Grape Pie 1 Recipe

         
      1    baked 9" pie shell
           **filling
      8 oz cream cheese
    3/4 c  seedless grapes
    3/4 c  Cool Whip Lite®
      1 c  powdred sugar
           **Topping & Glaze
  1 1/2 c  seedless grapes
  1 1/2 oz lime Jello,half of a 3 ounce
           package
      1 t  unflavored gelatin
    3/4 c  boiling water,plus 1/2 cup
           -cold
           water

Filling: Combine all the ingredients in the bowl of a blender &
blend for 30 seconds, or just to mix all ingredients together.  Grapes
should be chunky, the filling should NOT be liquid.  Spread filling in
cooled pie shell.

TOPPING: Arrange grapes on top of pie, mix jello w/unflavored gelatin &
dissolve in boiling water.  Add the 1/2 cup cold water & stir.  Pour
over top of pie, making sure to cover the entire surface.  Refrigerate
for 4 hours.

 Fresno Fair

Greek Diples
 
      Yield: 1 Servings
 
      5    egg yolks
      1    egg
    1/4 c  butter,melted & cooled
      1 t  orange peel,Finely Shredded
    1/4 c  orange juice
      2 T. brandy
      1 T. lemon juice
  2 1/2 c  flour can have as much as
           -3c flour
      1 t. baking powder
           cooking oil for deep fat
           -frying
      1 c  honey
      2 T. water
           cinnamon,Ground
    3/4 c walnuts,ground

In a small bowl beat egg yolks and egg at high speed about 4 minutes.
or till thick and lemon-colored. Stir in butter, orange peel, orange
juice, brandy and lemon juice.  Stir together 2 cups of the flour and
the baking powder. Stir into egg mixture. Stir in as much of the
remaining flour as you can mix using a spoon.  On a lightly floured
surface knead in remaining flour to make a moderately  stiff dough.
Continue kneading till dough is smooth and elastic (5-8 mm.). Divide
dough into quarters. Cover. Let rest 10 minutes. Roll each quarter too
16-inch square. If dough is difficult to roll, cover and let rest a few
minutes more. Cut dough into 4-inch squares. Drop one square into deep
hot oi1 (360 degrees). Slip dough between tines of a long-tined  fork
and quickly twist dough into a roll, using second fork to guide the
dough. Continue cooking till roll is browned, turning once. Transfer to
paper towel; remove fork. Repeat with remaining dough squares. Store in
covered container.

Just before serving, combine honey and water in saucepan. Heat till
worm. Dip the desired number of rolls, one at a time, in syrup.
Sprinkle  with cinnamon and walnuts. Makes 64.

1988 Texas State Fair