Tawny Pumpkin Pie

This is the pumpkin pie I've made for Thanksgiving for decades. It's from one of the Farm Journal cookbooks.

Tawny Pumpkin Pie

• 1-1/4 c. cooked mashed or canned pumpkin
  
• 3/4 c. sugar.
• 1/2 tsp. salt.
• 1 tsp. ground cinnamon.
• 1/4 tsp. ground ginger.
• 1 tsp flour.
• 2 eggs, slightly beaten.
• 1 c. evaporated milk.
• 2 tblsp. water.
• 1/2 tsp. vanilla.
• 1 unbaked 9-inch pie shell

1. Combine pumpkin, sugar, salt, spices and flour in a mixing bowl.
2. Add eggs.
3. Mix well.
4. Add evaporated milk, water and vanilla.
5. Mix well.
6. Pour into pie shell.
7. Bake in 400 degree oven for 45 to 50 minutes, or until knife inserted near center comes out clean.
8. Cool on rack.

Makes 6 to 8 servings.

green smoothies

Everyone's talking about green smoothies lately, and I have to admit I've hopped on the bandwagon. Not only do they help me to use up the produce in the fridge before I have to toss it in the compost, but I actually feel better on the days that I drink them.

Yeah, I know. It sounds like propaganda, right? It's just vegetables, fruit, and sometimes water!

Maybe it's the chlorophyll content in the vegetables. After all, a mango-banana smoothie doesn't make me feel the same way... adding some spinach or kale to that combination makes a big difference. Maybe it's the vitamin content, or maybe there's more oxygen in the leafy greens? Maybe it's all in my head?

Either way, it's been getting me to eat more vegetables and that's always a good thing.

Here's a few of my favorite green smoothie combinations:

• kale, apples (1 or 2, depending on how sweet they are), and a big handful of mint *** #1 FAVORITE ***
  
• pineapple, collards, and banana
• green grapes and celery
• cucumber, tomato, avocado, and celery (savory smoothies are still good! Think gazpacho)
• pomegranate-blueberry juice, pineapple, spinach, banana, and blueberries
• parsley, pineapple, apple

Sometimes I add ice, but usually just 1/2 a cup of water in the bottom of the blender (unless I use juice in the smoothie) is enough.

Mountain Pie

I'm not sure why it's called this, but we had this a lot when I was growing up. It's good with canned peaches, fruit cocktail... and probably just about any other kind of fruit that comes in a can!

MOUNTAIN PIE

Melt 3/4 stick of butter or margarine in a baking dish or pan.

Mix a batter of:

• 1 cup flour
• 1 cup sugar
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 3/4 cup milk

Pour the batter over the butter in the baking dish.

Pour a 16-20 oz. can of fruit (including juice) over the batter.

Bake at 350F until well browned, approximately 45 minutes.

Coconut Rice

This works well for a breakfast dish or a dessert, although some people serve it on the side with a spicy curry. It's quite nice with slices of fresh mango, but it's good on its own as well. This is an especially nice treat for those who are avoiding gluten and/or dairy.

Coconut Rice

• 2 cups white rice
• 2 cups coconut milk or cream
• 1 cup sugar (I prefer either raw or brown sugar)
• 2 tsp. salt

Cook rice. While rice is cooking, combine coconut milk or cream, sugar, and salt in a pan and bring to a boil over medium heat. Stir well and set aside.
When rice is cooked, remove from heat; pour coconut mixture over hot rice and stir well. Let sit covered at least 30 minutes to allow rice to absorb mixture. Do not refrigerate.

Sloppy Joes

I'm not sure where I originally found this recipe... maybe the Better Homes & Gardens cookbook, or the Betty Crocker cookbook? In any case, around here we like it better than sloppy joes made from Manwich sauce -- plus it's a whole lot cheaper!

Sloppy Joes

• 1 lb. lean ground beef
• 1 cup ketchup
• 2 tbsp. yellow mustard
• 1 tsp. soy sauce
• 1/8 tsp. pepper
• 1 tbsp. dried onion

Cook beef in a skillet over medium heat 8-10 minutes, stirring occasionally until beef is browned.
Drain.
Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Serve on buns or over cooked noodles.

Sloppy Janes/vegetarian variation: Rehydrate 1 cup TVP with 7/8 cup boiling water or vegetable broth. Let stand until liquid is absorbed. Substitute the TVP for the browned ground beef.

Curried Beans & Rice

(I'm posting some of my recipes so I'll have easy access to them later.)

Curried Beans & Rice

• 2 cans baked beans
• 1 diced onion
• 1 tbsp. curry powder (more or less to taste)
• 1 tsp. cumin
• 1/2 tbsp. honey (if you think the beans are sweet enough already, leave it out)
• 1 bag frozen broccoli
• cooked rice
• sliced almonds (0ptional)

Saute the onion, cumin, and curry powder in a little oil until onions are translucent and aromatic. Add bag of broccoli to skillet; cover and cook for 2 minutes. Add baked beans and honey; stir and simmer for another 5 minutes. Serve with cooked rice, garnished with sliced almonds.