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Grasshopper Pie
Crust:
1/2 pkg. Nabisco thin chocolate wafers
2 tbsp. butter
Crush chocolate wafers and mix with butter. Press into 9-inch pie pan.
Filling:
1/2 c. milk
25 lg. marshmallows
3 tbsp. Crème de Menthe |
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3 tbsp. Cream de Cocoa
1/2 pt. cream, whipped
Melt marshmallows and milk in a double boiler. Cool. Add Cream de Menthe and Cream de Cocoa. Fold in whipped cream. Pour into crust. Sprinkle a few crust crumbs on top.
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Lemon Custard Tart
Filling:
3 eggs, separated
1 1/2 lemons
1 can condensed milk
1/8 tsp. salt
Crust:
1 1/2 c. flour
1 tsp. salt
1 1/2 tsp. sugar
1/2 c. vegetable oil |
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2 tbsp. milk
9" tart pan (with removable bottom)
Preheat oven to 325 degrees. Crust: Mix together 1/2 cup vegetable oil and 2 tablespoons of milk. Pour over flour mixture. Stir until no dry flour is left. Press dough into tart pan. Filling: Beat the egg yolks. Add grated rind and juice of lemons condensed milk and salt. Mix together. Beat egg whites until stiff and then fold into lemon mixture. Pour into unbaked crust. Bake for 40 minutes. |
Cooking Notes
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