PUMPKIN MERINGUE PIE / ANN COX EASTES / KROGER
1 ½ c cooked pumpkin
4 eggs, separated
½ c sugar
1 (14-oz) can fat-free sweetened condensed milk
1 T pumpkin pie spice
½ t salt
¼ t cream of tartar
½ c sugar
1 9-inch unbaked pie shell
Blend together pumpkin, egg yolks, ½ cup sugar, condensed milk, spices and salt. Beat mixture until smooth. Pour into pie shell and bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and continue to bake 50-60 minutes or until pie tests done. Cool. Beat egg whites until soft peaks form. Gradually add cream of tartar and ½ cup of sugar, one tablespoon at a time until egg whites become stiff. Spoon meringue onto top of cooled pie, making sure to seal meringue around rim of pie crust. Bake pie at 375F for 8-10 minutes or until meringue becomes golden brown on top. Chill before serving. Yield: 6-8 slices.
**May place meringue in dollops on pie instead of covering top of filling.
STRAWBERRY PRETZEL SALAD & WINTER GREENS SALAD / DAISY KING / MISS DAISY'S KITCHEN
1 c Vidalia onion, chopped
1/2 t dried thyme leaves
1/2 c pecans, chopped
2 T butter
3 c sweet potatoes, peeled and cubed (1/2" pieces)
1 T. brown sugar
1/2 t salt
Jack Daniel's Tennessee Whiskey, to taste
Heat oil over medium heat in a large skillet. Add Vidalia onion and thyme; cook, stirring occasionally, until onion is very tender, about 7 minutes. Transfer onions to a plate, and set aside. Add pecans to skillet and toast, stirring occasionally, until fragrant and crisp, about 4 minutes. Remove pecans to plate with onions. Melt butter in skillet. Add sweet potato, brown sugar and salt, mixing well. Cover and cook, stirring occasionally, until sweet potato is almost tender, about 8 minutes. Remove cover, increase heat to high, and cook 2-3 minutes without stirring to brown and caramelize the underside of sweet potato pieces. When browned, add reserved onion, pecans and whiskey. Cook, stirring occasionally, just to heat through. Serves 4.
AMISH TURKEY CORNBREAD SKILLET / LINDA CARMAN / MARTHA WHITE
1/3 c butter
1 1/2 c sliced mushrooms (about 4 oz.)
1/3 c all purpose flour
1 c chicken broth
1 c half and half
1/2 t pepper
2 c chopped cooked turkey
1/2 c dried cranberries
1/3 c shredded Parmesan cheese
1 c baked mashed sweet potatoes**
2 T sugar
1/4 c milk
1 (6 oz.) pkg. Martha White® Cotton Country™ Cornbread Mix
Preheat the oven to 400ºF. Melt butter in 10 1/2-inch cast iron skillet over medium heat. Add mushrooms. Cook until lightly browned, 2 to 3 minutes. Gradually add flour, stirring until smooth. Cook stirring one minute. Gradually add broth and half and half. Cook over medium heat, stirring constantly, until mixture thickens. Stir in pepper.
Stir in turkey, cranberries and cheese. Cook stirring occasionally until hot, about 3 minutes. Reduce heat to low while preparing topping.
Combine sweet potatoes, sugar, egg and milk in medium bowl. Stir until smooth. Add cornbread mix. Stir until blended. Spread cornbread mixture over turkey mixture to cover as a crust. Bake 20 to 25 minutes or until cornbread begins to brown and turkey mixture is bubbly. Remove from oven. Let stand 5 minutes. To serve, cut crust into wedges, place on plate and spoon turkey mixture over top. 6 servings
**1-15 oz. can sweet potatoes, drained and mashed, may be substituted for baked sweet potatoes.