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Show RECIPES by Angie Martin Grandma's Thanksgiving Pie - 9" unbaked pie shell 3 eggs '2 c. white sugar 1 c. canned pumpkin 1 c. dark corn syrup 14 c. melted butter 1 tsp. vanilla 1 c. pecan halves Preheat oven to 350. Beat the eggs well. Add the next five ingredients (except the pecan halves) and blend thoroughly. Arrange the pecan halves in the bottom of the pie shell and slowly pour the egg mixture over them. Bake for 1 hour or until a knife inserted 1" from the edge comes out clean. Let it cool, then serve with good old whipped cream. This is my family's favorite holiday pie. s Real Southern Candied Sweet Potatoes 6 medium sweet potatoes 1 orange, thickly sliced, with peel '4c. butter, melted l'j c. sugar Vh c. light Karo syrup Peel potatoes and cover with water. Bring to boil and add orange slices. Cook until almost tender. Arrange potatoes in lVfe-quart baking dish. Add Karo and sugar to melted butter and mix well. Pour syrup over potatoes and let stand in refrigerator overnight. Cook slowly 250, covered for 1 hour. Uncover and continue cooking for 1 more hour. Serves 6. ! Favorite Cranberry Relish t This uncooked relish is a great favorite of mine throughout the winter months. It is simple and inexpensive to make, and will keep well for a long time in a cold place. It calls for: 2 cups cranberries" 2 oranges 2 red apples 2 cups sugar Look over and remove stems from cranberries, and wash them. Peel the oranges, removing a thin layer of the yellow skin, discarding the white inner rind. Wash, quarter, and core the apples but do not peel them. Now put the cranberries, apples, orange pulp and some of the thin orange peel through the food chopper and processor. Put into a bowl, add the sugar, and let stand until it is thoroughly dissolved. It is then ready to serve with your turkey, meats or is more than good on toast. Steamed Thanksgiving Pudding l c. all-purpose unbleached flour l' c whole-wheat flour 1 kp. baking soda 1 tsp. salt 1 tsp. cinnamon s tsp. mace l tsp. nutmeg 2 c- cut raisins 1 cup currants 2 cups honey-dipped fruit, cut small ( I like to use some dried fruit which I mix with a little honey and chop and some of the glazed fruitcake fruit.) l5 c. chopped walnuts ''s c. soft bread crumbs l lb. ground suet (about 2 cups lightly packed) 1 c- packed brown sugar 3 beaten eggs J4 c- grape or wine jelly c- orange juice sPray a 10 by 3-inch tube cake pan with non-stick coating. Measure "urs, soda, salt, and spices into a large bowl. Stir in fruits, nuts and ""Wd crumbs. Mix suet, brown sugar, eggs, jelly and orange juice, stir '"to flour mixture Pour into cake pan and cover with aluminum foil. p'ace pan on rack in cast-iron Dutch oven, and pour boiling water just to t0P of rack. Do not bring water up around cake tin. Keep water simmer-y simmer-y over low-to-medium heat and steam pudding for 4 hours, or until a toothpick inserted in center comes out clean. If it becomes necessary to M more water, do it quickly, removing cover as little as necessary. nen done, unmold and slice. Serve warm with hard sauce. Special Hard Sauce J'c powdered sugar spoons butter 'espoons boiling water , whte, unbeaten 1 fcP- almond flavoring J into a bowl the powdered sugar and the butter, pour the boiling i A ovr this. Add the unbeaten egg white and beat hard for 5 minutes. "a1 the flavoring (which may be varied, of course, using orange or lemon Jt) and put into the refrigerator to harden before using. If a softer tje desired, 1 cup of whipped cream may be folded into the mixture y re 't is put into the refrigerator. rocking c Idaho be . f i (I I " . Vl i 7 y A Y i . .... , : ' - - - " P:- 1 , s, .-.. ' . ....... - ' - ( PREPARING WHEAT RAISIN bread for early Thanksp un z guests, Angie,kneads the dough, sprinkling in more of the f ur she grinds herself as she wotks with it. "I could kneal ;.':.. 'i forever," she said. I'piidp-Drmn MinremeBl Pie 1 - 9" baked pie shell 4 - 3 oz. pkgs. croam cheese, softened '2 c. sugar 1 c. sour cream 1 tablespoon lemon juice 2 c. prepared mincement 2 eggs 1 Lsp. grated lemon rind 2 tablespoons sugar '2 tsp. vanilla Spoon prepared mincement into pie shell. Combire crean . eggs. 4 c. sugar, lemon rind and juice. Beat until smoo'h and c ;r y Pour cream mixture over mincement Bake at 375' for 20 minu'-'- !''' sour cream with 2 tablespoons sugar and vanilla, Spn ovr f:':. c Return to oven and conlinu" baking 10 minu'o; I'tpt H'-fr '-' least 5 hours before serving. ' ) ' . v i ' ... ,! ' t v""" .-P x 1 f 1 v 1 i'" " ." I , ' . : I ! ' s, r t i ; I ' 4 f v; f ! ' - ; is ' k ' - . ' I . ' . . . ... . .. - i - 1 ' , , ' 1 u t ' : . , l i ; 1 . v ri ; -,. ' ' . : !. ; - .i' J. I . ' .. .. . i iN f v ANGIE MARTIN, who writes a weekly feature called "Home Cookin", spends much of her time in her kitchen, complete with rocking chair and this old wood stove that she found in northern Idaho before she moved to the Vernal area. ! v . i . r .1 ' v . i :' , . - 'H zr.) J A : A f -i " -v THANKSGIVING wouldn't be ThanksRiving without pumpkin pie. Angle's favorite holiday pie recipe is featured above. . - -' , ' i i' ': ! ' - t , r v ' -'.-r y s- - ' . . . W . ; I I O . F: PrANS." Ange said. "And they're snmfHnng you can ; c f e L:ir of the stove arid forget." |