Here is a quick and easy recipe for a great pie for St. Patrick's Day. Use green food coloring, to get the right shade of green. With the mixture of lime and sweetened condensed milk, this cream pie is reminiscent of key lime pie. With only four ingredients in the filling and no baking, it doesn't take long to whip up.

What if you found the perfect dessert-like the Leprechaun Pie-and you're out of sweetened condensed milk. You can make your own. Use it whenever sweetened condensed milk is called for in a recipe. And you can make it for a lot less than you would buy it for.

As far as baking a graham cracker crust before filling it with a cream filling, that is a matter of preference. Either chill the pie shell to set the crust so that it is firm or bake the crust for six to nine minutes at 375 degrees. In a chilled crust, the butter becomes hard to hold the crust. In a baked crust, the heat melts the sugar enough to set the crust. Cool the baked crust before filling.

If you use a chilled crust, try this tip for an easier release of the pie slices from the pan: Saturate a cloth with very hot water and then wring it nearly dry. Rub the hot cloth over the outside of the pie pan. The heat will transfer through the pan and soften the butter in the crust enough to make it easier to remove your pie slices. With a baked crust, that's not necessary.

Do you know why potato breads are so good? Of course, it's the potato flour. The potato flour does add just a touch of sourdough-like flavor. But the real secret is that it's hygroscopic. (Hey, it's not my word.) That simply means that it attracts moisture rather than dries out as wheat flour does. So it makes for a moist, soft bread and it keeps tastier and fresher longer.

Stock up and save on these choices!

· Irish Potato Wheat Bread--Save 20%
· Irish Potato White Bread--Save 20%
· New! Sour Cream Potato Rolls (machine)--Save 25%
· New! Sour Cream Potato Rolls (traditional)--Save 25%
· Idaho Potato White Bread (machine)--Save 20%
· * Heritage Wheat Bread (traditional)-Save 33%

* Note: Whole wheat breads tend to be drier than all- white breads. We added potato flour to keep the loaf moist and soft.

RV season-or cabin season or boat season--is coming up again. (For some lucky souls, RV season never ends.) And a vacation without eating well is . . . well, not much of a vacation. What to stock the RV with is always a challenge.

When you get ready to cook, it always seems that you're missing something. A store may not be handy and who wants to take the time to stop anyway. And speaking of time, who wants to take extra time to cook when there are things to see and do. The answer to both the time problem and the missing ingredients problem is to use mixes whenever you can.

You can make your own mixes. It's great to have mixes on hand for those busy days when you just don't have time to cook. And we think there's something to be said for making your own mixes, a sense of satisfaction and self-reliance.

In this article, we'll tell you how to make your own bread mixes, cornbread mix, pancake mix, and granola mix.

You could win this cookbook! The Better Homes and Gardens New Baking Book with more than 600 recipes, tips, and techniques for better baking.

If you order $25 or more of our mixes, we'll put your name in the hat to get one of these books. (Actually, we'll use a random number generator to choose the winners from those subscribers who order.) But you must be a subscriber and you must purchase to win.

Catch our last publication with great shortcakes, bunches of breakfast ideas, and more.