TAMALE VEGETABLE PIE 1964

TAMALE VEGETABLE PIE 1964

From Barbara Thompson (copied from Lora Chambers 4-19-66)

Preheat oven to 400 degrees.

2 cups chopped onion

2 T. salad oil

1 can mushrooms

3/4 cup chopped bell pepper

2 t. salt

4 t. chili powder

1 lb. ground beef

2 T. flour

1 can ripe olives

1 can whole kernel corn

1 can tomatoes

1 T. sugar

1  1/2 cups cornbread topping

Cook onion, meat, pepper, chili powder, flour in oil in skillet for a few minutes.

Put in large casserole (everything but topping).

Cook in 400 degree oven 30 minutes without topping - then 30 minutes with topping.

Notes 6-7-94:  Since can sizes aren't indicated, please assume regular sized corn and tomatoes, 4 or 6 oz. black olives (your preference) and 4 oz. mushrooms (or 2 oz. depending on your choice).   I drained cans somewhat.

EASY CRUSTLESS KETO PUMPKIN PIE

 EASY CRUSTLESS  KETO PUMPKIN PIE

 From Kristin Troyer

2/3 cup brown sugar substitute
2 t. pumpkin pie spice
1/2 t. salt
3 large eggs
1  15 oz. can pumpkin puree
1 cup milk, your choice
1 t. maple extract or vanilla extract

Preheat oven to 350 degrees.
Combine all ingredients and blend well.
Pour mixture into greased pie or cake pan.
Bake for 50 minutes or until toothpick stuck in center of pie comes out clean.

Cool completely and store in refrigerator up to 5 days.

PUMPKIN PIE

PUMPKIN PIE

From Judi Troyer

1 can (16 oz.) pumpkin

2 eggs

3/4 cup sugar

1/2 t. salt

1 t. ground cinnamon

1/2 t. ground ginger

1/4 t. ground cloves

1 2/3 cup evaporated milk

2 frozen pie crusts 9"

Preheat oven to 425.  

Beat eggs slightly with hand beater; beat in remaining ingredients. 

Place pie shells on a cookie sheet, in case of a spill--that will protect the bottom of your oven).  

Pour mixture in pie shells.

Bake 15 minutes.

Then reduce oven temp to 350. Bake until knife inserted in center comes out clean, about 45 minutes longer--keep watching it near the end of the cooking time and checking it for being done).

Cool.*

Serve with sweetened whipped cream, if desired. (Yes, please!!)

*I think the flavor is better if put in the refrigerator and eaten the next day instead of eating it the day I made it. Or, make it early, refrigerate, and eat several hours later.

HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS

HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS

From Lora Troyer

1 can garbanzo beans, drained and rinsed
1/8 t. salt, heaping
1/8 t. baking soda, plus a tiny bit more
1 T. plus 1 t. vanilla
1/4 cup coconut oil
1 1/4 cup pitted dates
1/3 cup chocolate chips
2 T. oats
flax seed, optional

In a bowl cover the dates with 1/2 cup water and let this sit for 8 hours or longer.

Add all ingredients, including dates and soaking liquid - except chocolate chips - to a food processor and process until very smooth, about 2 minutes.

Refrigerate before enjoying.

Sprinkle in chocolate chips.

Lora's note:  This can be served as a dip with graham crackers and pretzels, as a spread on pancakes or waffles or bananas, or eaten with a spoon!

DEVILED EGGS

DEVILED EGGS "PICNIC EGGS" 

From Judi Troyer

6 boiled eggs

salt to taste 

1/2 t. dry mustard

1/4 t. pepper

3 T. mayo

Cut peeled eggs lengthwise into halves. 

Remove yolks from boiled eggs and put them in a small mixing bowl. Use a fork to mash the yolks. 

Add to the yolks - salt, mustard, pepper and mayo and blend together. Add more mayo to get the consistency desired (or Betty Crocker says half n half, or vinegar or salad dressing are other options).

Mix to the consistency desired and fill whites with the yolk mixture. 

Chill a couple of hours and serve.

 

TACO FLATS

TACO FLATS

From Allie Toms Troyer

1 lb. ground beef or turkey
refried beans
shredded cheddar cheese 1-2 cups
Salsa con queso from Aldi
4  6-inch tortillas
tomatoes and lettuce for toppings
sour cream to taste

Prepare meat with taco mix per instructions on the package.

Begin heating tortillas, browning in pan on each side until crisp. After crisp on both sides, I place them in our unplugged toaster slats to cool.

Spread a thin layer of warm refried beans on one crisp tortilla.  Spread queso salsa over beans. 

Add 2-3 T. meat mixture.

Add queso sauce and sprinkle with shredded cheese.

Top with tomatoes, drizzle of sour cream and then lettuce.  I find that if you put the sour cream on before the lettuce, it keeps the shredded lettuce from falling off.

Enjoy!

CHOCOLATE ECLAIR CAKE

CHOCOLATE ECLAIR CAKE

From Sonya Troyer (from Sonya's mom, Linda McKenzie)

2 boxes vanilla pudding
1  12-oz. Cool Whip
1 box original graham crackers (not cinnamon)
1 container chocolate frosting (dark or milk chocolate, your choice)

Mix pudding according to directions on package.  Add Cool Whip; fold in thoroughly.

Put a layer of graham crackers in the bottom of a casserole dish.

Add half of the pudding mixture.

Make another layer of graham crackers and add the rest of the pudding mixture.

Add one more layer of graham crackers.

Cool cake in fridge for two hours.

Heat frosting in microwave for one minute.  Make sure all foil is removed from container if using the original container to heat frosting. 

Take cake out of fridge and pour frosting over the top graham cracker layer. 

Cake goes back in the fridge for 6-8 hours or overnight works best. I don't cover the cake because sometimes the cover sticks to the frosting and the frosting comes off when you remove the cover.