#666 - Milk Pie

(by Shirley McNevich)

4 TBSP flour
4 TBSP white sugar
1 1/2 cups of REGULAR milk (no substitutions)
1 TBSP butter
1 unbaked pie crust dough (purchased or homemade)

Spray a 9" pie plate with Pam. Place pie dough in pie plate and spray the inside of the crust with Pam. In a bowl add flour and white sugar--stir. Sprinkle the flour/white sugar mixture evenly in the pie dough. Slowly pour the milk into the pie dough on top of the flour/white sugar mixture. Cut the butter into small pieces and dot the butter over the top of the milk. Place the pie plate on a cookie sheet. Bake at 400 degrees for 35 minutes.

#652 - Potato Corn Soup

(by Jane Rebuck - friend)

1/2 lb. bacon (fried)
6 red potatoes
1 - 14.75oz. DelMonte cream style corn
3 hard boiled eggs
2 TBSP Parkay margarine
1 - 12oz. can Carnation evaporated milk
1 - 12oz. can regular milk (use empty Carnation milk can and fill it with regular milk)
1 tsp. salt
1/2 tsp. pepper

Fry the bacon, place on paper towels to catch the grease, and crumble the bacon--set aside. Peel and dice the potatoes--place them in a saucepan with 1 tsp. salt and cover them with water. Bring to a boil, then boil for 15-20 minutes--test with a fork for tenderness. Drain the potatoes and set aside. Hard boil the eggs, let them cool and chop into small pieces. In a large pot add crumbled bacon, cooked potatoes, can of cream style corn, chopped eggs, 3 TBSP Parkay, Carnation milk, regular milk, salt and pepper. Stir until mixed, then cook on LOW heat until hot while stirring. If soup is too thick add more regular milk.