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OSG1966.643
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1993-09-13
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35 lines
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***** Apricot Chiffon Pie *****
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Categories: Pies OSG1966
Calories per serving: Number of Servings: 1
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: P
INGREDIENTS ------------------------------------------------------------
1 Tbsp Gelatine
1/4 cup Water - cold
1 1/4 cup Apricots - canned
1/2 cup Milk
1/2 tsp Salt
1 cup Sugar
3 ea Eggs
DIRECTIONS ------------------------------------------------------------
To slightly beaten egg yolks add 1/2 c. sugar, apricots, cut fine, and
milk. Cook until thick in top of double boiler. Pour cold water in
bowl and sprinkle gelatine on top of water. Add to hot fruit mixture,
mix thoroughly and cool. When it begins to thicken, add remaining
sugar and fold in stiffly beaten egg whites. Pour into baked pie
shell. Chill thoroughly in refrigerator. Pie may be garnished with
whipped cream just before serving.
Source: Wilda Heineman, Acme Grange, Lorain County, OH
*** Recipe Via Compu-Chef (tm) ***