Recipes from our hearth

LWA Sap Sees Oy OM Sha tc} gl oad Ome aby Jp alee SPICY HAM SAUCE 1/2 cup raisins 1 1/2 cups apple jelly 1 Thsp. vinegar 1 tsp. cornstarch 1/4 tsp. cinnamon 1/8 tsp. ginger In a saucepan combine all ingredients; cook over moderate heat until thickened, about 10 minutes. Can substitute drained pineapple for raisins if desired, Mrs. Thomas E, Gibson (Greta) Ut f y ‘ i i a oT) A? ; ‘ (Ar tide) y vy) Va: MOOT; 7 4 the ‘Y ‘ ELES a PASTRY 7 cups flour 1-1/2 cups Crisco 2 tsp. salt Water as needed to hold dough together You can save much time by making this recipe or even doubling it. Then roll and place in aluminum pans. Stack them with wax paper between, place in plastic bag and freeze, Mrs. Henry Crotts SUSAN'S APPLE CHEESE-OVERS 2 cups canned apple sauce 1 tsp. cinnamon 1 tsp. cornstarch 1 Tbsp. cold water *Cream Cheese Pastry 3/4 cup shredded sharp cheese In a saucepan, mix apple sauce, cinnamon and cornstarch stirred smooth in 1 Tbsp. cold water. Stir and cook over moderate heat until liquid in mixture is evaporated and mixture is almost dry, about 15 minutes. Cool. Combine ingredients for pastry (See next page). Roll out pastry and cut into 3'' rounds; place a scant Tbsp. cheese on half of each round. Moisten edges, fold over and press together; pierce top several times with a So REE aE fork to release steam. Place on a cookie sheet and bake in a hot oven, 425 degrees 15 minutes, or until pastry is browned, If desired, sprinkle top lightly with sugar. Serve hot. Makes 3 dozen cheeseovers. *CREAM CHEESE PASTRY 1 cup flour (scant) 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup butter 1 3-oz. pkg. cream cheese Combine flour, baking powder and salt. Cut in butter and cream cheese; work into a ball and chill. Mrs. O. V. Byerly COOL WHIP PIE 1-9 oz. container Cool Whip 1-14 oz. can sweetened condensed milk 2-1 lb. cans Red Sour pitted cherries drained or 2 cans Blueberries drained 1 cup pecans chopped Mix and add 1/4 cup lemon juice. Pour into 2 graham cracker crusts. Refrigerate until ready to use. This is also good to use a fresh pineapple diced into small pieces instead of cherries. Mrs. J. Holland Jones COOL WHIP PIE Ll - 9 oz. Carton Cool Whip 1 - Can Eagle Brand Milk 1 - Large can crushed pineapple - well drained 1/2 Cup chopped nuts Juice of 1 lemon or 2 Tbsp. Real Lemon Mix all together and put in 2 graham cracker crusts. Mrs. Robert E, Zimmerman PINEAPPLE CREAM CHEESE PIE 1/3 cup sugar 1 Tbsp. cornstarch | 1 = 9 oz. can crushed pineapple (not drained) 1 - 8 oz. pkg. Philadelphia cream cheese 1/2 cup sugar 2 eggs 1 tsp. salt 1/2 cup milk 1/2 tsp. vanilla 1/4 cup chopped 1 - 9'' unbaked pie pecans shell Blend the 1/3 cup sugar with cornstarch and add pineapple. Cook, stirring constantly, until mixture is thick and clear. Cool. Blend the cream cheese, softened at room temperature with 1/2 cup sugar and salt, Add eggs, one at a time, stirring well after each. Blend in milk and vanilla. Spread cooled mixture over the bottom of unbaked pie shell. Pour in the cream cheese mixture and sprinkle with nuts. Bake at 400 degrees for 10 minutes, then reduce heat to 325 and bake for an additional 50 minutes. Cool before serving. Julia Snow PINEAPPLE CREAM SUPREME PIE Ll large tub Cool Whip 1/4 cup lemon juice 1 cup finely chopped pecans 1 can Eagle Brand Milk 11 - 16 oz. can crushed pineapple1 cup coconut (fresh or frozen) 2 baked graham cracker crusts Mix ingredients thoroughly and pour into pie shells. May garnish with graham cracker crumbs. Refrigerate. Yields 2 pies. Mrs. Barbara Davis CRACKER PIE 1 cup sugar 3 egg whites 1 tsp. cream of tartar 1 cup soda crackers (crumbled fine) 1 cup pecan pieces