The Food Site

Preheat oven to 350 degrees. Beat egg yolks and add 1/2 cup of milk. Stir
in brown sugar, salt, cornstarch and 1 1/2 cups milk. Mix well and cook
over medium-heat, stirring constantly until bubbly and thick. Remove from
heat and stir in butter and vanilla. Pour into prepared pie shell.

Beat egg whites until frothy. Gradually add granulated sugar and beat until
stiff peaks form. Spread meringue over pie and bake in preheated oven until
meringue is golden brown.

from the Cook Book of Sisterhood of Har Zion Temple, Penn Valley, PA, B.F.
Kay (and my friend Ann Brodsky)

Preheat oven to 425 degrees. Combine first 9 ingredients (everything but
the pie shell) in blender until perfectly smooth. Pour into unbaked 9-inch
pie shell. Bake at 425 for 15 minutes; then reduce heat to 350 degrees and
bake for 40-45 additional minutes. If using glass pie plate, remember to
reduce heat by 25 degrees (i.e. preheat to 400, then reduce to 325 at
appropriate time). Serves 8 *I have tasted it without the bourbon and it’s
still scrumptious.

From: Steph Hilt stephie@olympus.net

Date: Wed, 01 May 1996 18:16:17 -0700
1. Mix graham cracker crumbs, sugar and margarine together and press into a
9×13 inch pan. Bake at 350 for 10 – 15 mins until slightly brown. remove
and cool.

2. Blend together cool whip, cream cheese, sweetened condensed milk, lime
step and put filling into sherbet glasses.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #66

Source: Recettes de nos grand-meres au Pays d’Enhaut

Shred the spinach and onion. Melt the butter, add the semolina and fry
adding the onion and spinach, stiring all the time. Cover with water, add
the noodles and spice to taste. Add the stone, and cook for about 20
minutes. Then add the wine and continue cooking few minutes. Serve the soup
on the shreded cheese.

FILLING
2 lb Black grapes; but
-other grapes will do
1/4 c Sugar
2 tb Flour

Dough: Have all ingredients as cold as possible Stir together all dry
ingredients Add butter and cut it into flour until it resembles coarse
meal. Stir in yolks, and if needed very little water. Don’t stir your dough
too much, just to combine the ingredients. Chill 1 hour. Roll out 2/3 of
dough and line a small spring form pan with it.Chill. Chill rest of dough

Remove seeds from grapes and place them in a colander to dry for 1 hour.
Add flour and sugar to grapes. Place grapes into unbaked pie shell. Roll
out rest of dough and place on top of pie. Make a small hole in the center
for steam to escape. Bake in pre heated 350 oven for 60 to 70 minutes.
Sprinkle with sugar if you like Miriam Podcameni Posvolsky

Mix well and pat into greased 9″ spring form pan (grease bottom of pan
only). Place in refrigerator while making filling.

Filling: 1 lb. cream cheese 3 eggs 1/2 C. sugar

Mix into a dough. Roll into pie plate and chill for 1 hour.

1 lb lean ground beef 1 jar (4oz) pimento, chopped, drained, and
blotted dry 1 can (4oz) chopped green chilies, drained and blotted
dry 3 tbsp onion flakes 2 tsp beef soup mix (ie oxo, bovril, boullion
powder)(1 packet) 1-2 tbsp chili powder 1/2 tsp basil 1/4 tsp pepper
1/8 1/4 tsp cayenne 1/8 tsp garlic powder 1 can (16oz) whole
tomatoes, cut up

Brown meat and add the rest of the ingredients. Allow to simmer 15-20
minutes for spices to mingle.

1 1/2 cup cheddar cheese, grated 3 eggs, slightly beaten 1 1/2 cups
half and half 1/2 tsp salt Shredded lettuce, chopped tomato (garnish)

In chilled pie shell, place a layer of cheese, then the beef mixture.
Combine the eggs, salt, and half and half. Pour over the beef mixture.
Sprinkle with a little grated cheddar cheese and then bake at 350 F
for 45 minutes. Let stand 10 minutes. Garnish with shredded lettuce
and tomato. Makes 10 servings.