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(Continued)
Fresh Pear Pie
to prepare: 25 min. to bake: 40-45 min.
Pastry for 2 -crust 8-ln. pie (your
favorite recipe or a prepared mix)
4 large ripe peara, washed, quartered,
cored, pared, and sliced (about
4 cups)
cup sugar
3 tablespoons cornstarch
teaspoon ground nutmeg
Few grains salt
2 tablespoons lemon juice
2 tablespoons butter or margarine
1. Line pie pan with pastry. Roll out re
mainder for top crust, cut a decorative de
sign in pastry and set aside.
2. Sift the sugar, cornstarch, nutmeg, and
salt together; set aside.
3. Sprinkle lemon juice over sliced pears
and mix lightly; toss gently with the sugar
mixture. Turn filling into pastry shell. Dot
top with butter.
4. Moisten edge of bottom crust with water
for a tight seal. Carefully lay top crust over
filling. Press edges to seal and flute edge.
Sprinkle top with sugar.
5. Bake at 450F 10 min. Reduce heat to
350 F and bake 30 to 35 min. longer, or until
crust is light golden brown.
6. Serve, with butter-pecan ice cream or
vanilla ice cream with chocolate sauce.
One 8-in. pie
Blueberry Pudding de Luxe
CONVINIINCI
FOOD RiCIPI
to prepare: 15 mdj. to bake: 45-50 min..
2 12-ok. pkgs. frozen blueberries
4 teaspoons lemon juice
H teaspoon ground cinnamon
cup sifted flour
Yl cup sugar
Yi cup butter, softened
1. Thaw blueberries according to directions
on package. Drain one package.
2. Empty undrained package of blueberries
into a 1-qt. baking dish and add the drained
blueberries. Sprinkle evenly with lemon
juice and cinnamon.
3. Sift the flour and sugar together into a
bowl. Stir in butter until blended. Turn
onto a sheet of waxed paper. Cover with
another sheet of waxed paper and gently
roll out dough to fit size of baking dish.
Peel off one sheet of the waxed paper, thor
oughly prick dough with fork and gently
lay over blueberries. Peel off remaining
waxed paper.
4. Bake at 375F 45 to 50 min., or until top
is lightly browned and blueberry mixture is
bubbly. Serve hot with sweetened whipped
cream. About 6 servings
Note: Blueberry mixture will not com
pletely fill baking dish, thus allowing room
for bubbling of mixture.
Family Weekly, January I, mi
Double-Fudge Brownies
to prepare: 35 min. to bake: 35-40 min.
Ys cup butter
2 sq. (2 oz.) unsweetened chocolate
cup sifted flour
Yl teaspoon baking powder
Yi teaspoon salt
2 eggs
1 cup sugar
N cup pecans, coarsely chopped
12 oz. semiswect chocolate pieces
2 tablespoons butter
lYi cups miniature marahmallows
Yi cup pecans, coarsely chopped
1. Melt Vi cup butter and the unsweetened
chocolate together over simmering water.
Set aside to cool.
2. Sift the flour, baking powder, and salt
together; set aside.
3. Combine eggs and sugar; beat until mix
ture is thick and piled softly. Blend in
cooled chocolate-butter mixture. Mixing
until well blended after each addition, add
dry ingredients in thirds to egg mixture.
Stir in cup pecans. Turn the batter into ,
a greased 9x9x2-in. baking pan; spread
evenly into corners.
4. Bake at 350F 35 to 40 min., or until
wooden pick inserted in center comes out
clean. Cool completely on cooling rack.
5. Melt the semisweet chocolate and 2
tablespoons butter together over hot (not
boiling) water. Remove from hot water and
stir in the marshmallows and xk cup pecans.
Immediately spread over the cooled brown
ies in pan. Cool completely. Cut into 1V4
in. squares. 3 doz. brownies
A $10 PRIZE-WINNING RECIPE
from a FAMILY WEEKLY reader
Mrs. Leon Balicer, Monterey, California
Eggplant Amandine
to prepare: 30 min. to heat: 40 min.
1 mcdiunisize eggplant, sliced, pared,
and cut in small cubes
14 cup butter
cup slivered blanched almonds
1 smull onion, finely chopped
Y cup finely chopped parsley
V cup cracker crumbs
2 eggs, slightly beaten
2 tablespoons milk .
I cup thinly sliced Cheddar cheese
1. Cook eggplant in Vz cup boiling salted
water until just tender. Drain thoroughly.
Mash with a fork and beat until fluffy.
2. Heat 1 tablespoon of the butter -in a small
skillet; add almonds and heat until light
golden, stirring occasionally. Using a slot
ted spoon, remove almonds to a shallow pan
and heat in a 225F oven 15 min.
3. Brown onion lightly in butter remaining
in skillet Mix onion with the parsley and
fold into eggplant.
4. Heat remaining 3 tablespoons butter in
the skillet. Add cracker crumbs and toss to
coat crumbs. Blend with eggplant mixture.
Stir in V4 cup of the almonds.
5. Combine eggs and milk and blend into
eggplant mixture. Turn into a greased 1-qt.
baking dish. Top with the cheese and then
the remaining Yi cup almonds.
6. Heat in a 350F oven for 30 min. Remove
from oven. Sprinkle with paprika and gar
nish with additional chopped parsley, if de
sired. Return to oven and heat 10 min.
longer. About 8 servings
I TANNMS WOI 10. 140 irrnm