Betty Crocker Pumpkin Pie

 This is our traditional pumpkin recipe from the 1972 Betty Crocker cookbook. We always make a 10" pie crust for a 9" pie. It just covers the pie plate better.

Old Fashioned Pumpkin Pie

9 Inch Pie

Pastry for 10-inch One Crust Pie

1 1/3 cup flour

1/4 teaspoon salt

1/2 cup shortening (or 1/4 cup plus 3 Tablespoons lard)

3-4 Tablespoons cold water

Pie Filling

2 eggs

1 can (1 pound/2 cups) Pumpkin

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1 2/3 cups evaporated milk

Heat the oven to 425 degrees. Prepare pie crust.

Beat eggs, add in remaining ingredients. Pour into prepared pie creust. (To prevent spills, place pie pan on a pulled out oven rack when filling with the pumpkin mixture.) Bake 15 minutes.

Reduce oven temperature to 350 degrees. Bake 45 minutes longer or until knife inserted in center of pie comes out clean. Cool on wire rack. Serve with whipped cream.

Scott's Chai Tea Latte

 Scott shared this recipe with us one cold Autumn day. It is so delicious!

8 oz water

2 teabags of Celestial Seasoning Bengal Spice Tea

14 oz. sweetened condensed milk

Heat the water to boiling, steep the teabags 10-15 minutes to a dark brown color, add the sweetened condensed milk. Mix well. Serve hot or warm or cold.

Awesome Crockpot Pot Roast

 

Awesome Crockpot Pot Roast

2 (10.75 oz) cans cream of mushroom soup

1 pkg dry onion soup mix

1 1/4 cups water

5 lb pot roast

In a crockpot, mix soup, soup mix and water. Place pot roast in crockpot and coat with soup mixture. Cook on high heat for 4 hours or on low heat for 8 hours.

Add potatoes and carrots, if desired. Serve with green beans. Yum!

Homemade Flour Tortillas

 

Homemade Flour Tortillas

Makes 6 Tortillas (Doubl or Triple as needed)

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 Tablespoon shortening

Cut shorteninng into mixed dry ingredients. Add 1/2 cup boiling water. Stir with fork until mixed. Knead dough for 3-5 minutes until smooth and elastic. Divide and roll into 6 balls. Keep covered with the bowl until each ball's turn to be rolled out to prevent drying out. Roll each ball with a rolling pin to desired thickness (about 8" diameter.)

Fry in hot non-stick pan over medium heat:

1st side: 7-10 seconds (will shrink a litlle)

2nd side: 16-22 seconds (until browning begins)

Repeat 1st side: 10-15 seconds (until browning begins)

Romove from pan and cover with a towel to keep warm and moist. Serve fresh. Or freeze after cooling for later use.

Spicy BBQ Sauce

 

Spicy BBQ Sauce

3/4 cup chopped onions

1/4 cup po;

3/4 cup ketchup

3/4 cup water

1/3 cup lemon juice

3 Tablespoon sugar

3 Tablespoon worcestershire sauce

2 Tablespoon prepared mustard

1 teaspoon salt

1/2 teaspoon pepper

Cook onion i oil until soft. Add remaining ingredients. Simmer 15 minutes. Use as a basting sauce whilr cooking and serve with meat. Makes 1 pint.

It is wonderful on chicken or beef... and especially delicious on salmon.

Chicken in Italian Cream Sauce

 

Chicken in Italian Cream Sauce

4-6 skinless chicken breasts

1 pkg. Good Season Zesty Italian dry packet

1 can chicken broth

1 8 oz. pkg. cream cheese, chunked and softened

Put chicken breasts in crock pot and turn on low. Mix next 2 ingredients and pour over chicken. Cook for 6 hours. (If frozen, cook for 8 hours.) Take chicken out and set aside. Add chunks of cream cheese to juice in the crock pot and stir with whisk until creamy. Add chicken back into the crock pot until warmed through. Seve over noodles with steamed broccoli.

Italian Roast Beef Sandwiches

 

Italian Roast Beef Sandwiches

3-4 lbs chuck roast

1 pkg. Good Season Zesty Italian dry packet

1 pkg. Au Jus mix dry

1 can Beef Broth

Steak Buns

Provolone Cheese

Put chuck roast in a crock pot on low. Mix next 3 ingredients togehter and pour over roast. Cook for 6 hours. (If roast is frozen, cook for 8 hours.)

Take roast out of crock pot and shred. Throw away the fat. Toast the buns and serve shredded meat on buns with provolone cheese.

Use the juice from the roast as dipping sauce.

Serve the meat over mashed potatoes.

Tex-Mex Enchiladas

 

Tex-Mex Enchiladas

2 (11.25 oz) can chili without beans

1 cup enchilada sauce

1/2 cup oil

1 Tablespoon chili powder

15 corn tortillas

1 lb. shredded cheddar cheese (I use more cheese than this!)

1 onion, chopped

Preheat oven to 350 degrees. Mix the chili and enchilada sauce together in a small saucepan on medium low heat, stirring occasionally. Heat the oil and chili powder in a skillet on medium heat. Lay a tortilla in the hot oil and cook until the tortilla starts to puff up. Remove tortilla and place on a plate. Immediately sprinkle with 1/4 cup cheddar cheese and 1 Tablespoon chopped onion, down the center of the tortilla. Roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13 pan. Repeat until all of the tortillas are used. Sprinkle 1 cup cheddar cheese over rolled enchiladas. Pour the warm chili mixture over the enchiladas, then sprinkle remaing cheddar cheese over the chili mixture. Bake at 350 degrees 20-25 minutes, until bubbling.