|Food Studies for Caterers|
|by David Watson|
Emphasizes the practical understanding of food hygiene and nutrition combined with catering.
Tip: Try orange pie condensed for more results.
Results 1 - 8 of 8 for sour orange pie condensed
Mix flour, pecan ... Mix Cool Whip, sour cream, milk and Tang together. Spread on pie crust. Drain oranges and place on ... 1 to 3 hours in refrigerator.
Combine milk, Tang, sour cream and Cool Whip; mix well. Fold in mandarin oranges. Pour into pie crusts or tart shells.
Preheat oven to ... Add the sweetened condensed milk and sour orange juice. Beat until ... Swirl meringue over pie filling making sure ... meringue is golden brown.
Preheat oven to ... bowl, combine sweetened condensed milk, orange juice, egg yolks ... smooth; spread over pie. Bake 5 ... as desired. Refrigerate leftovers.
Mix well. Will thicken as you stir. When jelled, pour into baked pie crust. Top with Cool Whip. Sets in an hour.
Combine ingredients and pour in pie crust. Chill overnight. Serve with additional whip cream and a cherry.
Preheat oven to ... bowl, combine sweetened condensed milk, egg yolks, orange juice, and orange ... over top of pie. Bake 10 ... thoroughly. Garnish as desired.
Mix and press in bottom of a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool. Spread over cool crust. Top with 8 ounces frozen whipped ...
top of page