BARBARA FRIETCHIE PIE
Barbara Frietchie was a worthy and highly regarded lady of great age living in Frederick, Maryland who was an intensely loyal supporter of the Union and hater of the Slavery Rebellion, holding her Union flag in great esteem and keeping it with her Holy Bible; when the Confederates halted before her house, and entered her dooryard, she denounced them vigorously, shook her cane in their faces, and drove them out; and when General Burnside's Union troops followed close behind General Jackson's Confederates, she waved her flag and cheered them on. John Greenleaf Whittier later memorialized her in his famous poem, which includes the famous line: "Shoot, if you must, this old gray head, But spare your country's flag," she said. Chilling time not included in the preparation time. From the Southern section of The United States Regional Cookbook, Chicago Culinary Institute, 1947.
Provided by Molly53
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Line the pie pan with pastry.
- cook sugars, cream, egg yolks and butter in a double boiler until thickened, stirring constantly to prevent scorching.
- Remove from heat, add vanilla, salt and beaten egg whites.
- Pour into unbaked pastry shell, sprinkle with nutmeg and bake at 425F for 10 minutes, reduce to 300F and bake about 45 minutes longer or until a knife comes out clean when inserted in center.
- Serve very cold.
Nutrition Facts : Calories 358.2, Fat 16.9, SaturatedFat 7.5, Cholesterol 75.2, Sodium 202.9, Carbohydrate 49.7, Fiber 0.8, Sugar 38.7, Protein 3.2
AMERICAN SHEPHERD'S PIE (COWHERD'S PIE)
A variation on Alton Brown's highly-regarded Shepherd's Pie recipe, substituting ground beef for lamb. You will find the original recipe here: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2/index.html This is my to-try selection for the week of January 2, 2012.
Provided by Cranky Ex-Chef
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Make the Mashed Potatoes:.
- Peel the potatoes and cut into a large dice. Place in pot and cover with cold water. Bring to a boil over medium-high heat and then reduce heat to a simmer, cooking the potatoes until a fork inserted in a potato dice causes it to break apart. Drain the potatoes and then return to the pot, adding the cream and butter. Mash the potatoes until smooth then season with the salt and pepper. Add the egg yolk, stirring until well combined. Set the mashed potatoes aside.
- Make the Meat Filling.
- (If you are a confident kitchen multi-tasker, you can prepare the meat filling while the potatoes are cooking to decrease the total prep time on the meal).
- Preheat the oven to 400 degrees F.
- Heat a large saute pan or dutch oven (for a one-pot meal) over medium-high heat. Add the oil, allow it to heat for a moment then add the onion and carrots. Saute the veggies about four minutes, or until the onions just begin to brown. Stir in the crushed garlic, then crumble in the ground beef and stir to brown. Cook the meat 3-5 minutes, or until the beef is cooked through. Season with the salt and pepper, then sprinkle on the flour, tossing to coat the meat. Cook the floured meat for another minute. Stir in the tomato paste, chicken broth, Worcestershire sauce, and thyme. Allow the mix to come to a boil, stirring to keep the mixture from sticking to the bottom of the pot. Reduce the heat and simmer until the sauce thickens slightly.
- If you prepared the meat in a dutch oven or similar casserole you may leave the meat mixture in that dish and continue with the recipe. Otherwise, to bake the dish in a casserole pan spread the meat mixture evenly into an 11" by 7" glass baking dish. The glass baking dish is prone to boil-overs so set it on a foil- or parchment-lined cookie sheet when baking.
- Spread the peas and corn on top of the meat mixture then gently top with the mashed potatoes, starting at the edges and smoothing the potatoes towards the middle of the dish with an offset metal or rubber spatula.
- Place the casserole on a rack in the middle of the oven and backe for 25 minutes, or until the potatoes begin to brown. Remove to a cooling rack for 15 minutes before serving.
Nutrition Facts : Calories 433.1, Fat 24.3, SaturatedFat 10.7, Cholesterol 119.9, Sodium 775.3, Carbohydrate 26.6, Fiber 3.6, Sugar 3, Protein 27.3
AUNT BARBARA'S STRAWBERRY PIE
This is a summer favorite from my childhood! Sliced strawberries, mixed with whipped cream and gelatin for texture, on top of a yummy graham cracker crust.
Provided by redfraggle37
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 2h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl; mix until evenly moistened and press into the bottom and sides of a 9-inch pie pan.
- Bake in the preheated oven until the crust is lightly browned and smells toasted, about 12 minutes. Remove from the oven and cool.
- Soak gelatin in cold water for 3 minutes. Heat the water and gelatin in the top of a double boiler set over simmering water, stirring frequently, until gelatin is completely dissolved.
- Beat whipping cream in a chilled glass or metal bowl until soft peaks form.
- Stir strawberries and 1/3 cup sugar together in a bowl. Pour gelatin mixture over strawberries. Gently fold in whipped cream until incorporated. Pour filling into baked pie shell and chill in the refrigerator until set, at least 2 hours.
Nutrition Facts : Calories 257.4 calories, Carbohydrate 24.2 g, Cholesterol 56 mg, Fat 17.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 10.7 g, Sodium 116 mg, Sugar 18.3 g
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