This recipe was typed onto a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

French Strawberry Pie

One quart berries
One 3 oz. package cream cheese
One baked and cooled 9-in. pie shell
One and one-fourth cups sugar
Three tablespoons cornstarch
One tablespoon lemon juice
One-third cup heavy cream, whipped

Wash, drain and hull berries. Work cheese with a fork until soft; spread over bottom of pastry shell in pan. Select half of the choicest whole berries; press firmly into cream cheese, with the tips up. Mash remaining berries and strain. Measure juice and if necessary add enough water to make one and one-half cups liquid. Mix sugar and cornstarch together in a saucepan. Gradually stir in strawberry and lemon juice. Cook over low heat, stirring constantly, until thick and clear, about 5 or 6 mins. Stir in a few drops of red food coloring, if necessary for better color. Remove from heat and cool. Pour over and around berries in shell. Chill about 3 hours or until firm. Decorate with whipped cream.

SERVES 6.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Strawberry Parfay Pie

Dissolve (use fork):

1 3 oz pkg strawberry Jello
1 c. hot water (boiling)
1/2 c. cold water (iced)

1 pt. vanilla ice-cream–till it stands on spoon
1 c. fresh sliced strawberries (fold in)

Place in a baked pie shell.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Strawberry Pie

Mix 1 cup crushed strawberries with 1 cup sugar and 2 Tablespoon cornstarch.

Cook until clear.

Put drained whole strawberries in baked crust and pour hot cooked strawberries over whole berries and let cool.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Strawberry Pie

1 stick oleo
1 cup flour
2 T. sugar

Mix – pat in pan. Bake 350° 8 to 10 min.

Cook 1 package Danish Dessert Junket – strawberry flavor as directed on package. Fill shell with fresh strawberries and pour junket over.

Top with 1 pkg. dream whip. If frozen strawberries are used — thaw berries, use juice to make junket – cool slightly.

This recipe for finger sandwiches was written on an index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Chicken Salad Sandwiches

2 c chopped chicken
3/4 c mayonnaise
1/4 c toasted almonds
1 t lemon juice
1/2 t salt
dash pepper

Chill.

20 sliced bread – trim crusts. Flatten with rolling pin, cut in 1/2 diagonally.

About 2 T on each triangle. Fold into cornucopias. Cover.

Garnish with chopped parsley. Chill.

This recipe was written on a lined index card and found in a large collection, date unknown. It’s marked (Real Good) in the top right corner so it must be! I’ve typed it below along with a scanned copy.

Lime Pie
(Real Good)

1 pkg – Key lime pie & pudding mix
1/2 cup sugar
2 1/4 cup water (I used juice drained from pineapple)
1 egg slightly beaten

Cook the above ingredients stirring constantly until thickened.

After cooling slightly add

1 (8 1/2 oz) can pineapple – drained and
1 cup sour cream

Garnish with whipping cream and red cherries on top.

This recipe was typed onto a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

HAWAIIAN PIE

Bake an apple pie 2/3 full 375 for 20″ with no top crust.

Remove from oven and put on following:

1 egg
2 c cocoanut
1/2 c sugar – little salt
1/4 c milk

Back in oven 30 more min.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Bob’s Banana Cream Pie Deluxe

9″ pie shell

1 pkg. graham crackers, 1/4 c. sugar, 6 Tbsp. butter or margarine.

Grease pie pan and form crust in pan.

Put crust in freezer for 10 min.

1 pkg. vanilla instant pudding
2 c. milk

Beat for about 2 min.

Slice (2) sm. bananas in bottom of crust (1/4″ slices).

Pour pudding over all. Spread to edge.

Top with leftover banana slices.

2 c. whipped topping

Sprinkle a little graham crackers over top.

Refrigerate 1 hour.