Recipes from February 2nd

THE OPEN LINE ~ Saturday, February 02, 2019

PUMPKIN PIE

1-1/12 cup flour

1/2 tsp salt

½ cup lard

6 to 7 tbsp cold water

Mix flour and salt.Cut in lard with pastry blender ‘til fine

Roll out on floured board.Line a small pie tin

Filling:

½(16 oz can) pumpkin

1 egg

½ tsp salt and cinnamon

½ cup sugar

¼ tsp ginger

¼ tsp cloves

½ (13 oz can) evaporated milk

Mix filling in order given.Pour into unbaked crust.Bake 15 minutes at 425 degrees.Reduce the heat to 350 degrees for 45 minutes.

SCALLOPED CHICKEN

1 quart stewed chicken

1-1/2 quart bread cubes

1-1/4 tsp sage

¼ cup cream or stock

2 tbsp onion, finely chopped

Pepper to taste

1 quart broth and 4 tbsp fat and 4 tbsp flour

Place chicken in the casserole.Toss the bread cubes with the sage, stock or cream and pepper and onion.Place over chicken.Make gravy and pour over the dressing.Bake at 350 degrees for about 35 minutes … or until lightly browned.

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