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RAISIN RUM CREAM PIE Linda DeJong

Prepare and bake a pie shell. Cook until thickened 2 eggs,
1 cup white sugar, 1/8 teaspoon salt, 1/4 teaspoon nutmeg, 2
tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon rum
flavoring and 1/2 cup raisins. Cool and then add one 6 ounce
sour cream and 6 ounce Cool Whip. Fold together and pour into
cooled baked pie shell. Sprinkle with nutmeg and decorate with
red and green candied cherries. Cut up to look like flowers and
leaves.

BUTTERMILK PIE

1 ce sugar (mix 2 T. margarine 1 ce buttermilk

with sugar) 1/2 tspe cinnamon
1 unbaked pie shell 1/2 tspe ginger
1 egg, beaten 1/4 tspe cloves

Mix ingredients together well. Pour over 1 cup raisins in
shell. Bake at 350° F. until pie is firm.

NESSELRODE PIE } Lana Verdonk

1 bottom pie crust, baked 1 bar sweet chocolate, grated
4 tsp. unflavored gelatin 1 tsp. vanilla

1/2 ce sugar 1/2 tspe rum flavoring

1/4 c. cornstarch 1 jar Nesselrode or l c.

1/2 tsp. salt candied peel

& Ge Wak 3 ce chilled whipping cream

6 egg yolks, slightly beaten

In medium saucepan, mix gelatin, sugar, cornstarch, salt,
milk and egg yolks. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute. |
Pour 1 1/2 cups of the hot mixture into bowl; set aside and coole
Reserve 2 tablespoons of chocolate for topping. Blend remaining
chocolate and vanilla into the mixture in saucepan. Cool
completely. Line 9 inch pie pan with waxed paper, stir rum
flavoring and Nesselrode into plain mixture in bowl.

In bowl, beat 2 cups of cream until stiff; fold 1/2 into
each mixture. Pour chocolate mixture into baked pie shell.
Pour Nesselrode mixture into wax lined pan, chill each until
firm. Loosen edge of Nesselrode layer, invert layer on chocolate
filling. Beat remaining cream until stiff. Spread over pie,
covering completely. Sprinkle with reserved chocolate. Serve
immediately. |