Fannie Flagg

DOTTIE NIVENS’S KENTUCKY BOURBON PIE

1 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine
4 eggs, lightly beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup pecan pieces
1 unbaked pastry shell fitted into a 9-inch deep-dish pie plate


Preheat oven to 325 degrees. Combine first three ingredients in a small saucepan and cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly. Beat eggs, bourbon, vanilla, and salt in a large bowl; gradually add sugar mixture, beating well with a wire whisk. Stir in chocolate chips and pecans; pour into pastry shell. Bake for 50-55 minutes, or until set. Serve warm or chilled.


FRANCES’S MACARONI AND CHEESE

2 cups milk
3 tablespoons margarinee, melted
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 eggs, beaten
5 cups cooked elbow macaroni
2 1/2 cups (10 ounces) shredded cheddar cheese
3/4 cup fresh bread crumbs (or cracker crumbs)


Preheat oven to 350 degrees. Combine first six ingredients in a bowl and beat until smooth, using a wire whisk. Layer half the cooked macaroni in the bottom of a greased 9-inch-square baking dish; sprinkle with 1 2/3 cups cheese and layer remaining macaroni on top. Pour milk mixture over macaroni; sprinkle with bread crumbs. Bake covered, for 50 minutes; sprinkle with remaining cheese and continue baking 5 minues longer or until set.

YIELD: 6-8 SERVINGS


– Found in Fannie Flagg’s A REDBIRD CHRISTMAS