It is very interesting to me that when we run a recipe request from a reader, sometimes we get a good response and sometimes we don't. Today the response is wonderful from last week's requests for Buttermilk Pie and Hamburger Stroganoff form Amber Larson of Cape Girardeau. So, without any further ado, let's get right to the recipes.

A Cape Girardeau reader sent in her favorite pie recipe. She said it is so good and she loves it's flavor made with real butter in place of the margarine in the recipe.

Another Cape Girardeau reader sent in the exact recipe with a bit of history attached. The pie takes it's name from the battleship Missouri, where Master Chief Steward Harry Hightower served it to President Harry Truman. When the President requested the recipe, the chief refused. But in 1970, Harry Hightower retired and decided to share his famous recipe.

Buttermilk Pie

2 cups granulated sugar

1/2 cup softened butter or margarine

3 eggs

3 tablespoons flour

1/4 teaspoon salt

1 cup buttermilk

1 9-inch unbaked pie crust with edges of crust crimped high

1/2 cup toasted chopped pecans

In a large mixing bowl gradually beat the sugar into the softened butter with an electric mixer, beating till mixture is well blended. Beat in the eggs, one at a time, beating well after each addition. Combine the flour and the salt. Gradually beat these dry ingredients into the butter mixture. Beat in the buttermilk till mixture is well blended. Pour the egg and buttermilk filling into the pie crust. Sprinkle the toasted pecans over the top of the filling in the pie crust. Bake the pie in a 300 degree oven for 1 hour and 15 to 20 minutes or till the buttermilk filling is set. Cool. Store the pie in the refrigerator. Yield: 8 servings.

Note: To toast pecans, spread evenly in a shallow baking pan. Bake at 350 degrees for five to ten minutes, stirring once or twice during baking.

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Violet Hoffmeister shares two of her recipes with us. Both of them are very similar and I'm getting hungry for buttermilk pie just looking at these recipes.

Buttermilk pie

2 eggs

2 cups sugar

4 tablespoons flour

1/2 cup margarine, melted

2 teaspoons lemon extract

1 pint buttermilk

1 9-inch unbaked pie crust

Mix all ingredients together, except crust, beating well. Pour into pie crust, bake in 350 degree oven until knife comes out clean when inserted in the center of the pie.

Magnolia Buttermilk Pie

1 1/3 cups sugar

1/3 cup flour

1/4 cup melted margarine

2 eggs

1 cup buttermilk

1 teaspoon vanilla

1 teaspoon lemon extract

Mix the sugar, flour and margarine together. Mix well. Add the eggs, buttermilk, vanilla and lemon extract. Mix until well blended. Pour into 8 or 9-inch pastry lined pan. Bake 1 hour at 350 degrees.

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Another unnamed Cape Girardeau cook shares her favorite recipe.

Buttermilk Custard Pie

1/2 cup softened butter

1 cup sugar

3 eggs

2 tablespoons flour

1 cup buttermilk

1 teaspoon vanilla

1 frozen 9-inch deep-dish pastry shell

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs and flour, beating lightly to mix. Stir in buttermilk and vanilla. Do not overbeat or it will separate. Pour into unbaked pie shell. Bake 40 to 50 minutes or until custard is golden brown and set. If top begins to brown too much before filling is set, cover lightly with foil. Cool pie an hour before serving. Best if served at room temperature. Refrigerate any leftovers after serving.

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This buttermilk pie recipe has a little different baking instructions. Be sure to pay close attention to that detail.

Buttermilk Pie

3 cups sugar

5 eggs

2 teaspoons vanilla

1 12/ cups buttermilk

6 tablespoons flour

1 12/ sticks margarine, malted

Mix sugar, flour and half of milk, add beaten eggs and rest of milk. Fold in melted margarine. Add vanilla. Pour into unbaked pie shell. Bake 425 degrees for 10 minutes. Turn down oven to 350 degrees. Bake until knife comes out clean.

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Gladys Gaunce of Cape Girardeau was needing some help finding a good recipe for a from scratch chocolate cream pie. Two Cape Girardeau cooks have recipes that Gladys can use to prepare pies for her church dinners.

Chocolate Cream Pie

1 cup granulated sugar

5 tablespoons flour

1/4 teaspoon salt

2 cups milk

3 egg yolks, lightly beaten

1 1/2 squares unsweetened chocolate

1/2 teaspoon vanilla

1 baked 9-inch pie shell

Blend sugar, flour and salt in top of double boiler. Gradually add milk and egg yolks. Place pan over hot water and cook over medium heat for 15 minutes. Add chocolate and cook about 10 minutes until thickened. Add vanilla. Fill baked pie shell and top with meringue. Bake in preheated 375 degrees oven for seven minutes. Serve cold.

Meringue

3 egg whites, stiffly beaten

1/4 teaspoon cream of tarter

3 tablespoons sugar

Combine egg whites and cream of tarter. Beat until fluffy. Gradually add sugar and beat until very stiff. Pile on chocolate mixture.

Cream Pie

In saucepan combine:

1/2 cup sugar

2 cups milk

1/4 teaspoon salt

3 tablespoons cornstarch

2 egg yolks

Mix well and cook, stirring, over medium heat till mixture thickens and boils. Cook 2 minutes longer. Remove from heat.

Add to boiled mixture:

2 tablespoons butter

1 teaspoon vanilla.

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Amber Larson was also inquiring about hamburger stroganoff. She will be excited to try these new recipes. Thanks readers for a great job of responding this week.

Hamburger Stroganoff

1/2 cup chopped onion

1 clove garlic, minced

1/4 cup butter

1 pound ground beef

2 tablespoons flour

2 teaspoons salt

1/4 teaspoon pepper

1 pound fresh mushrooms, or 8 ounces canned mushrooms, sliced

can cream of chicken soup, undiluted

1 cup sour cream

2 tablespoons minced parsley

Saute onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes. Stir in soup. Simmer uncovered 10 minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve with poppy seed noodles on hot platter. Yield: 4 to 6 servings.

Hamburger Stroganoff

1 pound ground beef

4 slices bacon, chopped

1/2 cup chopped onion

1 can cream of mushroom soup, undiluted

1/2 teaspoon salt

1/4 teaspoon paprika

1 can mushrooms, drained

1 teaspoon Worcestershire sauce

1 (8-ounce) carton sour cream

8 ounces pkg. noodles, cooked and drained

Combine ground beef, bacon, and onion in a skillet; cook over medium heat until meat is browned. Drain off pan drippings.

Add soup, salt, paprika, mushrooms, and Worcestershire sauce to skillet; mix well. Continue cooking 15 to 20 minutes, stirring occasionally. Stir in sour cream; heat thoroughly, but do not boil. Serve over hot cooked noodles. Yield: 4 to 6 servings.

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A Cape Girardeau lover of stroganoff shares a microwave recipe for a stroganoff pie that sounds very interesting.

Stroganoff Pie

1 1/2 pounds lean ground beef

1 cup onion, chopped

1/2 cup sour cream

1 can cream of mushroom soup

1/4 cup milk

1 teaspoon salt

1/4 cup ketchup

1 can refrigerated biscuits

1/4 cup grated Parmesan or Romano cheese

Crumble beef into 2-quart casserole. Add onions and cook in microwave oven for 7 minutes, stirring occasionally. Drain, combine sour cream, soup, milk and ketchup. Add meat and onions. Place back in 2-quart casserole. Microwave for 5 minutes. Add salt and mix well. Place biscuits around edge of casserole and sprinkle with cheese. Return to microwave oven and cook 5 minutes. Run under broiler to brown biscuits, if desired. Yield: 6 servings.

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Last week we also had a request for garlic mashed potatoes. We have one recipe to share. It may not be exactly what she was looking for, but I think it can be played with to get the desired result.

Twice Baked Garlic Potatoes

1 head garlic

1 tablespoons olive oil

8 baking potatoes

1/2 cup butter

milk

2 (3-ounce) packages cream cheese, softened

1/4 cup parsley, minced

1/4 cup green onions, thinly sliced

1 teaspoon salt

2 cups cheddar cheese, grated

paprika

Preheat oven to 400 degrees. Place garlic on piece of foil and drizzle with olive oil.

Wrap tightly. Bake potatoes and garlic in oven for 1 hour. Cut potatoes in half lengthwise, scoop out into bowl. Reserve shells. Unwrap garlic and squeeze cloves into potatoes. Mash potatoes and garlic with butter and enough milk to moisten. Blend in cream cheese, parsley, onions, and salt. Spoon back into shells. Sprinkle with cheese and paprika. Bake about 25 minutes. Yield: 16 servings.

This has been a great week for Recipe Swap. Keep those wonderful recipes coming and I'll see you next week.