Recipes from our hearth

Beat egg whites stiff, add sugar and cream of tartar, fold in pecans and crackers. Grease loaf pan with butter (heavily). Bake at 350 degrees for 20 - 30 minutes. Let cool completely. Top with 1/2 pint whipped cream, sprinkle with coconut to serve. RITZ CRACKER PIE 3 egg whites beaten stiff 1 cup white sugar tsp. baking powder tsp. vanilla 20 Ritz crackers rolled 1 cup chopped nuts Mix all dry ingredients including nuts. Stir in beaten egg whites (will be like a batter). Pour into a well greased 9" pie pan. Bake 20 - 30 minutes at 350 degrees. Cool. Cover with Cool Whip and serve. Mrs. Nettie B, Gobble CHEESE PIE 1 pkg. Dream Whip 1 tsp. vanilla 1 pkg. Cream Cheese (8 oz.) 2 cups Confectioners sugar 1 can Pie fruit (strawberries, cherries) 2 pie shells (Graham Cracker) Mix 1 package dream whip and 1 tsp. vanilla as directed on package. (Use 1 tsp. vanilla instead of 1/2 tsp.)Set mixture aside. Mix 1 package cream cheese and 2 cups confectioners sugar, then combine with dream whip. Put into Pie Shells and top with Pie fruit. Chill, makes 2 pies. Mrs. Anne Speas CHERRY TOPPED CHEESE PIE 1 - 8 oz pkg. softened cream cheese 1/2 cup sugar 2 cups Cool Whip 1 - 9" graham cracker crust l cup canned cherry pie filling. Beat together cream cheese and sugar until creamy. Blend in thawed Cool Whip. Pour into unbaked graham cracker crust. Top with cherry pie filling. Chill at least 3 hours before serving. Mrs. Barbara Davis CHESS PIE 1 cup brown sugar 1-1/2 Tbsp. water 1/2 cup white sugar 3 eggs 1 1/2 Tbsp. flour 1-1/2 tsp. vanilla 1 Tbsp. butter Put sugar, butter, flour, water, eggs and vanilla in a bowl and beat well. Put in pie shell and bake at 375 degrees until it begins to brown and then reduce heat to 300 degrees until set. Add pecans if desired. Mrs. Thomas E, Gibson COCONUT CHESS PIE Melt in small pan 1/3 stick butter Beat in mixing bowl: 1 egg pinch salt. Stir in 1 cup brown sugar (packed) 2-1/4 Tbsp. flour, melted butter, 1 tsp. vanilla, 1 cup 1/2 & 1/2 milk, 1/2 cup coconut. Pour into 8"' unbaked pie crust. Bake in moderate oven (about 325 degrees) until done. Mrs. Ida‘ Cash LEMON CHESS PIE 3 egg yolks 3/4 cup sugar Juice of 1 large lemon dash of salt 2 Tbsp. butter or margarine (melted) MERINGUE: 3 egg whites 6 Tbsp. sugar 1 tsp. vanilla Beat egg yolks, add other ingredients and mix well. Pour into unbaked pastry shell and bake until almost brown in 350 degrees oven, about 30 minutes, MERINGUE: Whip egg whites until almost stiff, gradually add sugar, beating until stiff, add vanilla and beat until mixture holds peaks. Spread on warm pie and return to oven, baking until brown at 350 degrees (about 10 or 15 more minutes. Margaret Harrison CHOCOLATE CHESS PIE 3/4 cup granulated sugar 1 Tbsp. flour 2 Tbsp. cocoa 3/4 cup milk 2 eggs, beaten 1/2 cup brown sugar packed 1 tsp. vanilla 2 Tbsp. butter, melted 1/2 cup chopped nuts, if desired Mix white sugar, flour and cocoa; gradually add milk. Add eggs, brown sugar, vanilla and butter. Mix well. Pour into unbaked 8 or 9 inch pie shell and bake in a 325 degree oven until firm and crust is brown, approximately 45 minutes. Margaret Harrison IMITATION GERMAN CHOCOLATE PIE cups white sugar tsp. flour tsp. cornstarch Tbsp. cocoa | large cans milk (plus water to make iat.) eges tsp. vanilla stick melted margarine can cocoanut Mix dry ingredients. Add eggs 1 at a time. Add milk. Pour in unbaked pie shells. Sprinkle pecans over. Bake at 350 degrees for 30 minutes or until set. This recipe makes 3 large or 4 small pies. Mrs. W. J. Gibson CHOCOLATE BAR PIE 1 bar (8 oz.) milkchocolate, plain or