Lost and Found recipes
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2 cups pretzels
2 cups nuts
Stir together margarine, corn syrup, baking soda and brown sugar. Microwave on High for 4 minutes. Stir well; set aside.
In a large, brown bag, combine cereals with pretzels and nuts. Pour sugar mixture over all. Close bag loosely and microwave on High for 1½ minutes. Shake bag to mix. Microwave 1½ minutes longer.
Empty contents of bag onto a large, buttered cookie sheet and set aside to cool. Break mixture apart gently.
Mary Vitany, of Birch Run, Mich., requested a recipe for Cherry Custard Pie. This recipe was contributed by Mrs. L. Albers, of Nebraska City, Neb., and appeared in CAPPER’S WEEKLY January 26, 1952.
Cherry Custard Pie
1 pie shell, unbaked
2 eggs, slightly beaten
¼ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
1½ cups milk, scalded
1 cup canned sour cherries, drained
Line a 9-inch pie pan with pie shell and make a fluted, standing rim; set aside.
In a bowl, combine eggs, sugar, salt, vanilla and milk; add cherries.
Pour filling into pie shell and bake at 450°F. for 10 minutes. Reduce heat to 350°F. and continue baking for an additional 25 to 30 minutes, or until center tests done.
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