CRANBERRY MINCE PIE

CRANBERRY MINCE PIE 1/3 c. sugar 2 tbsp. cornstarch 1/3 c. water 1 1/2 c. fresh cranberries, rinsed and drained Pastry for 2-crust pie 1 jar None Such ready-to-use mince meat (regular or brandy and rum) 1 egg yolks plus 2 tbsp. water mixed

In saucepan, combine sugar and cornstarch; add water. Over high heat, cook and stir until boiling. Add cranberries; return to a boil. Reduce heat; simmer 5-10 minutes, stirring occasionally. Turn mince meat into pastry-lined 9 or 10-inch plate. Top with cranberries. Cover with vented top crust; seal and flute. Brush egg mixture over crust. Bake at 425 degrees in lower half of oven 30 minutes or until golden brown. Cool. Makes one 9 or 10-inch pie.

EGG NOG CREAM: In large bowl, combine 1 1/2 cup canned Borden's egg nog, chilled, and 1 (4 serving size) package instant vanilla flavored pudding mix; mix well. Fold in 1/2 pint Borden's whipping cream, whipped. Chill. Use as topping for pie, cake or fruit. Makes 3 1/2 cups.

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