Farm Show competition. Thanks to Melissa Lapp, Cassa
dago, N.Y., for sending a recipe that she writes was a
first-place winner in the nut category of the American Pie
Council’s National Pie Championship.
Honey Crunch Pecan Pie
2 cups all purpose flour
1 teaspoon salt
% cup shortening
6 tablespoons cold water
1 teaspoon distilled white vinegar
4 eggs, lightly beaten
V* cup packed brown sugar
% cup granulated sugar
Vi teaspoon salt
1 cup light com syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans
1 tablespoon Bourbon (optional)
Vi cup packed brown sugar
3 tablespoons butter
3 tablespoons honey
1 Vi cups pecan halves
Preheat oven to 350 degrees. To make crust: In a me
dium bowl, mix together flour and 1 teaspoon salt. Cut in
shortening until mixture is crumbly. Gradually add water
and vinegar. Cut together until mixture will hold together.
Press dough into a ball and flour each side lightly.
Wrap in plastic and chill 20 minutes. Roll out between
wax paper into a circle Vs-inch thick and press into
9-inch pie filling.
In a large bowl, mix eggs, V* cup brown sugar, granu
lated sugar, Vz teaspoon salt, melted butter, vanilla, and
chopped pecans. Add bourbon if desired. Mix well. Put
into unbaked pie shell. Bake 15 minutes. Remove and
cover edges of pastry with foil. Return to oven 20 min
utes. Topping: Combine Vs cup brown sugar, butter, and
honey in a saucepan. Cook over low heat, stirring occa
sionally, until sugar dissolves 2 minutes. Add pecans. Stir
just until coated. Spoon topping evenly over pie. Keep
foil on edges of pastry and return pie to oven for and ad
ditional 10-20 minutes until topping is bubbly and golden
brown. Cool before serving.
ANSWER A mother wanted ideas and recipes to en
courage her children to eat more vegetables. Thanks to
Ann Shondelmyer, Friedens, for sending many ideas that
she has had success with. She writes that when her chil
dren were between six months and 3-years, she withheld
sweets until they were eating well with fruits, vegetables,
meats, and grains. Frozen peas and other small frozen
vegetables right out of the bag are enjoyed by small chil
dren.
For toddlers and preschoolers, set up an ice cube try
of veggie snacks. Make the serving sizes small and color
ful. Have fun calling the vegetables creative names such
as trees for broccoli. Be sure to stay with small children
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when they eat raw vegetables to ensure that they chew
them thoroughly and don’t choke.
Do what you can to sneak vegetables in meals your
children love. For example, when making spaghetti
sauce, add lots of celery, onion, and green pepper to
boost the vegetable content. Add extra celery and onion
to stuffing. When baking homemade bread, add leftover
cooked vegetables such as winter squash to improve the
nutritional content.
Don’t become discouraged if your children don’t like a
certain vegetable. Keep encouraging them to take small
serving to try. Ann remembers one of her sons did not
like potatoes in any form, but for three years they made
him take one bite each time potatoes were served. One
day, with a grimace on his face, he took a bite and liked
them. Now he eats potatoes in any form.
Remember the tastebuds of children are much more
sensitive than the taste buds of an adult. If you add
sugar, salt, pepper or butter to vegetable dishes, do so
sparingly, as your child will taste these more sharply
than you will.
Sometimes cooking a vegetable carefully so that It is
on the crunchy side and retains color is more appetizing
to a child than a dull slimy vegetable.
Above all be a good example for your children. Serve a
variety of vegetables and eat them yourself.
As children go through the stage of losing teeth and
gaining molars, their mouths are often sensitive to raw
fruits, vegetables and meat. Keep aware of their difficul
ties and adjust. Last year Ann’s daughter had four loose
teeth and her molars were coming in. She couldn’t chew
raw carrots or bite them. Ann cooked the carrots for her,
but a year later, her daughter eats raw carrots with no
problem.
Here is the recipe Ann used to introduce her children
to winter squash.
Squash For Children
2 cups cooked winter squash
1 tablespoon butter
1 tablespoon brown sugar
Dash nutmeg
Mix together and serve warm. As Ann’s children grew
to like this recipe, she gradually reduced the butter and
brown sugar.
One final hint: Grow your own vegetables, freeze and
can them. Include your children in the whole process
from preparing the soil, planting, weeding, mulching, har
vesting, preparing for canning and freezing, labeling jars
and bags, etc. The children love to cut off the ends of
beans and munch on raw beans as they work. They also
love to shuck corn and be involved in all that goes along
with freezing corn.
They especially enjoy their own gardens, and are so
pleased when something they grew can be served to the
family.
Thanks to Debby Goff, Riegelsville, for sending a reci
pe she received from her sister, Jocelyn Kilgore, Airville,
Between the two sisters, they have seven children and
some of them learned to like car
rots.
Cheesy Carrots
In a buttered casserole, put
two pounds carrots that have
been cleaned, sliced, and cooked
just until tender. Set aside.
In a saucepan, melt one stick
butter. Add:
V* cup milk
Velveeta cheese,
4 ounces
cubed
4 ounces shredded sharp Ched
dar cheese
Combine ingredients and cook
until cheese melts.
Pour over carrots. Top with
cracker or bread crumbs. Bake at
350 degrees for 35-40 minutes.
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Green Beans
A Snap
To Store
Like most fresh vegetables,
green beans (or snap beans)
are at their highest quality
when eaten very soon after
being harvested. If there’s just
too much there to eat at one
sitting, cool them immediate
ly. Put the beans in a plastic
bag in the refrigerator so
they’re stored in humid yet
cold conditions. This way,
their quality shouldn’t be too
adversely affected for five
days or so.
Harvesting the beans at the
right time is important, too.
To eat them as green beans,
they should be picked when
they’re tender, before the de
veloping seeds cause the pods
to bulge. If the beans are al
lowed to mature fully, the
pods can be dried and the de
veloped seeds used in other
bean dishes.
Green beans are easy to
freeze for use later. For the
highest quality, they should be
processed and frozen within a
few hours after picking. First,
remove dirt, bacteria, and any
pesticide residue by rinsing
the beans thoroughly in cold
water several times. Snap the
tips off and cut or break into
the size you want, or just leave
small beans whole. Blanch the
beans in boiling water for
three minutes. Cool by rinsing
again in cold water.
When packaging beans,
make sure you use moisture
proof, vapor-proof packaging
designed for freezing. Exam
ples are “can or freeze" glass
jars, plastic freezing con
tainers, heavyweight alumi
num foil, plastic-coated
freezer paper, and polyethyl
ene wrap and bags. When
using bags, squeeze air from
bags before sealing leaving
air in the package can lead to
flavor loss and freezer burn.
When using rigid containers,
leave a half-inch space at the
top for expansion.
A half-cup of green beans
contains about 20 to 25 cal
ories and is a fair source of vi
tamins A and C, calcium,
iron, potassium and fiber. Sea
sonings that go well with
green beans include basil, dill,
matjoram, nutmeg, savory
and thyme.
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