HOT CHICKEN SALAD
4 c. chopped, cooked chicken
2 c. sliced celery
¼ c. chopped onion
¼ c. chopped pimiento, drained
1 jar sliced mushrooms, drained (4.5 oz.)
1 8-oz. can sliced, water chestnuts, drained
½ tsp. salt
½ tsp. pepper
2 c. (8 oz.) Cheddar cheese, shredded (use ½ in casserole and ½ on top)
1 c. mayo (light mayonnaise is fine)
½ c. sour cream (light sour cream is an option)
3 Tbs. lemon juice
1 c. crushed potato chips
1 c. Parmesan (refrigerated) shredded cheese
In one bowl, stir together chicken, and next 7 ingredients. In another bowl, stir together 1 c. Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; stir chicken into mixture. Spoon into a lightly greased 13 by 9 inch baking dish; sprinkle with remaining 1 c. Cheddar cheese, potato chips, and Parmesan cheese. Bake at 350 degrees for 30 minutes, or until thoroughly heated. Serves 10-12 people.
COPPER PENNIES
5 c. carrots, sliced and cooked
¾ c. vinegar
1 med. onion, chopped
1 tsp. salt
1 tsp. dry mustard
1 green pepper, chopped
½ tsp. pepper
10¾ oz. condensed tomato soup
½ c. oil
1 tsp. Worcestershire sauce
1 c. sugar
Mix first 3 ingredients. Blend all other ingredients into a sauce. Pour sauce over vegetables. Place in covered jars. Refrigerate overnight. Will keep in refrigerator for 2 weeks. Yields 3 pints.
CHOCOLATE MERINGUE PIE
1 box Jell-O (cook and serve) chocolate pie filling
2 c. milk
2 egg yolks
Stir in milk and egg yolks in saucepan on medium heat until pie mixture comes to a full boil, stirring constantly. Let cool for five minutes, stirring two times, and pour into baked pie shell.
Meringue
2 egg whites
¼ c. sugar
1 tsp. vanilla
Beat egg whites until peaks form. Add sugar and vanilla. Continue to beat until meringue has set up. Spread on chocolate pie, sealing edges. Sprinkle a little sugar on top for garnish. Put pie under broiler (watching it carefully) to brown.
BETTY SOLON’S PECAN PIE
½ c. sugar
2 Tbs. flour
¼ tsp. salt
2 beaten eggs
2 Tbs. butter, melted
1 c. white Karo syrup
½ tsp. almond extract
1 c. broken pecans
1 unbaked pie crust
Preheat oven to 350 degrees. Blend sugar, flour and salt, then gradually add the beaten eggs. Add to this to melted butter, then syrup, extract, and nuts. Pour into unbaked crust. Bake at 350 degrees for 10 minutes, then reduce temperature to 300 and bake another 45 minutes.
COCONUT PIE
An old recipe from Singleton United Methodist Church
3 eggs, slightly beaten
1 c. sugar
¼ c. melted butter or margarine
1¼ c. coconut
1 c. milk
1 9-inch unbaked pie shell
Mix ingredients together mixing well. Pour into pie shell and bake at 350°F. approximately 40 minutes or until golden brown.
BUTTERMILK CHESS PIE
2 c. sugar
2 Tbs. all-purpose flour
5 lg. eggs, lightly beaten
2/3 c. buttermilk
½ c. butter, melted
1 tsp. vanilla
1 9-inch unbaked pie crust
Combine sugar and flour in large bowl; add eggs and buttermilk, stirring until blended. Stir in melted butter and vanilla, and pour into an unbaked pastry shell. Bake at 350 degrees for 45 minutes, or until set. Cool on a wire rack. Serves 6.
RAISIN CUSTARD PIE
1½ c. sugar
6 Tbs. cornstarch
¼ tsp. salt
3 egg yolks
3 c. buttermilk
¾ c. raisins
3 Tbs. lemon juice
1 Tbs. butter or margarine
1 tsp. vanilla extract
1 baked 9-inch pastry shell
Meringue
3 egg whites
¼ tsp. cream of tartar
6 Tbs. sugar
In a saucepan, combine sugar, cornstarch, and salt. Beat egg yolks and buttermilk; stir into the sugar mixture until smooth. Add raisins and lemon juice; cook and stir over medium heat until mixture comes to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter and vanilla. Pour into pie shell.
For meringue, beat egg whites and cream of tartar in a mixing bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread over hot filling and seal to the edges. Bake at 350°F. for 12-15 minutes or until lightly browned. Store in the refrigerator.
CHOCOLATE FUDGE PIE
¾ c. butter
3 (1 oz.) pkg. unsweetened chocolate squares
3 lg. eggs
1½ c. sugar
¾ c. all-purpose flour
1 tsp. vanilla
1 c. pecans, toasted and divided
Cook butter and chocolate in a small saucepan over low heat, stirring often until melted. Beat eggs at medium speed with an electric mixer for 5 minutes. Gradually add sugar, beating until blended. Gradually add chocolate mixture, flour, and vanilla, beating well. Stir in ¾ c. pecans. Pour mixture into a lightly greased 9-inch pie plate. Bake at 350 degrees for 35 to 40 minutes, or until center is firm. Cool. Top with vanilla ice cream and chocolate syrup; sprinkle with remaining pecans. Serves 8.
STRAWBERRY CHOCOLATE TART
HINT: takes 10 hours to make
1 c. plus 6 Tbs. unsalted butter
½ c. sugar
½ tsp. salt
2 egg yolks
3 c. all-purpose flour, or buy a ready to serve graham cracker pie crust
¾ c. plus 2 Tbs. heavy whipping cream, divided
16 oz. semi-sweet chocolate squares, finely chopped
3 pints fresh strawberries
In the bowl, of a heavy-duty stand mixer, fitted with a paddle attachment, beat 1 c. butter at medium speed for 2 minutes. Add sugar, and beat for 30 seconds. Add salt, and beat for 30 seconds. Add egg yolks, one at a time, beating well after each addition. Gradually add flour, beating just until dough begins to come together. Add 2 Tbs. cream, and mix until combined. Wrap dough in plastic wrap, and chill for two hours.
Preheat oven to 350 degrees. Bake crust 10-15 minutes.
In a medium bowl, combine chocolate and remaining 6 Tbs. butter. Pour hot cream (¾ cup) over chocolate mixture, stirring until chocolate is melted. Spoon chocolate mixture into prepared crust. Cover and refrigerate for 8 hours.
In a small bowl, put halved strawberries. When ready to serve pie, place the strawberries on top of pie. This is rich like chocolate ganache, and you need a tiny slice. Delicious!