream together butter, sugar, vanilla and flour. Mix well.
Beat in eggs, one at at time. Stir in Kahlua, corn syrup, evaporated milk,
pecans. Mix well, pour into pie pan. Bake for 10 min. Next, reduce heat to
325 degrees F. and bake until firm (about 40 min.). Chill. Garnish, if
desired.

Prepare pastry; fit into a 9 inch pie plate. Roll edgesunder; flute to make
a high rim. (Do not prick.) Bake the pie shellin a 450 oven for 8 to 10
minutes.

In skillet cook ground beef or pork, onion, and garlic till meat is
browned; drain of fat. Add herb, the 3/4 teaspoon salt, and the pepper. In
covered saucepan cook zucchini in a small amount of boiling salted water
for 3 to 5 minutes or until tender. Drain thoroughly, pressing out excess
water (shouldhave about 2 cups cooked and drained zucchini).

Combine eggs, cottage cheese, American cheese or process cheese spread,
worcestershire, the 1/2 teaspoon salt, and the mustard; add zucchini. Turn
meat mixture into pie shell; spoon zucchini mixture atop. Bake in 350 oven
about 35 minutes or till zucchini mixture is set. Cool 10 minutes before
serving. Serves 6.

TOPPING
1/3 c Unbleached all purpose flour
1/3 c Firmly packed golden brown
-sugar
1/3 c Finely chopped walnuts
3 tb Chilled unsalted butter, cut
-into small pieces

FILLING
1 tb Butter
2 1/2 lb Pippin apples, peeled,
-cored, cut into 1/4-inch
-thick slices
1/3 c Dried currants
1/4 c Sugar
3 tb Apple brandy

ASSEMBLY 1 t whipping cream

CRUST: Combine flour, salt and sugar in large bowl. Add half of
butter and rub with fingertips until mixture resembles fine meal. Add
remaining butter and shortening and rub with fingertips until mixture
resembles coarse meal. Combine 4 T water and 2 t lemon juice in small
bowl. Sprinkle liquid over flour mixture. Toss with fork until
mixture is moistened. Add more water by teaspoon if mixture is too
dry. Gather dough into ball. Divide ball into 2 equal portions.
Flatten 1 dough portion into disk; flatten second into square. Wrap
dough pieces separately in plastic and refrigerate overnight. (Can be
prepared up to 3 days ahead. Keep refrigerated. Let soften slightly
at room temperature before rolling.)

TOPPING: Combine flour, brown sugar and walnuts in medium bowl. Add
butter and rub mixture with fingertips until moist clumps form.
(Topping can be prepared up to 3 days ahead. Cover and refrigerate.
Let topping soften slightly at room temperature before using.)

FILLING: Melt butter in large nonstick skillet over medium heat. Add
apples, cover and cook 5 minutes, s@ng occasionally. Mix in currants;
cover and cook until apples are tender, about 6 minutes. Uncover;
cook until liquid evaporates, about 1 minute. Remove from heat. Stir
in sugar and brandy. Cool.

ASSEMBLY: Place rack in lowest third of oven and preheat to 375′F.
Roll out dough disk on floured surface to 13-inch round (dough will
be very thin). Transfer to 9 inch diameter glass pie dish. Trim
edges, leaving 1/2-inch overhang, Spoon filling into crust. Sprinkle
with topping.

Brush edge of crust with water. Roll out dough square on floured
surface to 12-inch square. Using pastry wheel or knife, cut square
into ten 3/*-inch-wide strips. Twist 1 strip 4 times and lay strip
across pie. Repeat with 4 more strips, spacing equally. Twist 1 strip
as before and place diagonally atop other strips. Repeat with
remaining strips, spacing equally to form lattice. Trim strips to
align with edge of crust. Press strip ends into edge. Fold crust
overhang over ends of strips; press to seal. Crimp edge. Brush edge
and strips with cream.

Bake pie until crust is golden and topping is brown, about 50 minutes.
Transfer to rack and cool.

* NOTE: the book did not specify what type of chocolate to use.

Make your favorite single 8 inch pie shell.

Cream butter, add sugar slowly, creaming well. Blend in melted and
cooled chocolate and vanilla. Add eggs, one at a time, beating 5
minutes after each addition. With electric mixer use medium speed.
Turn into cooled, baked pie shell. CHill 1 to 2 hours. Before
serving top with whipped cream and walnuts, if desired.

Preheat oven to 425 F.

In mixer bowl, combine all ingredients except pastry shell; mix well. Pour
into pastry shell. Bake 15 minutes. Reduce oven temperature to 350 F., bake
25 to 30 minutes longer or until knife inserted 1 inch from edges comes out
clean. Cool. Garnish as desired. Refrigerate leftovers.

Makes 2-9″ pies, can be halved for one one 9″ pie

In a three quart metal mixing bowl, thoroughly stir together gelatin, brown
sugar, salt and spice; stir in milk. With a whisk, beat in egg yolks, then
pumpin. Place bowl over a saucepan of boiling water: cook stirring often
until heated through and gelatin and sugar have dissolved, about 10-15 min.
(I test by feel, if its too hot to touch then its cooked). Chill until
mixture mounds when dropped from a spoon. Beat egg whites to soft peak
stage; gradually beat in granulated sugar until stiff; fold into gelatin
mixture. Turn into pie sheels; chill until firm. Before serving, top with
whipped cream or cool whip.

Prepare crumb crust. Cool; chill while preparing filling.

Sprinkle gelatin over cold water in top of double boiler, let stand 5 min.
to soften. Set over simmering water to dissolve. Add Kahlua and chocolate.
Heat and stir until melted. Beat egg yolks until thick and light yellow.
Beat in hot chocolate-Kahlua mixture. Cool 15-20 min. Beat egg whites to
soft peaks. Beat in sugar gradually to form meringue. Fold into chocolate
mixture. Beat 1/2 cups cream stiff and fold in. Chill mixture until mounds
on spoon Fold in chopped nuts and heap into crust. Chill 4-5 hours or
overnight. Shortly before serving, beat remaining 1/2 cup cream stiff. Pipe
cream on top.

Brown beef and onion in a 10 inch skillet. Drain off fat. Add flour, salt
and garlic salt. Stir. Add milk and cream cheese. Cook and stir until
smooth and bubbly. Add some of hot cream cheese mixture to beaten egg.
Return mixture to skillet and cook and stir over medium heat until
thickened (1 to 2 minutes). Stir in broccoli. Divide pastry into 2 balls.
Roll 2 pie crusts on floured board and place bottom crust in a 9 inch pie
pan. Spoon broccoli mixture into pie pan and top with slices of Monterey
Jack cheese. Cover with the top pie crust and seal. Bake at 350 for 40 to
45 minutes. Let stand for 10 minutes before slicing. Yield: 6 servings

MARGARET KELLY BALCH

(MRS. FRED III)