Rae Udy

RECIPES: Beth’s Candied Sweet Potatoes, Grace’s Cranberry Relish, Rae’s Pumpkin Pie and Easy Pie Crust

by Rae Udy

Thanksgiving is a time for family, friends and food and it seems every year we count on filling up on all of our favorite dishes on this special day.
Sweet potatoes, cranberries and pumpkins are all Thanksgiving fare and the following recipes have been at our family table each year for as long as I can remember.
Enjoy a happy, healthy Thanksgiving.

BETH’S CANDIED SWEET POTAOTES
(my mom, Elizabeth White, Utah)
6 firm sweet potatoes
¼ (one-quarter) cup butter or soy butter
¼ (one-quarter) cup brown sugar
1 teaspoon ground cinnamon
1 fifteen ounce can pineapple chunks, drained
Scrub and wash sweet potatoes, do not peel. Place in large pan and cover with water. Bring to boil and cover. Lower heat to simmer for thirty minutes. Drain and rinse with cold water. Set aside to cool enough to handle. Peel and slice one at a time into a casserole dish. Dot with butter, sprinkle with sugar and cinnamon, and arrange some pineapple chunks. Continue until all ingredients are used. Cover with foil and chill until about one hour before serving. Bake in 350 degree preheated oven for 45 minutes. Serve hot. Yields eight servings.

GRACE’S CRANBERRY RELISH
(my mother-in-law, Grace Weese, Iowa )
1 bag fresh cranberries
1 red delicious apple
1 orange
¼ (one-quarter) cup sugar
Wash cranberries, apple and orange very well and dry. Core but do not peel apple. Remove seeds from orange but do not peel. Shred fruits by placing in food processor, grinder or blender. Place in serving bowl and add sugar. Cover and chill until served. Yields about two cups.

RAE’S PUMPKIN PIE
( Rae Udy, Texas )
2 cups unsalted canned pumpkin
2 eggs or egg substitute½
½ (one-half) cup organic brown sugar
1 teaspoon ground cinnamon
½ (one-half) teaspoon allspice
¼ (one-quarter) teaspoon nutmeg
¼ (one-quarter) teaspoon ground ginger
1 ½ (one and one-half) cups evaporated milk or soy cream
1 unbaked nine inch pie crust
Preheat oven to 400 degrees. In a mixing bowl combine pumpkin, eggs, sugar, spices and milk. Beat well. Pour into unbaked crust. Bake for fifteen minutes. Lower heat to 350 degrees and continue baking for 35 minutes or until center of pie is set. Remove from oven and cool completely. Serves 8.

EASY PIE CRUST
By Regina Flemister Shafer
(“The Good Portion”, The United Methodist Women, Longview, Texas)
2 cups flour
1 teaspoon salt
2/3 cup cooking oil
1/3 cup milk
Mix flour and salt in a bowl. Do not stir milk and oil, but measure together in cup. Pour milk and oil into flour and mix. Take half of mixture and roll into ball. Roll out between wax paper. Peel off paper and place in pie pan. Repeat with remaining dough.