The Advocate-Messenger from Danville, Kentucky • Page 24

25 Focus THE ADVOCATE MESSENGER, Danville. Kentucky. Wednesday, March 12, 1980 As green as grass i y1 y'M -JISc -iff A yf i Spring into spring with a pie that gets readers hoppin' Grasshopper pie fans, take note. Readers throughout the Danville area have dug out their favorite recipes for this mint green, chocolate concoction. There seems to be any number of variations for making it, but basically it has a chocolate cookie crumb crust and a creamy filling flavored with either creme de menthe and creme de cacao or peppermint and coconut extracts.

A new question that Mrs. John Myers of Danville hopes someone can answer is how to make what she calls Hawaiian Chicken. It contains chicken breasts, pineapple, green pepper, brown sugar and vinegar. "I have lost my recipe," she writes, "and would appreciate any recipe that contains chicken breasts and pineapple." Send replies to The Advocate-Messenger Recipe exchange, Box 149, Danville, Ky 40422. Next week: Readers tell how to make creamy Italian salad dressing.

Photo by Sallie Bright Grasshopper Pie is a mint green concoction with a chocolate cookie crust and creamy filling Recipe exchange into crumb crust. Chill until firm Garnish with chocolate curls. Makes 6 to 8 servings Mrs. Ilershel Lane Route t. Box 592 Liberty In top of double boiler dissolve gelatin, cup sugar and salt in water.

Add well beaten egg yolks. Cook over hot water until thick. Cool. Add creme de menthe and creme de cacao. Congeal until mixture is consistency of egg whites.

Beat egg whites until stiff, adding remaining cup sugar. Fold into gelatin mixture. Fold in whipped cream. Pour into crust. Top with remaining crumbs.

Chill Makes 6 to 8 servings. Rose anna Prokopec 703 East Drive Danville Grasshopper Pie 24 chocolate cream wafers, crushed stick butter 1 jar marshmallow cream 1 4 cup creme de menthe pint cream, whipped Reserve cup crumbs for top of pie. Mix remaining crumbs with butter. Press mixture into large pie plate. For filling, combine marshmallow creme and creme de menthe.

Fold in whipped cream. Pour into shell. Freeze. VlrgleOgle Junction City Grasshopper Pie 24 cream-filled chocolate cookies, finely crushed 1 1 cup margarine 1 jar marshmallow creme 1 1 cup milk 1 1 teaspoon peppermint extract Few drops green food coloring 2 cups heavy cream, whipped Combine cookie crumbs and margarine Press into 9-inch spring-form or ordinary pie pan. reserving cup of mixture for topping To marshmallow creme gradually add milk, vanilla and food coloring, mixing until well blended.

Fold in whipped cream, pour into pan Sprinkle with remaining crumbs, freeze Makes 8 to 10 servings Grasshopper Pie Crust: 1 4 cups crushed chocolate cookies 4 cup melted butter Filling: Two-thirds cup milk 24 large marshmallows 2 ounces creme de menthe 1 ounce creme de cacao 4 pint heavy cream, whipped For-crust, mix crumbs and butter. Pat into 9-inch pie pan. For filling, in top of double boiler scald milk. Add Add marshmallows. Heat slowly until melted, stirring often.

Cool to room temperature. Add creme de menthe and creme de cacao. Fold in whipped cream. Pour into crust. Freeze until firm.

Makes 6 servings. If desired, top with whipped cream to serve. Grasshopper Pie 1 cup chocolate wafer crumbs 4cup sugar 2 to 3 tablespoons butter, melted 4 cup milk 61 cups miniature marshmallows V4 cup creme de menthe 2 tablespoons creme de cacao 4 cups whipping cream, whipped Whipped cream and whole fresh strawberries Combine crumbs, sugar and melted butter. Press mixture into bottom and side of 9-inch pie plate. Cool.

In top of double boiler combine milk and marshmallows; heat and stir over hot but not boiling water until marshmallows are melted. Remove from heat; cool, stirring at 5-minute intervals. Combine liqueurs; add to marshmallows, blending well. Fold marshmallows into whipped cream until well combined. Fill cooled crust; freeze until firm, 6 hours or overnight.

Trim with whipped cream rosettes and whole fresh strawberries. Makes 6 to 8 servings. Grasshopper Pie Chocolate pie shell: '2 cup semi-sweet chocolate pieces 3 cups toasted rice cereal Filling: J4 cup sugar 3 tablespoons cornstarch 4 teaspoon salt P4 cups milk 3 egg yolks 1 2 teaspoon peppermint extract 1 cup heavy cream Few drops green food coloring To make shell, in top of double boiler ovef hot water melt chocolate pieces. Add cereal and stir gently until cereal is evenly coated. Pour mixture into well buttered Si-inch pie plate, then spread evenly over bottom, side and rim.

Refrigerate. To make filling, in heavy medium saucepan combine sugar, cornstarch and salt. Stir in milk until mixture is smooth. Cook, over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute.

Remove from heat. In small bowl beat egg yolks slightly. Stir in about cup hot cornstarch mixture, then stir all back into remaining mixture in saucepan. Return to heat and cook, stirring constantly, 2 minutes longer. Stir in peppermint extract.

Pour into a bowl and cover surface with plastic wrap. Cool at room temperature. Beat creart until stiff; tint with 3 or 4 drops food coloring. Gently fold, just until blended, into cornstarch mixture. Pour into chocolate shell.

Refrigerate 21 2 hours. Serves6to8. Mary Foster 235 Hardee Street Perryville Grasshopper Pie 1 1 cup butter or margarine. 2 cups finely crushed cream-filled chocolate sandwich cookies (about 20) One 8-ounce package cream cheese, softened One 14-ounce can sweetened condensed milk 3 tablespoons reconstituted lemon juice 1 2 cup creme de menthe 1 4 cup creme de cacao One 9-ounce container frozen non-dairy whipped topping, thawed Mint leaves In small saucepan melt butter; stir in crumbs. Reserving 1 tablespoon of mixture for garnish, pat crumbs firmly on bottom and sides of buttered 9-inch pie plate; chill whije preparing filling.

In large mixr bowl beat cream cheese until fluffy: gradually beat irt sweetened condensed milk. Stir in lemon juice and liqueurs; fold in whipped topping. Pile into crust. Garnish with reserved crumbs and mint leaves Chill 4 hours or until set. Grasshopper Pie One 6-ounce package lime-flavored gelatin Grasshopper Pie 12 cream-filled chocolate sandwich cookies (with filling removed) or 24 chocolate wafers 2 tablespoons melted butter 24 large marshmallows Ht cup milk 4 tablespoons creme de menthe 2 tablespoons creme de cacao 1 cup stiffly whipped cream To make crust, crush cookies and add butter.

Line bottom and sides of pie pan with mixture. To make in saucepan ovef medium heat melt marshmallows in milk. Cool. Add liqueurs to cooled mixture. Fold in whipped cream.

Freeze pie. Mrs. R.8. Griffin Liberty 4 tablespoons sugar teaspoon salt 2 cups boiling water Grasshopper Pie Crust: One and one-third cups fine chocolate wafer crumbs V4 cup sugar V4 cup softened butter or margarine Filling: Two 3-ounce packages lime or lemon-flavored gelatin 4 tablespoons sugar teaspoon salt 2 cups boiling water cup cold water One-third cup creme de menthe or 1 teaspoon mint extract One-third cup creme de cacao or 1 teaspoon brandy extract 1 teaspoon vanilla 1 egg white 1 cup whipping cream Chocolate curls To make crust, blend crumbs, sugar and butter. Press into 9 or 10-inch pie pan.

Chill 1 hour before filling. To make filling, Dissolve gelatin, 2 tablespoons sugar and salt in boiling water; add cold water, liqueurs and vanilla. (If using extracts instead of liqueurs, increase total amount of sugar to 6 tablespoons and increase cold water to 1 cup.) Chill until slightly thickened. Beat egg white; add remaining 2 tablespoons sugar gradually until meringue stand in peaks. Whip cream; blend meringue and whipped cream into gelatin.

Chill until thick; spoon Grasshopper Pie 1 V4 cup butter or margarine 2 cups finely crushed creme-filled chocolate sandwich cookies fabout 20) One 8-ounce package cream cheese, softened One 14-ounce can sweetened condensed milk 3 tablespoons reconstituted lemon juice 's cup creme de menthe '4 cup creme de cacao One 9-ounce container frozen non-dairy whipped topping, thawed In small pan melt margarine; stir in cookie crumbs. Reserving 1 tablespoon crumb mixture for garnish, pat crumbs firmly on bottom and sides of buttered pie dish. Chill while preparing filling. In large mixing bowl beat cream cheese until fluffy; gradually beat in condensed milk. Stir in lemon juice and liqueurs.

Fold in whipped topping. Pile into crust. Garnish with reserved crumbs. Chill 4 hours or until set. Bonnie Roller 625 Shakertown Road Danville 34 cup cold water One-third cup creme de menthe One-third cup Creme de cacao 1 teaspoon vanilla 1 egg white 1 cup whipping cream One 10-inch graham cracker crust Dissolve gelatin, 2 tablespoons sugar and salt in boiling water.

Add cold water, liqueurs and vanilla Chill until slightly thickened, about hours. Beat egg white until foamy. Gradually add remaining 2 tablespoons sugar, beating after each addition until blended. Then, beat until meringue stands up in shiny, soft peaks. Whip cream until stiff.

Measure 'i cup gelatin and set aside. Blend meringue and whipped cream into remaining gelatin mixture. Chill until quite thick, 1 to 2 hours. Spoon into crust. Drizzle reserved gelatin over top of pie; pull spoon through a zigzag course to marble.

Chill until firm. Peggy Ruppert Danville Grasshopper Pie 2 cups chocolate wafer crumbs One-third cup melted butter 1 tablespoon gelatin 'j cup sugar 'i teaspoon salt V4 cup cold water 3 eggs, separated cup creme de menthe cup creme de cacao 1 cup cream, whipped Blend Vk cups crumbs with butter. Press into bottom and sides of 9-inch pie pan. 1.