Let’s Make a Pie!

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Hey kids! It’s time for the 2017 Pieathlon!

Every year at this time our friend Yinzerella over at Dinner Is Served 1972 lays down a vintage pie challenge. A group of retro food bloggers all submit pie recipes, and like a good gameshow hostess, Yinzerella spins a wheel and doles out assignments. This year, I got what’s behind Door #3! Monty Hall’s Angel Pie.

Of course, because I’m a generally unpleasant person with a vengeful streak I submitted a “Calorie-Wise Dessert” of Fluffy Lime Pies. I pity the blogger who got stuck with that.

Monty’s Angel Pie is a pretty basic recipe for a chocolate cream pie in a meringue shell. Nothing I couldn’t whip up half drunk on a Saturday night, which is exactly what I did.


With my bourbon at the ready I got baking.

The instructions were pretty basic. In fact, a little too basic in that they forgot to tell you what to do with the pecan pieces for the crust. Not that it’s hard to figure that out, but they were completely omitted from the process. So I just tossed ’em in and hoped for the best. (This is how my husband approaches our marriage.)

The crust took a little longer to cook than the recipe indicated, and perhaps I whipped up the meringue a bit longer than I should have because there was a significant volume of it, enough to fill the pie dish and a small soufflé dish.

The filling was quick and easy, but I think I fucked up a step because I read the directions of “Whip Cream” as that I was to add the whipped cream to the chocolate. Like I said, bourbon is my sous chef. ZONK!

While the filling firmed up nicely, it wasn’t as fluffy and light as it would have been if I had whipped the cream. Life is full of shoulda, woulda, couldas induced by bourbon. We move on.

Pie complete, I fed it to my unsuspecting neighbor who is a ready and willing experimentation subject. There were no complaints. He wouldn’t dare. I know where he lives.

Recipe from Cookbook of the Stars, Motion Picture Mothers, Inc., 1970

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To see the posts of other entries in the Pieathlon visit their websites:

Cheese Meringue Pie at Food and Wine Hedonist

Waffle Pie at Bittersweet Susie

Chicken Sausage Pies at Dinner is Served 1972

Apple Cheese Pie at A Book of Cookrye

Lemon Raisin Pie at Dr. Bobb’s Kitschen

Nutty Caramel Pies at Grannie Pantries

Vintage Apple Pie at Recipes 4 Rebels

Rum Pie at Silverscreen Suppers

Torta di Pisatchhio at Battenburgbelle

Fluffy Lime Pie at Retro Food for Modern Times

Fluffy Lime Pies

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1 can (13 ounces) evaporated skim milk, chilled
1 cup boiling water
2 envelopes low-calorie lime-flavored gelatin
6 ice cubes
3/4 cup sugar
1 teaspoon grated lemon peel
1 teaspoon lemon juice
6 graham crackers, crushed
2 tablespoons sugar

Beat milk in chilled large mixer bowl on high speed until soft peaks form, about 5 minutes; reserve. Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add ice cubes, stirring until cubes are melted and gelatin begins to thicken.

Beat gelatin into milk. Beat in 3/4 cup sugar, 1 tablespoon at a time. Beat in lemon peel and lemon juice; continue beating until stiff peaks form. Mound filling in 2 ungreased 9-inch pie plates.

Mix cracker crumbs and 2 tablespoons sugar; sprinkle over pies. Refrigerate at least 3 hours but no longer than 8 hours.
12 SERVINGS, less than 100 calories per serving.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Refrigerator Cheese-Cake

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1 level tablespoonful gelatine
3 oz. caster sugar
pinch of salt
1 egg yolk
1/4 pint milk
grated rind of 1/4 lemon
1 tablespoonful lemon juice
10 oz. plain cottage cheese, sieved
1 egg white
1/4 pint (4 tablespoonfuls) double cream
small pineapple rings and glacé cherries for decoration

CRUMB TOPPING:
2 oz. digestive biscuits
2 level teaspoonfuls caster sugar
1 oz. butter, melted.

1. In a pan blend together gelatine, 2 /14 oz. sugar and the salt. Beat together egg yolk and milk; gradually stir into pan. Bring just to the boil, stirring. Off heat add rind and lemon juice. Cool until beginning to set. Stir in cheese.

2. Whip egg white, add 1/2 oz. sugar and whisk again. Fold quickly into cheese mixture followed by whipped cream.

3. Turn mixture into a 6-in. spring-release cake tin fitted with fluted tubular base, or use a 6-in. ring tin lined round the sides only with greaseproof paper.

4. Crush digestive biscuits and stir in sugar and butter. Use to cover cheese-cake mixture. Press lightly. Chill until firm.

5. Turn out carefully. Decorate with halved rings of pineapple and glacé cherries.

SUGGESTED MENU
6/ Cream of Spinach Soup SET 1
37/Swedish Chicken Salad, Tomato and Watercress Salad, SET 2
Crusty French Bread
79/Refrigerator Cheese-cake SET 4
Numbers refer to other Good Housekeeping cards

Printed in Gt. Britain by Ritchie/Dickson Ltd.

Apple Jelly Ring

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Cooking time: 15 mins.
Preparation time: 25 mins.
Main cooking utensils: large saucepan, 9-in. ring mold

For 8 servings you need:
8 dessert apples
2 1/2 cups water
juice of 2 lemons
grated ring of 2 lemons
1/4 cup sugar
2 packages lemon-flavored jello

Cheese balls:
3/4-1 cup cream cheese
1/2-3/4 cup blanched almonds

Decoration
slices dessert apple
squeeze lemon juice

1. Peel and core apples, cut into neat pieces, save few pieces of peel.

2. Put water, lemon juice, rind and sugar into pan, bring to boil.

3. Put pieces of apple into this syrup and poach very gently for 10 minutes.

4. Lift out the apples, and strain the syrup.

5. Measure and add enough water to give a good 3 1/2 cups.

6. Reheat, dissolve the lemon jellos in this liquid.

7. Pour very thin layer of jello into the mould, allow to set, arrange some of the apple pieces and thin strips of peel on this and cover with cold liquid jello. Leave to set.

8. Continue like this until mold is filled.

9. Split the almonds and brown for a minute under the broiler.

10. Mold cheese in balls and coat with the almonds.

TO SERVE: Dip mold in hot water for 30 seconds, turn out, and fill with cheese balls; decorate with apple slices dipped in lemon juice.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Lobster Balls (Loong har kow)

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Preparation time: 20 minutes
Cooking time: 10 minutes
To serve: 4

You will need
10 oz. lobster meat
1 oz. pork dripping
1 teaspoon cornflour
1/4 teaspoon pepper
pinch salt
1/4 teaspoon monosodium glutamate
1 teaspoon sherry
1 egg
3-4 slices bread
oil for frying

For garnish:
2-3 slices tomato
1 slice pineapple
1 glacé cherry
parsley

Mash the lobster with the dripping to a paste. Add cornflour, pepper, salt, monosodium glutamate and sherry and bind all together with the beaten egg. Shape into 12 balls. Cut the bread into very small squares, about 1/5 inch. Dip the lobster balls into the bread and deep fry for about 5 minutes. Drain and serve garnished with tomato, pineapple butterflies, glacé cherry and parsley.
Note Lobster balls are very good as an hors d’oeuvre or at cocktail parties.

© Shufunotomo Co., Ltd., Japan 1968
English text ©Shufunotomo Co., Ltd., Japan 1968

Chou Farci (Stuffed Cabbage)

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Preparation time: 20 minutes
Cooking time: 3 hours
To serve: 4

You will need
2 lb. cabbage with firm heart
salt
12 oz. pork sausage meat
4 oz. chicken or lamb’s liver, finely chopped
1 large onion, sliced
2 large carrots, sliced
1 bay leaf
4 tablespoons white wine
1/2 pin (U.S. 1 1/4 cups) stock
3 rashers smoked streaky bacon

Discard loose outer leaves and wash cabbage. Blanc in boiling salted water for 5 minutes. Drain upside down in a colander. When cool enough to handle cut out hard stalk and open out the leaves. Mix sausage meat and liver together and insert a little between each cabbage leaf. Reform cabbage and tie with tape. Put the onion, carrots, bay leaf, wine and stock into a deep casserole and place the cabbage, stalk end down, on top. Lay bacon rashers over cabbage and cover pan closely. Cook in a pre-heated slow oven (290° F. or Gas Mark 1), for 3 hours or longer, basting now and then. Serve the cabbage surrounded with carrots.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Polynesian Kabobs

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Sixteen 1-inch cubes cooked ham or turkey
8 medium mushrooms
1 can (13 1/2 ounces) pineapple chunks, drained (reserve syrup)
1 medium green pepper, cut into 8 pieces
Curry Marinade (below)
1 tablespoon cornstarch
2 tablespoons sugar
2 cups hot cooked rice

On each of 8 metal skewers, alternate ham cubes, mushrooms, pineapple chunks and green pepper pieces. Place in baking pan, 13x9x2 inches; pour Curry Marinade over kabobs. Marinate 30 minutes, turning once. Heat oven to 425°. Bake kabobs 20 to 25 minutes, basting frequently with marinade.

In small saucepan, combine cornstarch and sugar. Add enough water to reserved pineapple syrup to measure 1 cup; stir into cornstarch mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Drain off 3/4 cup Curry Marinade from kabobs. Stir into pineapple sauce; heat through.

Arrange kabobs on rice; pour some of the pineapple sauce on kabobs. Serve with remaining pineapple sauce. 4 servings.

Curry Marinade: Stir together 1 cup salad oil, 1/2 cup vinegar or lemon juice, 2 tablespoons minced onion, 2 teaspoons curry powder, 1 teaspoons salt and 1/4 teaspoon cloves.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Haddock and Prawn Casserole

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Cooking time: 30 mins.
Preparation time: 20 mins.
Main cooking utensil: casserole
Oven temperature: 375°F
Oven position: center

For 4 people you need:
4 pieces fresh haddock
1 1/4 cups fish stock-see stage 1
1/4 cup butter
1 onion
1 red sweet pepper*
1-2 cups mushrooms
seasoning
1 small can kernel corn
1 1/4 cups prawns or shrimp

Garnish:
parsley

*Or well drained canned pimiento

1. Skin the haddock, put the skin in a saucepan with water and simmer for 25 minutes – strain off 1 1/4 cups as stock.

2. Heat the butter and fry the sliced, peeled onion for 3 minutes.

3. Chop the flesh of the red sweet pepper, discard seeds and core, add to the onion and cook for further 10 minutes.

4. Put the fish, onion, pepper, whole or sliced mushrooms, fish stock into the casserole, season well.

5. Cover and bake for 20 minutes in the oven, then removed lid, add drained corn and the shelled prawns – save a few unshelled for garnish.

6. Complete cooking, then garnish with the unshelled prawns and parsley.

TO SERVE: Hot with vegetables or a salad and fresh bread and butter.

TO VARY: Other white fish may be used – omit the corn, add peas or chopped green sweet pepper, fried as red pepper.

To skin fish: Did a sharp knife in a little salt. Make a cut at tail end of fish. Gently ease the flesh away from the skin.

Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Chicken Kiev

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1 1/2 tablespoons imitation (or diet) margarine
1 1/2 teaspoons chives
1 slice enriched white bread
1 (6-ounce) boned and skinned chicken breast
2 tablespoons skim milk

Combine margarine and chives. Roll into finger shape about 2-by-1/4 inches. Chill in freezer 30 minutes. Put bread in blender and run at medium speed to make fine crumbs. Spread crumbs in an even layer in shallow baking pan. Bake at 350°F (moderate oven) for 6 minutes, or until crumbs are brown.

With mallet or flat side of knife, flatten chicken breast to 1/8-inch thickness between sheets of waxed paper. Place margarine “finger” on long side of chicken breast; roll lightly, folding in sides. Secure with toothpicks.

Pour milk into a small bowl. Dip rolled chicken breast in milk, then in crumbs. Repeat. Sprinkle with any remaining milk or crumbs. Place in individual casserole. Bake at 375°F (moderate oven) for 45 minutes. Serve at once. Makes 1 luncheon serving.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Tuna-Eggplant Poseidon

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1 medium eggplant
2 teaspoons lemon juice
1 teaspoon salt
12 ounces drained, canned tuna fish, flaked
1/2 cup tomato purée
1/2 teaspoon basil
1/4 teaspoon onion powder
1/4 teaspoon paprika

Cut eggplant in half lengthwise. Scoop out pulp, leaving a thin shell; dice pulp. Cook diced pulp with lemon juice and salt in boiling water to cover for 8 minutes, or until tender; drain. Mix 1 cup cooked eggplant with tuna, tomato purée, basil, onion powder, and paprika; mix lightly. Divide mixture evenly and spook into eggplant shells. Bake at 425°F (hot oven) for 5 minutes. Makes 2 dinner servings.

NOTE: Save any unused eggplant for another time. Store, tightly covered in refrigerator.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.