Uintah Basin Standard | 1965-02-18 | Page 5 | Recipe of the Week

OF THE WEEK February calls for favorite cherry desserts this week we are printing a delicious Cherry Pudding- pie from Extension CHERRY PUDDING PIE 6 2 cans pitted red sour drained approximately 3 2 cups cherry juice plus water 2 packages vanilla pudding and pic filling- mix V cup sugar V teaspoon salt 4 teaspoons lemon juice 2 tablespoons butter Red food coloring 2 baked pie shells Combine cherries and 1 cup of the water and the cherry juice in a Bring to a pudding- salt and lemon Juice and remaining cups Stir to make a smooth Add to boiling stirring to Then cook and stir until mixture comes to a FULL Remove from Add butter and few drops of food Cool 5 Pour into pie Let pies stand about 3 hours or until