Sunday, October 08, 2006

Elegante Mother's recipe

arrrgh web site

I'm assuming that this is a 9" pie. The instructions simply begin with the words PIE CRUST. As I recall, you prepare the crust and put it in the pan, but don't bake it ahead of time. Also, prepare a narrow band of foil to cover the edge of the crust for part of the baking time.

1 1/2 cups canned solid pack pumpkin
3/4 cup sugar
3 whole eggs
3/4 cup evaporated milk
1 cup milk
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/1/4 teaspoons ground cinnamon

Mix all the ingredients well. Add to pie shell. Bake at 450 degrees for 10 minutes, then lower the heat to 325 degrees for 50 minutes. Use foil to cover the rim of the pie to prevent overbaking.

One large can of pumpkin will make two pies. (214 calories per slice, serves 8)

Friday, October 06, 2006

Motherpie Recipe

Famous Chicken Spaghetti

motherpie blog

1 large chopped onion
3 stocks celery, chopped
6 strips bacon
2 cans mushroom soup
1 large can condensed milk (Carnation, Pet or other brand)
1 can sliced mushrooms
1 pound sharp NY cheese (sharp cheddar)
1 5 pound hen or two small ones, or large fryer
1 9 ounce package of spaghetti

Wash chicken. Put in a pot, cover with water, bring to a boil and then turn down heat and simmer for one hour. Let cool, then de-bone and de-skin chicken and shred into small pieces.

Fry bacon, drain. Saute onions and celery in bacon grease (now I use olive or canola or safflower oil) and cook over low heat until tender. Add soup, milk, stir in shredded cheese. Save some shredded cheese to put on top.

Cook spaghetti in the chicken stock. Add chicken and spaghetti to above mixture. Put into a casserole dish, sprinkle with cheese and cook at 300 - 350 for an hour.