This week I will answer some reader mail requests for recipes.

A reader in Gig Harbor, Wash., asked for my oatmeal pie recipe. This was the very first recipe to ever run in this column 15 years ago when my Mom started it. Try this:


1 1/2 cups milk

3 tablespoons melted margarine

1 1/3 cups dark brown sugar

3 eggs, lightly beaten

2/3 cup rolled oats

2/3 cup coconut

1 (9 or 10-inch) unbaked pie shell

Preheat oven to 425 degrees F.

Combine all ingredients. Mix thoroughly. Pour in shell. Sprinkle with additional coconut. Bake 10 minutes. Reduce heat to 350 degrees F and bake for 30 minutes or until knife inserted in middle comes out clean.

A reader in Crown Point, Indiana asked about "pot pie" and how to fix them. This isn't the frozen pot pie with a crust some readers have asked about.

"Pot pies" around here is a soup. Try this recipe:


1 (3 pound or more) chicken

3 quarts water

1 teaspoon salt

Boil chicken in water until tender and comes off the bone easily. Put chicken & broth in a large kettle , add salt and more water, enough to make a full three quarts again.

In a separate bowl mix:

1 cup all-purpose flour

1 egg

3 tablespoons broth

2 large raw potatoes, diced

1/4 cup grated onion

Mix egg and broth. Add flour and mix until stiff enough to roll out. Put on floured board and roll thin. Let set for 20 minutes to dry. Cut into 1 1/2-inch squares. Add to broth and chicken which is boiling hot. Cook 10 minutes.

A reader in Milledgeville, Illinois asked if I had heard of "sugar pie." This is a sweet pie recipe that tastes good around here. Try this one:


3 tablespoons flour

3 tablespoons butter

2 cups milk

1 cup brown sugar, firmly packed

1 unbaked pie shell

Cinnamon and nutmeg, to taste

Cut flour, butter and sugar. Mix with milk. Pour into pie shell. Bake in a 350 degree F oven until top is lightly browned and pie is fairly firm (about 20 to 30 minutes). Sprinkle with cinnamon and nutmeg while still warm. This is delicious warm or cold.

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