HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 45QUICK CHERRY ALMOND PIE
1 baked pie shell (cooled)
1 can sweetened condensed milk
¥3 cup lemon juice
1 tsp. vanilla
¥1 tsp. almond flavouring
Stir until thick then add 1 cup whipped
ere am mix well and pour into pie shell.
Tint more whip cream and light green
place around pie in a ring. Then sprinkle
with cherries. Makes a nice Christmas
dessert.
Ella Carter
Blyth
STRAWBERRY PIE
1 qt. strawberry’s put in baked pie
shell.
Combine in pan .
3A cup white sugar
Pinch of salt
3 tbsp, cornstarch
2 tbsp corn syrup
1 cup water
Cook until clear cool slightly and add 2
tbsp, strawberry jello (just the powder)
finish cooling and add red food coloring.
Pour over pie and chill. Other fruit may
be used - like raspberries or cherries. Use
same flavour of jello.
Margaret Siertsema
R.R. 3, Blyth
CREAMY MINCE PIE
1-9” graham cracker pie crust, or if
double recipe, enough to line a 9” x 13” x
2” pan.
1 cup whipped cream (cold).
¥2 cup sour cream (cold)
1 cup mincement
2 tsp. rum
(Double these ingredients for 9”x 13” x
2”)
Whip cream - blend sour cream along
with rum. Whip at hig speed for 2
minutes. Chill 10 minutes. Fold in
mincement and chill for 2 hours or
overnite.
KEY LIME PIE
1 can condensed milk
4 egg yolks
¥2 cup lime juice
Beat 1 egg white stiff. Fold into above
mixture, pour into baked pie shell. Beat 3
egg whites and gradually add 6 tbsps
white sugar and ¥2 tsp. cream of tartar,
pour on top of filling and bake till egg
whites are golden brown in a 350° oven.
Margaret Spence
Brussels,
FAVORITE PUMPKIN PIE
3 unbeaten egg yolks
% cup brown sugar
P/2 cups cooked pumpkin
*/a cup milk
¥2 tsp. salt
1 tsp. cinnamon
¥2 tsp. nutmeg
1 envelope unflavored geltatin
¥•, cup cold water
3 stiffly beaten egg whites
*/i cup granulated sugar
Combine egg yolks, brown sugar
pumpkin salt and spice. Cook in double
boiler until thick, stirring constantly.
Soak gelatin in cold water, stir into hot
mixture. Chilli partly set beat egg whites
add granulated sugar and beat stiff., Fold
into gelatin mixture. Pour into baked pie
shell and chill until set. Garnish with
whipped cream. Makes one big pie.
Irene Lamont
Belgrave
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Christmas Cookbook Page 45