BBCRMPIE.TXT                                                     G-2


                    BLUEBERRY CREAM PIE             (Debbie)

  1 20 oz bag unsweetened frozen     1 8 oz container cool whip
    blueberries. (about 4 cups)      1 9" graham cracker crust
  1/2 cup sugar                      1/2 cup water
  3 tbs cornstarch                   1 8 oz pk cream cheese at room
                                        temperature

 1. Mix blueberries and sugar in a 2 qt microwave safe bowl.  Cover with
    lid or vented plastic wrap. Nuke on high for 7 - 9 minutes, stirring
    twice, until berries are hot, released their juices and sugar is
    melted.

 2. Strain and reserve juice (you will have approx 1 cup).  Return
    berries to the bowl.

 3. Mix water and cornstarch in a 2 cup microwave safe measuring cup
    until smooth, then stir in berry juice.  Nuke on high for 2 1/2 to
    3 1/2 minutes, stirring once.  Stir into berries.  Cool 15 minutes
    and reserve 1 cup for top of pie.

 4. Beat cream cheese in a large bowl with electric mixer until fluffy.

 5. Stir in the berry mix, then cool whip until blended.

 6. Spoon into crust and spread with reserved berry mix.

 7. Chill 2 - 3 hours until firm.


 APLMINIS.TXT


                          MINI APPLE PIES

  1 7oz tube refrigerated biscuits   1 granny smith apple,
  1/4 cup raisins                       finely chopped
  3 Tbs sugar                        1 tsp ground cinnamon
  2 Tbs butter/margarine

 1. Heat oven to 375 degrees.

 2. Using a rolling pin, flatten each biscuit into a 3 - 4 inch circle

 3. Mix apple, rasins, sugar, and cinnamon.

 4. Place a tablespoon of apple mix in the center of each biscuit, dot
    with butter, bring up sides and pinch to seal.

 5. Place in ungreased muffin pan and bake at 375 degrees for 11 - 13
    minutes or until golden brown.