(My gram gave me this recipe shortly before she had her stroke. It is the
last recipe she ever gave me and for that reason alone it would be special
BUT it is so yummy which makes it even more dear to me. My DH loves it and
requests it on every special occasion. This year for his birthday, I made
him his own pie that he did not have to share!

Beat eggs well; add sugar and beat well. Add melted margarine, raisins,
cocoanut, and pecans. Add vanilla and vinegar. Bake at 300 degrees for 45
minutes in ungreased pie shell. (Be sure to place it on a baking sheet or
foil before baking because it may overflow.)

Pare potatoes & slice crosswise as thinly as possible using food processor
or sharp knife. Melt butter in large skillet & add salt. Toss potatoes in
butter to coat evenly. Line bottom & sides of a 9-inch pie place with
potato slices, reserving 8 slices as garnish. In same skillet, sauce onions
until golden. Add beef & cook until browned, breaking up with fork as it
cooks. Add tomato sauce, cheese & black olives. Mix well. Spoon meat
mixture into potato-lined pie shell. Garnish with remaining potato slices.
Bake at 350 for 35-40 minutes or until potatoes are soft & edges are
lightly browned. Allow pie to stand 5 minutes before serving.

LOUISE CREMEEN

-FILLING
1 1/4 c Pumpkin
1/2 c Granulated sugar
1 ts Cinnamon
1/4 ts Ginger
1/4 ts Nutmeg
1/4 ts Salt
2 Egg whites — whipped
1 c Evaporated skimmed milk

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.

Preheat oven to 375 F. Sprinkle 1 cup of chips in pie crust. Combine
beans, chile and onion; spread over chips in pie crust. Dot with sour
cream. Top with mushrooms and olives, then cheese, finally the rest
of the chips. Cover lightly with foil and bake for about 15 minutes.
Uncover and bake 30 minutes longer. Garnish with tomatos and avacados.

-PASTRY-
1 c Unbleached all-purpose flour
1/4 c Confectioners’ sugar
1/2 tb Finely grated lemon peel
1 pn Salt
8 tb Unsalted butter
– cut into small pieces
2 Egg yolks
1 ts Vanilla extract

FILLING
8 tb Unsalted butter
– at room temperature
1/3 c Honey
5 Egg yolks
1 1/2 c Ground blanched almonds
2 Lemons; juiced
1/4 c Heavy cream
1/2 c Superfine sugar
1/2 c -Water
1 Lemon; juiced

-FOR SERVING-
Confectioners’ sugar; sifted

To make the pastry, sift the flour and confectioners’
sugar into a large cold bowl, stir in the grated lemon
zest and salt, and add the butter. Quickly and lightly
rub the mixture together with your fingers until it
resembles coarse meal. Beat the egg yolks and vanilla
together and stir into the flour mixture. Pull the
dough together into a ball with your fingers, adding
cold water only if necessary to make a soft dough.
Tightly cover with plastic wrap and refrigerate for 30
minutes.

Set a rack in the center of the oven and heat the oven
to 375 F.

Lightly flour a work surface and roll out the pastry
to fit a 9- to 10-inch tart pan with a removable
bottom. To transfer the pastry, wrap it around the
rolling pin, lift above the pan, and unroll over the
rim. With your thumb and knuckle, gently press the
pastry into the pan, then roll the rolling pin over
the rim to trim the edges. Line with aluminum foil
and bake 6 to 8 minutes or until just set. Set aside,
and lower the oven temperature to 325 F.

To make the filling, beat the butter and honey with an
electric mixer or by hand until pale and creamy. Beat
in the egg yolks one at a time. Then stir in the
almonds, the juice of 2 lemons (reserve the zest,
removed in thin strips), and the cream. Pour into the
pastry shell and lightly smooth the top with a
spatula. Bake 30 to 40 minutes, or until golden brown
and set.

Meanwhile, combine the superfine sugar, reserved lemon
zest, and water in a sugar pan or small heavy
saucepan. Slowly bring to a boil, then simmer 6
minutes or until the syrup lightly coats the back of a
metal spoon. Set aside to cool slightly.

Add the remaining lemon juice to the barely warm syrup
and strain, reserving the zest. Pour the syrup over
the warm pie, remove from the pan, and liberally
sprinkle with confectioners’ sugar and the reserved
zest. Serve immediately.

Note: To make the pastry in the food processor, chill
the processor bowl and metal blade in the refrigerator
for 1 hour. Working very quickly, process the flour,
sugar, lemon zest, and butter until the mixture
resembles coarse meal. Add the egg yolks and vanilla
and pulse just to mix. (It is unlikely that you will
need to add water.) Wrap and refrigerate.

Mix all dry ingredients together. Cut shortening in. Add cold water and mix
well. Let rest 30 minutes. Roll out to fit casserole dishes.

Here’s a filling that should work nicely with cranberries. You may want to
adjust sugar–the filling is tart, but you might like it sweeter. This
recipe is enough for a 10-inch tart, about 1-inch deep. PREHEAT OVEN TO
350F. Whisk together eggs, sugar, zest and vanilla. Add the flour until
well mixed. Set aside. In a small saucepan, heat the butter over high heat
until foamy and brown. Pour the butter in a steady stream over the egg
mixture, beating to incorporate. Add the cranberries and pour the mixture
into your tart shell. Bake for 45 to 50 minutes. Let cool completely before
serving.

Cream butter, sugar & eggs; add other ingredients. Pour into pie shell.
Bake for 10 minutes at 400, turn oven down to 325 & bake for 40-45 minutes
more.

MRS CHESTER (ANN) GARRETT

Combine the flour and salt in a bowl. Add the lard and work it in with your
hands until the mixture resembles coarse crumbs. Add the water, 1
tablespoon at a time, working it in with your hands. Add only as much as
you need to make a smooth ball of dough. Wrap it in plastic wrap and
refrigerate for at least 30 minutes. Remove the dough from the refrigerator
and place it on a lightly floured surface. For 2 crusts, cut the dough in
two and put the second half back in the refrigerator. For each crust, roll
the dough out on the floured surface into a circle about 12 inches in
diameter and 1/8-inch thick. Gently fold the circle of dough in half and
then in half again so that you can lift it without tearing it, and unfold
into a 9-inch pie pan. Fill and proceed as directed in the recipe. This
recipe yields two 9-inch pie crusts.

-TOPPING
1/4 c Brown sugar — packed
1/4 c Rolled oats
1 tb Margarine — melted

Preheat oven at 350. Prepare a pie pan with cooking spray and flour.
To prepare, filling, combine pumpkin, milk, and egg whites in a
mixing bowl. In another mixing bowl, combine granulated sugar, flour,
cinnamon, ginger, nutmeg, cloves, baking powder, salt, and orange
peel. Mix wet ingredients with dry ingredients just until moistened.
Pour entire mixture into prepared pan. To prepare topping, combine
brown sugar, oats, and margarine in a smaller bowl until thoroughly
blended. Then, sprinkle over filling. Bake for 50 to 55 minutes.
Cool 15 minutes. Refrigerate about 4 hours or until chilled.

-PASTRY-
4 c Plain flour
1 pn Salt
3/4 c Peanut or corn oil
1/2 c Cold water
3 ts Lemon juice
Beaten egg & milk for glaze

Makes: 30 Oven temperature: 200 C (400 F) reducing to
180 C (350 F) Cooking time: 30 minutes

Peel pumpkin, remove seeds and cut into 5 mm (1/4
inch) dice. Measure and place diced pumpkin into a
bowl. Add remaining filling ingredients, stir to
combine, cover and leave for 12 hours or overnight.

Sift flour and salt into a mixing bowl, add oil and
rub in with fingertips until distributed evenly. Add
water and lemon juice and mix to a firm dough. Knead
lightly, cover and leave to rest for 30 minutes.

Roll out dough thinly (about the thickness of a normal
pie crust) and cut into 15 cm (6 inch) rounds. Take a
round of pastry and moisten edges with a little water.
Place a good tablespoonful of filling in centre, fold
over and press edges to seal well. Flute edge with
fingers or press with tines of fork.

Place finished pies on lightly greased baking trays
and glaze tops with an egg beaten with a little milk.
Bake in a hot oven for 10 minutes, reduce to moderate
and bake for further 20 minutes. Serve hot or cold.

Place chicken, onion, celery, parsley, peppercorns,
bay leaf, salt, and 2 cups water in a 4 quart Dutch
oven. Bring to a boil over high heat,then reduce heat
to low, cover, and simmer for 1 hour or until chicken
is tender. Strain broth (discard vegetables) and
return to Dutch oven. cool chicken and giblets, remove
meat from bones, and cut into large chunks. Discard
skin and bones. Add carrots and 5 small onions to
broth; cook, covered, until tender. Remove
vegetables, reserving broth. Add enough water to broth
to make 2-1/2 cups liquid and return to Dutch oven.
Stir in peas, mushrooms, poultry seasoning, salt and
pepper,chicken, giblets, carrots, and onion. Combine
flour and milk in a jar;cover and shake until blended.
Stir flour mixture into broth and cook over medium
heat, stirring constantly, until mixture boils and
thickens. Pour hot mixture into 2 quart casserole.
Roll out pastry to fit top of casserole. Cut slits in
top. Place crust over chicken mixture and trim edge,
leaving enough to fold under and form a ridge. Flute
edge and brush with egg wash. Bake in preheated 400 F
oven for 30-35 minutes,until crust is golden and
filling is bubbly. Makes 6 servings.

In medium bowl, stir together eggs, corn syrup, sugar, melted butter and
vanilla until well blended. Stir in pecans, cranberries and orange rind.
Pour into pastry shell. Bake inpreheated 350 F oven 55 to 60 minutes or
until knife inserted halfway between center and edge comes out clean. Cool
on wire rack. If desired, serve with whipped cream. Makes 8 servings.

Heat oven to 425. Combine pumpkin, sweetened condensed milk, egg, 3/4 tsp
cinnamon, ginger, nutmeg and salt; mix well. Pour into crust.

Bake 15 minutes; remove pie. Reduce heat to 350.

Combine sugar, flour and remaining 1/2 tsp cinnamon; cut in margarine until
crumbly. Stir in walnuts. Sprinkle walnut mixture over pie.

Bake 40 minutes at 350 or until knife inserted comes out clean.

Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well.
Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven
for 45 to 50 minutes or until brown.Makes 6 to 8 servings.

CUT THE BUTTER into tablespoon-size pieces. Put in a food processor and
chop by pulsing the machine on and off about 6 times. Add the egg yolk,
water and salt and process until the ingredients are mixed, about 5
seconds. The butter should still be in little pieces. Add the flour and
process just until the ingredients begin to clump together. Stop processing
before a ball forms, or even begins to form. Transfer the dough to a large
plastic bag. Working through the bag, press the dough into a ball, then
flatten into a disc, about 8 inches wide. If you are using the dough right
away, it must be chilled enough to firm it before rolling. Place it in the
refrigerator or freezer just until it is firm but not hard. The dough can
also be refrigerated for up to 2 days or frozen. If so, let stand at room
temperature until softened enough to roll without splitting. 15 minutes
before baking, place the rack in the center of the oven and preheat the
oven to 400F. Have ready the pie plate or tart pan you will be using. Roll
the dough on a floured board to a circle about 1/8-to-1/16-inch thick. Lift
the dough several times and brush the board with flour to keep the dough
from sticking. Lightly fold the dough in half, then in quarters. Lift to
the pie plate or tart pan and position it with the point in the center.
Unfold and ease it into the bottom and sides of the pan. Do not stretch the
dough. Leave about 3/4 inch of dough beyond the upper edge of the pan and
trim the excess. Fold the overlap so there is a double thickness of dough
around the sides. Crimp the edge to make a decorative border. Prick the
dough with a fork at random, so steam can escape. Refrigerate or freeze
briefly, to firm the dough. For a pre-baked shell, line the pastry with
aluminum foil and fill the foil with dried beans or rice to weight the
pastry. Place on a baking sheet for easier handling. Bake for 14 minutes.
Remove the foil with the beans or rice. (The beans or rice can be used over
again as weights.) Prick pastry again, and bake until it is lightly
colored, 10 to 14 minutes longer. Cool on a wire rack before filling. Sweet
Variation: Add 2 tablespoons sugar to the work bowl with the butter.
Decrease the salt to 1/4 teaspoon. Makes 1 Crust

Preheat oven at 375. Make pie crust. In a mixing bowl, combine
sugars, cinnamon, ginger, nutmeg, and allspice. In another mixing
bowl, combine pumpkin, milk, egg whites, and vanilla. Mix dry
ingredients with wet ingredients just until moistened. Pour into
prepared pie pan. Bake for 50 to 60 minutes, or until crust is
nicely browned and the filling is set in the center when jiggled.

1 1/4 c milk
1 1/8 c granulated sugar
3 TB cornstarch
3 egg yolks, — slightly
: beaten
: juice of 3 lemons
: grated zest of 2 lemons
1 ts vanilla extract
1 c lemon marmalade
3 peeled and sliced kiwis
: Pie crust:
1 1/4 c graham cracker crumbs
1/3 c melted butter
1/4 c sugar

Preheat oven to 325. Make pie crust by combining
cracker crumbs, sugar, and butter. Press crust mixture
into a pie tin and refrigerate until ready to use.
Heat milk in top of double boiler over simmering
water. Mix sugar with cornstarch and whisk into milk.
Add lemon juice, zest, and vanilla and blend
thoroughly. Pour mixture into pie shell. Bake for 25
minutes in middle of oven or until set. Cool pie for
10 minutes. Melt marmalade over low heat and brush
thin layer over surface of pie. Arrange kiwis in
overlapping layer to cover top of pie completely.
Brush again with remaining marmalade and cool before
cutting.

WALNUT PIE
3 c Flour
1 c Sugar
1 c Butter, cooled
1 pn Salt
1 lg Egg
1 lg Egg yolk
1 lb Walnuts, chopped
3 c Cream, heavy
2 c Sugar

Vanilla Ice Cream:
==================

Cut the vanilla bean lengthwise into 4 sections and place it in a
saucepan with the milk. Brink the milk to a boil and remove from heat.

In a stainless bowl, whip the egg yolks and sugar until foamy. Strain
the milk into the egg mixture. Place the bowl on a double-boiler and mix
with a wooden spatula until the mixture thickens and adheres to the
spatula. Remove the bowl from the double-boiler and add heavy cream.

Place the mixture in a refrigerator until cold.

Pour the mixture into an ice cream freezer and churn for 30 minutes or
until stiff.

Walnut Pie:
===========

In a large bowl, combine the sugar, cooled butter, and salt. Add
flour 1 cup at a time and mix.

Add 1 egg and mix well but do not overwork.

Divide the dough mixture into two portions 2/3 and 1/3 parts of the
dough. Let the dough rest in a refrigerator for at least 2 hours,
overnight if possible. Roll out the 2/3 portion of dough until it’s 13
inches in diameter. Place this layer in a buttered 10-inch pie plate.
Leave any excess dough hanging over the edge of the plate.

Place this dough in the refrigerator.

Roll out the 1/3 portion of dough until it’s 11 inches in diameter.
Refrigerate on waxed paper.

Walnut Filling:
===============

In a saucepan over medium heat, boil the heavy cream and sugar until
reduced by one-half. Add the walnuts and cook for 5 minutes.

Pour the cooked mixture into a bowl and refrigerate.

Assembly:
=========

Remove the pie plate from the refrigerator and fill it with cooled
walnut mixture. Take 1 beaten egg yolk and brush the pie dough around the
lip of the plate. Cover the pie with the top dough, press around the
edges, and remove any excess dough.

Score the dough with a fork in a crisscross pattern, then bake it in a
375 F oven for 30 minutes.

Refrigerate until cold and serve topped with ice cream.

Mix dessert topping according to directions. Set aside. Blend custard
mixes, coffee, cocoa, sugar & milk. Bring mixture to a quick boil. Cool 30
minutes. Pour one half of the custard mixture into pie shell & refrigerate
until cool & firm, about 3 hours. Pour other half of custard mix into
prepared dessert topping mixture, blend with electric beater & refrigerate.
When pie is firm, add topping & refrigerate again until firm.

MRS W.U. (JANE) PILAND

1. Bone fish, discarding the head, and cut crosswise in 1-1/2 to 2-inch
sections, or in 3/4-inch cubes.

2. Wash fish; then dry well with paper toweling. (When using thick fillets
or fish steaks, score the skin of each with crisscross gashes.) Season
lightly with salt and a dash of pepper.

3. Cover with any of the coatings indicated below.

4. Heat oil for deep-frying. Add fish sections and deep-fry until golden.
Drain on paper toweling.

5. Serve with a sweet-and-pungent sauce or with any dip or sauce for
deep-fried fish (see recipe for a “Sweet-and-Pungent Sauce”, a “Fish Sauce”
or a “Five Willow Sauce”). COATINGS FOR DEEP-FRIED FISH (IN PIECES):

a. Dredge fish in cornstarch or flour.

b. Coat fish with a paste made by blending 1 tablespoon cornstarch and 3
tablespoons cold water.

c. Dip fish in a mixture made of 1 egg, beaten; 1 tablespoon soy sauce;
and 1/4 teaspoon salt. Then dredge lightly in cornstarch.

d. Dip fish in any of the following batter mixtures:

(1) 1 cup flour, 2 teaspoons baking powder, and water to thin

(2) 1 cup flour, 1/2 cup water, 1/2 teaspoon salt and 1/4 teaspoon
pepper, mixed to a paste; then 1 tablespoon baking powder blended in

(3) 1 egg, lightly beaten; and 1/2 cup flour

(4) 1 egg white, 1 tablespoon cornstarch, 2 teaspoons sherry and 1
teaspoon soy sauce

(5) 1 egg yolk, 1-1/2 tablespoons cornstarch, 1-1/2 teaspoons sherry
and
1/2 teaspoon salt

In a small bowl, sprinkle gelatin over 2 tablespoons cool water.
Allow to soften 5 minutes. Boil 1/4 cup water and pour over gelatin,
stirring until gelatin is dissolved. Place in refrigerator until
cool, about 10 minutes.

Meanwhile, place pudding mix in large bowl. With electric beaters,
mix in milk and lime juice, then whipped topping and lime zest. Set
aside until gelatin is cool.

With beaters again, combine gelatin mixture with pudding mixture.
Pour into crust and chill several hours or overnight.

Approximate values per serving: 194 calories; 1g fat; 1 mg
cholesterol; 301 mg sodium; 0.5 percent calories from fat.

Combine corn syrup, sugar, eggs, vanilla, and peanut butter; blend
well. Pour into pie shell and bake at 400 degrees for 15 minutes.
Reduce heat to 350 degrees and bake an additional 35 minutes; cool.
To serve, top with whipped cream.

To make the egg wash — Blend the egg yolk and cream. Brush the mixture
onto the pastry with a pastry brush. Put the pies on a baking sheet to
catch any drips. Bake on the center rack in the 400F oven for 50-55 min.,
or until the crust is thoroughly browned and puffed. Steam will escape
along the edges of the pastry.

FILLING
1/2 ts Grated lemon peel
1/4 ts Salt
3 tb Cornstarch
1 tb Butter
1/2 ts Vanilla extract
2/3 c Sugar
Water
3 lb Pears,diced
1 1/2 c Cranberries

Pastry: Combine flour,sugar and salt.With two knifes,cut in butter and
shortening until mixture resembles coarse crumbs.Sprinkle in water,1 tbsp.
at a time,tossing with a fork,until pastry is moist enough to hold
together.Shape into two balls (one slightly larger than the other).Cover
and refrigerate one hour or overnight.
Filling: Combine sugar and 1/2 cup water.Bring to a boil.Reduce heat and
simmer 5 minutes.Add pears,cranberries,lemon peel and salt.Simmer until
cranberries have popped,about 10 minutes.Dissolve cornstarch in 1/4 cup
water;stir in fruit mixture.Bring to a boil.Reduce heat and simmer 2
minutes,stirring occasionally. Remove from heat.Stir in butter and
vanilla.Cool completely.
Preheat oven to 425 degrees.On a lightly floured surface,roll the larger
ball of pastry into a 12″ circle.Line a 9 1/2″ deep dish pie pan.Trim
pastry to edge.Roll remaining pastry into a 10″ circle.Cut into 8 equal
wedges.
Spoon filling into pie crust.Arrange cut pastry wedges on top. With tines
of a fork,press the edges to seal.Bake for 15 minutes. Reduce heat to 375
degrees.Continue to bake for 50 to 55 minutes until filling is bubbly and
crust is golden.Cool completely on a wire rack.Makes 8 servings.

PAN: 9-INCH PIE PAN TEMPERATURE: 350 F. OVEN

1. SEE RECIPE NO. I-G-1 AND I-1.

2. PLACE EGGS IN MIXER BOWL ; ADD SUGAR GRADUALLY WHILE BEATING AT LOW
SPEED
ADD BUTTER OR MARGARINE; MIX THOROUGHLY.

3. ADD SYRUP, VANILLA, AND SALT; BEAT AT LOW SPEED UNTIL SMOOTH.

4. PLACE 3 OZ (3/4 CUP) WALNUTS INTO EACH UNBAKED PIE SHELL.

5. POUR ABOUT 2 3/4 CUP FILLING OVER PECANS IN EACH PIE PAN.

6. BAKE 35 MINUTES OR UNTIL FILLING IS SET. DO NOT OVERBAKE.

7. REFRIGERATE UNTIL READY TO SERVE.

8. CUT 8 WEDGES PER PIE.

Recipe Number: I04001

SERVING SIZE: 1/8 PIE

Hushpuppies are fried in hot drippings left after frying fish, picking up
some of the fresh fish flavor.

Combine the corn meal, flour, pancake mix, salt, sugar, and pepper in a
bowl. Beat the egg lightly in a measuring cup, and add the onion and
enough milk to fill to the 1-cup mark. Mix the liquids into the dry mixture
well. If not moist throughout, add a tablespoonfull or two more of milk,
blending well.

Put any fish drippings you may have in a heavy frying pan and add enough
oil to a depth of 1/4 inch. Heat and drop a small amount of batter into
the fat. If it sizzles, the fat is hot enough. Make a test hushpuppy: Drop
a teaspoonful of batter in; if it spreads like a pancake, the batter is too
thin, so stir a tablespoonful or two of corn meal into the uncooked batter.
If, after the test hushpuppy has cooked, it is dense and dry, stir 2 or 3
teasponns of milk into the batter. When the batter consistency is right,
drop the batter from the tip of a teaspoon into the pan; cook 6, 8, or 10
at a time, being careful not to let the hushpuppies overlap while frying.
Cook until lightly browned, 3 to 4 minutes, turn, and brown the other side,
about 3 minutes. Drain on paper towels and keep hot while frying the
remaining hushpuppies. Add more oil to the pan as needed, a little at a
time, to prevent cooking. Fat should be kept medium-hot, to brown
hushpuppies. Check often so that hushpuppies do not scorch.

NOTE: In Florida many like to use self-rising flour and corn meal as well
as pancake mix in hushpuppies and other breads. If you wish, substitute
all-purpose flour for self-rising and the pancake mix; use plain corn meal
in place of the self-rising type. Then to the dry ingredients add 1
tablespoon baking powder and 1 teaspoon salt. Add the liquid ingredients,
then proceed with the recipe as directed.