Basic Cream Pie Recipe

Meringue Topping Recipe follows:

Wild Rice Soup

6 tablespoons butter

1 Tablespoon minced onion    
1/2 cup flour    
3 cups chicken broth   

2 cups cooked wild rice

1/2 teaspoon salt    

1 cup half & half    

2 tablespoons sherry 

Melt butter in saucepan; saute onion until tender Blend in flour; gradually stir in broth.  Cook, stirring constantly until mixture comes to a boil; boil and stir 1 minute.  Stir in rice and salt; simmer about 5 minutes.  Blend in half and half and sherry; heat to serving temperature.  Garnish with parsley.

Variation: Add 1/2 cup minced ham, 1/2 cup finely shredded carrots and 5 tablespoons chopped almonds with rice and salt. 

Amount: 5-1/2 cups

Fudge Sauce

5 Squares unsweetened chocolate
1 Cup Heavy Cream

1-1/2 Cups Sugar

1/4 tsp salt

1/4 Cup light Corn Syrup

2 Tbs. Butter

Heat chocolate and cream in saucepan over very low heat, stirring constantly until chocolate is melted and mixture is smooth. Add sugar, salt, and corn syrup; cook and stir until sugar is completely dissolved.  Remove from heat and stir in butter.

Serve warm, or store in refrigerator in covered container.  Reheat over hot water or in the microwave.

Makes 2-1/2 Cups.

Oatmeal Cookies

CREAM

    1 C. Butter    
    1 C. Sugar
    3 Eggs

SIFT 

   2 C. Flour
   1-1/2 tsp. Baking Powder
   1/2 tsp. Baking Soda

   1/2 tsp. Cinnamon

COMBINE above ingredients

ADD

    2 C. Oatmeal

    1/2 C. Raisins

    1/2 C. Nuts

    1/2 C. Milk if you want soft cookies

BAKE at 375° for 10 minutes