Sweet Potato Pie From Skip

sweet potato pie
(One 9-inch pie)
1 unbaked 9-inch pie shell
1.1/2 cups cooked and mashed sweet potatoes
1/2  to 2/3 cup brown sugar, firmly packed
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/8 teaspoon nutmeg
2 eggs
1 cup undiluted evaporated milk V2 teaspoon vanilla extract
In a mixing bowl, combine and mix well the sweet potatoes, brown sugar, salt, cinnamon, cloves, nutmeg, and eggs. Add milk and vanilla. Blend until smooth. Pour into unbaked pie shell. Bake 10 minutes in a 425° oven. Reduce heat to 325° and bake for about 30 to 35 minutes or until done. Remove from oven and place pie on rack to cool.
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1970s Pie Crust

Pie Crust Recipe
(One 8- or 9-inch crust)
1/3  cup oatmeal
1/3  cup wheat germ
1/3  cup toasted sesame seeds
1/2 stick (1/4 cup) butter or margarine
Toast oatmeal in a preheated 250° oven for 10 minutes. Add wheat germ, stir, and bake 5 minutes. Add sesame seeds and butter. When butter is melted, mix well and pat into pie plate. Cool. Fill with your favorite chiifon filling.
These cookies need no comment from me. But, I would like to share one from a mother of ten. She used half the amount of chocolate called for in the recipe, and to her surprise, no one knew the difference.
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Hamburger Soup

(6 to 8 servings)
1 tablespoons fat or oil
1 pound ground beef
1 cup chopped onions 1 cup diced potatoes 1 cup shredded cabbage 1 cup sliced carrots 1 cup sliced celery % cup (raw) rice 1 cup canned or fresh tomatoes 6 cups water Yz teaspoon dried parsley flakes or 1 tablespoon chopped fresh parsley
1 bay leaf
2 peppercorns (optional)
Salt to taste
Heat the fat in a large kettle with a tight-fitting cover. Add beef and chopped onion. Cook over medium heat until lightly browned, stirring with a fork to break up meat. Add potatoes, cabbage, carrots, celery, rice, tomatoes, water, parsley, bay leaf, peppercorns, and salt. Mix well and bring to a boil. If needed, add enough water to cover vegetables. Cover. Reduce heat. Simmer for about 60 minutes or until vegetables are done.
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Fish Chowder From Tina

Fish Chowder Recipe
(6 to 8 servings)
1 tablespoons butter, margarine, or drippings
1 onions, chopped
1 to 6 potatoes, diced
2 cups boiling water 1 tablespoon salt
Pepper to taste 1 pound boneless fish, fresh or frozen 1 quart milk, scalded 1 can (13V2-ounce size) evaporated milk
Heat in a kettle or large Dutch oven the butter or margarine. Add onions and cook over low heat until tender. Add potatoes, boiling water, salt and pepper. Cook until potatoes are almost done. Place fish over potatoes. Cover and cook over medium heat for 10 to

14 minutes or until fish is cooked. Do not overcook. Add hot scalded milk and evaporated milk. Simmer, uncovered, until hot. Note: This is excellent when made the day before and reheated (do not boil) when ready to use.
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Pork Pie From Wilmas Grandmother

(1 to 8 servings)
1/2 pound sweet sausage meat
1 pound ground pork
1/2 cup chopped onion
3/4 cup chopped celery
1 tablespoons all-purpose flour 1 teaspoon dried savory, crushed 1 teaspoon paprika
1 teaspoon salt 1.1/2 cups chicken broth
1 medium tart cooking apples, peeled, cored and sliced
Sweet Potato Biscuits
Lightly grease a large skillet. Add sausage meat and cook over low heat until some fat appears in skillet. Add pork, onion, and celery. Cook until meat is browned and vegetables tender. Blend in 3 table¬spoons flour, savory, paprika, and 1 teaspoon salt. Add chicken broth. Cook and stir until thick and bubbly. Spoon into a 2-quart greased casserole alternately with layers of apples and meat, ending with meat on top. Cover. Bake at 425° for 20 minutes. Top with Sweet Potato Biscuits. Bake uncovered, 20 to 25 minutes, or until biscuits are done.
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Five Person Pecan Pie From Five Club Members

One 10-inch pie
1 unbaked 10-inch pie shell
1 eggs
1 cup sugar
1/2 teaspoon salt
1.1/2 cups light corn syrup
1 tablespoons melted butter, cooled
1 teaspoon vanilla 1.1/4 cups pecan halves (or broken pieces!)
Make pie shell and refrigerate. Preheat oven to 350°. In a bowl, stir eggs until just blended. Mixture must not be frothy. Add sugar, salt, and com syrup. Mix until blended. Add cooled butter and vanilla, mixing just enough to blend well. Spread nuts in bottom of pie shell. Pour in filling. Place pie in oven. Reduce heat to 325° at once. Bake 50 to 60 minutes.
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