PUMPKIN PIE
Pumpkin pie has a bad rap, because most pumpkin pies are made with canned pumpkin. That is the WRONG way to make pumpkin pie! You have to use fresh pumpkin, or you might as well throw the thing in the trash, because almost nobody will eat it. I say "almost," because there is a small number of pumpkin pie eaters who have never eaten the real thing and only know the spicy mud you get at the grocery store. They have adjusted to it and just don't know any better. Even these folks can be converted to true pumpkin pie connoisseurs, if you give them just one spoonful of real pie made with fresh pumpkin!
Ingredients:
One small pie pumpkin (see picture to estimate size)
2 large eggs
1 cup sugar
1/2 tsp. cinnamon
Nutmeg
2 deep-dish pie crust shells
Cut the pumpkin into manageable chunks, scoop out the seeds and cut off the skin. Boil chunks in a large pot of water until softened. Drain and cool.
Preheat oven to 325F.
In a large bowl, mash up cooked pumpkin, eggs, sugar, and cinnamon. (You may use a potato masher or your hands for this.) When thoroughly blended, pour half the mixture into each (uncooked) pie shell. Place in oven to bake for 1 hour. Halfway through, pull out the pies and sprinkle nutmeg generously on top. Then turn the pies halfway around (to insure even baking) and return to the oven to finish baking. Makes 2 pies. Each pie serves 8.
AMBROSIA
This is a traditional Southern holiday dish that balances out all the meat and starch. What I'm sharing with you is my mother's recipe adjusted only slightly to my taste.
Ingredients:
Oranges
Shredded coconut
Chopped pecans
One can orange juice concentrate
Peel and cut oranges into chunks. In a large bowl, mix all ingredients thoroughly with your hands. Refrigerate until ready to serve. Amount of each ingredient is up to you. Mix it to a consistency you like.
For the number of oranges pictured, about 1/3 bag each of the pecans and the coconut, and half a can of OJ concentrate, would be about right.