Collector’s Corner

• Use cherry or blueberry pie fillings to top a towering angel food cake filled with vanilla pudding. They’re good, too, spooned over brownies capped with vanilla ice cream.

• Spoon peach pie filling into well-greased muffin pans with chopped pecans and a dot of butter. Top with a biscuit from a roll of refrigerated biscuits and bake as directed on package. When baked, let stand a few minutes before inverting onto a serving plate.

• Combine a can of pineapple pie filling with 2 cups shredded coconut and ¾ teaspoon curry powder. Heat and serve the fragrant sauce over chicken with rice.

• For a really terrific sauce, heat together a can each of mincemeat pie filling and drained mandarin oranges. This is good spooned over pound cake; superb as a sauce over pear halves centered with scoops of ice cream.

• Strawberry filling is perfect for valentine-shaped meringue shells.

• Heated raisin pie filling adds a glory note to everything from broiled ham slices to old-fashioned bread pudding.

• Apple pie filling is a shelf standby you won’t want to do without after you have tried it, heated with ½ cup honey and ½ cup butter, spooned generously over Sunday morning waffles.

There’s no doubt about it, each can of fruit pie filling you open is the wonderful beginning to a whole new world of delightful, applause-winning dishes. Try them and find out for yourself.

The Pie Filling Institute 333 North Michigan Avenue Chicago, Illinois 60601