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