ies ‘ona aes ‘ 7 ne Ceara 7 ; PRES IE EOS bi m t RE Be CRT REY > ink : a ee a ee nie ait seen : MG 4 Ss ee Ni < ” € > Svgrer> . : ‘ : at . Yr ‘ & ¥ SS CHOCOLATE 1 cup undiluted evaporated milk 1 8-ounce package cream cheese, CHEESE 1 cup semi-sweet chocolate chips cubed 2 egg yolks 1 9” graham cracker crumb crust PIE V3 cup sugar Whipped cream Pour % cup of the milk in ice cube tray, place in freezer until ice crystals form around edges. Heat remaining % cup of milk. Put chocolate chips and hot milk into OSTER- IZER container, cover and process at MIX until smooth. Remove feeder cap and add egg yolks, one at a time, processing a few seconds after each addition. Push LIQUEFY button, add sugar, then add cream cheese pieces, one at a time, process- ing a few seconds after each addition. After last piece of cheese has been added pour in the chilled milk and process until smooth and creamy. Pour into pie shell, cover and refrigerate until firm. Garnish with whipped cream and a few chocolate chips. Yield: 9” pie COCONUT 2 cups milk Yo Cup sugar CREAM PIE Yq cup sifted flour Y2 teaspoon salt 3 egg yolks 2 tablespoons soft butter 2 teaspoons vanilla extract 1 cup flaked coconut 19” baked pastry shell or crumb crust Whipped cream and toasted coconut Scald 144 cups milk. Put remaining % cup of milk, sugar, flour and salt into OSTER- IZER container, cover and process at WHIP until smooth. Remove cover and add the scalded milk gradually. Replace cover and process a few seconds. Pour into a sauce- pan and bring to a rapid boil, stirring constantly. Remove from heat. Put egg yolks into OSTERIZER container, cover and blend at STIR a few seconds. Push MIX button, remove cover and gradually add cooked mixture, blending until smooth. Return to saucepan and cook over low heat 3 minutes, stirring constantly. Remove from heat and stir in butter, vanilla extract and coconut. Pour into baked pastry crust or crumb crust. Chill until firm. Top with whipped cream and toasted coconut, if desired. Yield: 9” pie ORANGE V4 cup cold water V¥4-inch slice lemon, peeled 2 envelopes unflavored gelatin 1 6-ounce can orange concentrate VELVET Y) cup boiling water 2 tablespoons sugar for egg whites PIE 3 eggs, separated 34 cup whipping cream 34 cup sugar 19” chocolate wafer crumb crust Dash of salt Chocolate hits for garnish Prepare crust substituting chocolate wafers for graham crackers. Soften gelatin in cold water in OSTERIZER container, add hot water, cover and process at STIR until gelatin is dissolved. Remove feeder cap, add egg yolks, sugar, salt, lemon, and orange con- centrate. Cover, push BLEND button and process until smooth. Beat egg whites with rotary beater until foamy, gradually add 2 tablespoons sugar, continue to beat until stiff. Fold the orange mixture into the egg whites. Blender-whip cream and fold into orange-egg white mixture. Pour into prepared crust. Chill until set. Garnish with chocolate bits. Yield: 9” pie [54]