Pace/40 recipes

This cream pie, a fifth or sixth generation recipe, has a custard like texture and a delicious flavor.

Micro on high??? Yuck --- I suggest you bake the whole mixture [covered]after browning the chicken first--@ 300 F for about 35-40 minutes. Also--the recipe calls for "2 each" can of chicken gravy---use one can of low sodium cream of chicken soup/thin with a little milk instead, it cooks more evenly. Add seasonings to taste.

This is a hearty healthy recipe, great appetizer or salads, can be used in many ways.

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

From Nedra, she sent us this recipe, and she said, this is the most fantastic pie ever. This was back in the 40s. I have it in my cookbook "scraps from the emperors' table" anything left over from napoleons table had to bE good; enjoy aunt almas hershey pie. Thanks to share this wonderful recipe with us.