___________________________________________________ C HOCOLATE MERINGUE PIE Suzanne Lockert-Mash ___________________________________________________ 1-1/4 c sugar 1/2 c Cocoa 1/3 c cornstarch 1/4 tsp salt 3 eggs, separated 3 T butter 1-1/2 tsp vanilla extract 1 baked 9” pie shell 1/4 tsp cream of tartar 6 T sugar 3 c milk DIRECTIONS: Combine sugar, cocoa, cornstarch, & salt in a sauce pan, & mix well. Add milk & cook over medium heat, stirring constantly until it thickens & comes to a boil. Boil one minute while stirring. Remove from heat. Separate the yolks from the eggs & beat until thick. Add to heat mixture and cook over medium heat for 2 mins. Stirring constantly. Remove from heat and stir in butter and vanilla. Pour into pre-baked pie shell. Combined egg whites, sugar, & cream of tartar. Beat until stiff peaks form. Spread meringue on pie. Bake at 400° for 8 mins until lightly brown. Refrigerate. ___________________________________________________ C HERRY FROZEN FRUIT SALAD With sweet memories of my grandmother, Lela Allen by Regena Allen Hughes ___________________________________________________ 1 20 oz can crushed pineapple 1 14 oz can sweetened condensed milk 1 16 oz container, Cool Whip thawed DIRECTIONS: Mix all ingredients and spread into 9 x 13 pan. Freeze for 6 to 8 hours. Cut into squares and enjoy. ___________________________________________________ K EMP’S FOODLAND CHOCOLATE PIE Jackie & Donnie Kemp ___________________________________________________ 1c sugar 1/4 c cocoa 1/4 c plain flour 1-1/2 c milk 1/4 c margarine 2 tsp vanilla 3 eggs, separated DIRECTIONS: Mix sugar, cocoa, & flour. Add 3/4 cup milk & begin to heat. Beat egg yolks & add to mixture along with vanilla & remaining milk. Cook until thick. Pour into 9” baked piecrust & top with meringue & brown in a 375° oven till brown. Meringue: 3 egg whites & 1/2 tsp baking powder. Beat together until stiff. Add one half cup of sugar & beat to well blended. Cover pie with meringue all the way to edge & brown in a 375° oven for 15 minutes
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