Diane Prather: A treat sure to be eaten in a flash
Craig — As promised, this past weekend I made Pumpkin Bars, and we had them with coffee after we dug potatoes on Sunday. The bars taste like pumpkin pie.
In other words, yummy.
I got the recipe from “Sharing Nebraska’s Best Recipes” (third edition), compiled by the Nebraska Fence Post. So, I called Sharon Carlson, the recipe’s contributor, to get permission to reprint the recipe in this column.
Through this column, I get to meet lots of nice people, and Sharon is one of them. She and her husband live on a farm in Scottsbluff, Neb. Besides cooking, Sharon loves to knit, crochet and quilt. She likes making receiving blankets and crib-size quilts.
(I know that this is a recipe column, but Sharon is looking for a bootie pattern that uses eyelets for the ties. If anyone knows of such a pattern, call me and I’ll pass the information on).
Anyway, to make Sharon’s Pumpkin Bars, you’ll need, for the crust: 1 cup flour, 1/2 cup brown sugar and 1/2 cup butter. For the filling: 1 can pumpkin (I used the 15-ounce size), 1 big can milk, 1/2 teaspoon cloves, 3/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger and 2 eggs.
Mix the crust until crumbly. Press into a cake pan (I used a 13-by- 9-inch pan) and bake 15 minutes at 350 degrees. Pour the filling over the crust and bake at 350 degrees until firm. Serve with whipped cream or ice cream. (We used whipped topping.)
Sharon says they like the bars better than pumpkin pie. She doubles the recipe and bakes it in a sheet cake pan. One thing is for sure – the bars are eaten up in a flash. What a terrific recipe for Thanksgiving. Thanks so much, Sharon. (She will also share a pickle recipe with us later on.)
Taste of Home is coming to Craig on Nov. 19, and they have graciously allowed me to feature some of their recipes in the column. “16th-Street Stew” was contributed by Joseph Wouk of Williamsville, N.Y.
The ingredients for the stew are: 1 1/2 pounds ground beef; 1 medium onion, chopped; 4 bacon strips, diced; 1 green pepper, chopped; 3 potatoes, peeled and diced; 2 teaspoons prepared mustard; 3 beef bouillon cubes; 1/4 teaspoon pepper, 2 cups boiling water; and 6 tablespoons vinegar.
In a skillet, brown the ground beef with the onion, bacon, and green pepper. Drain. Add potatoes, mustard, bouillon, and pepper. Stir in water and vinegar. Simmer over medium-low heat for 45 minutes or until the potatoes are tender. Yields 4 to 6 servings.
Thanks to the people from Taste of Home. Readers can look up Taste of Home recipes at http://www.craigdailypress.com/taste of home and click on The Recipe of the Day link.
More Taste of Home recipes next week.
Don’t forget to send your recipes to me at Box 415, Craig 81626 or call me at 824-8809.
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