Preparing for the Rush
Posted by Becky on November 22nd, 2005 | Categorized as Daily Goings On
I grocery shop every Tuesday morning. So this morning, DD and I braved the misty rain and cold temperatures, found the always elusive car cart, and got all our week’s groceries, along with the ingredients we will need for Thanksgiving. This year I’ll be making a lemon raspberry pie and my usual cranberry relish.
The supermarket was overflowing with produce, turkeys and all the trimmings in preparation for the Thanksgiving rush. It was kind of neat. There were no crowds while we were there, but it was fun to see the shelves stocked and ready.
Here’s the recipe for the pie:
| Ingredients |
|
3 egg yolks |
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1 (14-ounce)can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk) |
|
1/2 cup lemon juice from concentrate |
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1 (8- or 9-inch) prepared graham cracker crust |
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1 (10-ounce) package frozen red raspberries in syrup, thawed |
|
1 tablespoon cornstarch |
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Whipped topping |
|
| Instructions |
|
Preheat oven to 325ºF. In large bowl, with mixer, beat egg yolks and EAGLE BRAND® until well blended. Stir in lemon juice. Pour into crust. Bake 30 minutes. |
|
Meanwhile,in saucepan,combine raspberries and cornstarch; cook and stir until mixture thickens and is clear. Spoon on top of pie. Chill at least 4 hours. |
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Top with whipped topping. Garnish as desired. Store leftovers covered in refrigerator. |
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