Sugar Cream Pie
3/4 cup granulated sugar
1/8 teaspoon salt
2 1/2 cups half-and-half
1/4 cup brown sugar
1/4 cup cornstarch
1/2 cup butter
1 teaspoon vanilla extract
1 (9-inch) lightly baked pie crust (recipe follows)
1/8 teaspoon ground cinnamon
Preheat oven to 325 degrees F.
In medium saucepan, combine granulated sugar, salt and half-and-half. Bring to boil, stirring occasionally.
Meanwhile, in another saucepan, combine brown sugar and cornstarch. Gradually whisk in half-and-half mixture. Add butter. Cook mixture over medium heat, whisking constantly, for 5 minutes, or until boiling and thickened. Simmer 1 minute. Stir in vanilla extract.
Pour mixture into prepared pie crust; sprinkle with cinnamon. Bake 20 minutes or until top of pie is golden.
Place on wire rack. Pie filling will be very loose, but will thicken on cooling. Cool completely before slicing. Makes 10 servings.
Pie Crust
3 cups flour
1 1/3 cups Crisco
1 teaspoon salt
1/3 cup ice water
1 egg
1 teaspoon vinegar
Use your fingers to crumble flour and shortening before adding other ingredients. Roll out crust on top of wax paper so it can be easily lifted and laid into ungreased pie plate.
If making ahead, freeze and then thaw before baking.
Yum-a-Setta
This is a good recipe for a potluck dinner or reunion.
2 pounds hamburger
Salt and pepper, to taste
2 tablespoons brown sugar
1/4 cup chopped onion
1 can tomato soup
1 can cream of chicken soup
1 (16 ounce) package egg noodles
1 (8 ounce) package processed cheese
such as Kraft or Velveeta;
Brown hamburger with salt, pepper, brown sugar and onion. Add tomato soup. Cook egg noodles according to package directions. Drain. Add cream of chicken soup. Layer hamburger mixture and noodle mixture in a 13 x 9-inch casserole with processed cheese between layers. Bake at 350 degrees F for 30 minutes.
Waldorf Salad
3 Golden Delicious Apples, chopped
3 Red Delicious apples, chopped
1 (20 ounce) can pineapple chunks or tidbits,
drained, reserve juice
2/3 cup granulated sugar
2 tablespoon cornstarch
Dash of salt
Small amount of chopped celery
White grapes, as many as you like
Chopped English walnuts
1/2 cup coconut
Put 1 cup pineapple juice, sugar, cornstarch and salt into a saucepan. Cook, stirring constantly until thickened. Set aside to cool.
Mix fruit and remaining ingredients together. Pour cooled dressing over fruit. Refrigerate.
Turnip Casserole (Riewe Schales)
1 1/2 cups grated turnip
1 1/2 cups grated potato
3/4 cup milk
1/2 cup low fat yogurt
1/2 cup whole grain bread crumbs
1/4 cup sunflower, olive or safflower oil
2 medium onions, chopped
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
Preheat oven to 375 degrees F.
Thoroughly mix all the ingredients, except the bread crumbs, in a large bowl. Pour the mixture into a lightly greased shallow casserole. Scatter the bread crumbs over the top. Bake for 40 minutes.
Serve immediately. Yields 5 servings.
Variation
Fry the bread crumbs in a small amount of oil, before scattering them over the top of the dish.
Thick Milk Pie
3 eggs
1 cup molasses
1 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking soda
3 cups thick sour milk
2 (9-inch) unbaked pie shells
Preheat oven to 400 degrees F.
Beat eggs. Add molasses. Combine sugar, flour and baking soda and add to egg mixture. Add thick milk. Pour into unbaked pie shells. Bake for 10 minutes; then reduce oven temperature to 325 degrees F and bake for 40 to 45 minutes.
Sprinkle top of pie with cinnamon, if desired.
Sunday Pork Chops
1 cup catsup
1 tablespoon Worcestershire sauce
1/2 cup onion, diced
Preheat oven to 375 degrees F.
Mix together catsup, Worcestershire sauce and onion Pour over pork chops which have been browned and drained. Cover. Bake for 2 hours.
Raisin Pie
1 3/4 cups milk
3 eggs, separated
1 (3 5/8 ounce) box vanilla flavor pudding &
pie filling mix (not instant)
1 teaspoon pure vanilla extract
1/2 teaspoon ground allspice
1 1/2 cups golden seedless raisins
1 (9-inch) baked pastry shell
6 tablespoons granulated sugar
In a small saucepan, combine milk and egg yolks; blend well. Stir in pudding mix. Cook, stirring constantly until mixture comes to a boil. Remove from heat; stir in vanilla extract and allspice. Blend well. Fold in raisins; cool.
Turn mixture into pastry shell; chill thoroughly.
Meanwhile, in a small mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Spoon meringue over pie, making sure that meringue touches edge of crust. Bake at 450 degrees F for 4 to 5 minutes or until meringue is lightly browned.
Vanilla Pie
1/2 cup firmly packed brown sugar
1 tablespoon flour
1/4 cup dark corn syrup
1 1/2 teaspoons vanilla extract
1 egg, beaten
1 cup water
1 cup flour
1/2 cup firmly packed brown sugar
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup butter
1 unbaked 9-inch pie shell
Combine first 5 ingredients in 2-quart saucepan. Slowly stir in water. Cook over medium heat until mixture comes to a boil, stirring constantly. Let cool.
Combine remaining ingredients (except pie shell) and mix until crumbly. Pour cooled mixture into pie shell and top with crumbs. Bake at 350 degrees F for 40 minutes or until golden brown.