Thanks, Frieda; here it is:

KENTUCKY RAISIN PIE

1 baked pie shell
4 egg yolks, beaten
1 c. sugar
1 t. salt
2 T. flour
1/2 c. butter
2/3 c. milk
1 t. vanilla
1 c. raisins, cooked
4 egg whites, beaten until stiff
3 T. sugar

Put the butter in a skillet. Start slowly and add the other ingredients, leaving the raisins until the mixture is almost done.

Cook, stirring, until thickened. Add raisins, stir, and pour into baked pie shell.

Cover with meringue made from the beaten whites and 3 T. sugar. Brown in a slow oven.

Note: This is an old recipe. Small case t means teaspoon and large case T is tablespoon. I now microwave the raisins in water to cover for three or four minutes and drain them. I take a slow oven to mean 325 degrees. Also, all newer recipes add vanilla extract after cooking is completed.

Carolyn (or Frieda), would you please post your recipe for chocolate chess pie? It's one of my favorite pies, but I don't have a recipe for it. Thanks.

Thank you, thank you, Carolyn!

Colorme, I'll jump in and give Carolyn's recipe just as I saved it. Btw, I made it plain one time and with pecans another time. Either way is wonderful.

CHOCOLATE CHESS PIE

1 unbaked 9" pie shell
4 oz. butter
1-1/2 squares semisweet baking chocolate
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
1 Tbsp. flour
1/2 egg shell of milk (about 2 Tbsp.)
2 eggs

1/2 cup chopped pecans may be added

Heat oven to 350 degrees.
Melt butter with chocolate and set aside to cool.
Mix sugars, unbeaten eggs, milk, and vanilla; add flour and mix well. Add in chocolate mixture and incorporate thoroughly.
Pour into an unbaked pie shell and bake for 45 minutes.
You are free to use this and take all the credit, but please don't ever tell anyone how easy it is to make.

SOURCE: Carolyn, online friend at Reader's Paradise; Louisville, Kentucky

Thank you, Frieda. I'm drooling reading the recipe. I was going to make pecan pie tomorrow, but I think I just changed my mind.

Hey Frieda, glad you are still enjoying Aunty Phyl's biscuits. She is alive and well, soon to turn 91 and fit as a fiddle *g*

Why Chocolate Chess Pie?

Good question, Martin. I thought "cheese" at first, but there's no cheese in chess pies.

See the link below for a possible explanation of why it is called a chess pie.

Here is a link that might be useful: Chess Pie History

The Cherry Cake recipe I got from here, although I thought it was from Carolyn:

1-1/2 cups granulated sugar
1 9-oz pkg Philadelphia Cream Cheese, softened
1 cup margarine, softened
1-1/2 tsp vanilla
4 eggs
2 cups sifted cake flour
1-1/2 tsp baking powder
3/4 cups well drained chopped maraschino cherries, salad cherries are fine
1/4 cup cake flour

Glaze:

1-1/2 cups sifted confectioner's sugar
2 tablespoons milk

Preheat oven to 325 degrees

First, chop the maraschino cherries and set aside. (I chop the small ones in half, larger into quarters.)

Thoroughly mix the cake flour with baking powder.

Combine sugar, cream cheese, margarine and vanilla, mixing until well blended. Add eggs, one at a time, mixing well after each addition. Gradually add 2 cups flour and baking powder, mixing well after addition. Toss the cherries with the 1/4 cups flour, trying to coat each piece of cherry. Fold into the batter.

Pour into a 10 inch tube pan, greased and bake for 1 hour 20 minutes. Cake is done when it is light gold and toothpick comes out clean.

Let cool for 5 minutes; remove from pan. Cool thoroughly. When cooled, combine the glaze ingredients and drizzle over cake. Garnish with cherries.

Notes: Make sure you watch it while it's baking and check it after an hour- if toothpick comes out clean, it's done. Don't let the cake cool for any more than 5t minutes before removing from the pan; it will stick!

This cake freezes well. Wrap it well and thaw it for 24 hours prior to serving. Don't glaze before freezing.

The original recipe called for 1/2 cup finely chopped pecans to be sprinkled into the greased pan before adding the batter. I've never tried it but it's probably good.

In lieu of cake flour, I have used 1 cup regular flour less 2 tablespoons and it works just fine.

Can also be made in 5 greased and floured 5-3/4 X 3-1/4 inch loaf pans. Bake at 325 for 45-50 minutes.

I made it with pecans and it was lovely

Yes, I have always thought my pie recipe was just a chess pie with melted chocolate added. I personally don't much care for chess pie because it tastes so "eggy" to me, and I don't like eggs without something to kill the taste.

Frieda, you asked about any new recipes. Here is one from a friend who says everyone who eats it loves it. I haven't tried it yet.

Surprise, I did remember that you wanted the recipe for hot chicken salad, and here it is...

3 cups chicken cubed (cooked breasts)
l-1/2 c. celery chopped (approx 4 ribs)
3/4 c. sliced almonds
1 - 6 oz. can sliced water chestnuts
1/2 tsp. salt
2 tsp. green onion chopped
3 Tbsp. lemon juice
1-1/2 c. mayo
1 - 11 oz. can cream of chicken soup
3/4 c. grated sharp cheddar cheese
1-1/2 c. crushed potato chips (4 oz.)

Combine all ingredients except cheese & potato chips.
Sprinkle cheese & chips on top and bake in preheated 325 degree oven for 45 min. until lightly browned.

Enjoy...Joanne

Kath, I'm glad to hear about your Aunty Phyl. Her biscuit recipe is getting around. I made a batch just a few days ago to carry to my airman son in South Dakota, at his request I may add. He calls them "those good cookies." I correct him, saying they are biscuits, to which he responds, "Yeah, that's right; those are the ones."

Chris, I think my attribution above was wrong because that sure reads like the recipe I made. I remember the cream cheese and the part about salad cherries, I think, though I used maraschinos. I baked mine in the mini loaf pans. I didn't use pecans, and it was really good without them; but I'll try it with pecans next time. Thank you for saving and posting the recipe. I thank the originator, KathNH or Carolyn, too.

Frances, I enjoyed the link about chess pie history. My initial assumption of "cheese" might not have been too far off after all.
Surprise, I did remember that you wanted the recipe for hot chicken salad, and here it is...Heh! Carolyn, I read that and immediately began worrying because I didn't remember specifically requesting a chicken salad recipe. My memory is so poor sometimes, though, that I thought I could've. Then I realized that it must be a note to you from your friend Joanne.

It sounds delicious, but I'm a bit confused. How is it eaten? Is it a main dish or an appetizer?

I learned from The Blueberry Muffin Murders that using blueberry pie filling in place of most the blueberries in a muffin recipe imparts a stronger blueberry flavor (and color.) I wonder if that would work with the cherry pie cake.

The Cherry Cake recipe must have been Kath's. It wasn't mine, but I have now copied it.

As to the hot chicken salad, it would be a main dish. My retired friends and I have seriously taken up lunching, both out and hosted at home, so we are always on the trail of useful luncheon recipes.

Also, my husband has had heart problems in the past and tries to eat very little red meat. That's a real problem for him since he isn't too fond of chicken or fish unless they are fried, so, again, I'm always looking for tasty recipes.

And, yes, I did just copy the whole note on the recipe instead of cutting and pasting--mark it down to laziness.

Doesn't anyone remember the "Christmas Spaghetti" or save the recipe? The way I remember the story, which I can't retell as well as the original, is the poster and her family were so sick of turkey and stuffing and other traditional Thanksgiving and Christmas fare that they decided to have spaghetti instead on Christmas Day (or maybe it was the day after). Anyway, it became a new tradition in her family, and was thus named Christmas Spaghetti. The sauce had Italian sausage and it turned out very spicy when I made it (probably from the sausage that I bought). My family thought it was the living end so I made it three times, I think, in a fairly short interval, then I got busy doing other things and somehow forgot the recipe. That's the way I lose recipes: they are put on the back burner of my mind and I'm apt to pigeon-hole them somewhere that I think I can find them again. But of course I can't!

I think it was the same poster -- but it could have been a different one -- who did something else quite wonderful with spaghetti. She included it in fruit salad, of all things. I was very dubious, but it turned out slurpin' good.

Carolyn, cooking "healthy" is such a challenge, isn't it? Especially to suit folk who have always had particular tastes. My older son is a Type I diabetic (he has been since he was six years old). The range of foods he can eat is limited enough because of his condition, but he was picky, picky, picky to begin with.