Brown Sugar and Rhubarb Pie
1 to 1 ¼ cups packed brown sugar
¼ cup all-purpose flour
4 cups finely chopped rhubarb, or 16 oz. pkg. frozen, unsweetened
3 eggs
Meringue
Bake a single pastry shell at 450º for 5 minutes.
In a mixing bowl, combine brown sugar and flour.
Add rhubarb and toss to coat.
Let stand for 15 minutes (30 minutes for frozen) stirring once or twice.
Separate egg yolks from whites.
Set whites aside for meringue.
Beat egg yolks slightly, with a fork.
Stir yolks into rhubarb mixture.
Transfer to partially baked pastry shell.
Cover edge of pie with foil.
Reduce oven temp to 375°.
Bake for 25 minutes for fresh rhubarb; 45 minutes for frozen rhubarb.
Remove foil and bake for another 20 to 25 minutes until filling is nearly set.
Prepare meringue and spread over hot filling, sealing to the edge of the pastry.
Reduce oven temp to 350º. Bake for 12 to 15 minutes, until golden.
Chicken a la King
¼ cup margarine or butter
1 cup sliced, fresh mushrooms or one 4 oz. can of stems and pieces, drained
1/3 cup all-purpose flour
1 ¾ cups milk
1 cup chicken broth
2 cups cubed, cooked chicken or turkey
¼ cup pimiento
2 Tbsp. dry sherry, optional
8 toast points of 4 baked patty shells
In a saucepan, melt margarine.
Add fresh mushrooms and cook until tender.
Stir in flour, ½ tsp. salt and ¼ tsp pepper.
Add milk and chicken broth all at once.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.
If using canned mushrooms, add them now.
Stir in chicken or turkey, pimiento and dry sherry.
Heat through.
Spoon on to toast points.
