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Show At-, J J""" ...... "V. - . : . k - V X ' ft ..." V sSVx N . . . " y -x: ' , f -j - t . , . -- - t j Never Fail Pie Crust I Recipe from 2V4 cups sifted flour Sharyn Wilcox I W tsp. salt 1 c. shortening Cut these three together j blend one egg j 4 c. cold water j 1 T. vinegar j Mix with dry ingredients with fork. Roll out on canvas or between I layers of waxed paper. j Apple Pie Filling 1 3 or 4 ancles Recipe from icup ef Wild. Samuels I 4 cup sugar '2 tsp. cinnamon j l4 tsp. nutmeg j 1 T. cornstarch j 1 or 2 drops yellow food coloring I Peel and slice apples, add water and cook five minutes Add sug;ir and I spices. Mix cornstarch with water and coloring and blend into apuli-s I When thickened it is ready for the piecrust This will be filling foi a 9 irn l J pie. Bake at 350 fr 30 min. or until crust is of desired browness I Pumpkin Pie by Fadalice Hatch I 2 eggs slightly beaten I 1 16 oz. can pumpkin (or 2 cups cooked pumpkin ) I 34 c. sugar '2 tsp. salt J 1 tsp. cinnamon "2 tsp. ginger U tsp. cloves 13 cup evaporated milk or light cream Mix in order given. Pour into pie shell. Bake in preheated oven 42.V for j 15 minutes. Reduce temperature to 350 and continue baking (or 4" j minutes or until knife inserted in center of pie comes out clean r adahce says she takes the pie out when the center is still just a litlle soft, it I finishes cooking outside the oven and is not so dry. Serve topped uiih I whipped cream. i Mrs. Reagan shares Thanksgiving recipes This year the President and Mrs. Reagan will spend the Thanksgiving holiday at their California ranch as they have done for many years. Sharing Thanksgiving with them will be their daughter Patti Davis, President Reagan's daughter Maureen and her husband Dennis Revell, and the President's brother Neil and his wife Bess, according to Sheila Tate, press secretary to Mrs. Reagan. REAGAN THANKSGIVING MENU Turkey Cornbread dressing Giblet gravy French-cut string beans Sweet potatoes with Olives, carrots, celery marshmallows strips Monkey bread & jam Fresh cranberry mold Minced meat pie with Persimmon pudding with brandy sauce brandy sauce MRS. REAGAN'S RECIPE FOR CORNBREAD DRESSING 1 box cornbread 1 pan homemade stuffing mix cornbread 1 pkg. chicken livers chopped parsley 3 large onions turkey giblets, cooked poultry seasoning, white pepper (to taste1 Chop chicken livers and saute in butter. Add finely chopped onions, parsley and celery. Add seasoning to taste. Crumble homemade cornbread and add box of corn-bread corn-bread stuffing mix. Then add above chicken liver mixture mix-ture and stuff turkey. BASTING TIP After cooking turkey giblets, divide broth in half. Use one half for basting, after adding one chicken bouillon cube plus one cube butter. Baste frequently with this mixture. Retain remaining broth for gravy of your choice. MRS. REAGAN'S RECIPE FOR PERSIMMON PUDDING 1 C. sugar '2 C. melted butter 1 C. flour, sifted ' tsp. ground cinnamon 1 tsp. nutmeg 2 tsp. baking soda 1 C. persimmon pulp 2 tsp. warm water (3 4 very ripe) 3 Tbsp. brandy 1 tsp. vanilla 1 C. seedless raisins 2 eggs, slightly beaten Stir together melted butter and sugar. Resift flour with salt and cinnamon and add to butter and sugar mixture mix-ture Add persimmon pulp, soda dissolved in warm water, brandy and vanilla. Add eggs, mixing thoroughly, but lightly. Add raisins and nuts, sliring until mixed Put in buttered steam-type covered mold and steam 2' 3 hours Flame at table with brandy. BRANDY WHIPPED CREAM SAUCE 1 egg c- melted butt. 1 C. sifted powdered sugar dash of salt 1 Tbsp. brandy flavoring 1 C whipping c Beat egg until light and fluffy Beat . powdered sugar, salt and brandy flavorine r! 19 ping cream until stiff. Gently fold into fut hif Cover and chill until ready to serve Stir bVf mutlurt ing on pudding. fort spooj |
