|Philadelphia Main Line Classics|
|by Junior Saturday Club of Wayne|
Now in its seventh printing, Main Line Classics is a delightful cookbook with over 400 pages of double-tested, delicious, easy to prepare recipes.
1 - 10 of 29,850 for pies from the 1960s
Preheat oven to ... and peaches. Remove from heat and allow ... a 9 inch pie dish with pie ... peach syrup or garnished simply with a sprig of fresh mint.
Separate eggs. In ... fold in egg whites. Pour into pie shell. Bake at 425°F for 10 minutes. Reduce heat to 350°F and continue baking for 30 more minutes.
Sift together flour and salt. Add half the Crisco, broken into ... to rest. Remove from refrigerator 15 to ... two 8 inch pie pans. Using a ... two 8 inch pies. Serve at room temperature with whipped cream.
Butter a small ... a cup of the coconut. Set aside. ... Pour into the pie shell and chill. ... whipped cream and garnish with chocolate curls, if desired.
Line a pie dish with 9-inch ... a boil; remove from heat. Stir in ... if desired. Top the whipped cream with ... B12, 13.93mg Vitamin C, 1.32IU Vitamin D.
Preheat oven to ... slices inside bottom pie shell and top ... and continue cooking for another 30 minutes or until is golden brown and filling is bubbly.
Prepare the pie crust in advance ... the remaining meat mixture. Heat and stir until a sauce-like consistency and serve over the pies. Makes six servings.
Melt chocolate bar ... stirring frequently. Remove from heat and allow ... gently fold in the whipped cream. Turn into pie crust and refrigerate ... at least 2 hours.
Saute onions in ... a 9 inch pie dish with pastry ... of pie crust. Can also top pie with mashed potatoes, and use a Bisquick crust for the bottom only.
Preheat oven to ... becomes smooth. Cook the mixture in top ... into the baked pie shell. Cover with ... dipped into coarse sugar or a fresh sprig of mint.
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