"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chess Tarts Recipe

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This recipe for Chess Tarts, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Freda Humble
Added: Wednesday, January 16, 2008


1 Recipe Pie Crust or 1 Box Pie Crust
1 Cup Sugar
1/4 Cup Milk
1/2 Cup Butter
3 Eggs, slightly beaten
Pinch of Salt
1 Tsp. Vanilla
1 Cup Raisins, washed
1 Cup Nuts, chopped

Prepare pie crust and roll out. Cut with a cookie cutter and place on a cookie sheet. Prick with a fork 2 or 3 times. Bake at 400 until golden brown. Cool.
Filling: Combine and cook over medium heat, stirring constantly until thick. Remove from heat and add vanilla, raisins and nuts. Stir. Cool. Drop onto baked pie shells. Top with whipped cream or cool whip.




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