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LEMON-PINEAPPLE PIE
1 20-ounce can crushed pineapple
1 3 ¾-ounce package instant lemon
pudding mix
1 2-ounce package dessert topping mix
1 9-inch graham cracker crust
In mixing bowl, stir together undrained crushed pineapple and dry pudding mix. In another bowl, prepare dessert topping mix according to package directions; fold gently into pineapple pudding mixture. Turn into graham cracker crust. Chill several hours or overnight. To serve, garnish with additional whipped topping, if desired.
TROPIC ISLE MELON PIE
1⅓ cups flaked coconut
2 tablespoons butter, melted
1 package lemon whipped dessert mix (31/2 ounces)
1 cup frozen whipped dessert topping,
thawed
2 cups cubed cantaloupe
Combine Coconut and butter; mix well. Pat mixture onto bottom and sides of 9-inch pie plate. Bake 325° oven for 15 minutes or till crust is golden. Cool. Prepare lemon dessert mix according to package directions except use ½ cup of milk for the first Ii quid addition and only ¼ cup cold water for the second liquid addition. Fold in whipped topping, then cantaloupe; turn into pr pared crust. Dash lightly with ground allspice, if desired.
SUNDAE ALASKA PIE
1 pint strawberry ice cream
1 9-inch baked pastry shell
1 cup strawberry ice cream topping
1 pint lime sherbet
3 egg whites
½ teaspoon vanilla
¼ teaspoon salt
⅛ cup sugar
In chilled bowl, stir ice cream to soften. Spread ice cream pastry shell; quickly spread with strawberry topping and place freezer. When surface of jam is firm, stir sherbet to soften and spread atop; return to freezer till frozen very firm. Combine e, whites, vanilla, and salt; beat to soft peaks. Gradually add sup beating to stiff peaks. Spread meringue over sherbet. Place pies wooden board; bake in 4500 oven for 4-5 minutes or till golden. Serve immediately.
CHERRY BREEZE
1 cup corn flake crumbs
⅓ cup margarine or butter, melted
1 package (8 oz.) cream cheese, softened
1 can sweetened condensed milk
½ cup reconstituted lemon juice
1 teaspoon vanilla flavoring
1 can (1 lb. 5 oz.) chilled cherry pie filling
Mix corn flake crumbs and margarine or butter thoroughly in 9-inch pie pan. Press firmly and evenly over bottom and sides of pan to form crust. Chill. Beat the cream cheese until light and fluffy. Add sweetened condensed milk and blend thoroughly. Stir in lemon juice and vanilla. Turn into crust. (Do not freeze.) Top with chilled cherry pie filling before serving.
BACON CRUST PIE
1 lb cooked lean ham, finely chopped
1 small can tomato puree
2 oz breadcrumbs
1 small onion, peeled and chopped
2 tablespoons chopped green pepper
FILLING
5 oz rice, cooked
1 small can tomato puree
6 oz grated cheese
Pre-heat oven to 375F Mark 5
Pre-heat grill
Mix all the ingredients for the crust, knead well and press into an 8-9 inch pie plate. Flute the edges with the fingers. Combine the rice and tomato puree, and add seasoning to taste. Add most of the grated cheese, and spoon into the bacon shell. Cover with greased paper, and bake for 15 minutes. Remove the paper, sprinkle the remaining cheese on top and brown lightly under a hot grill.
TWO-CRUST CHICKEN PIE
1 chicken (2-2½ lbs.) dressed
½ teaspoon salt
6 whole black peppercorns
1 onion, peeled
4 bacon slices, cut in 2-rn. pieces or 1 chorizo thinly sliced
cup pimiento
1 can (305 gins.) cream of mushroom soup
4 hard-cooked eggs, sliced
Cheese pastry (below)
Place chicken in large saucepan with water to cover, add net three ingredients and cook until chicken is tender. Drain chicken reserve stock for other uses. Saute bacon until just crisp; drain. Remove chicken from bones; discard skin. Preheat oven to 425°F. Roll out half of pastry into an 11-in, circle. Use to line a 9-in. plate. In this pie plate layer chicken pieces; pour half of soup over. chicken. Arrange bacon over top, then egg slices, pimiento and the rest of the soup. Roll out other half of pastry to form an 1 1.inC circle. Arrange over top of pie. Fold top crust over bottom cru press edges t9gether to seal; crimp decoratively. Make several slits on top crust for steam vents. Bake 35 to 40 minutes until golden brown.
Cheese Pastry
1-⅔ cups all-purpose flour
½ tsp. salt
¼ cup grated cheddar cheese
½ shortening
¼ to ⅓ cup ice water
Blend flour and salt in medium bowl. Add cheese; toss wt fork to mix well. With pastry blender or 2 knives cut in shortening until mixture resembles coarse cornmeal. Sprinkle ice water 1 tbsp. at a time, over surface tossing lightly with fork until past4 is just moist enough to hold together. Form into a ball. Refrigerate until ready to use. Makes two 9-in, crusts.
SCANDINAVIAN PIZZA PIE
Make one recipe pizza pie. Top with sardines, slices of raw onion and chopped hard-boiled egg (caviar is optional).
VARIATIONS:
JAMAICAN PIZZA-Top with crisp bacon rashers, green pepper and onion rings, kidney beans and cooked sliced okra.
POLISH PIZZA- Top with slices cabbage, sausage and mushrooms. Add tsp. sour cream and ½ sp. horseradish to the pizza sauce.
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