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Text File  |  1993-09-13  |  2KB  |  35 lines
  1.     *******************************
  2.     ***** Apricot Chiffon 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:    P
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.        1        Tbsp  Gelatine                                          
  14.        1/4      cup   Water - cold                                      
  15.        1 1/4    cup   Apricots - canned                                 
  16.        1/2      cup   Milk                                              
  17.        1/2      tsp   Salt                                              
  18.        1        cup   Sugar                                             
  19.        3        ea    Eggs                                              
  20.  
  21.     DIRECTIONS  ------------------------------------------------------------
  22.  
  23.     To slightly beaten egg yolks add 1/2 c. sugar, apricots, cut fine, and
  24.     milk. Cook until thick in top of double boiler. Pour cold water in    
  25.     bowl and sprinkle gelatine on top of water. Add to hot fruit mixture, 
  26.     mix thoroughly and cool. When it begins to thicken, add remaining     
  27.     sugar and fold in stiffly beaten egg whites. Pour into baked pie      
  28.     shell. Chill thoroughly in refrigerator. Pie may be garnished with    
  29.     whipped cream just before serving.                                    
  30.                                                                           
  31.     Source: Wilda Heineman, Acme Grange, Lorain County, OH                
  32.  
  33.     *** Recipe Via Compu-Chef (tm) ***
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