Friday, November 25, 2011
Happy belated Thanksgiving! We had to stay home this year, Steve's new job precluded it, we did an intimate dinner with just the 3 of us. All the usual fare. I'll post 2 recipes that are typical for us.
2 8oz. containers cool whip
2 pckgs. Instant pistachio pudding (the small one, not the large)
1 20 oz can crushed pineapple
2 cups mini marshmallows
1/2 c. pecans
Mix the pudding, cool whip, crushed pineapple and marshmallows together with an electric mixter until it is all combine. Put the pecans in last. Refrigerate. YUMMY!
Mama Dip's Pecan Pie
1 c. butter or margarine (I detest margarine, I only use unsalted butter)
1 c. sugar
1 c. light Karo syrup
3 eggs, beaten
1 c. chopped pecans
1 unbaked 9" pie shell
In a small saucepan, melt butter or margarine, do not brown. Add butter and syrup, stir constantly until sugar is dissolved. Remove from heat, cool slightly. (I sit the pan in cold water to speed this process up a little bit) I start to mix a little bit of the syrup from the pan into the egg mixture to warm it up before pouring it into the pan of syrup. This keeps the egg from cooking if incorporated all at once. (Home-Ec 101) Add eggs, stir well. Add pecans, pour into shell. Bake uncovered for 1 hour at 350, or until firm when shaken.
If using a deep dish pan, you'll have to bake the pie a little longer. I do cover the crust the last 20-30 min. to prevent overcooking or burning the crust. It also protects the pecans from burning. The pie in the photo was made in a Watkin's collectible pie plate from the 1970's era. Available occasionally on ebay.
Friday, November 11, 2011
Love homemade tomato soup with a grilled cheese sandwich.
This soup should be called semi-homemade because it uses canned tomatoes. Canned tomatoes are something that is necessary in the midwest in the winter. Store bought tomatoes in the winter are watery and tasteless IMHO.
1/2 C onion, diced
1/4 C butter
2 – (14.5 oz.) cans petit cut diced tomatoes
1 tsp salt
1/2 tsp black pepper
1/4 tsp baking soda
1/2 tsp dried Thyme
1 C chicken broth
1/2 C half and half
In a large pan saute the onions in butter until tender. Add in tomatoes, salt, pepper, baking soda, chicken broth and thyme. Bring to a boil then turn heat down to simmer for about 15 minutes or until slightly thickened.
Allow mixture to cool and then put into a blender or food processor and puree until smooth. (This is the point where I wish I had an immersion blender) You can strain out any solid pieces but I didn’t. Return to saucepan or refrigerate. Right before serving bring to a simmer and half and half. Do not allow to boil after adding half and half.