As May winds down, requests are piling up. “Mrs. B.G.” of LaFayette, Ga., is celebrating strawberry season. “I would love to have Mrs. Alice Cooper’s recipe for strawberry cobbler, also the strawberry banana trifle. Could fresh strawberries be used with a recipe calling for frozen berries?”
She continued: “I would also like to have a recipe for Blueberries in the Snow. I think you can make this using cherries. Also, easy recipes for macaroni salad and squash casserole.”
We’ve got chocolate pie on the mind this morning. First came Lee Keeble’s selection. You may substitute butterscotch chips if that’s your preference.
Chocolate Chip Pie
1 unbaked pie crust
1 cup sugar
1/2 cup flour
2 eggs
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans
Heat crust in 350 F oven for a few minutes. Prepare filling by combining sugar, flour, eggs, chocolate chips and pecans. Bake at 350 F for 35 minutes.
When it comes to chocolate pie at the DuBan house in Ooltewah, this is the choice. Lennis DuBan reported that “it is so easy, and there is no need for a mixer.”
Perfect Chocolate Pecan Pie
1 cup light corn syrup
1/2 cup sugar
1/4 cup margarine or butter, melted
1 teaspoon vanilla extract (extra is welcome)
3 eggs
1 package (6 ounces) semi-sweet or dark chocolate chips
11/2 cups pecan halves or chopped pecans
1 frozen deep-dish pie trust (or 2 regular crusts)
Heat oven to 350 F. Place cookie sheet in oven to heat. In large bowl combine corn syrup, sugar, butter, vanilla and eggs. Beat well with a spoon. Place chocolate chips and pecans in bottom of pie crust. Pour syrup mixture over pecans.
Place pie on heated cookie sheet. Bake at 350 F for 55 to 65 minutes or until deep golden brown and filling is set. (If using two regular crusts, bake 45 to 50 minutes). Cool completely.
Sue Mickel sent us several chicken salads, timely gifts because it’s chicken-salad season in the South right now.
Seven-Layer Chinese Chicken Salad
5 cups shredded Romaine lettuce
1 (3-ounce) package Oriental-flavor Ramen noodle soup mix
2 cups diced cooked chicken
1 (11-ounce) can white shoepeg corn, drained
1 large tomato, sliced
1/2 cup coarsely chopped unsalted dry-roasted peanuts
Dressing:
2 tablespoons sugar
1 teaspoon salt
3/4 teaspoon ginger root
1/4 teaspoon pepper
1/4 cup oil
3 tablespoons vinegar
Arrange lettuce in bottom of large clear glass serving bowl. Discard seasoning packet from soup mix; coarsely chop noodles. Layer noodles and remaining salad ingredients over lettuce in order listed. In a small jar with tight-fitting lid, combine all dressing ingredients and shake until blended. Pour over salad and serve immediately. Makes 5 (2-cup) servings.
Favorite Chicken Salad
4 cups diced, cooked chicken
11/2 cups pineapple (crushed and drained)
2 cups sliced celery
1 cup pecans
1 cup mayonnaise
2 teaspoons lemon juice
1/2 cup sour cream
1 teaspoon salt
Combine chicken with fruit. Add celery and pecans. Blend mayonnaise, lemon juice, sour cream and salt. Pour over chicken and toss. Chill before serving. Makes 8 to 10 servings.
Until next week …