Grandmother Orpha Keck's Butterscotch Pie

 

 

1 cup dark brown sugar

 

3 tablespoon flour

 

3 tablespoon butter

 

2 eggs (separated)

 

< 1/8 teaspoon salt

 

1 teaspoon vanilla

 

1 cup evaporated milk

 

1/2 cup water

 

 

2 egg whites for meringue

 

 

Cook all of the above ingredients except for the egg whites in top of a double boiler until thick.  Pour into a prebaked pie shell.

 

Beat the egg whites and add 2 tablespoon sugar and beat until stiff.  Cover the pie with meringue.

 

Bake for 15 to 20 minutes at 300 degrees.

 

 

 

 

 



Popovers

 

 

1/2 cup milk

 

2 tablespoons oil

 

1/2 cup sifted flour

 

1/2 teaspoon salt

 

2  well beaten eggs

 

 

Mix all of the above ingredients well and pour in to the greased muffin tins.  Placed in a cold oven and bring the oven to 450 degrees and bake for 30 minutes.



Aunt Teresa's Spinach Dip

 

 

1 cup sour cream

 

1 cup mayonnaise

 

1 package Hidden Valley Ranch dressing

 

1 package frozen spinach chopped and drained

 

1 can water chestnuts drained and quartered

 

1 green onion diced

 

 

Mix all of the above ingredients together and serve with crackers.

 

 



Pesto

 

1 1/2 cup fresh basil

 

2 cloves garlic

 

1/4 cup sunflower or other type of seed

 

3/4 cup grated Parmesan cheese

 

 

Blend to a thick paste and slowly add 3/4 cup canola oil and blend until very creamy.

 

To serve with pasta mix about 1/2 cup pesto with about 1/2 cup water...heat and mix well to make a sauce.

 

Another variation that is delicious would be with the pesto add a can of chopped clams (including liquid) along with the water...heat and mix well.

 



Kale Chips

Okay so you hear all about how kale is going to solve all the world's problems and all this, right?  I generally don't buy into it but I've been trying to have more veggie related snacks around the house.  Things like carrots and hummus, beets, etc.  Enter kale chips.

People go nuts about these things so I figured it was time to give them a try.  All you do is rip your kale into pieces and let it dry.  I don't have a salad spinner so I just let it sit on the counter for an hour.  Then you toss it with olive oil and stick it in the 375 degree oven for ~10 minutes or so.  When it comes out, sprinkle with salt.

That's the basic idea, you can do whatever you want.  At first when I tried it I thought, "I don't get what the big fuss is about.  It's pretty average tasting."  But then...I couldn't stop eating them!  They are addictive.  It's weird.

As I eat them on day 2, however, they are a little weird.  The crispness has turned into a more styrofoam texture.  I suppose it's best to make and eat them in the same day.  But honestly, I probably ate a half pound of kale yesterday, which may explain why my stomach felt like it was tied up in a knot..hmm.

Anywho, if you're trying to get more veggies in your diet, it's worth a shot!

Stir Fry Sauce

 

1/3 cup dry sherry

 

3 1/2 tablespoon of dark brown sugar

 

2/3 cup soy sauce

 

2 tablespoon cornstarch

 

 

Mix all of the ingredients in with simmered vegetables and stir until thickened and glossy.



 



West African Peanut Soup

 

 

2 cups chopped onion

 

1 tablespoon canola oil

 

1/2 teaspoon cayenne

 

1 teaspoon grated peeled fresh gingerroot

 

1 cup chopped carrot

 

2 cups chopped baked sweet potatoes

 

4 cups vegetable stock

 

2 cups tomato juice

 

1 cup smooth peanut butter

 

1 tablespoon honey (optional)

 

1 cup chopped chives (optional)

 

 

Saute the onions in oil until translucent.  Stir in the cayenne and ginger.  Add the carrots and

saute a couple more minutes.  Mix in the potatoes and stock.  Bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender.  In a blender or food processor puree the vegetables with the cooking liquid and the tomato juice.  Return the puree to the soup pot.  Stir in the peanut butter and honey until smooth (NO lumps).  Sprinkle on top the chopped chives (optional) and serve hot or cold.