This was one hectic day, but I wanted a pie for dessert tonight, and I
wanted apricots. Google came up with some great recipes for all kinds of
apricot pie, but this one was so quick and easy I couldn't resist trying
it. I can't remember the last time I bought a box of Jello Pudding or
refrigerated pie crust, but hey, I was too tired and hurried to do
otherwise. The result was tasty and we were happy to have a pie!

Note: The jar of apricot halves I bought was 21 oz., so I added nearly a
cup of chopped apricots to the filling instead of the 1/2 cup called for.

* Exported from MasterCook *

APRICOT PIE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup apricot halves and syrup -- (15 1/4 oz. can)
1 package vanilla pudding and pie filling mix -- (3 1/2 oz.)
1 1/2 cups undiluted evaporated milk
1 beaten egg yolk
9 inch baked pie shell
2 teaspoons cornstarch
1/4 cup toasted sliced almonds

Drain apricots, reserve syrup.

Place pudding mix in medium saucepan.

Gradually stir in evaporated milk, 1/2 cup syrup, and egg yolk. Cook over
medium heat. Stir constantly until mixture boils.

Chop 1/2 cup apricots; stir into pudding.
Pour into pie shell. Chill.

Combine 2/3 cup syrup (add water if necessary) and cornstarch. Cook over
medium heat. Stir constantly until mixture boils 1 minute.

Cut remaining apricots into thirds lengthwise.
Arrange slices over pudding.

Spoon glaze over pie.

Sprinkle almonds around edge. Chill.


--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

"Wayne Boatwright" > wrote in message
...
> This was one hectic day, but I wanted a pie for dessert tonight, and I
> wanted apricots. Google came up with some great recipes for all kinds of
> apricot pie, but this one was so quick and easy I couldn't resist trying
> it. I can't remember the last time I bought a box of Jello Pudding or
> refrigerated pie crust, but hey, I was too tired and hurried to do
> otherwise. The result was tasty and we were happy to have a pie!
snip
> Wayne Boatwright *¿*
I have a friend, that in her heyday, was a respected hostess and cook. When
you got her to part with some of her luscious recipes, you always found some
little or not so little shortcut. But she always had a way with just a
little dab or sprinkle of this or that that added that special personal
touch.

We all have times when we really want to dig into something and do it from
scratch--we also have those times when just getting food to the table is a
challenge. I think you pie was a great save.
Janet

On Sun 28 Aug 2005 12:35:46p, Janet Bostwick wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> This was one hectic day, but I wanted a pie for dessert tonight, and I
>> wanted apricots. Google came up with some great recipes for all kinds
>> of apricot pie, but this one was so quick and easy I couldn't resist
>> trying it. I can't remember the last time I bought a box of Jello
>> Pudding or refrigerated pie crust, but hey, I was too tired and hurried
>> to do otherwise. The result was tasty and we were happy to have a pie!
> snip
>> Wayne Boatwright *¿*
> I have a friend, that in her heyday, was a respected hostess and cook.
> When you got her to part with some of her luscious recipes, you always
> found some little or not so little shortcut. But she always had a way
> with just a little dab or sprinkle of this or that that added that
> special personal touch.
>
> We all have times when we really want to dig into something and do it
> from scratch--we also have those times when just getting food to the
> table is a challenge. I think you pie was a great save.
> Janet

Thanks, Janet. I really like to make my pies and pastry from scratch, but
once in a while it just isn't in the cards. This was one of those times.
:-)

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright said:

> This was one hectic day, but I wanted a pie for dessert tonight,
> and I wanted apricots. Google came up with some great recipes
> for all kinds of apricot pie, but this one was so quick and easy
> I couldn't resist trying it. I can't remember the last time I
> bought a box of Jello Pudding or refrigerated pie crust, but
> hey, I was too tired and hurried to do otherwise. The result
> was tasty and we were happy to have a pie!

It's good to see that the anti-Sandra Lee forces haven't
intimidated you to keep that under your hat.

Cooking doesn't always need to be a "federal case" and those who
think it does (1/2 of the newsgroup may now hold up the mirror)
are the worst kind of snobs.

--
So if you meet me, have some courtesy,
have some sympathy, and some taste.
Use all your well-learned politesse,
or I'll lay your soul to waste.

On Mon 29 Aug 2005 03:58:45a, I-zheet M'drurz wrote in rec.food.cooking:

> Wayne Boatwright said:
>
>> This was one hectic day, but I wanted a pie for dessert tonight, and I
>> wanted apricots. Google came up with some great recipes for all kinds
>> of apricot pie, but this one was so quick and easy I couldn't resist
>> trying it. I can't remember the last time I bought a box of Jello
>> Pudding or refrigerated pie crust, but hey, I was too tired and
>> hurried to do otherwise. The result was tasty and we were happy to
>> have a pie!
>
> It's good to see that the anti-Sandra Lee forces haven't
> intimidated you to keep that under your hat.

LOL! I bet there are quite a few here who do the same on occasion, whether
they admit it or not.

> Cooking doesn't always need to be a "federal case" and those who
> think it does (1/2 of the newsgroup may now hold up the mirror)
> are the worst kind of snobs.

Agreed!

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

I-zheet M'drurz wrote:
>
>
> It's good to see that the anti-Sandra Lee forces haven't
> intimidated you to keep that under your hat.
>
> Cooking doesn't always need to be a "federal case" and those who
> think it does (1/2 of the newsgroup may now hold up the mirror)
> are the worst kind of snobs.
>
>
>
Haaa, this is a hoot! I'll readily admit I use any canned/boxed
ingredient that will get food on the table NOW, when I'm hungry. No
shame in admitting that you use a can opener or pulled something
prepared out of the freezer.

"itsjoannotjoann" > wrote in message
oups.com...
>
> I-zheet M'drurz wrote:
>>
>>
>> It's good to see that the anti-Sandra Lee forces haven't
>> intimidated you to keep that under your hat.
>>
>> Cooking doesn't always need to be a "federal case" and those who
>> think it does (1/2 of the newsgroup may now hold up the mirror)
>> are the worst kind of snobs.
>>
>>
>>
> Haaa, this is a hoot! I'll readily admit I use any canned/boxed
> ingredient that will get food on the table NOW, when I'm hungry. No
> shame in admitting that you use a can opener or pulled something
> prepared out of the freezer.
>
Yep! When your moving, whatever is handy does the trick!

MoM

On Mon, 29 Aug 2005 11:17:07 -0400, MoM wrote:

>
> "itsjoannotjoann" > wrote in message
> >>
> > No shame in admitting that you use a can opener or pulled
> > something prepared out of the freezer.
> >
> Yep! When your moving, whatever is handy does the trick!
>
A regular poster (sorry, I don't remember who it was) said they baked
up some chicken breasts with a can of mushroom soup for dinner a
couple of weeks ago. A couple of days after that, I found a recipe
that was a glorified version of it... and it was absolutely delicious!
The version I had called for sour cream and dry sherry. I added 1/2 a
small onion, minced; 2 cloves of garlic, minced and a "ton" of sliced,
fresh mushrooms. Family members have asked for a repeat which hasn't
happened. We did, however, have chicken tetrazzini tonight.


No, there was no trick... I wonder if it wrapped and you didn't
notice?
http://www.thestatenislandboys.com/U...l_me/index.htm
Ingredients:
4 lb chicken, cut in pieces
1/2 lb mushrooms, thinly sliced
5 T unsalted butter
1/2 lb spaghetti
2 T flour
1 cup heavy cream
3 T medium dry sherry
1 nutmeg to taste
1/2 cup parmesan cheese, grated

Instructions:
In a kettle, combine the chicken with enough salted water to cover it
by 2 inches. Bring water to a boil, and simmer the chicken for 20
minutes or until it is tender. Let chicken cool in the broth;
separate the meat from the skin and bones, returning the skin and
bones to the broth. Cut the meat into strips and reserve. Simmer the
broth until it is reduced by half, strain through a fine sieve,
discarding the solids. Skim off fat. Boil the stock until it is
reduced to about 2 cups.

Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter
over mod-low heat, stirring, until they are softened. In a kettle of
boiling salted water, cook spaghetti until it is al dente. Drain it
well. In a saucepan melt remaining butter over mod-low heat. Add
flour and cook the roux, stirring, for 3 minutes. Whisk in the
reserved broth, cream and Sherry. Bring the sauce to a boil,
whisking, and simmer it for 5 minutes. Season with nutmeg and salt
and pepper to taste.

Stir half into the mushrooms with the spaghetti and transfer it to a
well-buttered 2-1/2-qt. baking dish, making a well in the center. Add
the chicken meat to the remaining sauce and combine well. Spoon this
into the center of the spaghetti and sprinkle with Parmesan cheese.
Bake in the middle of a preheated 350° oven for 25-30 minutes or
until pale golden in color. Serve immediately.

A 1955 Gourmet Magazine favorite.

"sf" > wrote in message
...
> On Mon, 29 Aug 2005 11:17:07 -0400, MoM wrote:
>
> >
> > "itsjoannotjoann" > wrote in message
> > >>
> > > No shame in admitting that you use a can opener or pulled
> > > something prepared out of the freezer.
> > >
> > Yep! When your moving, whatever is handy does the trick!
> >
> A regular poster (sorry, I don't remember who it was) said they baked
> up some chicken breasts with a can of mushroom soup for dinner a
> couple of weeks ago. A couple of days after that, I found a recipe
> that was a glorified version of it... and it was absolutely delicious!
> The version I had called for sour cream and dry sherry. I added 1/2 a
> small onion, minced; 2 cloves of garlic, minced and a "ton" of sliced,
> fresh mushrooms. Family members have asked for a repeat which hasn't
> happened. We did, however, have chicken tetrazzini tonight.
>
>
> No, there was no trick... I wonder if it wrapped and you didn't
> notice?
> http://www.thestatenislandboys.com/U...l_me/index.htm
> Ingredients:
> 4 lb chicken, cut in pieces
> 1/2 lb mushrooms, thinly sliced
> 5 T unsalted butter
> 1/2 lb spaghetti
> 2 T flour
> 1 cup heavy cream
> 3 T medium dry sherry
> 1 nutmeg to taste
> 1/2 cup parmesan cheese, grated
>
> Instructions:
> In a kettle, combine the chicken with enough salted water to cover it
> by 2 inches. Bring water to a boil, and simmer the chicken for 20
> minutes or until it is tender. Let chicken cool in the broth;
> separate the meat from the skin and bones, returning the skin and
> bones to the broth. Cut the meat into strips and reserve. Simmer the
> broth until it is reduced by half, strain through a fine sieve,
> discarding the solids. Skim off fat. Boil the stock until it is
> reduced to about 2 cups.
>
> Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter
> over mod-low heat, stirring, until they are softened. In a kettle of
> boiling salted water, cook spaghetti until it is al dente. Drain it
> well. In a saucepan melt remaining butter over mod-low heat. Add
> flour and cook the roux, stirring, for 3 minutes. Whisk in the
> reserved broth, cream and Sherry. Bring the sauce to a boil,
> whisking, and simmer it for 5 minutes. Season with nutmeg and salt
> and pepper to taste.
>
> Stir half into the mushrooms with the spaghetti and transfer it to a
> well-buttered 2-1/2-qt. baking dish, making a well in the center. Add
> the chicken meat to the remaining sauce and combine well. Spoon this
> into the center of the spaghetti and sprinkle with Parmesan cheese.
> Bake in the middle of a preheated 350° oven for 25-30 minutes or
> until pale golden in color. Serve immediately.
>
> A 1955 Gourmet Magazine favorite.
>

Barb, we've always made this in my family, but we served it over rice. Same
deal. Isn't it delicious? One of my favorite comfort foods.

kili

In article >,
Wayne Boatwright > wrote:

> This was one hectic day, but I wanted a pie for dessert tonight, and I
> wanted apricots. Google came up with some great recipes for all kinds of
> apricot pie, but this one was so quick and easy I couldn't resist trying
> it. I can't remember the last time I bought a box of Jello Pudding or
> refrigerated pie crust, but hey, I was too tired and hurried to do
> otherwise. The result was tasty and we were happy to have a pie!
>
> Note: The jar of apricot halves I bought was 21 oz., so I added nearly a
> cup of chopped apricots to the filling instead of the 1/2 cup called for.

This sounds really good. I will use my own pie crust and home
canned apricots from Eastern WA.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

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