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You know what? We are going to continue with some more pie and crust recipes this week, but before I get to that, I must tell you what I learned about fixing catfish, otherwise known as bullheads, from a gentleman I met when we went to Duluth for a horseshoe tournament a couple of weeks ago. This elderly gent and I somehow got to talking about fish. He asked if I’d ever cooked catfish or bullheads in Mt. Dew. I think I reacted just like you probably did––“Mt. Dew, the high-powered soft drink?” “Yessiree!” he said. All you do is put the cleaned fish in a large saucepan (probably about a 2-1/2 to 3 qt. pan), pour enough “Dew” in to cover the fish over the top by about a half an inch. Bring to a boil and simmer 10 minutes. Don’t get scared when you look at them as they kind of curl up, almost resembling a lobster tail (I’d probably curl up, too, if someone covered me with Mt. Dew.) Lift them out and drizzle with melted butter and you’ll not believe how good they taste. I thank you, Richard Stiller, from Duluth––the results are unbelievable!

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Now we are going to do some pie crust recipes that are so good you’ll want to stop buying the pre-made crusts in the dairy or freezer department at the groceria. It only takes a few minutes more to make these crusts from scratch––so go for it!

This crust is great for a grasshopper, fresh strawberry, French silk or any chilled pie.

CHOCOLATE COOKIE CRUST

1-1/2 c. crumbs from flat chocolate cookies (not chocolate sandwich cookies)

3 T. sugar

1/4 c. butter or margarine, melted

Lightly butter bottom and sides of a 9-inch pie pan.

In a medium bowl, combine all ingredients, mixing well.

Press mixture on bottom and about two-thirds up sides of pie pan.

Put in fridge while preparing filling for unbaked pie.

Makes one 9-inch pie shell.

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I know you probably have made a graham cracker crust, but have you made it like this?

SPECIAL GRAHAM

CRACKER CRUST

2 c. graham cracker crumbs (14 rectangle shaped crackers)

1/2 c. powdered sugar

1/2 c. butter or margarine, melted

In a medium bowl, combine crumbs and sugar. Stir in butter, mixing until blended. Save 1/2 c. of crumbs for topping the pie if you wish.

Press mixture on bottom and sides of 8-inch pie pan.

Refrigerate one hour or the shell may be baked at 375 degrees for 8-10 minutes. Cool thoroughly.

Makes one 8-inch crumb crust.

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Aw nuts––let’s do a nut crust.

NUT CRUST

1/4 c. brown sugar, packed

1/2 c. butter or margarine

1 c. flour

1/2 c. chopped pecans or cashews

Combine all ingredients in a medium bowl, mixing with a fork or clean fingers until crumbly. Spread in a cake pan and bake at 325 degrees for 15 minute. Cool. Crumble; press on bottom of 9 or 10-inch pie pan. Use for cheesecake or an ice cream pie.

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One more crust recipe for a chilled pie filling.

SANDWICH COOKIE CRUST

2 c. crushed chocolate or vanilla sandwich cookies

1/3 c. butter or margarine, melted

Combine cookie crumbs and butter in small bowl, mixing until crumbly.

Press onto bottom and up sides of 8 or 9-inch pie pan. Refrigerate 30 minutes.

Fill with your favorite cold filling such as a chiffon, pudding or gelatin pie filling.

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How about a filling or two for some of these shells.

CREAMY TOFFEE PIE

1 prepared chocolate cookie crust 9-inch pie shell (recipe above)

1/3 c. milk

32 large marshmallows

6 heath toffee bars or a chocolate covered toffee bar, coarsely crushed (put them in a heavy plastic bag and smack gently with a hammer)

1 c. heavy cream, whipped (or an 8 oz. container of whipped topping)

Put milk and mallows in double boiler over simmering water.* Heat until mallows are melted, stirring occasionally to incorporate.

Remove from heat; stir in toffee chips.

Cool mixture completely. Fold in whipped cream and turn into crust.

Refrigerate 1-2 hours. Serves 6-8. Garnish with additional toffee crumbs if you wish.

*Heat in micro in glass bowl until mallows are melted.

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NO-COOK BANANA

CREAM PIE

one 9-inch graham cracker or nut pie crust (recipe above)

1 small package (3.4 oz.) instant banana pudding and pie mix

1-1/4 c. milk

1 pint (2 c.) heavy cream, whipped, divided

2 large bananas

Beat pudding mix and milk together until stiff. Fold half of whipped cream and pudding together. Slice bananas into pie shell; cover with pudding mixture and top with rest of whipped cream. Refrigerate 1-2 hours.

When ready to serve, garnish with additional banana slices and fresh mint leaves. Serves 6-8.

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Thought for the day: Things turn out best for the people who make the best of the way things turn out!

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