Cooking From A to Z- Today is "P" : LUSENET : Country Families : One Thread

Time to put on those P recipes: pizza, puddings and everything in between!

-- Melissa (, January 14, 2002


Pumpkin Bread

This recipe is from my 9th grade Home ec class. Very moist and good!

3 cups flour (all wheat works fine)

3 cups sugar ( I use about 2 cups, one white, one brown)

1 tsp nutmeg

1 tsp cinnamon

1/2 tsp baking powder

2 tsp baking soda

1 1/2 tsp salt

1 cup oil

2 1/2 cups pumpkin

4 eggs (if I double this recipe I use 7 eggs)

Mix everything except the flour. then add flour mixing as you go. Pour immediately into greased bread pans. Bake at 325degrees for about 1 hour (depending on your oven) makes 3 medium sized loaves. I store mine in zip-lock bags in the refrigerator.

-- Melissa (, January 14, 2002.

Melissa, my mouth is just watering thinking of "P" foods. If I knew how to make them I'd give you the recipes. But I'll tell ya, mom and grandma made the best pierogies, pirozhki's, and pasties! Pierogies are mashed potato filled pastas kinda like ravioli. SOmetimes with onions and/or cheese.
Pirozhki are finely-ground meat, onion and potato filled "pies."
And, of course, pasties are coarsely-chopped meet, potato, carrot, onion, and rutabaga filled pies. If you're interested, you're gonna have to do a web search or maybe someone else woyld be kind enough to offer a recipe. I sure do miss the ethnic foods of my youth.
--Happy trails, CF

-- Cabin Fever (, January 14, 2002.

Here's one that my little niece brought home from nursery school. It doesn't make alot but the kids can have fun mixing it up in a big bowl. Don't need the electric mixer.

Pudding Cookies

Mix until ball forms: 1 cup Bisquick 1 egg 1/4 cup salad oil 1 pkg (3oz) instant pudding

Shape dough into small balls. Place on ungreased cookie sheet. Press flat with bottom of glass dipped in colored sugar. Bake 8 minutes at 350F.

-- Charleen in WNY (, January 14, 2002.


Fresh strawberry pie

Glaze, 4 cups water, 3 cups grandulated sugar, 1 package [3 oz. ] strawberry - flavored jello, 1 1/2 cups cornstarch, 2 tbs. red food coloring.

Pies, 4 pints strawberries, 2 baked pie shells,

Glaze, in saucepan, combine 3 cups of the water, sugar, and gelatin. Bring to boil, stirring occasionally. In small bowl, gradually mix remaining 1 cupo water into cornstarch until smooth. Add to saucepan, stirring constantly with wire whisk, Cook over md. heat, stirring frequently, about 5 mins. or until mix is thick and fairly clear. Stir in food color. remove from heat and let stand at room temperature until cool. Do not refrigerate. For pies, spread 1/4 cup glaze onto bottom of each pie shell, In large bowl, combine strawberries and 2 cups of the glaze. Mix gently to coat evenly. Spoon half the mix into each pie shell, arranging berries, attractively. Spoon half the remaining glaze over each pie, smoothing and sealing glaze to edge of crust with spoon. Refrigerate at least 2 hrs. Top with whipped cream.

-- Irene texas (, January 14, 2002.


5 lbs. flour

3 lbs. shortening (I use butter flavor Crisco)

2 T. salt

1/2 cup clear Karo syrup in water to make 1 quart

Mix salt and flour, cut in shortening until size of peas. Shake the syrup and water together, pour into dry ingredients and mix well. You will need large pan or bowl for this--a dishpan works for me. This dough will keep several days in refrigerator. I divide into "balls" weighing about 7 1/2 oz. put each in plastic bag, then put all these into large plastic bag and freeze. This will make about 25 crusts. If you have room in the freezer, they could be rolled out and frozen flat or folded. When I want to make pie, I take out how many crusts I'll need, microwave on High for about 30 seconds each. Probably will be small area of still frozen dough but it can be kneaded into the rest of the dough and is really cold for rolling out. I have always used this with pie crust bag--the plastic zippered bag. Uses very little flour and makes no mess at all. After making up the initial batch of dough, making pies is a snap. I've had this recipe for several years and haven't used any other pie crust recipe since I got this one. The dough doesn't tear and drapes like putting a dish cloth into the pan.

-- gibson girl (, January 16, 2002.

Wow--so great I found this today as I was about to search for a pumpkin muffin recipe and need to make a pie crust. Wish I could figure how to make the pie crust recipe for one.

Here's my favorite dessert:

Vanilla Tapioca Pudding 1/3 cup sugar 3 Tbsp. MINUTE Tapioca 3 cups milk 1 egg, well beaten 1 tsp. vanilla MIX sugar, tapioca, milk and egg in medium saucepan. Let stand 5 minutes.

COOK on medium heat, stirring constantly until mixture comes to full boil. (Pudding thickens as it cools.) Remove from heat. Stir in vanilla.

COOL 20 minutes; stir. Stir before serving. Serve warm or chilled.

-- Ann Markson (, January 17, 2002.

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