Companys Coming Cashew Pie Recipes

ARKANSAS COMPANY'S COMIN' PIE

Steps:

• Crust:
• Beat egg whites until foamy. Add cream of tartar & beat until stiff & dry. Gradually add sugar. Fold in (finely) crushed crackers & nuts. Add vanilla.
• Pour in lightly greased (9 inch) pie plate. Form crust on bottom & sides. Bake 30 minutes at 300 degrees F. Cool.
• Topping:
• Beat whipping cream & sugar. Fold in pineapple. Pour on top of crust. Refrigerate until ready to serve.

COMPANY'S COMING CASHEW PIE

Steps:

• Prepare pie crust according to pkg. directions for one-crust filled pie using 9 inch pie pan.
• Heat oven to 350. In large bowl, beat brown sugar and butter at high speed until light and fluffy.
• Add corn syrup and vanilla; beat at medium speed until smooth. Beat in eggs, one at a time, blending well after each addition. Stir in cashew nuts. Pour into crust-lined pan.
• Bake at 350 for 45-50 minutes or until top of pie is deep golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

COMPANY'S COMING CASHEW PIE

Steps:

• Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan.Heat oven to 350°F. In large bowl, beat brown sugar and margarine at high speed until light and fluffy. Add corn syrup and vanilla beat at medium speed until smooth. Beat in eggs 1 at a time, blending well after each addition. Stir in cashew nuts. Pour into crust-lined pan.Bake at 350°F. for 45 to 50 minutes or until top of pie is deep golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.Nutrition Per Serving: Calories 450 Protein 6g Carbohydrate 60g Fat 22g Sodium 350mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

COMPANY'S COMING CHICKEN POT PIE

Steps:

• Place chopped onions, garlic and exotic mushroom mixture into a large 12" skillet with butter, cover, and heat over low heat until the onions are transparent.
• Meanwhile, tear apart the chicken, tearing the pieces into bite-sized bits. If you like dark meat, include it, but I save it for flavouring instant soups. That means I use 2-3 cups of White Meat for the recipe.
• When onion/garlic/mushroom mixture is softened, add chicken, cream of chicken soup, the sour cream, milk, wine, herbs and frozen vegetables to skillet. If you plan on making this NOW, heat until very hot, but not boiling. If you plan on having it later, heat until just warm and flavours are allowed to mingle, then stick mixture in frig, in skillet.
• When you're ready to make this, spray an 11" x 7" oven-proof pan with non-stick spray. Heat oven to 375 degrees or what biscuit directions state on package. Heat mixture until very hot, pour into casserole dish.
• Melt butter in a deep bowl with Italian Seasonings. Open package of rolls and place on top of chicken mixture. Brush rolls with the melted butter/herb mixture.
• Bake in oven for 15-25 minutes until ROLLS ARE DONE and mixture is bubbling. My baking time was 18 minutes.
• Scoop one biscuit out onto deep bowl or rimmed plate and spoon chicken sauce either around it or directly over it.