"No
turkeys here. Yummy yams and onion pie ... oh my! These (recipes)
are easy, uncommon, and absolutely delicious. You are already
famed as an experienced cook. These will ratchet that rating up
several notches."
~ Mountain
Mama, Elizabeth Stevens, Big Bear Life
Onion
Pie with Bacon
(for onion
lovers only)
1 prebaked 9-inch deep
dish pie crust
(we used Marie Callender's
frozen pie crusts)
2 large sweet onions,
peeled and VERY thinly sliced, precooked briefly, until limp
Salt & black
pepper
1/4 cup heavy whipping
cream
8 bacon slices
(we used Farmer John's regular slices)
-
Preheat the oven
to 350 degrees.
-
Place half the
onions in the prebaked crust and season with salt and pepper.
-
Repeat with the
remaining onions.
-
Pour the cream
over the onions and arrange the bacon slices on top in lattice
fashion, overlapping and folding under as necessary
-
Bake until the
bacon is crisp, about 55 minutes.
-
Cool for 5 minutes
then serve.
Yummy
Yams 'N Apples
(Mountain
Mama says that this is perfect to accompany any autumn main
course, but also thinned as a soup)
6 cups water
4 large yams, peeled,
rinsed and cut into eighths
2 large tart green
apples, peeled, quartered and cored
1/3 whipping cream
2-4 Tbs. butter, cut
into small pieces
Salt and freshly
ground black pepper
1/4 toasted walnut
pieces
Steam yams until
almost soft through.
-
Add the apples to the steamer and
continue until the yams are entirely soft - maybe 10 minutes
more.
-
Transfer the yams and
apples to a food processor and puree until smooth.
-
Add cream
and butter, season to taste with salt and pepper.
-
Transfer to
a warm serving dish and top with the roasted walnuts.
-
(To "dress this
up", squeeze it through a pastry tube)
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Catch a Falling Star
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