| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
|
|
Pastry for two 8-inch, single-crust pies |
| 4 |
|
Eggs |
| 2 |
c |
Sugar |
| 1 |
ts |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
(1/2 pound) slightly melted butter |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Lemon extract |
| 2 |
c |
Milk |
INSTRUCTIONS
Preheat oven to 350 F. Line two 8 inch pie pans with pastry; flute
edges, if desired.
Beat the eggs well, add the sugar mixed with flour and salt. Mix
well. Mix in the butter, vanilla and lemon extract. Stir in the
milk. Divide the filling between the pastry lined pans, and bake for
30 to 35 minutes, or until set and golden.
Makes two 8-inch pies; 6 slices each.
PER SLICE: 440 calories, 5 g protein, 44 g carbohydrate, 25 g fat
(13 g saturated), 117 mg cholesterol, 399 mg sodium, 0 g fiber.
From an article my Marion Cunningham, San Francisco Chronicle,
3/10/93.
Posted by Stephen Ceideberg; March 11 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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