Thanksgiving is over for Canadians and on its way for Americans so this is a good time to offer up a few recipes that I used with our left over turkey. Turkey is one of my favourite meats and I always buy the biggest turkey I can afford so there are a lot of leftovers. Leftovers, for me, are the best part of Thanksgiving and Christmas.
Gobbler Cobbler
In a saucepan or microwave, heat the turkey gravy until it is hot. Mix it well so it is nice and smooth. Pour into a 9X9 inch pan or casserole dish. Add the turkey and veggies and mix well. Peel the biscuits apart and lay them around the edge of the pan. Leave the centre open. Brush the top of the biscuits with a bit of melted butter. Bake at 350 degrees F. until the biscuits are a nice golden colour and done. Serve hot.
The Ultimate Turkey Sandwich
Mix the turkey and onion together with enough mayonnaise to hold it all together. Put half the mixture on a buttered slice of your favourite bread and the other half of the mixture on another slice. Top each pile of turkey with some leftover dressing and a slice of Swiss Cheese. Place both open face sandwiches on a cookie sheet and place in a 350 degree F oven until the cheese is bubbly. Remove to plates. Top with a generous tablespoon of cranberry sauce. Yummy.
Sweet and Sour Turkey
Sautรฉ turkey in the butter for 3 minutes. Drain the pineapple but keep the syrup. Mix the sugar, cornstarch, syrup, vinegar and soy sauce together. Add to the turkey. Cook and stir until sauce thickens. Add pineapple, red pepper and onion. Cook until onion starts to look transparent. Serve over rice.
Turkey and Noodle Casserole with Mushrooms
Cook noodles to package directions. Drain. In a casserole dish mix the soup with the 1 can of milk until smooth. Throw in the noodles and stir to mix. Add the turkey and mushrooms and mix adding a bit more milk if you have too. Sprinkle the shredded cheese over the top and then sprinkle the diced peppers over that. If so inclined, crush a cup of potato chips and spread over the top. Bake for 1/2 hour at 350 degrees F. Serve hot with a cold crisp salad.
6 slices of day old bread cut into 1/2 " cubes
1 large onion coarsely chopped
1 beaten egg
1 cup applesauce separated into 2 - 1/2 cup portions
3 tablespoons of brown sugar
1 teaspoon of Worcestershire sauce
Ketchup (should be homemade chilli sauce if you have any)
salt and pepper to taste
Save a half cup of applesauce. Mix everything together well. Pat into an ungreased loaf pan. Brush the top liberally with ketchup. Cook in a 350 degree oven for 20 minutes. Brush on more ketchup and spread the 1/2 cup of applesauce over the top. Continue cooking until done. About another 20 minutes.
2 cups chopped cooking apples
1 cup chopped onions
1 cup chopped celery
1/4 cup butter
2 teaspoons dried summer savoury
1/2 teaspoon salt
2 cloves minced garlic
7 cups white bread, cubed
1/2 cup apple juice
In the butter, sautรฉ the apples, onions, celery and garlic. Add the savoury and salt and mix. Pour over the bread crumbs along with the apple juice. Mix well. Stuff the turkey or chicken. This makes enough to stuff a 15 to 20 pound turkey. Can also be baked in the oven in a greased oven proof dish.
3 large sliced onions
4 medium potatoes
1 slice of green pepper, chopped
6 mushrooms, chopped
1 teaspoon of salt
Black pepper
1-1/2 cups water
Choose a thick piece of steak – if you are low on coupons, cut down on amount of meat and increase vegetables. Brown the meat on both sides in frying pan, and put it in a large flat shaped oven dish with a tight cover. Put it in a few pieces of onion under the meat and on top arrange the potatoes, the rest of the onions, the mushrooms and pepper. Pour on the water (stock if you have it is even better) and add the salt , pepper. Cover and put in a slow oven just about 300 degrees for a least 2-1/2 hours.
2 tablespoon cooking oil
1-1/2 teaspoon salt
1/4 teaspoon pepper
20 ounce can of tomatoes
1/3 cup brown sugar, packed
1/3 cup vinegar
1/4 cup chopped onion
Small bay leaf, crumbled
1 small green pepper
Cut meat into serving size pieces. Heat oil in large heavy skillet. Add meat and brown well on both sides. Add salt, pepper, tomatoes, brown sugar, vinegar, onion and bay leaf. Cover tightly and simmer about 2 hours or until meat is very tender. Cut green pepper into strips, discarding seeds and core. Add to meat and cook gently, covered, 15 minutes more. Makes 4 to 6 servings.
Ants on a Log
Fill the centre of the celery pieces with cheeze whiz or peanut butter. Top with a few raisins.
Buckeyes
Monkey Tails
Melt milk chocolate bars over boiling water in a double boiler. Cut bananas in half. Stick a popsicle stick part way up the cut end. Dip in the melted chocolate and then roll in crushed nuts or rice krispies. Lay on a sheet of wax paper. Freeze. When they are frozen, wrap individually in plastic wrap. Makes a great hot weather snack.
Decorated Bread
"Dinosaur Footprints" - Take a pita and cut in half with a zig-zag pattern (for toes) stuff with Tuna or Egg Salad and lettuce.
"Waffle Sandwich" - Spread cream cheese on two waffles (toaster waffles), with banana slices in between.
Snack on the Run
You can also make these the night before and place in the freezer. Leave an inch of head space for freezing. Take out about 15 minutes before you want to give them to the kids. Makes a great snack on a hot day and the different textures in the glass are cool too.
Braided Bread Bracelets to Eat
Ingredients:
1 pkg yeast
1½ cups warm water
1 tsp. salt
1 tbsp. sugar
4 cups flour
1 egg, beaten
Supplies:
4 paper tubes from paper towels, foil.
1. Wrap tubes in foil; grease lightly. Grease baking sheets.
2. Measure warm water into large mixing bowl, sprinkle in yeast, and stir until it looks soft. Add salt, sugar, and flour. Mix and knead dough. Cover loosely; let stand in bowl about 15 minutes.
3. Roll dough on lightly floured surface into two 12 X 6 -inch rectangles. Cut dough into strips (6 X ½ inch) to make 48 strips.
4. Braid 3 strips of dough. Wrap around prepared tubes, pinching each end of dough to seal. Repeat with remaining dough. Place on prepared baking sheets. Cover loosely; let rise until double in size, about 30 minutes.
5. Preheat oven to 375° F. Brush with beaten egg mix on dough.
6. Bake 10 to 12 minutes or until golden. Remove tubes to wire tacks; cool completely on tubes. Carefully remove rings.
OPTIONS: Press 1/2 of a coloured cherry at intervals around the "bracelet" to look like jewels.
1 tablespoon prepared mustard
1 teaspoon salt
1 tablespoon drained horseradish
1/4 cup chili sauce
1-1/2 teaspoon Worcestershire sauce
6 hamburger buns split and lightly buttered
Mix all ingredients together and spread on toasted bun halves. Cover edges well with the meat. Broil 5 or 6 minutes, about 2 or 5 inches from the heat.
1/4 cup dry bread crumbs
1/4 cup minced onion
1 egg, slightly beaten
1/4 teaspoon salt
1 can (10 ounces) Campbell’s Cream of Mushroom Soup
1/2 cup water
2 tablespoons chopped parsley
Mix beef, bread crumbs, onion, egg and salt; shape into 24 meatballs. In skillet, brown meatballs; pour off drippings. Stir in soup, water and parsley. Cover; cook over low heat for 20 minutes; stir often. Serve over rice or hot buttered noodles. Makes 4 servings.
2 cups bread stuffing
2 tablespoons shortening
1 can (10 ounces) Campbell’s Cream of Mushroom Soup
1/2 cup water
1/2 cup sour cream (optional)
Pound steak to tenderize and flatten. Cut steak into 8 pieces long enough to roll. Place about 1/4 cup of stuffing near center of each piece of steak; roll, pinwheel fashion; fasten with a toothpick or skillet, brown roll-ups in shortening. Add soup and water. Cover and cook over low heat about 1-1/2 hours, or until tender. Spoon sauce over meat occasionally during cooking. Remove roll-ups from pan. Stir sour cream into sauce; heat and serve. Makes 4 servings.
Crab Stuffed Avocado
2 stalks of celery heart
2 large, mild radishes
1 scallion
1 clove garlic
Throw the entire thing in a food processor and chop till coarse. Add the following;
2 cans of good quality crab meat
1/2 cup of sour cream
Spin in the food processor till just mixed. Spoon into avocado halves. Serve with fresh fruit and whole wheat crackers. Serves 4 generously.
The Ultimate Veggie Pita
2 stalks of celery
2 medium carrots
2 cucumbers, peeled, seeded
2 scallions
1 sweet red pepper, seeded
1 large or two small hard apples, peeled, cored
Chop everything coarsley in a food processor or by hand. Throw into a chilled bowl.
Add:
2 cups chopped iceburg lettuce
1/3 cup of sour cream
2 generous tablespoons of peppercorn ranch dressing
salt and pepper to taste
Toss until everything is well mixed. Stuff into pita halves and enjoy. Also very tasty all by itself with cottage cheese and sliced fruit. Serves 4 generously.
Cold Pepper Pots
2 large tomatoes seeded and chopped
2 large cucmbers seeded and chopped
2 stalks of celery seeded and chopped
2 scallions, minced
2 cloves of garlic, minced
16 sliced, stuffed olives
Put the above in a chilled bowl and refrigerate while you prepare the rest. This can be done one day and served the next.
Take 2 red and 2 green peppers, preferably with their stems still on, and slice the top off leaving about 1/2 inch of pepper for the top. It will be put back on later. Wash and seed them. Put in frig to chill.
In a blended put 1 small package of cream cheese cut into cubes, 1 cup of sour cream, 2 tablespoons of mayonnaise, the juice and zest of one lime and 1 generous tablespoon of good old white sugar or equivalent in artificial sweetner. Blend until very smooth. Pour mixture into the bowl with the chopped veggies. If there is any accumulation of juice from the veggies, pour it out first. Mix well. Stuff this mixture into the peppers. Top with fresh alfalfa sprouts. Put the red hats on the green peppers and the green hats on the red peppers.
Serve with fresh fruit, cold cuts and cheese. Serves 4.
Tomatoe Veggie Ring
2 small packages lemon jello
Make according to package directions using tomatoe juice in place of water. Place in a jello ring and chill overnight.
Veggie mix:
2 cucumbers, 2 tomatoes, 2 green peppers,
Peel, seed and chop and put in chilled bowl.
6 large radishes, 6 little green onions, 3 stalks of celery,
Slice thinly and add to veggies in bowl.
Add 4 tablespoons of Krafts creamy garlic dressing to 1/2 cup of sour cream. Add to the veggie bowl and toss till veggies are well coated.
The Ring:
Unmold the jello ring unto an appropriatly sized plate. Stuff center of ring with veggie mix. Serve cold on lettuce with crackers, cheese and fruit on the side. Serves 8 as a side dish.
1 tablespoon flour
1 onion, sliced
3 tablespoons mild flavored fat
1-1/2 cups mixed, diced, cooked potatoes and carrots
1 teaspoon spicy meat sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup water or vegetable stock
Mix meat with flour and brown with onion in hot fat. Add vegetables, seasonings and water. Cover and simmer 10 minutes. Pour into casserole, cover with partially baked biscuit rings (top side down). Finish baking in a hot oven. 400 degree for 12 to 15 minutes. Makes 6 servings.
TEA BISCUIT RINGS
Make up a batch of biscuits with Bisquick per package directions.
Roll biscuit dough to a thickness of 1/2 inch. Cut with a doughnut cutter. Bake for 8 minutes in a hot oven, 400 degrees, then use as directed above.
1/4 cup chopped onion
1 teaspoon salt
1 egg, beaten
1/2 cup raw rice
1 (10 ounce) can tomato soup
1/2 cup chopped celery
1/2 cup chopped green pepper
1 cup boiling water
Seasoning to taste
Combine the first five ingredients. Mix well to distribute rice evenly; (with wet fingers) form into twelve 1-1/2 inch balls. Mix remaining ingredients in a deep heavy saucepan and bring to a boil. Drop in the meat balls and cover closely. Simmer about 1 hour. If necessary add a little more water during cooking. Taste for seasoning. Makes 4 servings
8 slices white bread
1 cup brown sugar
2 eggs
1 1/2 tsp. vanilla extract
1 can crushed pineapple (about 14 oz) well drained
3 cups milk
Mix eggs, milk, vanilla, sugar and pineapple together in a bowl.
Blend well with a mixer. Arrange bread flat on a pan. Pour mixture
over the bread. Bake for 20 to 25 minutes at 350 degrees. Serve
warm.
NOTE: Save the pineapple juice and freeze. This can be used as part of the fluid in any gelatine dessert or other recipe. Can also be added to meat while cooking.
1 8 ounce can crushed pineapple (do not drain syrup)
bread cubes made from 2 slices of day old bread
2 eggs
1/4 cup minced onion
1/8 teaspoon prepared horse-radish
1 teaspoon salt
ketchup
1/4 cup orange or pineapple juice
1) Start heating oven to 350 degrees. In a 9-inch shallow baking pan, mix together beef, pineapple, bread cubes, eggs, onion, horse-radish, salt and 2 tablespoons ketchup until completely mixed.
2) Gently form into long, narrow loaf about 9 by 5 by 2 inches. (Mixture will be soft.) Bake 60 to 70 minutes or to the desire degree of doneness.
3) While meat-loaf is baking, prepare sauce by stirring together 2 tablespoons of ketchup with orange or pineapple juice until smooth.
4) To serve, loosen loaf from bottom of baking pan; transfer to platter; cut into 12 slices. Give 2 slices per serving; pass sauce. Makes 6 servings.
1/2 cup dry bread crumbs
1 envelope French-dressing mix
2/3 cup milk or tomato juice
1-1/2 pound ground beef
1/2 pound sausage meat
1 egg, slightly beaten
4 hard-cooked eggs
Soak the bread crumbs and dressing in the milk and combine with meant, egg and gherkins. Mix well, but lightly. Pat half the meat mixture out on a dampened square of waxed paper into a rectangle 7 by 3 inches. Set the whole hard-cooked eggs lengthwise along the meat and top with remaining mixture. Form into an oval loaf with wet fingers. Arrange loaf on two slices of stale bread in a shallow bake pan. Bake at 350 degrees for 1 ro 1-1/4 hours. Brush with barbecue sauce during baking if you wish.
2 tablespoons shortening
1 cup bias-cut celery slices
1/2 cup coarsely chopped onion
1-10-1/2 ounce can condensed cream of mushroom soup
2/3 cup water
2 tablespoons soy sauce
1 cup drained canned bean sprouts
3 cups fresh spinach, torn in pieces
Hot cooked rice
margarine for browning
Quickly brown meat, half the amount at a time, in margarine. Remove meat; add celery and onion. Cook and stir until tender crisp, 2 to 3 minutes. Stir in soup, water and soy sauce; heat to boiling. Add bean sprouts and spinach; return meat to pan, heat through. Serve over hot cooked rice. Pass soy sauce. Makes 5 servings.
Quick and Easy Marmalade Pork Chops
Preheat oven to 350 degrees. Place pork chops in a 9X13 baking dish. In a small bowl stir together the marmalade, juice and soy sauce. Pour over the chops. Cover with foil and bake one hour.
Yani’s Hungarian Lecso
2 tablespoons of vegetable or olive oil
2 ½ tablespoons hot Hungarian Paprika
5 large tomatoes - about 2 ½ pounds - chopped coarsely
2 sweet red peppers seeded and diced
3 banana peppers seeded and diced
3 large onion very coarsely chopped
1 pound of kielbasa sausage cut into ¼ inch slices
½ pound of bacon sliced very thin (optional)
1 teaspoon salt
½ teaspoon pepper
Heat oil in a pan. Cook onions till clear then add the peppers and stir fry till limp. Sprinkle with the paprika and stir to mix well. Add all the remaining ingredients. Mix well. Reduce heat to low and simmer gently for ½ and hour. Serve hot with hot crusty bread, hot buttered noodles or cook small pieces of potato right in the sauce while it is simmering.
Grandma’s Lecso
2 tablespoons of olive oil
2 tablespoons of hot Hungarian Paprika
4 cloves of minced garlic
2 tablespoons of brown sugar
4 cups of canned diced tomatoes with juice
4 of the largest sweet Vidalia onions you can find very coarsely chopped
2 sweet red peppers coarsely chopped
Salt and pepper to taste
6 medium potatoes peeled, cooked and mashed
2 cups of grated cheddar cheese
Heat the oil. Add the paprika and minced garlic and cook for 30 seconds in the oil. Add the onions and peppers and cook until the onions are clear and the peppers are soft. Put the tomatoes and brown sugar into the pan, mix well and simmer gently for 30 minutes.
Divide the mashed potatoes into four large bowls or mound in a plate. Make a depression in the centre of the potatoes. Fill the depression with the tomato mixture. Top each mound with ½ a cup of the grated cheese.
Although both recipes appear similar they have entirely different tastes. Both are great.
5 sweet red peppers seeded
5 hot cherry or banana peppers seeded
5 very large sweet Vidalia onions
5 cups of diced tomatoes with juice
5 large fresh tomatoes diced
5 large cloves of garlic minced fine
5 generous tablespoons of brown sugar
5 teaspoons paprika
5 teaspoons freshly grated ginger
5 tablespoons olive oil
Coarsely chop the peppers and onions. Dice the tomatoes. Heat the oil in a saucepan. Add the onions and cook till transparent then add the peppers and cook until they are limp. Put all the remaining ingredients in the saucepan. Bring to a boil stirring constantly. When bubbling, reduce heat and simmer gently for 45 minutes or until it is thick and the liquid had boiled down. Put relish in a clean hot jar or jars and seal immediately. Keeps for two weeks in the fridge. Probably keeps for longer but we never it have it longer than that. It’s very good.
- 2 teaspoons honey
- 2 teaspoons ketchup
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon grated pared ginger root
- 1 garlic clove, minced
- 1 (5 ounce) skinned, boneless chicken breast, cut into 1-inch cubes
- 1 cup cooked instant rice (hot)
Combine honey, ketchup, soy sauce, lemon juice, ginger and garlic.
In 8-inch microwaveable glass pie plate arrange chicken cubes in a single layer. Pour honey mixture over chicken; cover with plastic wrap and refrigerate for 30 minutes.
Vent plastic wrap and microwave chicken on HIGH for 2 minutes. Stir half way through cooking time. Let stand for 1 minute until chicken is cooked through.
Serve over rice.
Heat oil in a skillet. Cook onions until transparent. Add the tomatoes and brown sugar. Bring to a boil. Reduce heat to a simmer. Lay the fish fillets on the top of the tomatoes. Cover loosely and simmer till the fish are done. Serve hot with white rice or noodles.
Combine all these ingredients directly into the crock pot, then add 3lbs of chicken wings, drumsticks and or thighs.
Set on low for 6 hours. It is ready when the chicken is ready to fall off the bones. Serve with rice.
Put the dressing ingredients in a microwave safe bowl. Whisk together. Heat in the microwave for 1 minute. Whisk again to make sure the sugar is melted and the ingredients are well mixed. Put all other ingredients together in a large bowl with lid or in a large glass jar. Pour dressing over and mix well. Put on lid and chill for at least 2 hours before serving. Overnight is best.
4 nice sized boneless, skinless chicken breasts
1 cup packed brown sugar
1 10 oz can tonic water
Juice and zest from 1 lime
1 lime sliced thin
1 teaspoon garlic salt
2 tablespoons soy sauce
Place chicken in a greased casserole dish. Mix all the other ingredients together including the sliced lime pieces. Pour over the chicken. Cover tightly with tin foil or lid. Bake in a 300 degree F oven for 35 minutes or until the chicken is done.
Avocado Vinaigrette
1/4 cup oil
4 Tbsp. wine vinegar
1 tsp. salt
1 tsp. pepper
1 cup sour cream
1 ripe avocado cut up in chunks
Put in blender for a few minutes.
Mild Guacamole Dip
1 avocado, mashed or pureed
1/2 cup sour cream
1/4 cup minced onion
1 tsp. chili powder
2 tsp. garlic salt
1/2 medium sized lemon, squeezed
Combine all ingredients. Cover and chill. Makes about 1 3/4 to 2 cups.
To add a little color and make it a little milder, peel 2 tomatoes, flash blend in blender and add to other ingredients and chill.
2 Tbsp. butter
2 Tbsp. white wine
1 clove garlic, minced
3/4 cup yogurt
1 avocado, sliced
1/4 cup mayonnaise
Salt and pepper
2 tomatoes cut in wedges
6 chicken breasts, skinned and boned
Cook chicken in butter, wine, salt and pepper. Remove chicken, add other ingredients to drippings and heat. Best served on rice.
1 lb. lean ground beef
1 med. onion, chopped
1 med. head lettuce, cut up
1 cup grated Cheddar cheese, shredded
1 cup French style dressing
1 lg. Avocado, peeled and sliced
1/4 tsp. salt
1 can ranch style beans, drained
4 tomatoes, cut into wedges
1 (6 oz.) pkg. tortilla chips
Hot sauce to taste
Brown beef, add salt, onion and beans; simmer for 10 minutes. Mix together: lettuce, tomatoes, cheese, and dressing; add most of the tortilla chips, crushed. Add beef and toss lightly. Top with tomato wedges, Avocado
slices and remaining chips. Serve with hot sauce. Serves 6 to 8.
Put the raisins in a small bowl and pour boiling water to cover them completely. Chop the onions, red pepper and peanuts. Put the broth in a saucepan and mix in the spices and red pepper. Bring the water to a boil and add the couscous. Remove from heat and toss in the onions. Cover tightly and let stand for 10 minutes. Drain the raisins. Before serving fluff up the couscous and toss in the peanuts and raisins.
Chicken:
Mix everything except the chicken breasts together well. Cut the breasts into bite sized pieces. Put the chicken pieces in a greased casserole dish with lid and pour the juice and spice mixture over the top. Shake them up to make sure the pieces are well covered. Bake the chicken in the sauce, covered, for 30 minutes, stirring occasionally, at 350 degrees F or until the chicken pieces are done. Serve hot with the couscous.
3 butternut squash
3 hubbard squash
4 leeks
1 Tbsp olive oil
8 cups stock or water*
1/2 cup rolled oats
1 tsp sea salt*
1/4 tsp white pepper
1 tsp nutmeg
1 tsp cinnamon
Clean and halve each squash from top to bottom. Remove seeds. Lay squash halves face down and cut across in 1/2-inch slices. Cut the skin off each piece and then chop into 1/4-inch (0.5cm) chunks. Clean leeks and cut on the diagonal in 1/4-inch pieces. Set aside one cup.
In a large stock pot, sauti the rest of the leeks in oil for 1 minute. Add the squash and saute for another 5 minutes. Add the stock or water and bring to a boil, then turn heat down and let simmer for 5 minutes.
Add oats and simmer 5 minutes. Add salt, pepper, nutmeg and cinnamon and let simmer 5 to 10 minutes, until the squash is soft. Puree in a food processor until very smooth. Press soup through a fine-meshed sieve if a smoother texture is desired. Transfer soup back to pot and keep warm.
In a small skillet, sauti the remaining 1 cup of leeks in a little olive oil, scatter over warm soup, and serve.
Roasted Winter Squash Soup
Yield: 6 servings
1 large Acorn squash
1/4 cup Walnuts, shelled
1 tsp Olive oil
1 med Leek, chopped
1 Tbsp Olive oil
1 Tbsp Sage, chopped or
1 tsp Dried sage
1/8 tsp Five-spice powder
4 cup Vegetable or other stock
1/2 tsp Salt
1/4 tsp Pepper
1 med Apple
Preheat oven to 375xF. Halve and seed the squash. Turn the cut side down and bake on a cookie sheet or in a shallow roasting pan until the flesh is tender, 45 minutes to 1 hour. Combine the walnuts with the olive oil and spread on a cookie
sheet. Roast the walnuts alongside the squash until they turn deep brown, 7-8 minutes. Set aside. Meanwhile, in a heavy pot, saute, the leek in the olive oil for 1-2 minutes. Add the sage and five-spice powder. Cover and cook until the leek is soft, about 10 minutes./ Add the stock, salt and pepper and bring to a simmer, then uncover. Peel, core, and dice the apple. Add it to the simmering stock and cook until soft, about 15 minutes. Remove the squash from its shell. Dice and add to the pot. Simmer
for a few minutes, then pure,e the soup by passing it through a food mill or by pulsing it in a blender or food processor.
Can be prepared several hours ahead. When ready to serve, gently reheat the soup. Serve hot with roasted walnuts sprinkled on top.
Winter tomato garlic macaroni soup
1 or 2 *bulbs* garlic, separated into cloves and peeled
2 large, 3 medium or 4 small yellow onions
2 leeks, white part only
4 Tablespoons olive oil, you can get away with only 2 T)
1 26 oz. box Pomi chunky tomatoes or chopped tomatoes, (or 1 can plum tomatoes)
1 Quart Tomato Broth (see note)
1 quart vegetable broth or water
6 cups water
rosemary
basil
parsley
sea salt
pepper
8 oz. macaroni
Divide garlic cloves into three piles. Mince onions with one third of the garlic cloves (I use a food processor). Heat oil in large (6 quart or more) pot and saute onion and garlic until soft but not brown. Slice leeks thinly with another third of the garlic cloves (I use the food processor again, with a #2 slicing disk, but any slicing disk works fine, as does a knife), and add to the pot. Saute until soft. Remove the stem and seeds from the ancho peppers. Add the tomatoes, broths and water to the pot; then add the herbs and ancho peppers. (I always have cheesecloth around, so I usually chop up the fresh herbs and put
them with the dried ancho pepper in a piece of cheesecloth that I tie up like a bag; this makes it easy to fish the herbs and ancho out at the end, which makes the soup prettier.) Bring to a boil, cover the pot, lower the heat and simmer for two hours until the onion and leek have pretty well melted into the soup. If fishing the herbs and ancho pepper out of the soup isn't too messy, do it now. Slice the reserved garlic very very thinly, and add to the soup pot. Add water if it has gotten too thick.
Simmer covered, for 30 minutes.
If you are going to save the soup and serve it tomorrow, stop here, cool and refrigerate it. Otherwise, keep going. 10 minutes before serving, uncover the pot, taste the soup, season with salt and pepper and bring to a rolling boil. Add the macaroni, and cook for a couple minutes less than you usually would, because you aren't going to drain it. Or, cook the macaroni separately and add it just before you ladle the soup into bowls.
Note: Tomato broth: -- I use a recipe adapted from one of Molly O'Neill's Sunday New York Times Magazine columns: for one quart of tomato broth, chop four pounds or more or fresh or canned plum tomatoes (or use 4 lbs of Pomi tomatoes in the box, which come already chopped), and put in a 4 quart pot with 1 teaspoon sea salt, 1 Tablespoon chopped fresh basil,
1 Tablespoon chopped fresh parsley, and 1 Tablespoon chopped fresh rosemary. Bring just to a boil, stirring, and then strain immediately through a fine mesh strainer (stirring the mixture from time to time with a wire whisk will help it get through the strainer.)
Corn And Potato Chowder
1 tsp. oil
2 tsp. sherry
1 cup chopped onion
1 cup sliced carrot
2 stalks celery, sliced
2 cup cubed red potatoes
1 bay leaf
2 cup vegetable stock
1 cup corn kernels
cayenne to taste
In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp. water.) Add carrot, celery, bay leaf, potatoes and stock. Cover, bring to boil and cook over medium heat for 10-15 minutes, or until potato is tender. and add corn; simmer for 3 minutes or until corn is tender. Discard bay leaf. Puree 1 cup soup in blender, then return to pot. Season with cayenne.
Celery soup
4 servings
2 Onions, peeled and chopped
2 Carrots, peeled and chopped
3 Tbsp Olive oil
1 large Head of celery
2 Potatoes, unpeeled, scrubbed
-- and diced
1 1/2 l Water (2 1/2 pints) (or -- vegetable stock)
Sea salt
Black peppercorns
Fresh parsley, chopped
Soften the onions and carrots in the olive oil in a heavy, covered pan. Wash and scrape the celery sticks, split the main part of each one vertically and cut it into 2.5 cm (1 in) lengths. Stir the celery into the pan and leave it to steam-cook for 20-30 minutes over a low heat to bring out the flavour. Add the washed and diced potatoes, cover with the water, season with a little salt and a few black peppercorns, bring to the boil and simmer for 20 minutes. Add the chopped parsley and liquidize. From: B.Allen, The soup book, M Papermac,
Curried Leek and Potato Soup
2 Tbsp vegetable oil
1 large onion, chopped
3 large leeks, cut in half, washed and sliced and cut in small pieces
12 oz./340 g potatoes, scrubbed and diced small
1 tsp dried thyme
1/2 - 1 tsp curry powder
1-1/2 pints/850 ml water
1 clove garlic
soya sauce to taste
Saute onion and leeks in oil for 3 minutes. Add potatoes, thyme, curry powder and water. Stir well, bring to boil, reduce heat, cover and cook 15-20 minutes until vegetables are soft. Liquidize the soup in a blender with the garlic and soya sauce to taste.
Fennel and Potato Soup
1 med-large bulb fennel, trimmed, cored, and sliced thin
2 med Yukon Gold or other waxy-fleshed potatoes, unpeeled and sliced thin
Several good grinds black pepper
2 teaspoons dried basil
1 teaspoon dried thyme
1-2 tablespoons flour (optional)
2 can vegetable broth
Place fennel and potato slices in a large, shallow casserole dish. Microwave on high 8-10 minutes or until very tender. Sprinkle with pepper, basil, and thyme. If you would like a thick, stewy soup, sprinkle on flour and stir into vegetables. Pour in enough broth to cover. Place in 400 degree oven for 20 minutes or until very hot and bubbly. Serve in soup plates with bread or toast. Serves 2.
Bean Pie
1 tablespoon vegetable oil
1 medium sweet Vidalia onion chopped
1 small sweet red pepper, chopped
2 cans (15 ounce size) white navy or pinto beans, drained
1/3 cup salsa
1/4 cup chopped red bell pepper
1/3 cup chilli sauce or ketchup
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
salt to taste
2 unbaked pie crusts (9 inch)
1 1/2 cup shredded Monterey Jack cheese
Preheat the oven to 325 degrees F. Heat the oil in a fry pan and sautรฉ the onions and peppers until the onion is transparent. Add the rest of the ingredients except the cheese and simmer gently for 15 minutes. Remove from heat. Fill the pie shell with half of the mixture. Top with half of the cheese. Put the rest of the bean mix on top and top with the remaining cheese. Gently add the top crust and seal edges. Cut a hole in the middle. Bake for 1 hours or until the pie is a nice golden brown.
1 cup yellow cornmeal
1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups buttermilk
3 tablespoons vegetable oil
2 egg whites, lightly beaten
vegetable cooking spray
Combine the first 6 ingredients in a medium sized bowl. Make a well in the center of the mixture. Combine the buttermilk, oil and egg whites. Add this to the cornmeal mixture, stirring just until dry ingredients are moistened. Do not over mix.
Spoon batter into muffin pans coated with cooking spray, filling three fourths full. Bake at 425ยบ for 12 to 14 minutes or until golden. Remove from pans immediately.
Makes 15 muffins.
1 package INSTANT Vanilla Pudding mix (four serving size)
1 large package of cream cheese at room temperature
1 1/4 cups of milk
1 prepared 9" graham cracker pie shell
1 can of cherry or blueberry pie filling
With an electric beater cream the cheese with the milk. Gradually beat in the pudding mix. Beat on high till the mixture is very smooth and fluffy.
Pour into the crust and refrigerate overnight. Before serving, top with the pie filling.
This is a very quick and easy dessert. To spice it up, replace 1/3 of a cup of the milk with Baily's Irish Cream Liquor.
At Christmas I used egg nog instead of the milk. It was great.
PUMPKIN CHEESECAKE PIE WITH GINGERSNAP CRUST
1/2 cup pecans
2 tbsp. sugar
1 cup gingersnap crumbs (from about 20 cookies)
5 tbsp. unsalted butter, melted
1 lb. cream cheese, room temperature
2/3 cup brown sugar, packed
1/2 cup sour cream, room temperature
1 cup canned solid-pack pumpkin
3 eggs, room temperature
1 tsp. ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pecan halves, for garnish
Preheat oven to 325 degrees. Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds. Pour into large bowl, add gingersnap crumbs and mix. Pour in the butter and stir well to combine. Turn mixture into 10 inch pie dish and press evenly against bottom and sides to form crust. Bake for 10 minutes. Set aside to cool. (Leave oven on.) In large bowl, beat cream cheese and brown sugar until soft and well blended. Stir in sour cream and pumpkin. Gradually beat in eggs, one at a time and the cinnamon, cloves and ginger.
Place pie dish on baking sheet and pour in filling. Bake in middle of oven for 45 minutes or until filling is set. Let cool on rack. Arrange pecan halves around edge of pie. Makes 12 servings.
PUMPKIN PIE SQUARES
Crust
1 cup sifted flour
1/2 cup oatmeal
1/2 cup firmly packed brown sugar
1/2 cup butter
Filling
1 can pumpkin
1 (13 1/2 oz.) can evaporated milk
2 eggs
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
3/4 cup sugar
Topping
1/2 cup chopped pecans
1/2 cup brown sugar
2 tbsp. butter
Combine flour and oatmeal, brown sugar and butter. Mix until crumbly. Press into ungreased 9 x 13 pan. Bake at 350 degrees for 15 minutes. Combine all ingredients. Beat well. Pour over baked crust. Bake 20 minutes at 350 degrees. Combine ingredients. Sprinkle over pumpkin filling.
Bake 15 to 20 minutes more or until filling is set. Cool in pan. Cut into 2 inch squares. Serve with whipped cream if desired.
GRANDMA'S THANKSGIVING PUMPKIN PIE
1 cup half & half
3/4 cup sugar
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice (or 1/4
tsp. cinnamon & 1/4 tsp. nutmeg)
1 cup Libby's pumpkin (1/2 of a 16 oz.
can)
1-2 tbsp. sorghum (not molasses)
2 beaten eggs
Uncooked pie crust for 9" pie pan
You may want to double these ingredients, in order to use up the entire can of pumpkin and make 2 pies at once. Preheat oven to 450 degrees. In a small saucepan, scald the half & half. (Heat it until a skin forms on top, but do not boil.) In mixing bowl, combine the sugar, salt and spices.
Add the pumpkin, sorghum and eggs; mix well. After removing the skin off of the half & half, add it to the mix. Blend in a mixer for at least 2 minutes. Pour into prepared, uncooked crust in a 9 inch pie pan. Bake at 450 degrees for 10 minutes, then bake for 30 minutes at 325 degrees, or
until a table knife comes out clean from the middle of the pie.
OLD TIMER'S PUMPKIN PIE
2 cup cooked, mashed pumpkin
1 lg. can evaporated milk
2 eggs
1 cup dark brown sugar
1/4 tsp. salt
1 1/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 unbaked pie shell
1/2 cup raisins, boiled in water 1
minute and drained (optional)
Preheat oven to 425 degrees. In a large bowl, combine all ingredients. With a mixer, beat at a low speed until blended. Pour in shell and bake 15 minutes to harden crust; then reduce heat to 350 degrees and bake about 35 to 40 minutes or until the tip of a knife inserted in the center comes out clean. Cool. Serve with whipped cream.
PILGRIM PUMPKIN PIE CAKE
4 eggs, slightly beaten
3 cup canned pumpkin
1 1/2 cup sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
2 cup evaporated milk1 box yellow cake mix
1 cup butter
1 cup chopped nuts
Mix above ingredients in order given except cake mix. Pour into ungreased 9x13 pan. Then sprinkle cake mix over pumpkin mixture. Drizzle 1 cup melted butter over cake mix and sprinkle with 1 cup chopped nuts. Bake at 350 degrees (325 degrees for glass pan) for 1 - 1 1/2 hours or until
knife comes out clean.
FESTIVE PUMPKIN PIE
8 oz Cream Cheese; Softened, 1 Pk
1 cup Pumpkin; Mashed, Canned
3/4 cup Brown Sugar; Firmly Packed
1 cup Milk
1 tsp Cinnamon; Ground
1 tsp Vanilla
1/2 tsp Ginger; Ground
1 ea Unbaked 9-inch Pie Shell
1/2 tsp Salt
1 cup Dairy Sour Cream
1/4 tsp Cloves;
Ground 2 tbsp Sugar
3 ea Eggs; Large
Cream the cream cheese, brown sugar, spices and salt together, in a bowl, until they are light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the pumpkin, milk, and vanilla. Pour the mixture into the unbaked pie shell. Bake in a preheated 375 degree F. oven for 45 to 50 minutes or until a knife inserted halfway between the edge and center comes out clean. Cool slightly on a wire rack. Meanwhile blend the sour cream and sugar together and spread over the top of the warm pie. Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set. Cool on a wire rack. Cover and chill in the refrigerator before serving.
MAKE YOUR OWN PUMPKIN PIE SPICE
4 tsp Cinnamon
1 tsp Ground mace
1 tsp Ground ginger
1 tsp Ground cloves
1 tsp Ground nutmeg
1 tsp All spice
Mix well and keep in an air tight container. Shake well before using.
OLD FASHIONED PUMPKIN PIE
1 Pastry for 9 in pie crust
1/2 tsp Ground allspice
1 Beaten egg
1/2 tsp Grated nutmeg
1 cup Dark brown sugar
3 ea Eggs, beaten
1 cup 14 oz mashed cooked pumpkin
1 tbsp All purpose flour
1 1/2 cup Milk
2 tsp Cinnamon
3 tsp dark rum
1 tsp Ground ginger
Whipped cream, garnish
1/2 tsp Ground cloves
Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom of pastry with beaten egg. Refrigerate. To prepare filling, combine sugar, salt, flour, cinnamon, ginger, cloves, allspice and nutmeg. Stir in beaten eggs. Combine pumpkin (2 cups) and milk. Add to filling mixture. Chill well. Add brandy or rum to filling; pour into pie shell. Bake at 450 degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for 1/2 hour.
PUMPKIN PIE
1 ea Pastry pie shell, unbaked
1/2 cup Sugar
1 1/2 cup Pumpkin pulp
1/2 tsp Salt
1 1/2 cup Sweetened condensed milk
1 1/2 tsp Cinnamon
1/2 cup Milk
1/2 tsp Ginger
2 ea Eggs, lightly beaten
Preheat oven to 425f. Line a 9-inch pie plate with pastry dough. Combine remaining ingredients in a large bowl and beat until smooth. Pour into pie plate. Bake for 10 minutes, then lower heat to 300f. Bake for 45 minutes more or until filling is firm.
GRAM'S RICH PUMPKIN PIE
1 ea Pastry pie shell, unbaked
1/2 tsp Nutmeg
1 cup Sugar
1 1/2 cup Cooked Pumpkin
1/2 tsp Salt
1 1/2 cup real cream
1 1/2 tsp Cinnamon
1/2 cup Milk
1/2 tsp Ginger
2 ea Eggs, lightly beaten
Preheat oven to 425f. Line a 9-inch pie plate with pastry dough. Combine remaining ingredients in a large bowl and beat until smooth. Pour into pie plate. Bake for 10 minutes, then lower heat to 300f. Bake for 45 minutes more or until filling is firm.
LAYERED COFFEE LIQUEUR PUMPKIN PIE
1 ea Pie crust, 9 inch, deep dish
3/4 cup Evaporated milk
8 oz Cream cheese, softened
1/2 cup Sugar
1/4 cup Sugar
2 ea Eggs, beaten
2 tbsp Coffee liqueur
2 tbsp Coffee liqueur
1 ea Egg
1 1/2 tsp Pumpkin pie spice
1 cup Pumpkin, canned
1 x Dash of salt
Heat oven to 350 degrees. In a small bowl beat cream cheese, 1/4 cup sugar, 2 Tbsp coffee liqueur. Blend in 1 egg. Pour into pie crust. Mix together remaining ingredients and carefully pour over cream cheese mixture. Bake 1 hour 15 minutes.
MAPLE PECAN PUMPKIN PIE
1 15 oz package pie crust mix
Filling
1/2 cup Sugar
1 tsp Cinnamon
1/2 tsp Salt
1/4 cup Raisins
1/4 cup Chopped pecans
2 cup 16 oz. cans pumpkin filling
1 1/2 cup Evaporated milk
1 tsp Maple syrup
2 ea Eggs, slightly beaten
Topping
1 cup Whipping cream
2 tbsp Powdered sugar
1/2 tsp Maple syrup
1 x pecan halves
Prepare pie crust, according to package directions, for one crust pie. Refrigerate remaining pie crust for later use. Heat oven to 425 degrees. Place prepared crust into a 10" tart pan with removable or a 9" pie pan. Press in bottom and up sides of pan. Trim edges, if necessary. In a large bowl, combine all filling ingredients; blend well. Carefully, pour into pie crust lined pan. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool. In a small bowl, beat cream until soft peaks form. Blend in powdered sugar and maple flavor; beat until stiff peaks form. Spoon or pipe over filling. Garnish with pecan halves. Store in refrigerator.
MINCEMEAT-PUMPKIN PIE
1 cup Pumpkin; Mashed, Canned
3 ea Eggs; Lg
1/2 cup Brown Sugar; Firmly Packed
1/2 cup Heavy Cream
3/4 tsp Cinnamon; Ground
1 cup Mincemeat; Prepared
3/4 tsp Nutmeg; Ground
1 ea Unbaked 9-inch Pie Shell
1/2 tsp Salt
Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell. Bake in a preheated 425 degree F. oven for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm.
SECOND HARVEST THANKSGIVING PUMPKIN PIE
1 1/2 cup Cold half and half or milk
1 pk 4 oz vanilla instant pudding
3 1/2 cup (8 oz.) whipped topping
1 cup Chopped nuts
1 cup Gingersnap cookies
1/2 cup Canned pumpkin
1 1/2 tbsp Pumpkin spice pie spice
1 ea Graham cracker pie crust
Pour half and half or milk into large bowl. Add pie filling mix. Beat with wire whisk until well blended. Let stand 5 minutes. Fold in whipped topping and remaining ingredients. Spoon into crust. Freeze until firm, about 6 hours. Remove from freezer. Let stand about 10 minutes to soften before serving.
LIBBY'S FAMOUS HOMEMADE PUMPKIN PIE
2 ea Eggs, slightly beaten
1/4 tsp Ground cloves
1 3/4 cup (16 oz) Libby's solid pack pumpkin
3/4 cup Sugar
1/2 tsp Salt
1 tsp Ground cinnamon
1/2 tsp Ground ginger
1 1/2 cup Milk, evaporated 12 oz
1 ea 9" unbaked pie crust
1 pk Ready-whip topping
Preheat oven to 425 degrees. Combine filling ingredients in order given; pour into pie shell. Bake 15 minutes. Reduce temperature to 350 degrees. Bake an additional 45 minutes or until knife inserted near center comes out clean. Cool; garnish with ready-whip topping.
IMPOSSIBLE PUMPKIN PIE 1
16 oz Pumpkin
3/4 cup Brown Sugar
12 oz Evaporated milk
1/2 cup Bisquick
2 tbsp Butter
2 1/2 tsp Pumpkin pie spice
2 tsp Vanilla
2 Egg
Heat oven to 350F Grease pie plate, 10 x 1 1/2". Beat all ingredients in blender on high speed 1 minute or until smooth. If your blender doesn't hold 5 cups, beat the mixture with a mixer on medium speed about 2 minutes or until smooth. Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Serves 8.
IMPOSSIBLE PUMPKIN PIE 2
1 can Evaporated milk
1 tsp Vanilla
1 can Pumpkin 14oz
1 tsp Cinnamon
3/4 cup Sugar
1/2 tsp Ginger
1/2 cup Biscuit mix
1/4 tsp Cloves
2 Eggs
WHIPPED CREAM
Combine the first 9 ingredients in the blender. Blend until smooth. Pour into a greased 9 inch pie plate. Bake at 350 for about 50 to 55 minutes until an inserted knife comes out clean. Spread whipping cream on when cooled
LOW-CALORIE PUMPKIN PIE
16 oz Can solid-pack pumpkin;
2 tbsp Sugar;
13 oz Can evaporated skim milk;
Sugar substitute to equal 1/3 cup
1 Egg;
2 tsp Pumpkin pie spice;
2 Egg whites;
2 tsp Vanilla;
1/2 cup Biscuit mix like Bisquick;
Heat oven to 350 F. Lightly grease or spray 9 inch pie pan with vegetable pan spray. Place all ingredients in blender, food processor or mixing bowl. Blend 1 minute or beat 2 minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up. 1/8 pie - 114 calories.
SUGARLESS PUMPKIN PIE
Filling
1 1/2 cup Pumpkin; Canned Or Fresh -Cooked
1/4 tsp Ground Nutmeg
1/4 tsp Ground Cloves
Artificial Sweetener To equal 3/4 C-Sugar
2 lg Eggs; Slightly Beaten
1 1/4 cup Skimmed Milk
2 cup No-Fat Evaporated Milk
1/2 tsp Salt ;
1 1/4 tsp Cinnamon
1/2 tsp Ground Ginger; Or To Taste
Pre-made Pastry For One 9-Inch Pie Unbaked
Preheat the oven to 400 Degrees F. Combine the pumpkin, sweetener, salt, and spices, blending well then blend in the eggs, milk, and evaporated milk. Pour into the unbaked pastry shell and bake until a knife inserted between the center and outside come out clean. Cool to room
temperature before serving.
PARTY PUMPKIN PIE
Crust
1/2 cup Gingersnap crumbs;
2 tbsp melted butter
1/2 cup Graham cracker crumbs;
Vegetable cooking spray
Filling
2 eggs, beaten
1 tsp Ground cinnamon;
16 oz (1 can) pumpkin;
1/2 tsp Nutmeg;
1/4 cup Brown Sugar;
12 oz Evaporated skim milk;
2 generous tablespoons of molasses
CRUST:
Heat oven to 350 degrees. Mix the gingersnap and graham cracker crumbs together with the margarine. Light coat a nonstick 10" pie pan with nonstick spray. Press crumb mixture into bottom of pie pan and bake for 7 minutes. (Crust will be partially baked.) Let cool on a wire rack.
PIE:
Whisk together all pie ingredients until well blended. Pour mixture into the partially baked pie crust. Bake for 40 to 50 minutes more, or until center of pie does not jiggle when you put on oven mitt and gently shake the pan. Let pie cool on a wire rack. Carefully cut 10 wedges and serve.
PUMPKIN PIE WITH PRALINE
Praline
1 tbsp All purpose flour
2 tbsp (1/4 stick) butter, softened
1/3 cup Chopped pecans
1 tsp Ground cinnamon
1/3 cup Brown sugar
1/2 tsp Ground ginger
1/2 tsp Salt
2 Unbaked 8 inch pie shells,
Filling:
1/4 tsp Grated nutmeg
1/4 tsp Ground cloves
1 Egg, beaten
2 tbsp butter
1 12 oz. can evaporated milk
1 29 oz. can pumpkin puree
1 1/4 cup half and half
1/2 cup Granulated sugar
1/2 cup Brown sugar
Prepare the praline filling, if desired. Preheat oven to 450 F. In a small bowl, creme together the butter and brown sugar. Blend in the pecans. Press firmly into the bottom of the unbaked pie shells. Bake for 10 minutes, watching carefully so crusts do not puff up or slip down. Prick puffs with a fork if you see this happening, and pat the slipping crusts back up in place with the back of a fork. (This may not happen, but if it does, that is what you should do.) Let cool before filling. Preheat oven to 400 F. Melt the butter in a large skillet; add the pumpkin puree. Simmer for 10 minutes, stirring now and then with a wooden spoon. In a large mixer bowl, mix together the rest of the ingredients and beat well. Add the hot pumpkin gradually, beating well. Pour into pie shells and bake for 1 hour. Let cool completely before cutting.
PAPA'S FAVOURITE PUMPKIN PIE
2 lg Eggs, lightly beaten
1 tsp Vanilla
3/4 cup Evaporated milk
1 16-oz can pumpkin
1/2 cup Half-and-half
1/2 cup dark brown sugar
2 tablespoons molasses
1 teaspoon cinnamon
1/2 teaspoon ginger
3 tablespoons good Bourbon
1 9-inch unbaked pie shell
Mix the brown sugar with the evaporated milk and heat over low heat stirring constantly until the sugar is melted. In a big bowl beat all the other filling ingredients together till well blended. Beat in the brown sugar mixture. Pour into unbaked shell and bake at 425 degrees for 15 minutes; lower heat to 350 and cook 25 minutes. Store in frig.
DOUBLE LAYER PUMPKIN PIE
4 oz Philly Cream Cheese softened
1 cup Milk
1 tbsp Milk
1 can (16oz) pumpkin
1 tbsp Sugar
2 pk Vanilla flavored Jell-o Pudding & Pie filling
1 1/2 cup Cool Whip, thawed
1 Graham cracker pie crust
4 tsp Pumpkin pie spice
Mix the cream cheese, 1 tbsp milk, and the sugar in a large bowl with a wire whisk `til smooth, then gently stir in the whipped topping and the pumpkin pie spice. Spread on the bottom of the prepared pie crust... Pour 1 cup cold milk into a bowl and add the pumpkin, pudding mixes, and the remainder of the spices beating with wire whisk `til well mixed (it will be thick). Then spread over the cream cheese layer in the prepared pie crust... Refrigerate for at least 4 hrs. `til set then garnish with additional whipped topping before serving...
CRUSTLESS PUMPKIN PIE
15 oz Pumpkin; 1 can
1/4 tsp Allspice
12 oz Milk, evaporated skim
1/4 tsp Ginger
4-eggs
1/8 tsp ;salt
1/2 cup Graham cracker crumbs
Whipping cream,
3/4 cup sugar
1 tsp Cinnamon -
In a mixing bowl, combine the pumpkin, milk, egg , and sugar; beat until smooth. Add the spices and salt; beat until well mixed. Stir in graham crackers. Pour into a 9" pie plate that has been coated with nonstick cooking spray. Bake at 325 degrees for 50 to 55 minutes or until a knife inserted near the center comes out clean. Cool. If desired, garnish with dollop of whipped topping and sprinkling of cinnamon. Store in the refrigerator.
PUMPKIN PIE BARS
2/3 cup Margarine, softened
14 oz Sweetened condensed milk
1 cup Sugar
1/4 cup Light molasses
1 3/4 cup Flour
2 Eggs, beaten
1 1/2 cup Finely chopped walnuts
2 tsp Pumpkin pie spice
16 oz Solid pack pumpkin
2 tsp Vanilla
With mixer beat margarine and sugar until creamy. Stir in flour until mixture is crumbly. Add walnuts. Reserve 3/4 cup crumb mixture for topping. Press remaining crumb mixture on bottom of 15 1/2 by 10 1/2 by 1 inch baking pan. Bake @ 350 degrees for 15 - 20 min. or until lightly browned. Meanwhile, blend pumpkin, condensed milk, molasses, eggs, pumpkin pie spice and vanilla. Pour over pastry crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 30 to 35 min. more or until set. Cool on wire rack. Drizzle with powdered sugar if desired. Cut into 2 1/2 x 1 1/2 bars. Store covered in the fridge.
CAYENNE PUMPKIN PIE
1/2 teaspoon ground ginger
2 cup Canned pumpkin
1/2 tsp Ground nutmeg
1/4 cup Honey
1/2 tsp Ground cloves
1/2 tsp Salt
1 tsp Cayenne pepper
1 cup Half-and-half
2 tbsp Pecans ground to a fine powder
1 Egg beaten severely
1/2 tsp Real vanilla
Cream for Whipping.
1 1/2 tsp Cinnamon
pastry for 9 inch crust
Preheat oven to 425 degrees before measuring the ingredients. Combine all the ingredients in a mixing bowl, beat them together until smooth, and pour them into a crust-lined 9-inch pie pan. Bake for 15 minutes. Reduce the heat to 350 degrees and bake for another 35 minutes or until set. Cool and serve topped with whipped cream.
FREEZER PUMPKIN PIE
Crust
1 cup Ground pecans
1/4 cup Butter or margarine,
1/2 cup Ground ginger snaps -softened
1/4 cup Sugar
Filling
1 cup Cooked or canned pumpkin
1/2 tsp Ground ginger
1/2 cup Packed brown sugar
1/4 tsp Ground nutmeg
1/2 tsp Salt
1 qt Vanilla ice cream, softened slightly
1/2 tsp Ground cinnamon
In a bowl, combine the pecans, ginger snaps, sugar, and butter; mix well. Press into a 9-inch pie pan; bake at 450 for 5 minutes. Cool completely. In a mixing bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer. Makes 8 servings.
