LEMON CHESS TASSIES:
Beat butter and
iecrusts in 425\u00b0 oven for 5- 8 minutes or until
Whisk together all ingredients. Use filling immediately.
Makes enough to fill one 9-inch pie.
(Tip: To make Lemon Chess Pie, pour filling into 9-inch unbaked pieshell and bake at 350 degrees F for 50 minutes or until firm. Shield edges to prevent excess browning, if needed. Cool completely on a wire rack.).
The recipe for the trout came from the chef at the Loan Air Force Base Officer's Club in France.
Even my no-fish husband enjoys it.
The Stagecoach Inn is a famous stage coach stop in Salado, Texas.
It is situated right on Interstate 35, about halfway between Dallas and San Antonio.
The waitresses recite the menu just as they did over 100 years ago.
Cream oleo and sugar; add 1 egg at a time, beating well.
Add remaining ingredients and blend well.
Pour into an uncooked pie shell and bake at 325\u00b0 for 45 to 60 minutes.
Prepare your favorite single crust pie shell, baking for 5 minutes in a 450\u00b0 oven. Remove double thickness foil bottom lining and bake for 5 minutes more.
Lower temperature to 350\u00b0.
In a large bowl, beat egg yolks slightly with fork. Stir in next 5 ingredients.
Gradually stir in milk.
In a small bowl, beat egg whites until stiff peaks form.
Fold whites into yolk mixture. Pour into partially baked pastry. Bake at 350\u00b0 for 30 minutes or until knife inserted in center comes out clean.
efrigerate, wrapped in wax paper, for at least 30 minutes or
Combine ingredients and cook over low heat until margarine is melted.
Do not boil.
Pour into unbaked pie shell.
Bake at 400\u00b0 for 10 minutes.
Reduce heat to 350\u00b0; bake 25 to 30 minutes or until firm.
Lemon juice may be used instead of vinegar for delicious lemon-chess pie or add about 3/4 cup coconut to plain chess recipe and have coconut-chess pie.
Yummy!
/ pie weights or dried beans.
*bake at 425f for 7
Combine sugar and eggs.
Toss together flour and cornmeal, then add to egg mixture.
Add milk gradually, then butter and lemon juice.
Pour into unbaked pie shell.
Bake for 45 minutes at 350\u00b0.
en to 375 degrees.
PIE CRUST:.
Mix flour, vegetable
Preheat oven to 425 degrees F (220 degrees C).
Combine eggs, sugar, cornmeal, melted butter, milk, and lemon juice in a large bowl. Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pie shell.
Bake at 425 degrees F (220 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and continue to bake until set, about 45 minutes more. Serve at room temperature.
ver and refrigerate the pasty for about 30 minutes or
egrees.
Place Regular 9\" pie shell on a cookie sheet
Bake pie shell at 350 degrees F (175 degrees C) for 10 minutes. Cool slightly.
Beat egg whites until stiff.
In a large bowl, beat together sugar and butter or margarine. Beat in eggs and milk. Stir in cornmeal, flour, lemon juice, and rind. Fold in egg whites. Scrape filling into pie shell.
Place pie in lower third of oven. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden on top. Pie will firm up as it cools.
Mix sugar, flour and cornmeal together with a fork.
Beat eggs, butter, lemon juice and a pinch of salt.
Add dry ingredients and beat until smooth.
Pour into pie shell.
Bake at 300\u00b0 for 10 minutes, then at 350\u00b0 for 20 minutes.
Turn off the oven and leave the pie in the oven for 10 minutes.
Let cool for 30 minutes on a rack before cutting.
Yield: 6 servings.
Combine sugar, flour, corn meal and salt.
Add butter, lemon juice, lemon rind and milk; mix well.
Add eggs, one at a time, beating well after each addition.
Pour into pie shell.
Bake at 350\u00b0 for 50 minutes.
Yield: 1 (9-inch) pie.
Melt butter; cool slightly.
Mix all ingredients.
Use chocolate, coconut or lemon to flavor to taste (1 tablespoon cocoa or 1/2 cup coconut or 3 tablespoons of lemon juice) and omit vanilla.
For plain Chess Pie, just use vanilla.
Beat the lemon juice.
Beat eggs and lemon rind together.
Add the milk and mix.
Combine the sugar, flour and cornmeal.
Stir into egg mixture.
Add the butter and mix well.
Pour into unbaked pie shell.
Sprinkle top with nutmeg and bake at 350\u00b0 for 30 to 45 minutes or until custard is set.
Test by inserting silver knife in center.
When it comes out clean, the filling is set.
Combine sugar, flour and cornmeal in a large bowl.
Toss lightly with fork to mix.
Add eggs, butter, milk, lemon peel and lemon juice.
Beat with rotary beater until smooth and thoroughly blended.
Pour into pie shell.
Bake at 350\u00b0 for 35 to 45 minutes until top is golden brown.