Grandma's pumpkin pie
Prepare pastry for 1-crust, 9-inch pie using your favorite shortening; chill. For filling:
1 3/4 cups canned pumpkin
1 tall can evaporated milk
2 eggs, beaten
1/2 cup brown sugar, firmly packed
1/4 cup granulated sugar
1 tsp. cinnamon
1 tsp. nutmeg
3/4 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. salt
Combine all ingredients; pour into chilled pastry shell. Bake in hot oven (400°F) 40 minutes, or until knife inserted neard edge of pie comes out clean. Cool on wire rack. Serve with whipped cream.
Autumn apple sauce
Blend 1 can (1 lb.) apple sauce with 2 tsp. horse-radish. Cover and chill. Garnish with strips of orange rind.
Saturday night bean casserole
1 can (9 oz.) sliced pineapple
2 cans (1 lb. each) baked beans or pork and beans
1 can (12 oz.) luncheon meat or 1 can (12 oz.) frankfurters Whole cloves
2 tbsp. molasses
1/2 tsp. dry mustard
Drain pineapple, reserving juice. Cut 2 pineapple slices in chunks; combine with beans in 1 1/2-quart baking dish. Slice luncheon meat in half lengthwise; cut each half diagonally across; place on beans. Cut remaining 2 pineapple slices in half; arrange on luncheon meat; stud pineapple with cloves. Blend reserved juice, molasses and mustard; pour over all. Bake in moderate oven (375°F) 25 minutes.
Quick chili sauce
Chop 1 medium-sized onion and half of 1 green pepper; cook in 2 tbsp. shortening 5 minutes. Blend in 1 can (8 oz.) tomato sauce and 2 tbsp. brown sugar. Simmer 10 minutes, stirring occasionally.
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