lime or lemon pie

Lime or Lemon Pie

1 can frozen limeade
1 can sweetened condensed milk
Green food coloring
3/4 cup sour cream
1 (8 ounce) ctn. Cool Whip?

Combine the limeade and condensed milk. Add food coloring and sour cream. Fold in Cool Whip?. Pour into prepared pie shell. Chill. Garnish before serving.

Ill fares the land, to hast
ing ill a prey, Where wealth accumulates, and men decay Princes and Lords may flourish, or may fade A breath can make them, as a breath has made but a bold peasantry, their countrys pride, When once destroyed can never be supplied. — Oliver Goldsmith

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vanilla cream pie with variations

Vanilla Cream Pie with Variations

2/3 cup granulated sugar
1/2 teaspoon salt
2 1/2 tablespoons cornstarch
1 tablespoon flour
3 cup milk
3 egg yolks, slightly beaten
1 tablespoon butter
1 1/2 teaspoons vanilla extract

Mix sugar, salt, cornstarch and flour in a saucepan. Stir in gradually the milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute.

Remove from heat. Stir a little of the mixture into egg yolks. Blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat.

Blend in butter and vanilla extract. Cool, stirring occasionally. Pour into cooled baked pie shell. Chill for 2 hours.

Coconut Pie
Use Vanilla Cream Pie recipe except fold in 3/4 cup moist, shredded coconut just before pouring into pie shell.

Chocolate Pie
Use Vanilla Cream Pie recipe except use 1 1/2 cups sugar and add 3 ounces or 3 squares chocolate which have been melted over hot water.

Banana Cream Pie
Use Vanilla Cream Pie recipe. Slice 3 large bananas and place in bottom of pie shell before adding cream pie mixture.

Think, in this batterd Caravanserai Whose Portals are alternate Night and Day, How Sultn after Sultn with his Pomp Abode his destined Hour, and went his way. — Omar Khayym

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Pineapple-Stuffed Chicken Breasts

Pineapple-Stuffed Chicken Breasts

8 whole small chicken breasts, boned
1 1/4 teaspoons salt, divided
1 (8 ounce) can crushed pineapple
6 tablespoons butter or margarine, divided
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
1/2 teaspoon dried tarragon
1/2 cup fine dry bread crumbs
1 tablespoon pimiento, chopped
Sweet-Sour Pineapple Sauce

Place boned chicken breasts skin side down on board. Sprinkle with 3/4 teaspoon salt. Drain pineapple and reserve the syrup for the Sweet-Sour Pineapple Sauce. Heat 4 tablespoons butter in skillet; add green bell pepper, celery, onion and the remaining 1/2 teaspoon salt. Cook until the vegetables are tender. Remove from heat; add the tarragon, bread crumbs, pimiento and the drained pineapple; mix well.

Place about 1/4 cup stuffing mixture in center of each chicken breast; fold the sides over and fasten with skewer or string. Heat the remaining 2 tablespoons butter in large skillet. Add chicken breasts, four at a time and brown lightly on all sides. Remove and place in a shallow baking pan. Bake at 350 degrees F for 40 to 45 minutes until tender. Serves 8.

Serve with Sweet-Sour Pineapple Sauce.

Sweet-Sour Pineapple Sauce
1 tablespoon vegetable oil
2 cups green bell pepper, chopped
2 tablespoons onion, chopped
1 (8 1/4 ounce) can pineapple slices in syrup
Syrup reserved from crushed pineapple
4 tablespoons cornstarch
3/4 cup water
1 chicken bouillon cube
1 tablespoon brown sugar
1/4 teaspoon dried tarragon
2 tablespoons vinegar
1 tablespoon soy sauce
2 tablespoons pimento, diced

Heat oil in saucepan. Add green bell pepper and onion; cook for 2 minutes. Drain syrup from pineapple slices and add to saucepan with the syrup reserved from the crushed pineapple in stuffing. Blend cornstarch with water; add to saucepan. Add bouillon cube, brown sugar, tarragon, vinegar and soy sauce. Cook, stirring constantly until mixture begins to thicken and comes to a boil.

Cut pineapple slices in half; add to the sauce with the pimiento. Heat and serve over the chicken breasts.

That is happiness to be dissolved into something complete and great. — Willa Sibert Cather

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laroccas cheesecake

Laroccas Cheesecake

Posted by Tiffany at recipegoldmine.com May 24, 2001

Source: Laroccas Restaurant in Tucson, Arizona

9-inch springform pan
8 ounces cream cheese
1 cup granulated sugar
16 ounces sour cream
3 eggs
1 teaspoon vanilla extract

Press in the bottom of the pan, your choice of crust; graham cracker, chocolate cookie crumb, or your favorite cookie recipe. Preheat oven to 350 degrees F.

Place softened cream cheese in a 5-quart bowl. Add sugar and blend well. Add 1 egg at a time, folding into mixture. Add sour cream. Blend well. Add vanilla extract. Pour the mixture into the springform pan, place in oven and bake for 30 minutes.

When finished, turn oven off and let cake sit for another 30 minutes.

Remove immediately and let sit until cake cools. Refrigerate 24 hours.

Let your imagination take over and add any topping or decorations you desire.

No one can persuade another to change. Each of us guards a gate of change that can only be opened from the inside. We cannot open the gate of another, either by argument or emotional appeal. — Marilyn Ferguson

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egg jigglers

Egg Jigglers

Source: kraftfoods.com

2 1/2 cups boiling water
2 (8-serving size) packages Jell-O, any flavor, or
    substitute 4 (4-serving size) package

Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Cool for 30 minutes at room temperature.

Meanwhile,  using paper towel dipped in vegetable oil, lightly wipe insides of both sides of egg mold and along rims. (Or spray lightly with no stick cooking spray. Close mold, by matching up the rims of the egg halves.

Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Cool 30 minutes at room temperature.

Snap each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.

Pour gelatin into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of the egg shape. Pour remaining gelatin into 8- or 9- inch square pan.

Refrigerate at least 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. Do not pull on the handle. Turn mold over and shake gently to unmold eggs.

Dip bottom of square pan into warm water about 15 seconds. Cut into decorative shapes with cookie cutters all the way through gelatin. Lift from pan.

Youve got to do your own growing, no matter how tall your grandfather was. — Irish Proverb

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