Show Family Weekly pays tribute in this issue to September— Canned Foods Month Pineapple Belight Pie 25 MIN TO BAKE: TO PREPARE: 25 MIN Lrrrr v tlfff? i -- r f Pastry for pie (your or favorite recipe a prepared mix) 1 No 2Vs can crushed pineapple drained (about 2 cups) reserve sirup Vj cup sugar 3 tablespoons cornstarch '4 teaspoon salt 3 tablespoons butter or margarine 2 teaspoons grated lemon peel 1 tablespoon lemon (ulce 1 tablespoon orange (ulce 1 Prepare pastry divide dough into halves and shape each into a ball set one aside Roll dough for bottom pastry and fit it into pan Trim pastry so that it in beyond edge of pie extends about a- if f Ti — r'T33 v mi i n rij i i— j&' i —— rm -- u — — i V I ° s " HI 4 ' ' ' pan Set in refrigerator 2 For lattice top roll reserved pastry in thick ball into a rectangle about and at least 10 in long Using a sharp knife or pastry wheel cut pastry into in wide Place strips on strips about waxed paper and set in refrigerator 3 For filling mix thoroughly in a sauce- pan the sugar cornstarch and salt Add the reserved pineapple sirup (about 1 cups) stir welL Bring cornstarch mixture rapidly to boiling stirring gently and constantly cook 3 min 4 Remove from heat Blend in the drained pineapple butter fruit peel and juices Turn into the pastry shell 5 Moisten pastry-she- ll edge with water 6 To make the lattice top cross two strips over the pie at center Working out from center to edge of pie add the remaining strips one at a time weaving the strips under and over each other in crisscross fashion leave about 1 in between strips Trim the strips even with the edge of the pastry Fold the edge of bottom crust over ends of strips Flute or press edges together with a fork 7 Bake at 425'F 25 to 30 miiu or until pastry is light golden brown Cool on One cooling rack pie 8-- in I 'J- 8-- ln 2-cr- vst ' t ( ' I Mr U : H Pear Pudding De Lnxe MM ooo rot mmw TO PREPARE: 15 MIN 2 No 2Va cons pears drained Vj cup sugar 2 tablespoons flour Vi teaspoon ground cinnamon mi Grapelrult Sherbet TO PREPARE: 20 MIN TO BROIL: 3 MIN cans sardines drained 2 3 V4-2 tablespoons butter or margarine 1 tablespoon flour Vj cup milk 01 mayonnaise 'j cup teaspoon cider vinegar 'a 1 tablespoon chopped pimiento-stuffe- d olives tablespoon chopped sweet pickle teaspoon chopped onion 2 teaspoons capers 8 slices white bread Butter or margarine Paprika 1 Melt the butter in the top of a double boiler over simmering water Blend in the flour Add gradually a mixture of the milk mayonnaise and vinegar stir- 1 1 ring constantly until smooth Continue to cook over simmering water until mixture thickens stirring occasionally 2 Remove from heat and stir in the olives sweet pickle onion and capers Keep hot over simmering water 3 Set temperature control of range at Broil (500°F or higher) 4 Trim crusts from the bread toast one side only Spread the untoasted sides with butter Cut each slice into thirds Arrange one sardine on each Spoon hot sauce over the sardine sprinkle lightly with the paprika 5 Arrange canapes on broiler rack place rack in broiler with tops of canapes 3 in from source of heat broil about 3 min or until thoroughly heated Serve piping hot 2 doz canape TO PREPARE: 1 MIN 'i cup sugar unsweetened y4 cups 's teaspoon 1 5 salt cups whipping cream 3 drops red food coloring Set refrigerator control at coldest operating temperature 2 Blend together in a large bowl in order the sugar grapefruit juice salt cream and food coloring Stir until sugar is dissolved Pour mixture into refrigerator tray and freeze until mushy 3 Turn mixture into a bowl and beat until smooth Return mixture to refrigerator tray and freeze (2 to 3 hrs) until 1 sherbet is firm pt sherbet 1 '4 teaspoon y2 cup Vj cup Vi cup ground mace rolled eats quick-cookl- ng sifted flour firmly packed brown sugar cup butter or margarine TO FREEZE: 3 HRS grapefruit ulce TO BAKE: 45 MIN 'jButter baking dish 2 Coarsely dice pears (about iVz cups diced) and put into the baking dish Sprinkle evenly with a mixture of the sugar flour cinnamon and mace mix lightly Set aside 3 Mix together in a bowl the rolled oats flour and brown sugar Using a pastry blender or two knives cut in the butter until mixture is crumbly Spoon mixture evenly over pears 4 Bake at 350°F 45 min or until mixture is bubbly and topping is lightly browned Serve warm with cream or 1 a 1-- whipped cream qt About 8 serving Family Weekly September 28 195 23 |