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Text File  |  1993-09-13  |  1KB  |  30 lines
  1.     **********************
  2.     ***** Cherry Pie *****
  3.     **********************
  4.  
  5.     Categories: Pies            OSG1966                        
  6.  
  7.     Calories     per serving:             Number of Servings:   1
  8.     Fat grams    per serving:              Approx. Cook Time:      
  9.     Cholesterol  per serving:                          Marks:     
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.        1/2      cup   Sugar                                             
  14.        2        cup   Cherries - canned                                 
  15.        1/4      cup   Tapioca - minute                                  
  16.  
  17.     DIRECTIONS  ------------------------------------------------------------
  18.  
  19.     Mix together well and fill unbaked crust. Cover with top crust, bake  
  20.     in hot over until golden brown. Same filling may be cooked, cooled and
  21.     put in baked shell, covered with merigue, browned.                    
  22.                                                                           
  23.     Note: Hot oven is 400 F. - 450 F.                                     
  24.                                                                           
  25.     Source: Mrs. A. W. Miller, Townsend Grange, Huron County, OH          
  26.             Hartford Grange, Licking County, OH                           
  27.  
  28.     *** Recipe Via Compu-Chef (tm) ***
  29.  
  30.