Strawberry Pie enthusiasts get two tries
This week's finds in Recipe Exchange: angel cake with white icing, and two recipes for fresh strawberry pie.
A reader had an answer for Betty of Bethesda, Md. If Betty visits this area, the reader whites, she "can find angel cake with icing at the Shop 'n Save, 5001 Library Road (Route 88), Bethel Park. It's one-fourth mile from the Corrigan Drive entrance to South Park."
For Maria Wojciechowski of Marion, Ind., who wanted a recipe similar to the strawberry pie served at Eat 'n Park Restaurants. From K.B., Bridgeville.
For the crust:
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 3 tablespoons milk
- For the filling:
- 1 (4-serving size) package strawberry gelatin mix
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 2 cups water
- 1 quart strawberries, hulled, cut up if desired
To prepare the filling: In a pan, mix the dry gelatin mix, sugar and cornstarch. Add the water and cook over medium heat until thick, stirring. Let the pan cool, then put it in the refrigerator until the mixture starts to set.
Add the strawberries. Turn into the baked crust.
Refrigerate until set.
Donna J. Heinbaugh of Monroeville offered another recipe for fresh strawberry pie that she says is "100 percent better than Eat 'n Park's." A friend gave her the recipe. Instead of making a pie shell, Heinbaugh uses a Keebler buttercrust pie shell, which can be found along the baking aisle in the supermarket. She also mixes cut-up strawberries with the gelatin mixture before it is turned into the crust.
- 1 1/2 cups water
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 (4-serving size) package strawberry gelatin
- Fresh strawberries, to taste
- 1 pie shell, baked and cooled
- Whipped topping, to taste
In a pan, combine the water, sugar and cornstarch; cook, stirring constantly, until thick and clear. Add the dry gelatin mix and stir until dissolved.
Place the strawberries in the pie crust. Pour the gelatin mixture over. Chill. Cover with whipped topping before serving.
Makes 6 servings.
|Anyone have these recipes?|
Does anyone have a recipe for beef barley soup the way it was made in the 1950s or '60s?
-- Mary Ann Hortman, Pittsburgh
The veal at the Station Break in Wilmerding is the best-kept secret around. One of our favorites is Veal Atlantis. Any chance we could have the recipe or something similar?
-- Alice Shubert, Pittsburgh
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