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1. CHOCOLATE PECAN PIE   
Combine first 7 ingredients and pour into pastry shell. Bake at 350~ for 35 to 40 minutes. If baked earlier in the day, reheat for 10 to 15 minutes. Serve warm with ice cream, whipped cream o
2. Fresh Peach Custard Pie   
Place peaches in pastry shell. Combine sugar, salt, and flour with eggs. Stir in cream. Pour over peaches. Sprinkle with nutmeg. Bake in moderate oven (375~) for 30 to 40 minutes or until k
3. SUGAR-FREE APPLE PIE   
Pare apples and slice. Mix flour, salt, sweetener and spices. Add to apples. Fill 9-inch pastry-lined pie pan. Dot with butter. Adjust top crust. Bake in hot 400~ oven for about 50 minutes o
4. PIGEON PIE   
Line 6 to 8-quart baking dish with pastry. Season hens with salt and pepper. Put 1 tablespoon butter in each cavity and fit into dish. Surround with pieces of steak and a combination of two o
5. HALIBUT QUICHE   
Prepare pastry for a 9-inch single crust pie and line a pie plate with it. Place 1 cup flaked, precooked halibut in the prepared pie crust. Shred the Swiss cheese and chop the onion, then spri
6. MELTY CHEESE   
Blend all ingredients until very smooth, then add 1 1/2 cups boiling water. Heat in heavy saucepan until thickened, stirring continuously.
7. BAKLAVA   
phyllo pastry sheets chopped almonds melted sweet butter dash of ground cloves sugar cinnamon walnuts, pistachio nuts or hazelnuts, roughly chopped water sugar honey orange and lemon rind cinnamon stick cloves lemon juice
8. PINEAPPLE CREAM FUDGE   
Line 9 x 13-inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and milk. Bring to boil, stirring constantly. Add pineapple pas
9. BLUEBERRY PIE   
Combine blueberries, sugar, flour, lemon peel and salt. Fill pie shell. Sprinkle with lemon juice; dot with butter. Adjust top crust. Bake in hot oven (400~) for 35 to 40 minutes. Serve war
10. EASY PECAN PIE   
pastry for one-crust 8 or 9-inch pie eggs sugar salt butter, melted light corn syrup pecans* eggs sugar salt butter, melted corn syrup pecans*
11. FRENCH MEAT PIE   
Grind beef, pork and onion and mix well. Add water and seasoning. Cook and stir until all red color disappears from meat. Remove from heat and cool. Add cracker crumbs to thicken. Line 9-inc
12. SPINACH-CHEESE PIE   
In a large bowl, beat eggs until foamy. Cook spinach according to directions. Drain and press out liquid. In a 10-inch skillet, heat oil and gently cook onions until wilted. Stir spinach and
13. EGG ROLLS FROM THAILAND   
Chop all (except pastry squares and egg) ingredients and stir fry. Drain off any grease. Fill center of pastry squares; fold up bottom and sides then roll up; seal with a beaten egg. Fry in hot
14. SAUSAGE ROLLS   
Thaw pastry 20 minutes. On a lightly floured surface roll to a 15 1/2-inch by 9-inch rectangle. Cut rectangle into 3 strips, each 3 inches wide. Divide sausage meat into thirds; roll each int
15. TINY SHRIMP TRIANGLES   
Sauté green pepper and onion in butter until tender. Stir in flour and cook 1 minute longer, stirring constantly. Remove from heat and gradually blend cream and sherry. Return to heat and coo


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