Never Fail Pie Crust\r\n3 cup sifted flour\r\n3\/4 tsp. salt\r\n1 cup vegetable shortening\r\n1 egg, well beaten\r\n5 Tbsp. water\r\n1 tsp. vinegar\r\nBlend shortening into flour and salt until it is the consistency of corn meal.\r\nAdd the egg, water and vinegar.\r\nBlend with a big spoon or spatula.\r\nForm dough into four balls.\r\nMakes 4 crusts.\r\nKeeps well in a plastic bag in refrigerator.\r\n\r\nSouthern Pecan Pie\r\n6 eggs, beaten\r\n2 Tbsp. corn starch\r\n2 cups brown sugar\r\n1 cup dark Karo syrup\r\n2 tsp. vanilla\r\n1\/3 stick butter, melted\r\n2 cups chopped pecans\r\nMix all ingredients.\r\nPour into an unbaked pie shell.\r\nBake at 300\u00ba for 1 hour.\r\n\r\nPotatoes Supreme\r\n6 medium potatoes\r\n1\/2 cup margarine, melted\r\n2 cups cheddar cheese, shredded\r\n1\/3 cup onions\r\n1 pint sour cream\r\n1\/8 tsp. pepper\r\n1 tsp. salt\r\nBoil potatoes with skins on.\r\nPut in refrigerator to cool.\r\nWhen cool, peel and dice and mix with remaining ingredients.\r\nBake, covered with foil, for 35 minutes at 350\u00ba.