C ookbook
vin
By CHARLOT M. DENMON
Staff Correspondent
No, Thanksgiving dinner would not be com-
plete without the traditional American dessert —
homemade pie. Among the favorites usually
served are pumpkin, apple, mincemeat, raisin
“Or pecan pies.
Although the American Thanksgiving Day is
slightly more than a month away, in this week’s
Post Cookbook column we bring you some of the
longtime favorites with a slightly new twist. We
do this so homemakers won’t have to wait until
the ‘feast’ day to make them and select their
families favorites.
All are easy to prepare, none taking more than
20 to 25 minutes getting them ready to pop into
the oven. Apple-Raisin Pumpkin Pie is a tasty
variation of the traditional pumpkin pie and the
apple and pumpkin layers remain separated
after baking. Topped with spicy whipped cream,
this New England Pumpkin-Pecan Pie is the
perfect end to a delicious turkey dinner.
Mincemeat Pie, another holiday favorite, is
usually a very rich dessert but Mincemeat
Meringue Pie is a very light and delicious pie.
The crust is made of meringue with a blended
filling of mincemeat and whipped cream. Apples
topped with a crunchy-almond glaze is a unique
but tasty variation of the American Apple Pie
and a favorite of many while the mixture of tart
cranberries and usual rich pecans in Cranberry
Pecan Pie is a contrast to most Thanksgiving
desserts. Southern Pecan Pie with its amber
clear filling studded with pecans is so rich, just
a small piece is sufficient for most diners.
APPLE-RAISIN PUMPKIN PIE
1 c. raisins
1 unbaked 9-inch pie crust
1 10-oz. jar applesauce
1/3 c. brown sugar, packed
1 t. cinnamon
1 t. gr. ginger
Yt. nutmeg
1 t. salt
34 10-0z. can pumpkin
2 eggs, slightly beaten
% c. evaporated milk
Whipped cream, optional
Prebake pie shell for 10 minutes. Sprinkle
raisins in pie crust, spread applesauce over
raisins. Mix sugar, salt and spices, stir in
pumpkin, eggs and milk. Turn into pie crust.
Bake below center of oven at 400 degrees for 40
minutes or until knife inserted in center comes
out clean. Serve slightly warm or cool with
whipped cream, if desired.
PUMPKIN-PECAN PIE
1 9-inch unbaked pie crust
34-1 ¢. brown sugar, packed
t. cinnamon
Vy t. salt
1 ¢. canned pumpkin
3 eggs, beaten
Y c. dark corn syrup
34 c. coarsely chopped pecans
Ys c. pecan halves
Spicy whipped cream: In mixing bowl, mix %
c. brown sugar, packed, % t. cinnamon, 13 t.
nutmeg. Stir in 34 c. whipping cream and % t.
vanilla. Chill one hour, whip until stiff.
Prepare pastry shell, flute edges with fork.
Mix sugar, cinnamon, salt; stir in pumpkin,
eggs, corn syrup and vanilla. Turn into pie shell
and sprinkle with pecans. Bake at 350 degrees
for 40 minutes or until knife inserted near center
comes out clean. Cool to room temperature.
Serve with Spicy Whipped Cream.
MINCEMEAT MERINGUE PIE
4 egg whites, room temp.
2/3 c. gran. sugar
1, c. powdered sugar
11/3 c. mincemeat with Brandy & run
1 T. lemon juice
2 t. grated lemon rind
Toasted almonds
Beat egg whites until foamy. While beating at
high speed, add granulated sugar 1 T. at a time.
Blend in powdered sugar in two portions, beat
until meringue is stiff. Spread mixture evenly in
buttered and floured 9-inch pie pan, making
indentation in center and building up edges so
the meringue will hold filling. Bake at 250
degrees for two hours or until meringue is light
golden and dry. (If making for next day, turn
oven off and let meringue dry overnight in the
oven. Cool meringue, whip cream until stiff; fold
together with mincemeat, lemon juice and rind
and spread into meringue shell. Cover and chill
two to three hours. Sprinkle with toasted nuts. If
desired garnish with maraschino cherries and
mint leaves.
CARAMEL ALMOND APPLE PIE
Favorite pie crust
5 med. tart apples
4 T. white or brown sugar
1 T. cornstarch
1 T. lemon juice
Y4 c. butter or margarine
5 ¢. sugar
2 T. flour
2 T. milk
1 t. cinnamon
1 3-0z. pkg. sliced almonds
Press dough into nine inch pie tin and make
sides come to top, bake at 425 degrees 10-12
minutes or until golden brown. Peel, core and
slice apples, mix with sugar, cornstarch, and
lemon juice and turn into pie crust. Melt butter,
add sugar, flour, milk, cinnamon and almonds.
Boil one minute stirring, then pour over apples
in pan, coating evening. Bake at 425 degrees 25
to 30 minutes or until caramel topping is golden
and bubbly. Cool before serving.
CRANBERRY PECAN PIE
1 9-inch unbaked pie crust
1 c. fresh cranberries, chopped
3 eggs
1 c. dark corn syrup
2/3 c. sugar
4 T. butter or margarine, melted
% t. cinnamon
Ys t. nutmeg
1 c. pecan halves
Prepare crust and flute edges, sprinkle cran-
berries in the crust. In bowl, beat eggs with
syrup, sugar, butter, cinnamon, nutmeg until
mixture is well blended but not foamy. Pour
over cranberries. Arrange pecan halves in
series of circles over the filling. Bake at 325
degrees for 50-55 minuntes or until knife inserted
in center comes out clean.
SOUTHERN PECAN PIE
3 eggs, slightly beaten
1 c. sugar
1 c. light corn syrup
3 T. butter
1 t. vanilla
1 c. broken pecans
1 unbaked pie crust, 9-inch
10-12 pecan halves
Mix together eggs, sugar, corn syrup, butter,
vanilla and pecan pieces. Pour filling into
prepared pie crust. arrange the pecan halves
10 minutes, reduce heat to 350 degrees, bake 40
minutes longer or until center is firm. Cool to
- room temperature before cutting.
New store
will open
on Nov. 1
By CHARLOT M. DENMON
Staff Correspondent
When Smith’s Country Store in
Beaumont closes on October 29
and is razed, Smith’s New Coun-
try Store will open its just three
days later, on November 1, on a
site just above where the old
store now stands.
From the old store where
Jonah “Skip” Smith operated a
small convenience store for
nearly four years, Skip Smith
will now move into a large new,
building where he will carry a
full line of produce, .meats,
School menus
(Following are cafeteria wedges, milk.
menus for area school districts
for the following week: )
GATE OF HEAVEN SCHOOL
Oct. 29 - 31
WEDNESDAY - Veal pattie w-
sauce, mashed potatoes, green
beans, apricots, cookies, milk.
THURSDAY - Cold meat sand-
wich, beef vegetable soup,
mixed fruit, jello cake, milk.
FRIDAY - Halloween parade
& fair.
LAKE-LEHMAN SCHOOLS
Nov.3-7
MONDAY - Ham patti on bun,
candied sweet potatoes, corn,
peaches, tastykake, milk.
TUESDAY - Hamburg gravy,
mashed potatoes, yellow wax
beans, ice cream, milk.
WEDNESDAY - Sausage
syrup, applesauce,
THURSDAY - Hot dog on bun,
chili con carne-saltines, cherry
crisp, milk.
FRIDAY - Pizza or peanut
butter-jelly sandwich, potato
chips, fresh veggies w-dip, pine-
apple tidbits, milk.
DALLAS SCHOOLS
Oct. 29 - Nov. 4
WEDNESDAY - French bread
pizza or Italian sub on roll,
creamy macaroni salad, straw-
berry gelatin w-bananas, choice
of milk or juice. Find a pump-
kin on your tray-win pumpkin
cookies.
THURSDAY - Chilled apple
juice, pancakes-syrup w-sau-
sage link or Wimpie on roll w-
potato chips, coconut topped
pineapple, choice of milk or
juice. Buy a lunch receive a
trick or reat bag.
or Grissly cheese, ghostly
French fries, haunted apple-
sauce, goblin donut, witchy milk
or warlock juice. Draw a scary
mask receive a Halloween sur-
prise.
MONDAY - Cheeseburger on
roll or Hambo (hot ham-cheese
on soft roll), vegetable soup,
crisp tater tots, choice of milk
or juice.
TUESDAY - Juicey meatloaf
w-gravy or Ball park frank on
soft. bun, whipped potatoes w-
gravy, golden corn kernals,
choice of milk or juice. Bonus:
Chocolate chip cookie.
Subscribe to
The Post
frozen foods, canned goods and
staples.
Skip, as he is best known to
wife reside with their four chil-
dren in Beaumont. The son of
Jonah and Shirley Smith Green-
ley, Skip is a native of the area.
His wife, the former Nancy
Williams is from Wilkes-Barre
and is presently an employee of
the Harveys Lake Post Office.
The increasing demand for
more products from the resi-
dents of the community and the
continuous development of the
area prompted SKip’s decision
to build a larger store. The
support of the local residents
also inspired him to go on with
the project.
There will be a large parking
area along the side and in front
of the store eliminating the
parking problem there has been
Mon. - Sat. 9 - 6
675-8608
in the past.
Skip presently has three part-
time employees, but in the new
store he plans to increase the
number of employees.
For the convenience of his
customers the store will be open
seven days a week from 8 a.m.
to 8 p.m. and in the summer
months from 8 a.m. to 9 p.m.
“Creative Kitchens
Paths
"WE'RE THE PEOPLE WHO
ya ABOUT YOU AND YOUR HOME"
Featuri
iA Kraft Maid
Aki & Bath Cabinetry
°* Don't forget our complete line
of goods and services
°* Free estimate & layout
HOURS: Closed—Mon.
Open Tues.-Fri. 9 a.m.-4 p.m.
Sat. 9 a.m.-12 p.m.
Rt. 309 Across from
Cross-Country Restaurant
(717) 836-6801
The recent arrival of the newest
member of your household is the
perfect time to arrange for a WEL-
COME WAGON call. 3
I'm your WELCOME WAGON rep-
resentative and my basket is full of
tree gifts for the family. Plus lots of
helpful information on the special
world of babies.
Call now and let's celebrate your
baby.
675-2070
MWetame Hin
Betty McDonald
OWNER
Shavertown
Hoe
IMPORTED CLOTHES — JEWELRY — ACCESSORIES
¥ EEN
nnoyN
ce TN
SS du
aca
£8 ©
O~
Su Ec
-— L N~
5Pm—
1 .
Zovo
cance Li
zaiit) |
o= 8
ol=a L
13 VARIETIES OF APPLES
Sweet cider, no preservatives,
guaranteed fresh - goes great with
our popcorn. Also, preserves, honey,
maple syrup and gift shop.
West Auburn
Rt. 267 From Meshoppen
Rt. 367 From Laceyville or Lawton
Open Sunday 1 P.M.-6 P.M.
(2)
675-2500
2 ei By Dracula!
142 Price Sale
. There's Still Time To Plant ...
We have bird baths,
rE
VISA®
Mon.-Fri. - 9-5, Sat. - 9-4, Sun. EE
- 10-2
.