Old-Fashioned Food for the Long Haul

These recipes are from Robert Cooper, chef and co-manager of The Virginian Truck Center (Texaco) in Toms Brook, Va. BROWN BETTY Bread Mixture 4 cups day-old white bread, in 1/2-inch cubes 1/8 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 cup brown sugar 1/2 cup white sugar 1/2 cup melted margarine

Filling 4 cups peeled, chopped apples 1/4 cup brown sugar 1/2 cup white sugar 1/8 teaspoon vanilla 1 cup raisins 1 teaspoon margarine

Mix together bread mixture ingredients and set aside. In a separate bowl, mix topping ingredients together.

Cover bottom of a 9-by-12 inch baking dish with bread mixture (use about a quarter of it). Add the apple filling, and cover with remaining bread mixture. Press down firmly.

Bake in 350-degree F. oven for 25 minutes or until the topping is golden brown. Serves 4 to 6. Note: Throw some vanilla ice cream on top to make it extra delicious.

BAKED COUNTRY HAM POT PIE Pie Crust 1/2 cup dry milk 1 1/4 cup cold water 4 cups flour 1 cup shortening 1/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon baking powder

Filling: 4-pound country ham, cut into one-inch cubes 2 pounds peeled potatoes, sliced thin 1/2 cup chopped onions 1/4 cup chopped celery

Mix dry milk with water. Set aside.

Sift together pie crust's dry ingredients. Cut in shortening. Add milk mixture gradually until dough just sticks together into a ball. Refrigerate for 1 hour.

Meanwhile, put all filling ingredients in a saucepan and add just enough water to cover. Bring water almost to a boil, cooking meat and potatoes until tender, about 20 minutes.

Take dough out of refrigerator. Dust table and dough with extra flour. Take about half dough and roll out until about 1/4-inch thick, or big enough to cover bottom and sides of a 9-by-12-by-2 inch baking dish.

Place meat and potato filling into dough-lined baking dish. Roll out the remaining dough and place on top. Crimp edges of dough together. Cut 3 or 4 slits in middle of pie to let steam out. Bake in 325-degree F. oven for 45 minutes or until pie crust is golden brown.

Note: This pie crust browns faster than old-fashioned pie crust.

Serves 4 to 6

About these ads
Sponsored Content by LockerDome

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK