Re: [at-l] Rice Pie...or how to clog some arteries.

[Pat Villeneuve <patv@falcon.cc.ukans.edu>]

Any dieticians on the list who'd care to make up feel even more guilty--or
maybe tempted?!...

Give Me Chocolate

pmags@juno.com wrote:

> Here is the recipe, for those brave enough to eat it. A word of warning,
> as with many people who are good cooks, my grandmother has the recipe in
> her head. I suspect what she gave me for the recipe will be quite yummy,
> but all her measurement are by instinct.
> The measurements she gave are approx. what she uses.  I think that is why
> whenever I make something using an old recipe (and I am sure others can
> relate to this), it never tastes quite like grandma's.  Feel free to
> tweak the recipe to your taste.
>
> CRUST
> 2 Cups Flour
> 1/2 Cup Sugar
> 3 Eggs
> 1/4 Cup Oil
> dash salt
> 1/4 teaspon vanilla (or lemon juice)
> 1 teaspoon baking powder
>
> PIE FILLING
>
> 1. Partially cook half a small box of NON-instant rice
>  2. Drain rice, cook rice fully with 1 qt whole milk, add 1 cup sugar
>       cook until thick
> 3. In bowl mix 1 dozen eggs, add small amount chopped pineapple (small
> chunks),        teaspoon of lemon   juice, 1/2 pint of cream. Mix well.
> 4. Add this mixture to rice when the rice is cool. Mix.
> 5. Spoon mixture into the crust mixture that is laid out in a 11" pie
> plate
>
> Bake pie for 1/2 hr at 350 F, or until set.  (She said to see if pie is
> set, poke fork in it, if it comes out "dry" then it is ready).
>
> Let pie cool of a bit, place in fridge. Serve chilled.
>
>   ..................
>
> So there you have it. One pie ladden with fat, calories, and cholesterol
> (Calcium too!). Pefect for  hungry hikers  who have to make up for in
> town what they have not eaten on the trail.
> Any good Italian bakeries on the AT? :)
>
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