Diana C and Sheila R. sent this in: In response to the person who wrote   
   looking for peanut butter pie with cream cheese: I found this recipe online:   
      
   4  oz (half of 8-oz package) cream cheese, softened 1 cup powdered sugar   
   1/3 cup peanut butter   
   1/2 cup milk   
   1 container (8 oz) frozen whipped topping, thawed 1 large graham cracker crumb   
   crust (9 oz)   
      
       Chocolate-flavor syrup for decorating   
      
   Steps   
       1 In large bowl, beat cream cheese and powdered sugar with   
   electric mixer on medium speed until smooth.  Add peanut butter and milk; beat   
   again until smooth.  Fold in whipped topping.   
       2 Spoon and spread filling in crust. Top with lines or swirls of   
   chocolate syrup.  Refrigerate at least 2 hours before serving.   
   --   
   Pat H from Louisiana sent this:   
      
   Southern Peanut Butter Pie   
    Pastry for 9-inch one crust pie   
    2/3 cup sugar   
    1/2 teaspoon salt   
    1 cup dark corn syrup   
    1/3 cup creamy peanut butter   
    3 eggs   
    1 cup salted peanuts   
      
    Heat oven to 375.  Prepare pastry.   
    Beat sugar,  salt, corn syrup, peanut butter and eggs.   
    Stir in peanuts.   
    Pour into pastry.   
      
    Bake until crust is golden brown.  Center of filling may be slightly   
    soft but will firm up When it cools.  Bake about 40-50 minutes and   
    cool slightly, then refrigerate.  Can be served with vanilla ice   
    cream   
      
   Got this recipe from my 1978 Betty Crocker cookbook which is use quite often.   
   Good luck with your pie.  Pat H of Louisiana   
   --   
      
   From Carol T:   
      
      
   Peanut Butter Pie with cream cheese   
      
   1 c. powdered sugar   
   1/2 c. milk   
   8 oz. Philadelphia cream cheese   
   1 c. peanut butter   
   8 oz. Cool Whip   
   Graham cracker crust   
      
   Dissolve powdered sugar in milk; add softened cream cheese and peanut butter.    
   Beat until smooth.  Add Cool Whip.  (Reserve some for topping.) Pour into   
   ready-made graham cracker crust.  Chill.  Ready to serve in one hour.  Add   
   topping or graham cracker crumbs.   
   ---------------   
      
   9. As with collectibles, people also have very strong feelings about foods   
   from their past.  Sometimes these special recipes get lost. This section is to   
   help people who are looking for lost recipes from their past.  If you submit a   
   request, please include the geographical region where you tasted the recipe.   
   --   
   If you have a vintage recipe request send it to recipes@tias.com and we might   
   just publish it here.   
      
   TIAS.com merchants have well over 4,000 cookbooks for sale! You can   
   see them here: http://www.tias.com/books/cooking/   
      
   Be sure to check out our vintage kitchen collectibles section online at:   
   http://www.tias.com/showcase/1/Kitchen_Collectibles/1.html   
      
   Here's a request for home-made tomato soup:   
      
   "Back in about the mid 40's, when we lived in Kansas (Topeka).  I remember my   
   mother making us kids some home made tomato soup for lunch.  It was so good.    
   I have tried to make some but never comes close to what she fixed.  I really   
   do need a recipe for it.  All I can remember is she cut up fresh tomatoes and   
   I'm sure she added milk, and whatever else, I have no idea.  If someone knows   
   how to make this I'd love to try it.  Thanks." Bev B, Cottonwood, AZ   
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   --- BBBS/Li6 v4.10 Dada-2   
    * Origin: Prism bbs (1:261/38)