Boil 4 chicken breasts and 6 thighs until tender. Leave in broth overnight in refrigerator. Remove chicken and cook one 9-ounce package of spaghetti in heated chicken broth.
Add:
1 (8 0z.) pkg. American cheese, grated
1 (8 oz.) pkg. Old English cheese, grated
1 chopped green bell pepper, sauteed
1 chopped onion, sauteed
1 small jar chopped pimento
Bone, skin, and chop the chicken. Add chicken and 2 cans (10-1/2 oz.) cream of mushroom soup, diluted wth 2 cans of chicken broth, to cheese-spaghetti mixture. Bake at 400F for approximately 30 minutes.
Ruth B. McDowell
(from Aunt Cassie's Thanksgivings and other Favorite Recipes, 1988)
Sunday, March 8, 2009
Cole Slaw
Use about 1/2 head of cabbage, chopped any way you like it. Add dressing.
1/4 cup mayonnaise
1/2 tsp. salt
3 tsp. sugar
2 tsp. mustard
1 tsp. vinegar
Toss lightly, but thoroughly, and serve immediately.
Ruth B. McDowell
(from Aunt Cassie's Thanksgivings and other Favorite Recipes, 1988)
1/4 cup mayonnaise
1/2 tsp. salt
3 tsp. sugar
2 tsp. mustard
1 tsp. vinegar
Toss lightly, but thoroughly, and serve immediately.
Ruth B. McDowell
(from Aunt Cassie's Thanksgivings and other Favorite Recipes, 1988)
Monday, January 26, 2009
Orange Cookies
2 eggs, beaten
1-1/8 cup brown sugar
1-1/8 cup flour
1 tsp. vanilla
Dash of salt
9 cut orange slices
1/2 cup pecans
Mix in order given. Bake in moderate oven. Leave in pan; cover with cloth until cool. Cut in squares.
Cassie McDowell Carter
(from Variety Pack ~ Favorite Recipes, 1996)
1-1/8 cup brown sugar
1-1/8 cup flour
1 tsp. vanilla
Dash of salt
9 cut orange slices
1/2 cup pecans
Mix in order given. Bake in moderate oven. Leave in pan; cover with cloth until cool. Cut in squares.
Cassie McDowell Carter
(from Variety Pack ~ Favorite Recipes, 1996)
Sweet and Tangy Onions
Peel 6 medium-size red onions (about 1-1/2 pounds). Cut each onion into 8 wedges, leaving a little of the root end to help hold shape during cooking.
In 10-inch skillet over high heat, heat onions with:
1/2 cup water
1/2 cup distilled white vinegar
1/2 cup sugar
1 tsp. salt
Heat to boiling. Reduce heat to low; cover and simmer 3 to 5 minutes until onions are tender-crisp. Remove onion mixture to bowl; cover and refrigerate until well chilled for best flavor. Drain to serve.
Sandy Crumpler
(from Variety Pack ~ Favorite Recipes, 1996)
In 10-inch skillet over high heat, heat onions with:
1/2 cup water
1/2 cup distilled white vinegar
1/2 cup sugar
1 tsp. salt
Heat to boiling. Reduce heat to low; cover and simmer 3 to 5 minutes until onions are tender-crisp. Remove onion mixture to bowl; cover and refrigerate until well chilled for best flavor. Drain to serve.
Sandy Crumpler
(from Variety Pack ~ Favorite Recipes, 1996)
Monday, January 5, 2009
Wild Rice Dressing
2 cups cooked wild rice
1 medium onion, chopped
1/2 cup bread crumbs
1/2 cup mushroom soup
1/2 cup chicken stock (or more if needed)
3 eggs, beaten
Salt and pepper (to taste)
1/2 tsp. sage
Cook rice in chicken stock instead of water. Saute onion in 3 tablespoons butter; add rest of ingredients. Mix well. Place in buttered casserole dish. Bake in a 350F oven for 25 to 30 minutes.
Thelma McDowell
(from Aunt Cassie's Thanksgivings and other Favorite Recipes, 1988)
1 medium onion, chopped
1/2 cup bread crumbs
1/2 cup mushroom soup
1/2 cup chicken stock (or more if needed)
3 eggs, beaten
Salt and pepper (to taste)
1/2 tsp. sage
Cook rice in chicken stock instead of water. Saute onion in 3 tablespoons butter; add rest of ingredients. Mix well. Place in buttered casserole dish. Bake in a 350F oven for 25 to 30 minutes.
Thelma McDowell
(from Aunt Cassie's Thanksgivings and other Favorite Recipes, 1988)
Thursday, December 18, 2008
Arroz Con Garbanzo
(Rice with Chickpeas)
2 cups cooked, steamed rice
1 can garbanzo (chickpeas), skinned and drained
2 Tbsp. oil
2 cups chicken both
1 small onion, cut in large slices
1 tsp. cominos
1 small clove garlic
Rice can be prepared ahead of time. Grind pepper and cominos in molcajete till coarse grind (or use coarse ground black pepper and cominos). Mash garlic. Put oil in large skillet. Add onion and spices before oil gets hot. Add garbanzos and 2 cups broth. Heat to a boil, then simmer for 2 minutes. Add rice and stir gently just to mix well. Bring to a boil and turn off.
This dish has very little color, so serve it with a very colorful pork or chicken "mole" dish. "Mole" is a red child poweder sauce that is made with peanut butter.
Delia Reyna, a specialty of Consuelo Reyna
(from Variety Pack ~ Favorite Recipes, 1996)
2 cups cooked, steamed rice
1 can garbanzo (chickpeas), skinned and drained
2 Tbsp. oil
2 cups chicken both
1 small onion, cut in large slices
1 tsp. cominos
1 small clove garlic
Rice can be prepared ahead of time. Grind pepper and cominos in molcajete till coarse grind (or use coarse ground black pepper and cominos). Mash garlic. Put oil in large skillet. Add onion and spices before oil gets hot. Add garbanzos and 2 cups broth. Heat to a boil, then simmer for 2 minutes. Add rice and stir gently just to mix well. Bring to a boil and turn off.
This dish has very little color, so serve it with a very colorful pork or chicken "mole" dish. "Mole" is a red child poweder sauce that is made with peanut butter.
Delia Reyna, a specialty of Consuelo Reyna
(from Variety Pack ~ Favorite Recipes, 1996)
Monday, December 8, 2008
Molina's Mexico City Hot Relish
2 carrots, sliced in rounds
2 onions, sliced
1 jalapeno, cut up
2 cloves garlic
Salt and pepper
Bay leaf
White vinegar
Place carrots on bottom of pan and top with onions, other vegetables, and seasonings. Add enough vinegar to cover; simmer over low heat until vegetables are cooked. Serve as an appetizer, sandwich relish, table relish with Mexican dishers, or mix with boiled shrimp as an appetizer.
Sandy Crumpler
(from Variety Pack ~ Favorite Recipes, 1996)
2 onions, sliced
1 jalapeno, cut up
2 cloves garlic
Salt and pepper
Bay leaf
White vinegar
Place carrots on bottom of pan and top with onions, other vegetables, and seasonings. Add enough vinegar to cover; simmer over low heat until vegetables are cooked. Serve as an appetizer, sandwich relish, table relish with Mexican dishers, or mix with boiled shrimp as an appetizer.
Sandy Crumpler
(from Variety Pack ~ Favorite Recipes, 1996)
Saturday, December 6, 2008
Old-Fashioned Potato Pancakes
3 cups mashed potatoes
2 large eggs, lightly beaten
1 small onion, chopped
1/8 tsp. ground nutmeg
1/4 cup all-purpose flour
3 Tbsp. vegetable oil
Chopped fresh parsley
Combine first 4 ingredients and shape into 10 patties. Coat patties with flour. Pour oil into a large skillet; place over medium-high heat until hot. Cook patties, a few at a time, 3 minutes on each side or until golden, turning once. Drain on paper towels; sprinkle with parsley and serve immediately.
Sandy Crumpler
(from Variety Pack ~ Favorite Recipes, 1996)
2 large eggs, lightly beaten
1 small onion, chopped
1/8 tsp. ground nutmeg
1/4 cup all-purpose flour
3 Tbsp. vegetable oil
Chopped fresh parsley
Combine first 4 ingredients and shape into 10 patties. Coat patties with flour. Pour oil into a large skillet; place over medium-high heat until hot. Cook patties, a few at a time, 3 minutes on each side or until golden, turning once. Drain on paper towels; sprinkle with parsley and serve immediately.
Sandy Crumpler
(from Variety Pack ~ Favorite Recipes, 1996)
Wednesday, December 3, 2008
Four Onion Soup
2 bunches scallions, cleaned
6 shallots, peeled
3 cloves garlic
1 red onion
2 yellow onions, peeled
3 Tbsp. olive oil
1 qt. chicken stock
3/4 cup dry white wine
1 Tbsp. fresh thyme leaves
1 tsp. ground white pepper
2 cups Half & Half
1/8 tsp. salt
Cut off and save to green portion of scallions; coarsely chop white portion. Chop shallots and crush garlic. Thinly slice red and yellow onion. Saute in olive oil the shallots and white portion of scallions until tender. Add garlic and onions; saute 3 to 4 minutes longer. Add chicken stock, wine, thyme, and pepper, stirring to combine; simmer 30 to 40 minues. Stir in Half & Half; simmer 30 more minutes. Remove from heat; blend to silky texture. Salt and pepper to taste.
Steven Garza
(from Variety Pack ~ Favorite Recipes, 1996)
6 shallots, peeled
3 cloves garlic
1 red onion
2 yellow onions, peeled
3 Tbsp. olive oil
1 qt. chicken stock
3/4 cup dry white wine
1 Tbsp. fresh thyme leaves
1 tsp. ground white pepper
2 cups Half & Half
1/8 tsp. salt
Cut off and save to green portion of scallions; coarsely chop white portion. Chop shallots and crush garlic. Thinly slice red and yellow onion. Saute in olive oil the shallots and white portion of scallions until tender. Add garlic and onions; saute 3 to 4 minutes longer. Add chicken stock, wine, thyme, and pepper, stirring to combine; simmer 30 to 40 minues. Stir in Half & Half; simmer 30 more minutes. Remove from heat; blend to silky texture. Salt and pepper to taste.
Steven Garza
(from Variety Pack ~ Favorite Recipes, 1996)
Friday, November 14, 2008
Mexican Scramble
1 lb. lean hamburger meat
1 pkg. taco mix
1 medium onion, chopped
1 large bell pepper, chopped
1 can stewed tomatoes
1 can pinto beans
Corn tortilla chips
1 medium fresh tomato
2 cups shredded Monterey Jack cheese
2 cups shredded lettuce
In a large saucepan, brown meat with onion; drain. Add taco mix, bell pepper, stewed tomatoes, and pinto beans (both undrained); mix well. Cover; simmer over medium-low heat until peppers are tender, about 30 minutes. Warm tortilla chips in shallow baking dish in oven at 300F for about 10 minutes. Serve nacho style. Serve meat mixture over warmed chips. Add lettuce, tomato, and cheese on top.
April Kasindi
(from Variety Pack ~ Favorite Recipes, 1996)
1 pkg. taco mix
1 medium onion, chopped
1 large bell pepper, chopped
1 can stewed tomatoes
1 can pinto beans
Corn tortilla chips
1 medium fresh tomato
2 cups shredded Monterey Jack cheese
2 cups shredded lettuce
In a large saucepan, brown meat with onion; drain. Add taco mix, bell pepper, stewed tomatoes, and pinto beans (both undrained); mix well. Cover; simmer over medium-low heat until peppers are tender, about 30 minutes. Warm tortilla chips in shallow baking dish in oven at 300F for about 10 minutes. Serve nacho style. Serve meat mixture over warmed chips. Add lettuce, tomato, and cheese on top.
April Kasindi
(from Variety Pack ~ Favorite Recipes, 1996)
Monday, November 10, 2008
Irish Potato Pie
2 cups cooked mashed Irish potatoes
1/8 tsp. salt
1/2 tsp. salt
1/2 tsp. nutmeg
3 or 4 drops yellow food coloring
1/2 stick margarine or butter
1 cup evapoated milk
2/3 cup sugar
2 eggs, slightly beaten
1 tsp. lemon flavoring
1 unbaked pie shell
Cook potatoes and drain; add margarine and whip with electric mixer and let cool. Mix dry ingredients together and stir into eggs, lemon flavoring, and food coloring. Add milk and potatoes. Pour into unbaked pie shell. Bake in a preheated 450F oven for 10 minutes, then reduce the heat to a slow 325F and bake about 30 minutes longer, depending on oven variations. Pie is done when a knife inseted in center comes out clean.
Peggy Gonzales
(from Recipes to Remember, 2002)
1/8 tsp. salt
1/2 tsp. salt
1/2 tsp. nutmeg
3 or 4 drops yellow food coloring
1/2 stick margarine or butter
1 cup evapoated milk
2/3 cup sugar
2 eggs, slightly beaten
1 tsp. lemon flavoring
1 unbaked pie shell
Cook potatoes and drain; add margarine and whip with electric mixer and let cool. Mix dry ingredients together and stir into eggs, lemon flavoring, and food coloring. Add milk and potatoes. Pour into unbaked pie shell. Bake in a preheated 450F oven for 10 minutes, then reduce the heat to a slow 325F and bake about 30 minutes longer, depending on oven variations. Pie is done when a knife inseted in center comes out clean.
Peggy Gonzales
(from Recipes to Remember, 2002)
Monday, November 3, 2008
Lemoncello
15 lemons
2 (750ml) bottles 100 proof vodka
3-1/4 cups sugar
Peel the lemons with a vegetable peeler, avoiding the white pith from the back of the peel. Place the lemon peels in a large glass jar with 1 bottle of the vodka. Cover and place in a dark place for 40 days.
After 40 days, bring the sugar and 5 cups of water to a boil. Simmer for 5 minutes. Let the sugar syrup cool completely, then add it to the jar with the remaining 1 bottle vodka. Mix well, cover, and place in a dark place for 40 days.
After 40 days, strain and store 1 bottle at a time in freezer until ready to use. Serve directly from the freezer in chilled glasses.
Angie Garza
(from Recipes to Remember, 2002)
I had this drink for the first time when I visited Sorrento, on the Italian Amalfi Coast just south of Naples. Yum!
2 (750ml) bottles 100 proof vodka
3-1/4 cups sugar
Peel the lemons with a vegetable peeler, avoiding the white pith from the back of the peel. Place the lemon peels in a large glass jar with 1 bottle of the vodka. Cover and place in a dark place for 40 days.
After 40 days, bring the sugar and 5 cups of water to a boil. Simmer for 5 minutes. Let the sugar syrup cool completely, then add it to the jar with the remaining 1 bottle vodka. Mix well, cover, and place in a dark place for 40 days.
After 40 days, strain and store 1 bottle at a time in freezer until ready to use. Serve directly from the freezer in chilled glasses.
Angie Garza
(from Recipes to Remember, 2002)
I had this drink for the first time when I visited Sorrento, on the Italian Amalfi Coast just south of Naples. Yum!
Saturday, November 1, 2008
English Beef Pie
2 lb. round steak
3 Tbsp. flour
3 Tbsp. fat
2 onions, sliced
2 cup boiling water
2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
2 cup stewed or canned tomatoes
1 to 1-1/2 cup carrots, sliced
3 cups potatoes, sliced
Standard pastry or biscuit topping
Cut beef in 1-inch cubes; dredge with flour. Melt the fat in a heavy skillet or Dutch oven; add meat and brown evenly over moderate heat. Add onions and cook until soft, but not browned. Add boiling water, cover, and simmer gently 1/2 hour or until steak is almost tender. Add remaining ingredients, cover, and cook 1/2 hour or until vegetables are tender.
Remove meat and vegetables to a greased casserole (2-quart capacity). Thicken stock with flour and water mixed to a smooth paste, allowing 1 tablespoon flour for each cup of stock; add more seasoning if desired. Pour gravy over meat and vegetables; cover with pastry or biscuit topping. Bake in hot over (425F) for 20 to 25 minutes or until topping is browned.
Elia Pena, from the collection of Alejandro Rodriguez
(from Variety Pack ~ Family Favorites, 1996)
3 Tbsp. flour
3 Tbsp. fat
2 onions, sliced
2 cup boiling water
2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
2 cup stewed or canned tomatoes
1 to 1-1/2 cup carrots, sliced
3 cups potatoes, sliced
Standard pastry or biscuit topping
Cut beef in 1-inch cubes; dredge with flour. Melt the fat in a heavy skillet or Dutch oven; add meat and brown evenly over moderate heat. Add onions and cook until soft, but not browned. Add boiling water, cover, and simmer gently 1/2 hour or until steak is almost tender. Add remaining ingredients, cover, and cook 1/2 hour or until vegetables are tender.
Remove meat and vegetables to a greased casserole (2-quart capacity). Thicken stock with flour and water mixed to a smooth paste, allowing 1 tablespoon flour for each cup of stock; add more seasoning if desired. Pour gravy over meat and vegetables; cover with pastry or biscuit topping. Bake in hot over (425F) for 20 to 25 minutes or until topping is browned.
Elia Pena, from the collection of Alejandro Rodriguez
(from Variety Pack ~ Family Favorites, 1996)
Sour Cream Coffee Cake
1 box yellow cake mix
1 stick magarine or 3/4 cup oil
4 eggs
1 (8 oz) tub sour cream
1 Tbsp. cinnamon
4 Tbsp. sugar
1/2 cup pecans
Place yellow cake mix, magarine or oil, eggs, and sour cream in mixing bowl. Beat for 4 minutes. Pour into greased tube pan, using only half mixture. Blend together cinnamon and sugar. Sprinkle cinnamon and sugar mixture over batter, then sprinkle with pecans. Pour other half of mixture in. Bake 1 hour at 350F.
Angie Garza
(from Variety Pack ~ Family Favorites, 1996)
1 stick magarine or 3/4 cup oil
4 eggs
1 (8 oz) tub sour cream
1 Tbsp. cinnamon
4 Tbsp. sugar
1/2 cup pecans
Place yellow cake mix, magarine or oil, eggs, and sour cream in mixing bowl. Beat for 4 minutes. Pour into greased tube pan, using only half mixture. Blend together cinnamon and sugar. Sprinkle cinnamon and sugar mixture over batter, then sprinkle with pecans. Pour other half of mixture in. Bake 1 hour at 350F.
Angie Garza
(from Variety Pack ~ Family Favorites, 1996)
Sunday, October 26, 2008
Kahula Brownies
Pkg. brownie mix, baked as directed
1/4 cup Kahula
3 pkg. Nestle milk chocolate mousse, prepared as directed
16 oz. Cool Whip
Pkg. Skor toffee bits
After brownies are baked, poke holes and pour 1/4 cup Kahula over them. Once brownies are cool, crumble them up and place into 9x13 inch dish. Pour mousse on top of brownies; pour half of the bag of Skor pieces on top of that. Place Cool Whip on and top with remainder of Skor pieces.
Omar Trevino
(from Recipes to Remember, 2002)
1/4 cup Kahula
3 pkg. Nestle milk chocolate mousse, prepared as directed
16 oz. Cool Whip
Pkg. Skor toffee bits
After brownies are baked, poke holes and pour 1/4 cup Kahula over them. Once brownies are cool, crumble them up and place into 9x13 inch dish. Pour mousse on top of brownies; pour half of the bag of Skor pieces on top of that. Place Cool Whip on and top with remainder of Skor pieces.
Omar Trevino
(from Recipes to Remember, 2002)
Glamorous Chicken
1 cup uncooked rice
1 chicken, cut up
1 envelope dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1-1/2 soup cans water
Spread rice on bottom of 9x13 inch baking pan. Sprinkle on onion soup mix.. Layer chicken on top, skin side up. Combine remaining ingredients. Pour over chicken. Bake at 325F for 2 hours.
Sue Purcell
(from Recipes to Remember, 2002)
1 chicken, cut up
1 envelope dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1-1/2 soup cans water
Spread rice on bottom of 9x13 inch baking pan. Sprinkle on onion soup mix.. Layer chicken on top, skin side up. Combine remaining ingredients. Pour over chicken. Bake at 325F for 2 hours.
Sue Purcell
(from Recipes to Remember, 2002)
Sunday, October 19, 2008
Dee Jones' Casserole
Quantity is optional - use your own judgement depending on how many you're serving.
Saute in butter:
Chopped celery
Chopped bell pepper
Chopped onions
Chopped mushrooms
Brown your amount of ground beef; drain and add to veggies. Blend and stir a few minutes. Place in deep casserole dish.
Add and spread:
Small can drained peas
Can of cream of mushroom or cream of celery soup (your choice)
Cover with frozen tater tots. Cover dish. Bake at 350F for 45 minutes.
Elia Rodriguez
(from Variety Pack ~ Family Favorites, 1996)
Saute in butter:
Chopped celery
Chopped bell pepper
Chopped onions
Chopped mushrooms
Brown your amount of ground beef; drain and add to veggies. Blend and stir a few minutes. Place in deep casserole dish.
Add and spread:
Small can drained peas
Can of cream of mushroom or cream of celery soup (your choice)
Cover with frozen tater tots. Cover dish. Bake at 350F for 45 minutes.
Elia Rodriguez
(from Variety Pack ~ Family Favorites, 1996)
Pineapple Sour Cream Cake
1 (80z.) can crushed pineapple in own juice
1/2 tsp. baking soda
1 pkg. (2 layer size) yellow cake mix
1 (4 serving size) pkg. insant vanilla or pineapple pie mix
4 eggs
1 cup sour cream
1/4 cup oil
Combine pineapple and juice with baking soda. Mix well. Combine cake mix and other ingredients in large bowl. Add pineapple mixture and blend. Beat at medium speed 4 minutes. Pour in greased and floured tube pan. Bake at 350F for 50 to 55 minutes. Cake will pull away from sides of pan. Do not underbake. Cool 15 minutes in pan. Remove. Cool on rack.
Wanda Thompson
(from Recipes to Remember, 2002)
1/2 tsp. baking soda
1 pkg. (2 layer size) yellow cake mix
1 (4 serving size) pkg. insant vanilla or pineapple pie mix
4 eggs
1 cup sour cream
1/4 cup oil
Combine pineapple and juice with baking soda. Mix well. Combine cake mix and other ingredients in large bowl. Add pineapple mixture and blend. Beat at medium speed 4 minutes. Pour in greased and floured tube pan. Bake at 350F for 50 to 55 minutes. Cake will pull away from sides of pan. Do not underbake. Cool 15 minutes in pan. Remove. Cool on rack.
Wanda Thompson
(from Recipes to Remember, 2002)
Saturday, October 18, 2008
Russian Teacakes
1 cup butter or margarine
1/2 cup sifted confectioners sugar
1 tsp. vanilla
2-1/4 cup flour
1/4 tsp. salt
3/4 cup fine chopped nuts
Mix butter, sugar, and vanilla thoroughly. Stir flour and salt together; blend in. Mix in nuts. Chill dough. Heat oven to 400F. Roll dough in 1 inch balls. Place on ungreased baking sheet close together. Bake 10 to 12 minutes until set but not brown. While still warm, roll in confectioners sugar.
Lorie Wyleskly
(from Recipes to Remember, 2002)
1/2 cup sifted confectioners sugar
1 tsp. vanilla
2-1/4 cup flour
1/4 tsp. salt
3/4 cup fine chopped nuts
Mix butter, sugar, and vanilla thoroughly. Stir flour and salt together; blend in. Mix in nuts. Chill dough. Heat oven to 400F. Roll dough in 1 inch balls. Place on ungreased baking sheet close together. Bake 10 to 12 minutes until set but not brown. While still warm, roll in confectioners sugar.
Lorie Wyleskly
(from Recipes to Remember, 2002)
Saturday, October 4, 2008
Pumpkin Pie
2 eggs
1 canned pumpkin
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1 & 2/3 cup evaporated milk
1 (9 inch) pie crust
Mix ingredients in order given. Pour into pie shell. Bake in hot oven (425F) for 15 minutes. Reduce temperature to moderate oven (350F) and continue baking for 45 minutes or until knife inserted in center of pie comes out clean.
Rayma Benge
(from Variety Pack ~ Favorite Recipes, 1996)
1 canned pumpkin
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1 & 2/3 cup evaporated milk
1 (9 inch) pie crust
Mix ingredients in order given. Pour into pie shell. Bake in hot oven (425F) for 15 minutes. Reduce temperature to moderate oven (350F) and continue baking for 45 minutes or until knife inserted in center of pie comes out clean.
Rayma Benge
(from Variety Pack ~ Favorite Recipes, 1996)
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