Page 74 - By His Hands We Shall Be Fed Test 2

NO CRUST EGG CUSTARD

Sheila Shaw

3 eggs 3 T. flour

1 C. sugar 2 tsp. butter

1 lg. can evaporated milk 1 tsp. vanilla flavoring

Mix together in large bowl. Grease and flour a baking dish. Pour and bake for 30

minutes at 350°.

KEY LIME PIE

Dona D. Shiflette

1 (8 or 9”) baked pastry shell 1/2 C. lime juice

3 fresh egg yolks Yellow or green food coloring

1 14-oz. can sweetened condensed milk (optional)

(not evaporated) Whipped topping or whipped cream

Preheat oven to 350°. In medium bowl, beat egg yolks; stir in sweetened condensed

milk, lime juice and food coloring, if desired. Pour into prepared pastry shell; bake for 8

minutes. Cool, then chill. Spread with whipped topping. Garnish as desired. Refrigerate

leftovers.

Creamy Lemon Pie: Substitute lemon juice for lime juice. Proceed as above.

EGG CUSTARD

Cheryl Dyar

3/4 C. sugar 1 C. milk

3 eggs 1 tsp. Vanilla

Beat eggs until beated well; add all other ingredients and mix well. Pour into

unbaked pie shell and bake at 350° for 30 to 35 minutes

CHOCOLATE PIE
Rhonda Lewis

3/4 C. sugar 2 lg. Eggs

2 C. milk 2 T. butter

2 T. cocoa 1 tsp. vanilla

4 T. flour

Mix sugar, cocoa and flour together in pan; mix egg yolks with a small amount of

milk, then add mixture to other ingredients; stir well, then add remaining milk. MIx well.

Cook until thick, stirring constantly. Remove from heat when very thick. Add butter and

vanilla. Place in pie shell and top with Cool Whip or you can make meringue from egg

whites.