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Recipes from a kitchen master


2 c. milk
1/3 c. butter
1/3 c. cocoa
2 egg yolks, reserving the whites for meringue
1 c. sugar or ¼ c. Splenda
½ c. flour
1 tsp. vanilla
1 cooked pie shell

Heat 1½ c. milk in a saucepan. Mix remaining ingredients with the ½ c. milk and add to hot milk and butter. Cook until thick, stirring continually. Remove from heat; add vanilla and beat with mixer. Pour into crust. Cover with meringue and put in oven to brown.


1 8-oz. pkg. cream cheese, softened
1½ tsp. Worcestershire sauce
1-2 tsp. chopped onion
1 tsp. garlic salt
1/8 tsp. lemon juice
2 pkg. frozen mini phyllo tart shells
Seafood sauce
30 cooked medium shrimp peeled, tail off

Put shrimp in bowl; combine with the first five ingredients. Spoon into tart shells. Top with seafood sauce and shrimp mixture. Refrigerate until ready to use. Makes 2½ dozen. PISTACHIO BUNDT CAKE

1 (18¼ oz.) pkg. yellow cake mix
2 (3.4 oz.) pkgs. instant pistachio pudding
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