Recipes 8-25-26

Orange Chiffon Pie

1 (3 5/8oz.) pkg instant vanilla pudding

1/2 cup undiluted orange concentrate

1/2 cup water

1 (2oz.) envelope whipped topping

1 to 2 tablespoons grated orange rind

Combine pudding, concentrate, water and rind. Whip topping according to directions and add to first mixture. Place in 8 inch prebaked pie shell and refrigerate.

Peach Fruit Pie

1 can Eagle Brand milk

1 large carton cool whip

1/3 cup lemon juice

1 small pkg nuts

1 can peaches, drained and diced

Mix all together and pour over graham cracker crust.

Chocolate Chess Pie

1 1/2 cup sugar

1/2 stick margarine

2 eggs

1 small can or 3/4 cup carnation

1 teaspoon vanilla

3 tablespoon cocoa

Mix and bake at 350 degrees for 30 minutes.

Crustless Quiche

8 eggs beaten

1 cup flour

1 teaspoon baking powder

2 cup cottage cheese

1/4 lb Cheddar cheese, grated

1/2 lb Monterey Jack cheese, grated

1/4 cup margarine, melted

7 oz. can green chilles, diced

1 can water chestnuts, sliced

1 small onion, chopped

Stir all ingredients together. Pour into greased 2 quart flat baking dish. Bake for 30 to 40 minutes or until set.