European Stars And Stripes (Newspaper) - December 18, 1988, Darmstadt, Hesse                                Remove from heal. 9 flour cornstarch and Salt egg Yolks with remaining t nos. Blend Inlo chocolate ver medium heal stirring 3 boil and stir 1 minute. Duller or Margarine and Lor crust a of tartar in Small mixer idd 6 Tablespoons of sugar dread meringue onto hoi pie ague to Edge of crust. Bake in Tor 8 to 10 minutes or until n temperature chill several in with Utun Irga Rinei to optional Siam Nedium Saucepan Sprinkle rmd2minuleo to corten. I do to mixture in Saucepan ring constantly until mixture d butter and stir until 4 cup milk Vanilla and ool slightly pour mixture stirring occasionally until it de from spoon beat Cream chocolate mixture blending until set. Meanwhile,1 spread cooled tapping aver Garnish with sweetened rings. I Iwuc Epan Combine 1 can 1 Berry sauce and 4 of Over medium heal and thickened. Cool m in Small mixer bowl i Ping Cream 1 Tablespoon Teaspoon Vanilla extra cd Tampie Loco late fudge of h Cream cheese Vij cup Allied powdered sugar 1 far 10 ounces Maraschino cherries reserving six or Garnish i pint whipping Cream whipped bake pie Shell until lightly browned. To enhance color of cruel Brush with beaten egg ii desired. Cool. Prepare pudding using 2 cups milk according to package directions. Cover top with plastic wrap. Coal. Beat Cream cheese and powdered sugar until smooth and slutty. Add 2 Tablespoons Cherry juice mix Well. Fold in whipped Cream. Set aside i cup of mixture. Drain cherries reserving six Tor Garnish. Chop remaining cherries. -. Stir into remaining Cream mixture. Spread Bottom and sides of Pia Shell with Cherry mixture. Pour cooled pudding into Center of pie. Using a pastry bag or 2 spoons pipe or Dollop reserved Cream on chocolate pudding. Garnish with remaining cherries. Refrigerate unlit ready to serve. Yields one 9-Inch pie. Chocolate Che a pie 1 cup Graham Cracker crumbs a cup sugar it cup butter or Margarine melted 4 packages 3 ounces each Cream cheese softened. 1 it cups sugar dash sail 3 eggs at room temperature i Teaspoon Vanilla 2 blocks 2 ounces unsweetened baking chocolate melted .1 cup sour Cream. V cup sugar ,. -. " i Teaspoon Vanlata Combine crumbs a cup sugar and the melted butter or Margarine in Small mixing bowl. Press mixture firmly Onlo Bolsom and up Side of 9-Inch pie pan pm. Beat Cream cheese in Small mixer bowl until Light and Fluffy gradually add 1 to cups sugar and the Salt. Add eggs one at a Lime beating Well after each addition. Stir in i Teaspoon Vanilla and the melted chocolate until completely blended. Pouf into prepared crust Bako at 375 degrees Lor 20 minutes or until Center is almost set. Remove irom oven Cool 1 hour. Tend sour Cream,16 cup sugar and i Teaspoon Vanilla m Small mixing bowl. Spread Over top of cooled pie. Bake at 375 degrees for 10 minutes. Cool to room temperature. Cover chill until firm chocolate silk pie -. V 9-Inch baked pastry Shell 1 cup butter divided. It cup unsweetened Cocoa. 1 cup sugar. Ivy Teaspoons Vanilla extract 3 eggs sweetened whipped c Eam chocolate curia optional prepare pastry Shell Cool. In Small Saucepan melt it cup Buiter remove irom heat and add Cocoa stirring until smooth. Set aside to Cool in Small mixer bowl beat remaining i cup butter gradually add sugar continue to beat until Fluffy. Add Cocoa mixture and Vanilla boat Well. Add eggs one at a time beating 3 minutes alter each addition and scraping sides of bowl constantly. Spoon into cooled crust. Chili 5 to 6 hours until firm. Garnish with whipped team and chocolate curls if desired. Cover and refrigerate Lef lovers. Makes b to 10 Servings. Variation to make a chocolate mint silk pie simply omit Vanilla extract and add a Teaspoon mint extract fudge topped Peanut butter Cream pie 1 package 3vi ounces instant Vanilla pudding and pie Lilling 1 cup Dairy sour Cream 1 cup milk 1 i cups Peanut butter chips 2 Tablespoons vegetable Oil 3-Inch 6 ounces packaged Graham Crumb crust chocolate fudge Topping see recipe additional Peanut butter chips in Small mixer bowl blend pudding mus or Cream and milk set aside. In lop of double Bour Over hoi no boiling water melt Peanut butter chips Mph vegetable Oil stirring constantly to blend or in Small Micro proof bowl place Peanut Butler chips and vegetable Oil. Microwave on High Lull Power 45 seconds stir. If necessary microwave on High an additional to seconds or until melted and smooth when stirred gradually add to pudding blending Well. Pour into crust refrigerate. Meanwhile prepare chocolate fudge Topping. Carefully spread Topping Over pie. Cover and chill several hours or overnight. Garnish with additional Peanut Butler chips cover and refrigerate leftovers. Makes 6 to b Servings. Chocolate fudge Topping i cup whipping Cream 1vi Teaspoons Light com syrup i cup unsweetened Cocoa vie up sugar 1 Tablespoon butter 1va Teaspoons Vanilla extract in Small Saucepan Combine Cream and Corn syrup. Combine Cocoa and sugar add to Cream mixture. Stir Well. Add butter. Cook Over Low heat stirring constantly until but tar melts and mixture is smooth do not boil. Remove from heal stir in Vanilla. Cool refrigerate until mixture thickens. Fudge Walnut pie 9-Inch unbaked pastry Shell Vij cup Buffer or Margarine softened 1 cup sugar 1 Teaspoon Vanilla extract 2 eggs separated 6 Tablespoons unsweetened Cocoa i cup All purpose flour dash Salt v cup coarsely chopped walnuts sweetened whipped Cream optional heat oven to 375 degrees. Prepare pastry Shell set aside. In Small mixer bowl Cream Butler. Gradually add sugar beat until Light and Fluffy. Add Vanilla and egg Yolks blend Well. Stir in Cocoa hour and Salt blend Well. Add walnuts. In Small bowl beat egg whiles until stiff but not dry fold into chocolate mixture spoon filling into unbaked pastry Shell. Bake 30 to 35 minutes or until pulled across top. Cool. Garnish with whipped Cream it desired. Makes6 to 8servings,dieters special Light chocolate pudding 3 Tablespoons Cocoa cup sugar 3 Tablespoon co starch 2 cups Low lat 1 percent milk 1 Teaspoon Vanill Combine Cocoa sugar and cornstarch in medium Saucepan gradually stir in Low fat milk. Cook Over medium heat stirring constantly until mixture boils boil. And stir 1 minute remove trom head stir in Vanilla pour. Into serving dishes. Press plastic wrap onto surface. Cool chill. Makes 4 Servings at 142 calories and 2 Grams of fat per serving. Ember 18,1908 the stars and stripes Page 15