Random Marie Callender's Recipes (7 items)

• 

  (#1) Lemon Cream Cheese Pie

  * Crust
  1 cup graham cracker crumbs
  1/4 cup butter, melted
  2 tablespoons granulated sugar
  * Cream Cheese Filling
  8 ounces cream cheese, softened
  1/4 cup granulated sugar
  1/2 teaspoon vanilla extract
  1 egg
  * Lemon Filling
  1/2 cup granulated sugar
  2 tablespoons cornstarch
  1 dash salt
  1 cup water
  2 egg yolks
  2 tablespoons fresh lemon juice
  1 tablespoon butter

  - Preheat oven to 350 degrees F.
  - Crust: Combine graham cracker crumbs with melted butter and sugar in a small bowl; press crust mixture into an 8-inch pie pan.
  - Cream cheese filling: Mix cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer; mix well until smooth.
  - Pour cream cheese filling into graham cracker crust and bake for 30-35 minutes or until center is cooked.
  - Lemon filling: Combine sugar with cornstarch, salt and water in a small saucepan; set mixture over low heat and bring to a simmer, stir often.
  - Whisk in egg yolks; add lemon juice and butter.
  - Remove immediately from heat as mixture simmers again.
  - Pour lemon filling over cream cheese filling; let pie cool.
  - When cool, chill pie in the refrigerator for several hours before serving.
• 

  (#2) Strawberry Glazed Pie

  6 cups sliced fresh strawberries
  2/3 cup white sugar
  1 cup water
  4 tablespoons strawberry flavored gelatin
  4 tablespoons cornstarch
  1 (9 inch) prepared graham cracker crust

  - Mix together sugar, water, gelatin and cornstarch in a medium large saucepan; boil for a minute.
  - Remove from heat; fold in sliced strawberries, toss until well coated.
  - Pour into graham cracker crust; chill until well set.
  - Serve topped with whipped cream.
• 

  (#3) Potato Cheese Soup

  cups peeled and cubed potatoes
  2 cups peeled and chopped onions
  4 cups chopped celery
  2 teaspoons salt
  4 cups half and half
  6 tablespoons butter or margarine
  1 cup shredded sharp Cheddar cheese
  4 tablespoons chopped fresh parsley, optional garnish

  - Place potatoes, onions, celery and salt in water to cover in a large pot; simmer until tender for 15 minutes.
  - Put in blender or food processor; puree until chunky.
  - Return to soup pot; add half-and-half, butter and cheese.
  - Stir constantly; simmer until piping hot but avoid boiling.
  - Garnish with parsley if desired.
• 

  (#4) Marie Callender's Pumpkin Pie

  1/4 cup butter, softened
  1/4 cup shortening
  1 1/4 cup all-purpose flour
  1 tablespoon granulated sugar
  1/4 teaspoon salt
  1 egg yolk
  2 tablespoons ice water
  ***Filling***
  2 eggs
  1 can (15 ounce size) pumpkin
  1/2 cup granulated sugar
  1/4 cup packed brown sugar
  1 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  1/4 teaspoon ground cloves, PLUS
  1/8 teaspoon ground cloves
  3/4 cup whole milk

  - Crust: Beat butter and shortening until smooth and creamy; chill until firm.
  - Sift together flour, sugar and salt in a medium bowl.
  - Cut chilled butter and shortening using a fork into dry ingredients until mixture has a consistent texture; mix egg yolk and ice water into dough and form it into a ball.
  - Roll dough flat on a floured surface and line a pie pan.
  - Filling: Beat two eggs; add pumpkin and stir well to combine.
  - Combine sugar, cinnamon, ginger and cloves in a small bowl.
  - Stir spice mixture into pumpkin; stir in milk until well blended.
  - Pour filling into pie shell; bake in a preheated 425 degrees F oven for 15 minutes.
  - Reduce heat to 350 degrees F and bake for another 45-55 minutes or until edge of the pie and crust turns light brown.
• 

  (#5) Honey Butter

  1/4 pound butter
  1/2 cup honey
  6 Bacon Slices Crisply Cooked And Crumbled

  - Beat butter in a bowl with electric mixer at high speed, until light and fluffy.
  - Reduce speed, then beat in honey and bacon; beat until thoroughly combined and smooth.
  - Keep refrigerated in covered container; serve within a week. Makes 10 servings.
• 

  (#6) Corn Bread

  1 box (9 ounce size) Jiffy corn muffin mix, plus ingredients to prepare
  1 box (9 ounce size) Jiffy yellow cake mix, plus ingredients to prepare
  * Honey Butter Recipe
  1/4 pound butter
  1/4 cup strained bacon drippings
  4 slices bacon, cooked crisp and crumbled
  2/3 cup honey

  - Corn bread: Prepare each box according to package directions; gently fold together.
  - Pour into a greased pan; bake according to box directions for yellow cake mix.
  - Honey Butter: Beat butter until light and creamy; add drippings and bacon.
  - Take honey and beat into butter mixture until light and fluffy; can be frozen up to a year.
• 

  (#7) Sour Cream and Blueberry Pie

  1 baked and cooled (9" size) pie shell
  ***BLUEBERRY APPLE FILLING***
  1 can (15 ounce size) blueberries in heavy syrup, drained, reserving juice in one bowl, berries in another
  1 1/2 cup water
  1 cup finely diced red delicious apple
  1/4 teaspoon salt
  3 tablespoons cornstarch
  1/4 cup water
  3/4 cup sugar
  1/2 teaspoon lemon juice
  1/4 teaspoon cinnamon
  ***SOUR CREAM TOPPING***
  1 cup sour cream
  1 teaspoon vanilla extract
  1/2 cup sugar
  1 tablespoon cream cheese
  1/2 teaspoon unflavored gelatin powder
  2 tablespoons cold water

  - In a saucepan combine diced apples with water, sugar, and salt at medium temperature until apples are done but not mushy for 10 minutes.
  - While cooking apple mixture, mix cornstarch with 1/4 cup water; dissolve cornstarch.
  - When apples are done, add lemon juice and berry juice; cook and stir on until blended.
  - On medium heat add dissolved cornstarch slowly; stir constantly until thickened.
  - Add berries and cinnamon; mix through.
  - Remove from heat; cool before placing into prepared pie shell.
  - Refrigerate until thoroughly chilled.

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