Advertisement
  1. Archive

Bacon dressing and tasty pumpkin pies

Hot bacon salad dressing recipes, one made with egg and one without, head today's selections. Two pumpkin pie recipes follow. The first is topped with pecans and brown sugar, and the second nearly makes itself. For: Virginia Cross of Spring Hill, Betty McClenathan of Dunedin and Patty Teaford of Largo.

From: Betty Britchard of Largo.

Recipe: Hot bacon salad dressing.

Dutch Cupboard Salad Dressing

4 slices bacon, chopped

{ cup sugar

{ teaspoon salt

1 tablespoon cornstarch

1 egg, beaten

\ cup vinegar

1 cup water

1 small onion, chopped

Fry bacon until brown; do not drain off fat. Combine sugar with salt and cornstarch. Combine beaten egg with vinegar and water; beat again. Add sugar mixture to egg mixture; stir and set aside for about a half hour. Add chopped onion to egg mixture. Add to bacon and fat. Cook, stirring, until desired thickness is reached. Delicious for wilted lettuce salad or in potato salad.

From: Doris Gardyko of Seminole.

Recipe: Sweet and sour salad dressing.

Sweet and Sour Salad Dressing

6 slices bacon, finely chopped

teaspoon salt

{ teaspoon paprika

\ teaspoon pepper

\ teaspoon dry mustard

3 tablespoons cider vinegar

cup water

1 teaspoon sugar

Fry bacon over low heat until it begins to brown. Stir in salt, paprika, pepper and dry mustard. Mix vinegar with water and sugar; add to bacon. Cook over low heat, stirring frequently, for about 5 minutes. May be used hot or cold. Makes about 1 cup.

For: Christine Rusher of Valrico.

From: Ann Megna of Clearwater.

Recipe: Pecan pumpkin pie.

Pecan Pumpkin Pie

2 eggs, slightly beaten

} cup brown sugar, firmly packed

1 1-pound can pumpkin (1} cups)

{ teaspoon salt

1 teaspoon ground cinnamon

{ teaspoon ground ginger

\ teaspoon ground cloves

{ teaspoon ground nutmeg

1 tall can evaporated milk (1 cups)

1 9-inch unbaked pastry shell

Pecan mixture (recipe follows)

In large bowl, combine eggs, sugar, pumpkin, salt and spices; mix well. Stir in milk. Pour into pastry shell and bake at 425F. for 15 minutes. Reduce heat to 375F. and bake 20 minutes. Arrange nut mixture around edge and in center of pie. Bake 10 minutes more or until knife inserted halfway between edge and center comes out clean. Cool on rack.

Pecan Mixture

{ cup chopped pecans

\ cup brown sugar, firmly packed

\ cup melted butter or margarine ({ stick)

Combine all ingredients and use as directed above.

For: Tommy Veddes of Lecanto.

From: Becky Howell of Tampa, Dorothy Kavanaugh of Tarpon Springs and Ann Megna of Clearwater.

Recipe: Impossible pumpkin pie from The Best of Bisquick.

Impossible Pumpkin Pie

1 16-ounce can pumpkin

1 13-ounce can evaporated milk

2 tablespoons softened margarine

2 eggs

} cup sugar

{ cup buttermilk baking mix (Bisquick preferred)

2{ teaspoons pumpkin pie spice

2 teaspoons vanilla extract

Grease 9- or 10-inch pie plate. Beat all ingredients for 1 minute on high speed in blender or for 2 minutes with hand beater. Pour into pie plate. Bake at 350F. until knife inserted in center comes out clean, about 50 to 55 minutes. Cool.

Recipe requests

Michelle Solaski of St. Petersburg has two requests: Poppy seed muffins made with sour cream and Armenian cheese boregs made with phyllo dough, Muenster and cottage cheeses and eggs.

Gloria Stelges of St. Petersburg lost a favorite recipe for barbecue bread when she moved. A partial list of ingredients includes: Bisquick (4 to 8 cups), Campbell's onion soup (1 or 2 cans), a melted stick of butter or margarine, sesame seeds (\ or { cup), shredded sharp cheese (1{ or 2{ cups) and a package of active dry yeast softened in \ cup warm water. The Bisquick, yeast, half the cheese and soup were mixed together. First, however, half the margarine was melted in a 9-by-13 inch Pyrex dish, half the sesame seeds were added, and then the batter poured in. The batter was topped with the rest of the melted margarine, cheese and sesame seeds and then baked. It is a great bread, and Gloria is eager to have the exact recipe.

Leo Betz of Dunedin used to make Finnish or Welsh pasties many years ago and is looking for a recipe, especially for the pastry.

You Asked For It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, Fla. 33731. Be sure to include your full name, city and phone number with your letter; letters without this information will be discarded. Requests cannot be answered by phone or mail.

YOU MIGHT ALSO LIKE

Advertisement
Advertisement