Kentucky Pie

1 c. choc. chips
1 c. ch. nuts
2 eggs, beaten
1 c. gran. sugar
1 stick butter
1/2 c. flour
1 tsp. vanilla

Place chocolate chips and nuts (walnuts or pecans) in 9 or 10 inch unbaked pie shell. Mix remaining ingredients and pour over chips and nuts. Bake at 375 degrees for 10 minutes then 350 degrees for 35 minutes or until done. Serve warm with whipped cream or Cool Whip.

Key Kentucky Pie

1 stick butter, melted
1 c. light corn syrup
1 tbsp. bourbon
1 c. pecans
1 c. sugar
4 eggs
1/2 c. chocolate chips
1 unbaked pie shell

Beat eggs with wire whisk; add all other ingredients. Pour into shell. Bake at 350 degrees for 45 minutes. *Best served warm with whipped cream. This is sinful!

Kentucky Pie

2 lg. eggs, room temp.
1 c. sugar
1/2 c. flour
1/2 c. unsalted butter, melted &
cooled
1 c. chocolate chips
1 c. chopped pecans, highly toasted
1 tbsp. Bourbon
1 tsp. vanilla
1 (9 inch) unbaked pie shell
Whipped cream (garnish)

Preheat oven to 350 degrees. Beat eggs on high speed in mixer bowl until light and lemon colored. Gradually beat in sugar. Reduce speed to low, add flour and butter and mix until thoroughly combined. Stir in chips, nuts and flavorings. Turn mixture over into unbaked pie shell. Bake until golden brown about 40 minutes. Serve warm. Plus whip peel cream separately. Line pie plate with crust, use fork to make holes in bottom and sides. Freeze. Putting filling in frozen shell. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees.

EASY KENTUCKY PIE

1 (1 lb.) box Light brown sugar
5 eggs
1 tbsp. butter
2/3 c. warm water
1 tsp. vanilla
6 oz. chocolate chips (real)
1 c. chopped nuts
2 unbaked 9 inch pie shells

Melt butter, add sugar and eggs, beat well. Add vanilla and water and mix well. Put 3 ounces chocolate chops and 1/2 cups chopped nuts in the bottom of each pie shell. Pour other ingredients over the chips and nuts. Do not mix! Bake in 350 degrees for 25 minutes or until firm. *May bake pie shells slightly before putting chocolate chips in.

KENTUCKY PIE

1 unbaked pie shell
1 c. sugar
1/2 c. flour
1 stick margarine, melted
1 c. pecans, chopped
3/4 c. chocolate chips
1 tsp. vanilla
2 eggs, beaten

Preheat oven to 325 degrees. Combine sugar and flour. Add eggs, margarine, pecans, chocolate chips and vanilla. Bake 1 hour. Best served warm.

KENTUCKY BURGOO

2 lbs. lean beef
1 med. size stewing chicken
1 lb. veal
4 qt. water
2 c. chopped okra
2 green peppers, chopped
1 sm. red pepper
1 qt. tomatoes
1 garlic clove, mashed
6 ears corn, cut off cobs
2 c. diced raw potatoes
2 c. onions, diced
3 lg. carrots, diced
1 c. minced fresh parsley
1 bunch celery, chopped (with leaves)
3 c. dry sherry
Salt & pepper to taste

Boil beef, chicken and veal in water until tender. Remove meat from bones and replace meat in pot. Add other ingredients except sherry and cook over slow heat for 2 hours. The mixture should be very thick. Stir it up from the bottom occasionally. Before serving, add sherry and stir well. Serves 12.

KENTUCKY BURGOO

2 lb. beef, cubed
Soup bone
1/2 lb. lamb, cubed
1 frying chicken, cut up
4 qt. water
Salt and pepper to taste
Red pepper to taste
2 c. diced potatoes
3 c. chopped onions
2 c. lima beans
4 carrots, diced
2 green peppers, diced
3 c. corn, fresh, if possible
2 c. okra, diced
6 c. tomatoes
1/2 tsp. garlic
1 c. minced parsley

Put the beef, soup bone, lamb, chicken, water, salt, pepper and red pepper into a heavy pot with a tight-fitting lid. Bring to a boil, then simmer, covered, for 2 hours. Remove the chicken skin and bones and cut meat into bite-size pieces; return to pot. Add potatoes, onions, lima beans, carrots, green peppers and corn. Simmer 2 hours; mixture will be thick. Add okra, tomatoes, and garlic and simmer 1 1/2 hours longer. Add parsley and remove from stove. This soup will keep in the refrigerator for a long time. The flavor improves with age. Yield: 10 hearty servings.