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Never Fail Pie Crust
3 cup sifted flour
3/4 tsp. salt
1 cup vegetable shortening
1 egg, well beaten
5 Tbsp. water
1 tsp. vinegar
Blend shortening into flour and salt until it is the consistency of corn meal.
Add the egg, water and vinegar.
Blend with a big spoon or spatula.
Form dough into four balls.
Makes 4 crusts.
Keeps well in a plastic bag in refrigerator.

Southern Pecan Pie
6 eggs, beaten
2 Tbsp. corn starch
2 cups brown sugar
1 cup dark Karo syrup
2 tsp. vanilla
1/3 stick butter, melted
2 cups chopped pecans
Mix all ingredients.
Pour into an unbaked pie shell.
Bake at 300º for 1 hour.

Potatoes Supreme
6 medium potatoes
1/2 cup margarine, melted
2 cups cheddar cheese, shredded
1/3 cup onions
1 pint sour cream
1/8 tsp. pepper
1 tsp. salt
Boil potatoes with skins on.
Put in refrigerator to cool.
When cool, peel and dice and mix with remaining ingredients.
Bake, covered with foil, for 35 minutes at 350º.