CREAM CHEESE PINEAPPLE PIE

This is a recipe from an old cookbook from the Northeastern United States.

1 unbaked 9-inch pie crust

Fruit Layer:

1/3 cup sugar
1 tbsp cornstarch
1 (8-oz) can crushed pineapple with its own juice

In a small saucepan, combine the sugar, cornstarch, and pineapple (do not drain). Cook the mixture over medium heat while stirring constantly until the mixture is thick and clear. Set aside and allow to cool.

When cooled, spread the mixture over the bottom of the unbaked pie crust.

Cream Cheese Layer:

1 pkg (8-oz) cream cheese, softened to room temperature
1/2 cup sugar
1 tsp salt
2 eggs
1/2 cup milk
1/2 tsp vanilla
1/4 cup chopped pecans

Blend the cream cheese, sugar, and salt together in a mixer bowl. Add the eggs, one at a time, beating after each one. Blend in the milk and vanilla. (It is okay if the mixture looks curdled.) Pour the mixture over the pineapple layer in the crust. Sprinkle the chopped pecans overall. Bake at 400 degrees for 10 minutes. Lower the temperature to 325 degrees and bake for 50 minutes. Cool before cutting.

Note: To keep the crust from getting too brown, tear 2-inch strips of aluminum foil and shape over the crust before putting in the oven. Remove the foil for the last 5 or 10 minutes of baking if crust needs to be browned more.

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Iron Skillet Applesauce Cake

 This recipe was from a neighbor when I was a child.

1 1/2 cup flour
1/2 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1 tsp ground cinnamon
1/3 cup butter
1 cup unsweetened applesauce
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp baking soda
1 cup raisins

Preheat the oven to a temperature of 325 degrees. Line the bottom of an iron skillet with waxed paper and set it aside while mixing cake.

Dissolve soda in applesauce. Stir in the sugars, butter, and the beaten egg. Blend in the flour and spices. Add the raisins which have been plumped by mixing 1/4 cup sugar and a little water and bringing to a boil with the raisins. When the cake batter is mixed well pour the batter into the iron skillet and bake for 35 to 40 minutes or until a toothpick in the center comes out clean.

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SAUCY BEANS 'N PASTA

1 pkg (16-oz) penne pasta

1 1/2 cup sliced mushrooms

1 med onion, chopped

1 jar (26-oz) spaghetti sauce of your choice

1 can or two cups Great Northern Beans

1 can kidney beans, rinsed and drained

1 can diced tomatoes, drained

1 can (8-oz) tomato sauce

1 can (6-oz) tomato paste

Cook pasta as directed on package and drain.

While pasta cooks, spray a 12-inch skillet with cooking spray and heat over medium-high heat. Cook the mushroom and onion in skillet about 5 minutes, stirring often until veggies are crisp-tender.

Stir the remaining ingredients into the skillet and heat to boiling then reduce heat to simmer. Simmer, uncovered, 10 to 15 minutes. Serve over the pasta and garnish with Parmesan cheese if desired.

Serves: 8

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FRENCH FRIED ONION RINGS

1 onion

1/2 cup flour

1/2 cup milk

Heat fat to 370 degrees. 

Cut peeled onion into 1/4-inch slices and separate into rings. Soak in milk 10 minutes. Dredge onion rings in the flour. Deep fry until browned. Drain on paper towels before serving.

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BUTTERMILK POUND CAKE

This recipe is from an old cookbook of the Christian Churches. This recipe was submitted from North Carolina. 

3 sticks margarine
2 1/2 cups sugar
4 eggs
1/2 tsp soda
1/2 tsp salt
3 1/2 cups flour
1 cup buttermilk
1 tsp lemon flavoring
1 tsp vanilla extract

Cream margarine and sugar until light; add eggs, 1 at a time, mixing well after each addition. Mix the soda, salt, and flour together well. add flour mixture to the creamed mixture alternately with the buttermilk. Stir in the lemon flavoring and vanilla extract. Pour batter into a lightly greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes.

Yield: 20 servings.

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