Magic Chef DM15H 14B Use Ard Care Instructions page 54

PIES AND PUDDINGS
PASTRY FOR ONE-CRUST PIE FAVORITE CREAM PIE
1 cup all purposeflour M,i_Owave Pastry for One-Crust Pie (left); fill with favorite
1/2teaspoon salt Cream Filling (below), top with Medngue (below).
1/3cop plus 1 tablespoon shortening
3 to 4 tablespoonscold water VANILLA CREAM RLUNG
Yellow food coloring 3/4 cop sugar
Measure flour and salt into mixing bowl. Cut in shortening 3 tablespoons corn starch
thoroughly.Add a few drops of yellow food coloring to water. Pinch salt
Sprinklewater over mixture, stirringlightlywith fork. Roll out 2 cups milk or haft-and-haft
pastry to fit 9-inch pie plate. Trim and flute edge. Prick sides
and bottomwith fork. MICROWAVE ON '8' FOR 4 TO 5 3 egg yolks, slightlybeaten
MINUTES, or untilcrust appears flaky. Cool. 2 tablespoons butteror margarine
1 teaspoon vanilla
GLAZED STRAWBERRY PIE Combine sugar, corn starch and salt in 2-quart bowl.
9-inch baked pastry shell (above) Gradually stir in milk. MICROWAVE AT '8' FOR 8
MINUTES, or untilthickened, stirringtwice with wire whip.
11/2quartsfresh strawberries, cleaned and hulled Stir a littleof hot mixture into egg yolks. Blend warmed yolks
1 cup sugar intohot mixture. MICROWAVE AT '8' FOR 2 MINUTES, or
3 tablespoonscornstarch untilcustard coats a metal spoon, stirringonce. Stir in butter
and vanilla until butter melts. Cool. Pour intobaked pie shell.
1/2cup water Use egg whites for Meringue (below).
Few drops of red food coloring MERINGUE: Beat 3 egg whites with 1/4teaspoon cream of
1 teaspoon butter or margarine tartar untilfoamy. Gradually beat in 6 tablespoons sugar.
Continue beating until stiffpeaks form. Spread over cream
Microwave and cool pastry. In measuring cup, mash enough filling,sealing meringue to edges of crust. Brown under
strawberriesto equal 1 cup. In 11/2-Qt. casserole, mix sugar, conventional broiler.
cornstarch, water and red food color until cornstarchis
dissolved;add mashed strawberries. MICROWAVE ON 'HI'
4 TO 7 MINUTES, stirring every 2 minutes, untilmixture CHOCOLATE CREAM FILLING
becomes clear and thickened. Stir in butter; cool. Fill baked Follow above recipe, but increase sugar to 1 cup. Melt
pie shell with remaining strawberries (halve large berries, 2 squares (1-oz. each) unsweetened chocolate. Add
if desired.) Pour cooled glaze over top. Garnish with whipped with vanilla.
cream. Chill 1 to 2 hrs. Best served fresh. Makes one
9-inch pie.
BUTTERSCOTCH CREAM FILLING
Substitute 3/4
cup firmly packed brown sugar for granulated
CANDY APPLE PIE sugar. Increase butter to 1/3cup.
1/2cup butter
1/4cup sugar SOUTHERN BANANA PUDDING
2 cups graham cracker crumbs (about 26 squares) Make butterscotch filling (above) except add only 1 egg
5 cups apple slices (about 1/4inchthick), from washed, instead of 3 yolks. Omit meringue.
cored, unpeeled apples In 1-quart glass bowl spread about 2 tablespoons pudding
3/4 cup candy red hots or "imperials" (6 ounces) over bottom. Top with about 10 vanilla wafers, slices from
about 11/3large ripe banana and about 4/3of remaining
In 2-qt. casserole place butter. MICROWAVE ON 'HI' 1 pudding. Repeat layers twice. (Total of 30 wafers, 4
MINUTE, until melted. Add sugar and crumbs, mix welt. bananas.) Chill. Top with whipped cream; garnish with
Place half mixture in 9-inch pie plate and pat evenly over vanilla wafers if desired. Makes 4 to 6 servings.
bottom and sides. Arrange apple slices in flat layers over
crumbs, alternating candies between layers. Be sure candy CHOCOLATE RICE PUDDING
is completelycovered by apples so they will melt as pie
bakes. Top with rest of crumbs and pat firmly in place. Make chocolate filling, (above) except use only 1 whole
MICROWAVE ON 'HI' I 0 TO 14 MINUTES, until bubbly and egg instead of 3 yolks and omit Meringue. Also, increase
apples have "cooked down". Makes 6 to 8 servings, milk to 21/2cups. Into warm pudding, stir 2 cups cooked rice.
(1 cup raw, see Chart, page 39.) Makes 6 to 8 servings.
(Note: Because of extra milk, extend first cooking time at
setting '8' by about 2 or 3 minutes.)
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