BACKWOODS PIE (MAPLE SYRUP PIE)
adapted from "Pies and Tarts with Schmecks Appeal" by Edna Staebler
1 cup Brown sugar
1-1/2 tbsp All-purpose flour
1 cup Milk
1 cup Dark maple syrup
1 tbsp Butter
3 Eggs, separated
Pastry for single-crust 9-inch pie
(or Edna’s Speedy Pat-In Pastry, see below)
In bowl, combine brown sugar and flour. Pour in milk and maple syrup.
Add butter and egg yolks; stir until blended.
In separate bowl, beat egg whites until stiff peaks form; fold into brown sugar mixture. Pour over pie shell.
Bake in 400°F oven for 10 minutes. Reduce temperature to 325°F and bake for about 40 minutes or until browned on top and set but still slightly jiggly inside.
Speedy Pat-In Pastry
adapted from "Pies and Tarts with Schmecks Appeal" by Edna Staebler
1-1/2 cups All-purpose flour
1-1/2 tsp Granulated sugar
3/4 tsp Salt
1/2 cup Vegetable oil
3 tbsp Milk
In pie plate, combine flour, sugar and salt. In glass measure, stir milk into oil; pour over dry ingredients and toss with fork until most of flour is incorporated. Mash with fork, blending well and patting evenly over bottom and up side of pie plate. Flute edge.
SAUSAGE AND VEGETABLE BAKE
2 lb Pork country sausage
4 Large broccoli florets
4 Large cauliflower florets
4 Potatoes (unpeeled and whole)
1 Carrot (whole)
Coil sausage links into skillet over medium-high heat; pour in 1-1/2 cups boiling water. Cover and simmer for about 30 minutes.
Add vegetables to skillet and simmer for about 10 minutes. Transfer sausages and vegetables to casserole dish and bake, uncovered, in 350°F oven until sausage is browned and vegetables are tender.
Comments
