theSoulFoodMarket.com » Recipes with a Story

Apple Pie in a Bag

Diane — Tue, 03 Apr 2007 01:22:04 +0000

Marge Keklikian and her husband Paul were the best friends of my husband’s parents. They were friends before any of them were married. Marge & Paul are now in their 90s. Marge can cook like nobody’s business and has one of those houses that is so clean that you can eat off the floor. (I once was helping her make Thanksgiving dinner and dropped an open bag of mini marshmallows on the floor. I just picked them up when she wasn’t looking and put them in the bowl for the ambrosia salad……everyone LOVED the ambrosia!)

Paul hybridizes his own daylilies. Phil and I had our wedding rehearsal dinner in their backyard because it’s so beautiful.

Marge would make this pie and serve it with homemade vanilla ice cream. This recipe is as incredible as the lady who gave it to me.

6 c. green apples, pared, cored and sliced

1/2 c. sugar

2 T. flour

1 t. cinnamon

¼ t. nutmeg

1 T. lemon juice

½ c. sugar

½ c. flour

½ c. butter

Shake first five ingredients together in a bag and arrange on uncooked pie crust. Sprinkle with lemon juice. Mix remaining ingredients together until crumbly. Put on top of apples. Put pie in paper grocery bag. Fold over ends to close and staple. (Marge always uses bobby pins to fasten it. She’s probably used the same ones for 75 years!) Bake 1 hour at 375. Remove pie from oven and let stand in bag for 10 minutes before removing. It looks different from regular pie because it’s juicier……try it ala mode!!!!!!

Uncle George’s Best Ever Rum Cake

Diane — Mon, 02 Apr 2007 23:39:02 +0000

This recipe came from my favorite Uncle George. He is the dad of my cousin Julie Andrews, who I talk to everyday even though we are 1,134.6 miles away from each other according to MapQuest. He was always joking around. He had an incredible passion for life and love of people. When I was a teenager, he and my Aunt Jewel came to visit us. Since there weren’t enough beds in the house for all of our guests, I got moved to a recliner chair in the family room for the night. He had trouble sleeping and we made a deal, if he got up in the middle of the night, he would rescue me from the recliner and take me to an all night diner near my parent’s house, Pete’s Hole in the Wall. They were famous for brain sandwiches!!!! Well, sure enough he woke up at 3am and we went to Pete’s and had fried egg sandwiches. He’s been in heaven for quite a while now. I sure miss him.

1 or 2 quarts rum

1 cup butter

1 teaspoon sugar

2 large eggs

1 cup dried fruit

Baking powder

1 teaspoon soda

Lemon juice

Brown Sugar

Nuts

Before you start, sample the rum to check for quality. Good, isn’t it?? Now go ahead. Select a large mixing bowl, measuring cups, etc. Now check the rum again. It must be just right. To be sure it is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat. With an electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of thugar and beat again. Meanwhile, make sure the rum is of the finest quality. Try another cup. Open second quart, if necessary. Add 2 arge leggs, 2 cups of fried druit and beat till high. If druit gets stuck in beaters, just pry it loose with a drewscriver. Sample the rum again, checking for tonsciticity. Next, sift 3 cups pepper or salt (it really doesn’t matter which). Sample the rum again. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown thugar or whatever color you can find. Wix mell. Grease oven and turn cake pan to 350 gradees. Now pourt dthewhole mess into dthe oven and ake. Check the rum again and bo to ged.

Pinto Bean Pie

Sylvia — Thu, 15 Mar 2007 23:02:49 +0000

A recipe by Ulmer Lee "Birdie" Wood Loyd (1890 TX – 1980 NM)

Pre heat oven to 450 degrees F. Drain beans and mash beans with a fork (the taste is not the same if you use a blender). Lightly beat eggs and blend with the beans. Add milk, sugar, vanilla, and salt and blend. Pour mixture into the crust and bake at 450 degrees F for 15 minutes then reduce temperature to 300 degrees F and bake 40 to 50 minutes or until a knife inserted in the center comes out clean (be careful to not over cook as it will be dry). This makes a nice full 9-inch deep crust pie. You can use the store bought crust but the best (according to Jim Windsor) is the heavier and thicker home made crust.

Notes:
About the beans: The pie is best if the beans are cooked with little or no salt or other seasoning. One and one half cups of dry beans will produce about 3 cups of cooked beans.

About the milk: Evaporated milk can be substituted if desired; one cup undiluted (one can) makes a creamier pie filling.

Other variations are possible if wanted but to my taste the original is the only way. Substitution of 1/2 cup brown sugar for 1/4 cup white sugar will give it a light maple flavor. Addition of 1-tsp. cinnamon, 1/2-tsp. nutmeg, and 1/2-tsp. allspice gives it a nice spicy taste. As Jim says: "It’s still best Mama’s way."

The History of Bean Pie in the Wood/Lloyd Family

by Jim and June Windsor

"The story that I was told is that not long after moving to the ranch in Western NM Birdie and family were invited to a pot luck supper-dance party and she was asked to bring a desert of some sort. Since they hadn’t been there long there wasn’t a large stash of supplies on hand and no car to run down to the corner market so she was faced with the challenge of coming up with something. She had a pot of beans on the stove and some eggs so she set to trying to make a ‘silk purse out of a sows ear.’ From that came her bean pie which became a favorite of the area. It was the requested offering for most future potlucks.

I have since learned that beans have been used to make pies all over. I don’t know of any other pie that uses pintos, however. There was a bakery in Berkley that made them out of the white navy beans and I have found, via the Internet, other recipes for bean pie. Mama’s still puts them all to shame.