ClO—Lancaster Farming, Saturday, Saptember 6,1980 (Continued from Page C 9) FROZEN STRAWBERRY CHEESE PIE 1 B-ounce package cream cheese, softened 1 cup dairy sour cream 210-ounce packages strawberries, thawed 1 baked 9-inch pie shell Blend the cream cheese and sour cream. Reserve Vz cup of the berries and syrup. Mix the remaining berries and syrup into the cheese mixture. Pour the filling into the baked pastry shell. Cover. Freeze until firm. To serve, let the pie set out until thawed enough to cut, about 15-30 minutes. Serve topped with reserved berries in syrup. Carol Fan tom, Delta FAVORITE CUSTARD PIE 4 eggs Vz cup sugar Vi teaspoon salt % teaspoon vanilla flavoring teaspoon almond flavoring 2Vz cups scalded milk 2 pats butter or margarine Blend the eggs, sugar, salt and flavorings. Beat m the scalded milk and butter. Pour the mixture mto an un baked pie shell and sprinkle lightly with nutmeg. Bake 25- 30 minutes in a 400* F. oven. NOBAKE CHOCOLATE COCONUT PIE 1 quart any flavor ice cream 2 cups thawed whipped topping 1 cup flaked coconut Chocolate Coconut Crust: 14-ounce package Baker’s German Sweet Chocolate 2 tablespoons butter or margarine 2 cups coconut To make the crust, melt the chocolate and butter over low heat. Remove from the heat and stir in the coconut. Mix well. Spread or press the mixture onto the bottoms and sides of a 9-mch pie pan. Freeze. Spread the ice cream evenly mto the crust. Spread the whipped topping over the ice cream and sprinkle with coconut. Freeze until firm. Remove from the freezer and thaw about 10 minutes before serving. Dip the pie pan m hot water to soften the crust slightly before cutting. Lois Bennetch, Fredricks burg COCONUT CUSTARD PIE This pie makes its own crust: 2 cups milk 4 eggs % cup sugar 1 cup sugar dash of salt 1% teaspoons vanilla 1 cup coconut % stick of butter or margarine Put all the ingredients into a blender and blend. Pour into a 10 inch greased pie pan. Bake at 400* F. for 15 minutes and turn the oven down to 350* F. for 20-25 minutes. Mrs. Donald Hoover, Dallas Ullian Martin, York 143 Belmont Rd, Gordonville, PA GRANDMOTHERS PUMPKIN PIE 1 tablespoon flour 2 cups cooked pumpkin Vz cup brown sugar legg 1 teaspoon cinnamon 1 cup scalded milk 1 tablespoon butter Mix the flour into the pumpkin. Add the rest of the ingredients and pour into an unbaked pie crust. Makes 19- inch pie. Bake at 400* F. until the custard is firm. Pauline Hurst, Newville RUM CREAM PIE Shell: 16-ounce package Zwieback 2 tablespoons sugar Vz teaspoon cinnamon Vz cup soft butter Crumb the Zwieback and blend the sugar cinnamon and butter with it. Press the mixture into a 10-inch glass serving dish. Filling: 6 egg yolks 1 scant cup sugar 1 envelope gelatin Vi cup cold water 1 pint cream, whipped Vz cup dark rum (Jamaican) shaved bittersweet chocolate curls whipped cream for garnish, optional Beat the egg yolks until light and add the sugar. Soak the gelatin m the cold water. Put the gelatin and water over a low flame and bring to a boil. Pour it over the sugar-egg mixture, stirring briskly. Whip the cream until stiff and fold into the egg mixture. Flavor with the rum. Cool until the mixture begins to set and pour it mto the pie shell. Chill until firm. Sprinkle the top of the pie generously with the shaved bitter-sweet chocolate curls and garnish with whipped cream if desired. Serve cold. Mrs. Stuart Rohrbaugh, Jacobus TRAILER LOAD SALE "SPECIAL DISCOUNTS” ON BLACK PLASTIC SILAGE COVERS SILO CAPS Pit, Bunker, Trench Silos ZIMMERMAN'S ANIMAL HEALTH SUPPLY R 4 LITITZ, PA 17543 Phone 717-733-4466 BTTSI MEYER RECIRCULATING ISUZI BATCH GRAIN DRYERS Buy The Best At Compete five DRIES, COOLS AND UNLOAD Dry Corn, So and other G Completely r • Automatic Safety Controls • Loading Auger Conveyor • Automatic Control Panel • Easy to Operate • Uniform Grain Flow for Higher Quality Driei Grain ★ YOUR AUTHORIZED DISTRIBUTOR FOR MEYER DRYERS: MARTIN DISTRIBUTORS, INC. Rl, Lebanon, PA 17042 Phone 717-866-4906 or 717-866-4555 V* cup butter, softened 1 cup firmly packed brown sugar Vz cup sugar A V* teaspoon salt 3 eggs Vz cup whipping cream 2 tablespoons flour 1 teaspoon vanilla 19-inch pie shell, unbaked whipped cream, optional In a large mixing bowl, beat the butter, sugar and salt until creamy and fluffy. Beat in the eggs, one at a tune, until well blended. Mix in the cream, flour and vanilla. Pour mto the pie shell. Bake in 375* F. oven until a knife inserted off center comes out clean, 25-30 minutes. Cool completely and garnish with whipped cream if desired. WET BOTTOM SHOO FLY PIE 1 egg, beaten Vz cup Kings Syrup Vz cup Grandma’s molasses 1 scant teaspoon soda 1 cup hot water Crumbs: 1% cups flour cups sugar 2 tablespoons lard, scant Mix all but one handful of the crumbs into the syrup Scatter remaining crumbs over the top of the pie. Bake at 425° F. for 15 minutes then at 345° F. for 25 minutes. Ruth Elaine Peachey, Belleville nsuuhon Company i INSOLATION SPECIALIST'’ icultural • Commercial • Industrial BLOWN IN - FOAMED IN PLACE 717-898-2760 Model 350 CHESS PIE (Turn to Page Cl 1) V
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