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Food

2 shortenings offered these pie-crust shortcuts

By By ELLEN FOLKMAN
Published June 28, 2006

Many readers remember the recipe for a water-whipped pie crust requested by Maryann Delzer. Some readers got it from Crisco labels and others from Spry, but the recipes from both shortenings are essentially the same. Below are recipes for a single crust and for two crusts; they can also be used for tart shells.

Martha Watson wanted the recipe for Jell-O soufflé salad. A couple of versions, selected from the many responses the request generated, are listed below. This recipe, which dates back to the 1950s, is extremely versatile and can be made with vegetables, meat or fruit. It can be served as a main dish, side salad or dessert. The Monterey soufflé salad is an updated version with a California twist.

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For: Maryann Delzer of Dunedin

From: L.G. DuPont of Ocala, Maria Gregory of St. Petersburg, Elaine Zeman of St. Pete Beach and Maria Hopkinson of Seminole

Recipe: Water-Whip Pie Shell Single Crust

WATER-WHIP PIE SHELL (Single Crust)

¹/₂ cup less 1 tablespoon Crisco

¹/₂ teaspoon salt

3 tablespoons boiling water

1 teaspoon milk

1¹/₂ cups sifted all purpose flour

Put Crisco and salt in a mixing bowl. Add water and milk and whip with fork until thick and smooth. Add flour and stir into dough until it "cleans" the sides of the bowl. Dough should cling together. Roll out between layers of waxed paper to form pie crust.

Makes enough for 1 9-inch pie shell.

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For: Maryann Delzer of Dunedin

From: Caroline Kennedy of New Port Richey, Ruth Weaver of Brooksville, Sophie Lonaber of Spring Hill and Darlene Stringfellow of Clearwater

Recipe: Water-Whip Pie Shell (Double Crust)

WATER-WHIP PIE SHELL (Double Crust)

³/₄ cup Crisco

Dash salt

1 tablespoon milk

¹/₄ cup boiling water

2 cups flour

Put Crisco in bowl and add salt and milk. Add boiling water and whip with a fork until mixture is smooth and thick like whipped cream. Stir in flour until it cleans the sides of bowl.

Makes enough for a 9-inch double crust pie.

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For: Martha Watson of New Port Richey

From: Mae Capano of New Port Richey, Roz Kramer of Largo, Doris Palazzotto of St. Petersburg, Lorraine Edie of Clearwater, Shirley Martens of Spring Hill, Karol Holder of Seminole, Dottie Bronson of Tarpon Springs, Daphne-Ann Haynes of Parrish, Dottie Warney of Weeki Wachee and many, many others!

Recipe: Jell-O Soufflé Salad

JELL-O SOUFFLÉ SALAD

1 (3 ounce) package Jell-O lemon, lime or lemon-lime gelatin

¹/₄ teaspoon salt

1 cup boiling water

¹/₂ cup cold water

1 to 2 tablespoons vinegar or lemon juice

¹/₄ cup mayonnaise

Dash of pepper

1 tablespoon grated onion

1¹/₂ to 2¹/₂ cups raw or cooked vegetables

(Variations: Instead of vegetables, use the same amount of cooked meat, fish or poultry; diced cheese or cottage cheese; sliced or chopped hard-cooked eggs; or fresh, canned or frozen fruit, drained. Omit pepper and onion in fruit salad.)

Dissolve Jell-O and salt in boiling water. Add cold water, vinegar, mayonnaise and pepper. Beat to blend well. Pour into freezing tray. Place in freezer 15 to 20 minutes or until firm about 1 inch around edge and soft in center. Pour into a bowl and whip until fluffy and thick.

Fold in onion and vegetables. Pour into a 1 quart mold or individual molds. Chill until firm, about 30-60 minutes. Unmold onto salad greens.

Makes about 4 cups or 4 entree servings or 6 to 8 side salads.

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For: Martha Watson of New Port Richey

From: Brenda Helton of Seminole

Recipe: Monterey Soufflé Salad

MONTEREY SOUFFLÉ SALAD

1 (3-ounce) package lime Jell-O

1 cup hot water

¹/₂ cup cold water

2 tablespoons lemon juice

1/2 cup mayonnaise

1 (7-ounce) can white tuna fish or 1 cup cooked diced chicken

³/₄ cup chopped cucumber or celery

¹/₄ cup sliced stuffed olives

2 tablespoons chopped pimentos

¹/₂ teaspoon grated onion

Dissolve Jell-O in hot water. Add cold water, lemon juice, mayonnaise and ¹/₂ teaspoon salt. Blend well with rotary beater. Pour into refrigerator freezing tray. Quick chill in freezer 15 to 20 minutes, or until firm about 1 inch from edge, but soft in center. Turn mixture into a bowl and whip with rotary beater until fluffy. Fold in remaining ingredients. Pour into a 1 quart mold and chill until firm in refrigerator. When serving, unmold on a bed of greens and offer additional mayonnaise.

Recipe requests

Joan Cowley would like to have the recipe for Bonefish Grill's house dressing so she can enjoy it at home. Nancy Graham wants the recipe for Cracker Barrel's hash-brown casserole.

You Asked for It is a reader mail column. Send requests to You Asked for It, the St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Be sure to include your full name, city and phone number.

[Last modified June 27, 2006, 12:05:31]