Browse Items (3 total)

• 
  Textcategory:Dessertcuisine:American...4 more

  Custard Pie

  Custard Pie
  
  3 eggs beaten 1 t. vanilla
  2 C. milk 1/4 t. nutmeg
  1/2 C. sugar
  
  350 degrees for 1 hour.
  
  ---
  
  # Custard Pie
  
  ## Ingredients
  
  - Pie crust (see Editor's Notes)
  - 3 eggs, beaten
  - 2 cups milk
  - 1/2 cup sugar
  - 1 tsp vanilla
  - 1/4 tsp nutmeg
  
  ## Instructions
  
  1. Beat the eggs. Combine with the milk, sugar, vanilla, and nutmeg, mixing until the sugar is dissolved.
  2. Pour the mixture into a pie shell.
  3. Bake at 350°F for 1 hour.
  
  ## Editor's Notes
  - **"Custard Pie"**: The card lists no crust, though the title says "Pie." The crust is listed as an ingredient on the assumption of a standard unbaked pie shell. Its type and size are not specified.
• 
  Textcategory:Maindecade:1970s...7 more

  Chicken Pot Pie

  Chicken Pot Pie
  Serves 6
  
  Ingredients:
  
  2 Ready-To-Bake Pie Crust
  2 cups cooked, diced chicken breast
  1-15 oz. can mixed vegetables, drained
  1-10.75 oz. can condensed cream of
  chicken soup
  1/2 cup milk
  
  Baking Instructions:
  
  Preheat oven to 350ºF. In a bowl, combine
  cooked chicken, vegetables, cream of chicken
  soup and milk. Prepare one crust according to
  directions for bottom of two crust pie. Place one
  pie crust in baking pan and fill with mixture.
  Cover with second pie crust and crimp the
  edges to seal. Poke holes in the top crust. Bake
  at 350ºF for 40 - 45 minutes or until crust is
  golden brown.
  Refrigerate any leftovers.
  CAUTION: POT PIE WILL BE HOT
  
  Card 1 Back:
  [Kroger brand "Unrolled Pie Crust" packaging label — 15 OZ (425g) — back of card is the reverse side of a product label used as card stock]
  
  ---
  
  # Chicken Pot Pie
  
  *Serves 6*
  
  ## Ingredients
  
  - 2 Ready-To-Bake Pie Crusts
  - 2 cups cooked, diced chicken breast
  - 1 (15 oz.) can mixed vegetables, drained
  - 1 (10.75 oz.) can condensed cream of chicken soup
  - 1/2 cup milk
  
  ## Instructions
  
  1. Preheat oven to 350°F.
  2. In a bowl, combine cooked chicken, vegetables, cream of chicken soup, and milk.
  3. Prepare one crust according to directions for bottom of a two-crust pie.
  4. Place one pie crust in baking pan and fill with the mixture.
  5. Cover with second pie crust and crimp the edges to seal.
  6. Poke holes in the top crust.
  7. Bake at 350°F for 40–45 minutes or until crust is golden brown.
  8. Refrigerate any leftovers.
  
  > **CAUTION: POT PIE WILL BE HOT**
• 
  Textcategory:Dessertdecade:1950s...5 more

  Fresh Peach Pie

  Fresh Peach Pie
  
  1 Pkg. peach Jello
  2 T. cornstarch
  3/4 cup sugar
  1 1/2 cups water
  Cook until thick and cool
  Slice 3 peaches in the crust
  and pour the peach mixture over
  peaches
  
  Back: blank
  
  ---
  
  # Fresh Peach Pie
  
  ## Ingredients
  
  - 1 pkg. peach Jello
  - 2 Tbsp. cornstarch
  - 3/4 cup sugar
  - 1 1/2 cups water
  - 3 peaches, sliced
  - 1 pie crust, baked
  
  ## Instructions
  
  1. Combine peach Jello, cornstarch, sugar, and water in a saucepan.
  2. Cook until thick, then cool.
  3. Slice 3 peaches into the crust.
  4. Pour the cooled peach mixture over the peaches.