PUMPKIN PIE

Mom, me, Dad

PUMPKIN PIE

From Judi Troyer

When I was growing up, we always had pumpkin pie and pecan pie and some type of cream pie at Thanksgiving and Christmas. I continued the tradition when I got married. 

My first pumpkin pie recipe was given to me by Frances Berry, wife of Professor E. Wayne Berry. I was working in the office at our college the year of our first Thanksgiving and asked her how to make a pumpkin pie. She gave me this recipe. Below is a picture of her at work in the mail room at school. The mail room was also where the coffee was always brewing for everyone working in the offices, so there were friendly and funny conversations in the mail room every day!! Good memories.

Frances Berry, front center 

To Cook a Pumpkin:

Wash and cut in half crosswise. Remove seeds and strings.

Place pumpkin in a pan cut side down. 

Cook in a moderate oven at 325 degrees, until tender and it starts to fall apart.

Scrape pulp from shell and put it through a ricer or strainer. This is like the pumpkin in a can.

Pumpkin Pie

1 3/4 cup cooked pumpkin, mashed

2 large eggs, beaten

1/2 t. salt

1 cup sugar

1 1/4 t. cinnamon

1/2 t. nutmeg

1/2 t. ginger (optional)

1/2 t. cloves

1 3/4 cup milk

1  9-inch pie shell, unbaked

Combine pumpkin and eggs.

Mix all dry ingredients together.

Add all to pumpkin mixture.

Stir in milk.

Pour into pie shell.

Bake at 425 for 45-55 minutes or until a dinner knife comes out clean, or nearly so, when tried in the center of the pie. (If some of the pumpkin stays on the knife, it's not done.)

Let it cool a little while before you cut it.

In later years, I used my Betty Crocker cookbook recipe which follows below:

2 cups cooked pumpkin, or 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

Baking is a little different, too.

Heat oven to 425. Prepare pastry. Beat eggs slightly with hand beater; beat in remaining ingredients. Place pastry-lined pie plate on oven rack; pour in filling (*tip: place pie plate on a cookie sheet, in case of a spill--that will protect the bottom of your oven).  

Bake 15 minutes.

Reduce oven temp to 350. Bake until knife inserted in center comes out clean, about 45 minutes longer--keep watching over it near the end of the cooking time and check 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.

VEGETABLE SOUP

Grandpa and Grandma

VEGETABLE SOUP

From Pearl Holmes  (from Myrtle Coulter)

1 1/2 lbs. lean chunk beef in bite size chunks

Add salt and black and red pepper to beef and cook until almost tender.

Add the following and cook until fork tender:

4 medium carrots, diced

4 medium potatoes, diced

2 medium onions, finely chopped

1 green pepper, diced

4 medium or 3 large stalks celery, chopped

Add:

1 can peas, drained (or 1-2 cups frozen)*

1 can lima beans (or 1 cup frozen)*

1 can whole kernel corn, drained (or 1-2 cups frozen)*

Bring to boil.  Cook 3-4 minutes or until tender.

Add: 

1  46-oz. can tomato juice 

1/2 stick butter, cubed 

Simmer 2-3 minutes.

Makes 5 quarts.

(Recipe shared 1-15-1987.)

REGAS RED VELVET CAKE

Top Photo: Linda Reid with new puppy; 

Next Photo:  Brothers and Sisters--Ada and Larry Johnson, Suzy and Roy Reid, Linda and Wilbur Reid

REGAS RED VELVET CAKE

From Linda Reid

1/2 cup butter

2 cups sugar

1/2 cup shortening

4 eggs

2 1/2 cups flour

1 t. soda

1/4 t. salt

4 T. cocoa

1 cup buttermilk

1 t. vanilla

4 T. red food coloring

Preheat oven to 350 degrees.

Grease and flour 3, 9-inch pans. 

Cream butter, shortening and sugar. 

Add eggs one at a time.

Combine flour, soda, salt, cocoa, and gradually add to butter mixture, alternating with buttermilk.

Add vanilla and food coloring.

Bake 20-30 minutes.


FROSTING

1  16-oz. powdered sugar
1 stick margarine or butter
1 t. vanilla
4 T. whipping cream

Mix together. Add additional cream, if needed. 


Tint 1/2 cup shredded coconut with food coloring and sprinkle on top. 

Tip: Shake the coconut with food coloring in a jar until coated.

APPLE MALLOW YAM YUMS

Christmas Dinner 1980's

APPLE MALLOW YAM YUMS

From Judi Troyer

The first year we made these was about 1978. We really liked the recipe and made them every year after that. I think it was from a recipe in a magazine.

2-3 yams

2 apples, sliced

1/3 cup pecans, chopped 

1/4  cup brown sugar

1/2 t. cinnamon

1/4 cup butter, cubed

2 cups mini marshmallows

Cook the yams, if you are using fresh yams. Cut into chunks.

Toss apples together with pecans. Combine brown sugar and cinnamon and gently scatter  into the apple-pecan mix.  

Layer apple-pecan mix alternately with yams in casserole dish.  

Add butter cubes all around evenly.

Bake 35-40 minutes at 350 degrees. 

During the last 3-5 minutes, top the dish with mini marshmallows and brown tops.  Watch closely. They can burn easily. 

CRANBERRY SALAD

Mom, Lexi, Kristi, Haley, Dad

JoAnna, Mom, Grandma Holmes 

CRANBERRY SALAD

From Billie Reid

(simplified version)

1 can whole cranberry sauce

2  3-oz. packages jello (black cherry, raspberry, or as desired)

2  1/2 cups water

1 apple, chopped

2/3 cup walnuts, chopped

1/2 cup grapes, chopped (optional)

Boil water, pour over jello in large bowl.  Stir 2 minutes until completely dissolved.

Stir in cranberry sauce, walnuts, chopped apples and grapes.

Chill until set.

CRANBERRY SALAD

Don and Lyn

CRANBERRY SALAD

From Lyn Sewell

1 lb. cranberries, cooked and drained

2 oranges, chopped

2 apples,  finely chopped

2 cups sugar

1 large box red jello

1 small box red jello

Celery, to taste

Walnuts, to taste

Dissolve jello in about 3 cups of water.  

Add all ingredients.

Mix well.  Chill until firm.

Lyn's Note: I don't add all 2 cups of sugar - maybe more like a cup or less of sugar.

SWEET POTATO CASSEROLE

Ada, Larry, Suzy, Roy, Linda, Wilbur, Jr.

SWEET POTATO CASSEROLE

From Linda Reid

3 cups sweet potatoes, cooked, mashed

3 T. butter

1 cup sugar

1/2 cup milk

1/2 t. salt

1/2 t. nutmeg

3 eggs, beaten

1 t. vanilla

Mix all ingredients and pour into a well-greased dish.  

Cover with topping and bake 35 minutes at 350 degrees.

Topping:

Mix and crumb:

1 cup brown sugar

1/3 cup flour

3 T. butter

chopped pecans