Traditional Pumpkin Pie and Easy Homemade Crust
1 1/2 cups canned pumpkin3/4 cup sugar
1/2 teaspoon salt
1-1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground giner
1/4 teaspoon ground nutmeg
1/4 teasppon ground cloves
3 slightly beaten eggs
1 1/4 cups milk
1- 6 oz. can (2/3 cup) evaporated milk
1- 9 inch unbaked deep dish pastry shell *
Directions:
Combine pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into deep dish pastry shell (crimp edges high to hold in liquid ingredients). Bake in preheated 400 degree oven for 50 minutes or until knife inserted halway between center and edge comes out clean. Cool and serve with whipped cream or scoop of vanilla ice cream.
Easy Oil Pie Crust
1/2 cup vegetable oil
1/4 cup milk
2 cups flour
1/2 teaspoon salt
Directions:
Sift together flour and salt. Add oil and milk and mix lightly with a fork. Roll between sheets of waxed paper. Remove one side of waxed paper and place on top of deep dish pie plate. Carefully remove waxed paper from top, press lightly into dish and crimp edges.
Zucchini Squares
Serves: 18
Ingredients:
3 cups thinly sliced zucchini
1/2 cup finely chopped onions
1/2 cup Parmesan cheese
2 tablespoons snipped parsley
1/2 teaspoon salt
1/2 teaspoon oregano
1 dash black pepper
1 clove finely chopped garlic
1/2 vegetable oil
5 eggs, slightly beaten
1 cup biscuit mix
Directions:
1. Combine all ingredients in a mixing bowl,
2. Pour into a greased 9" x 13" glass baking dish.
3. Bake at 350 degrees for 30 - 35 minutes or until lightly browned.
4. Cut into 1 1/2 inch pieces. Should be served warm. Reheat if needed.
5. May be frozen. Reheat in the microwave for 2 - 3 minutes on 50% power. Reheat longer depending on how your microwave heats.
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