Shoe by Gary Brookins and Susie MacNelly

Shoe

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  1. Rod Gonzalez

    Rod Gonzalez said, over 3 years ago

    Ooooooggggggg . . .

    Tell me he did not say “Remember the A la Mode”?

  2. Alexikakos

    Alexikakos said, over 3 years ago

    From: “The General Foods Kitchens Cookbook”
    By: The women of General Foods Kitchens
    Published by: Random House, Inc.
    Library of Congress Catalog Card Number: 59 – 1084

    Pecan Pie

    1 cup dark corn syrup
    3/4 cup sugar
    1/4 teaspoon salt
    3 eggs, slightly beaten
    3 tablespoons butter
    1 teaspoon vanilla (real not artificial)
    1 cup coarsely broken pecans
    1 unbaked 9-inch pie shell

    Combine syrup, sugar, and salt in saucepan.
    Bring to a boil over high heat, stirring until sugar is dissolved.
    Boil 2 minutes.
    Pour slowly over eggs, stirring constantly.
    Add butter, vanilla, and pecans, stirring to mix well.
    Pour into unbaked pie shell.
    Bake in moderate oven (375° F.) for 50 minutes, or until done. (Pie should be completely puffed across top and firm.)
    Cool.
    Spread with sweetened whipped cream or dessert topping mix before serving if desired.

    Note: Filling may be baked in 8 to 10 unbaked 3 1/2 inch tart shells. Reduce baking time to about 35 minutes.

    Nuts may be toasted slightly for rich flavor. For this, simply heat nuts in a teaspoonful of butter in skillet over low heat. Stir until nuts are lightly browned.

    For the remembrance of the “A La Mode,” see “Nancy” on Monday, June 3, 2013.

  3. Bruno Zeigerts

    Bruno Zeigerts said, over 3 years ago

    Sorry, but Archie did this first!

  4. AshburnStadium

    AshburnStadium said, over 3 years ago

    After Roz’s cooking, remember the COMmode! ;-)

  5. olddog1

    olddog1 said, over 3 years ago

    Grooooaaaaan.

  6. DixieNormous_69

    DixieNormous_69 said, over 3 years ago

    That joke is so old that the cobwebs fell off of it !!!

  7. Phatts California

    Phatts California said, over 3 years ago

    @Bruno Zeigerts

    yah, and Shoe did it again, so what’s yer point?

  8. GROG!

    GROG! GoComics PRO Member said, over 3 years ago

    @Alexikakos

    Thanks, but no thanks. The only pie I eat is French Canadian meat pie.

  9. GROG!

    GROG! GoComics PRO Member said, over 3 years ago

    It’s not quite the same as a chicken pot pie…It’s a pie of nothing but ground beef and pork. No gravy, no peas or other vegetable.

  10. rshive

    rshive said, over 3 years ago

    Until minces became endangered, we used to have mincemeat pie around here.

  11. Alexikakos

    Alexikakos said, over 3 years ago

    @GROG!

    and @ DaBoogadie

    There’s a TOURTIERE (French Pork Pie) recipe posted at “The Wizard of Id” Sunday, May 19, 2013.

  12. George Berry

    George Berry said, over 3 years ago

    Heroes respect heroes. Cowards belittle the sacrifice of heroes. We know where Gary Brookins stands.

  13. Reppr

    Reppr said, over 3 years ago

    EVERYbody is doing a Pastis these days!

  14. Steve Dutch

    Steve Dutch said, over 3 years ago

    @Rod Gonzalez

    Before I caught the pun, I was just about to go ballistic. I’ve always said asking if you want steak “with au jus” is like asking for pie “with a la mode” and here it is!

  15. Vice Admiral Allan

    Vice Admiral Allan GoComics PRO Member said, over 3 years ago

    Canadian Butter Tarts are a pecan free version of the pie (basically). They do, however, have raisins in the filling.
    My room mate thought it would be “gross”. BUT I insisted on him trying one. He screwed up his face (he’s 27 yrs old, btw) and took a bite. He chewed. Swallowed. Looks at me and said “That’s f*cking awesome! Why didn’t I try this before?” I replied – “you’re black, and your mom probably doesn’t know the recipe, and didn’t know herself that they were that good. It’s all about your childhood, and stuff.” He nodded, and told me to get more. LOL

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