"
OZ), coo ed,
rin or n
ined
crust
In uccpan mix u and Com Starch.
Gradually tir in app e juice until mooth.
Stirring con tantly, bring to boil 0 er
medium heat and boil J minute. Remove
from t; tir in lemon rind and juice.
Cool comp tely. Gently fold glaze into
fruit. Turn into try hell; chill 4 hours 0
until set.
Cook' Crust Pastry: Stir 114 cup
MAZOLA Margarine to soften; mix in 1/4
and 1 yot . With try
b or 1 kni gradually mi in 1 cup
flour until crumbs form. farmly into
bottom and' of 9- p' p teo Bake in
400°F oven about 10 min tes or until ed.&
. browned. Cool.
) I cup MAZOLA Com Oil
1/2 cup vinepr .
3 tab poo
I 1/2 teaspoo
1/2 t poon pri a
1/2 teaspoon dry MUS ard
I co e
asty Dressin : FoUo recipe fo
French '. Add 2 tablcspoo catch­
up, 1 tablespoon lemon jui and I tea-
poon or ershire uce,
112 cup KARO Li ht Com Syrup
I b ARGO or I GSFO D'S
Com Starch
1/2 teaspoon ground cinnamon
6 cups peeled, Bced peac
I cup buttermil bakin mi
1/4 cup mil
2 tablespoo AZOLA at . ne,
mehed
1 tab poo u
3 in edi until
In edium uce n tir tog r Corn
Syrup, Peanut Butter, ter, tin and
yol until ell b nded. Stir constantly
o er medium heat until mi ture thie ens.
Stir in vanin . Cool until mi ture mounds
Ii hUy hen dropped from a poon. In
m U bo I ith mixer at high speed beat
hites until soft pea form. Gradually
beat in ugar; continue beatin until tiff
pea form. Carefully fold in Peanut Butter
mixture. Chill until mi ture mounds. Pile
into pi shell; chill until farm. If desired top
ith hipped cream. Mak 8 .
II