Recipes from the Kitchen of Eva Neufeld
Hilda Friesen [Omar’s Wife]
Slice fresh berries into large baked pie crust. Make sauce by boiling following ingredients until thick and clear (not too high heat, stir constantly):
Pour sauce over crust. Serve with whipped cream.
Kay Hendricks
Combine all ingredients together in a saucepan. Cook over medium heat until meat has lost its pink color but is still moist; cool. Pour meat mixture into pie shell, cover with top curst, slit centre, flute edges. Bake in hot oven (425) for 20-25 mins or until browned. May be frozen and re-heated.
Eva’s note: “Delicious,” says my sister-in-law, Kay. She ought to know for she is one of the best cooks. She also says to drain the meat after cooking but not to press out any fat or juice. Can be made as individual pies. Do not bake too brown if intend to freeze.
N.B: Add the mushroom soup after browning meat. For a variation, add 1 stalk finely chopped celery.
Hilda Friesen [Omar’s Wife]
Boil till thick, add 3 tbsp. strawberry jello, stir well and pour over heaped strawberries in baked pie shell. Cool and top with whipped cream.
Preheat oven to 350. Grease 1 large cookie sheet. Measure 1 c. flour into a bowl. Add ½ c. margarine and cut in with pastry blender. Sprinkle in 1 tbsp. of water gradually, mixing with fork till all flour is dampened. Using half the dough, make 2 strips on each side of cookie sheet. For the topping:
Bring water and margarine to a boil over high heat. Remove from heat and add flour, salt and mix well. Cool slightly. Add eggs, one at a time, beating well, add flavouring. Spread over first mixture. Bake approximately 35 mins. or until golden brown. Pastry will rise in baking and fold in cooling, leaving a custard like filling in the pastry. Drizzle with almond flavoured icing while warm. Serve fresh.
Kay Hendricks
Combine first 2 ingredients, reserving ½ cup crumbs to sprinkle on top. Press into the bottom of a 9 inch round pan. Combine remaining ingredients in a large bowl. Put in freezer for at least one hour, then beat well. Whip 2 cups of whipping cream. Fold into marshmallow crème mixture. Beat till nicely thickened. Pour into prepared crust. Top with remaining crumbs. Freeze immediately. Best if frozen 24 hours before serving.
Mix first four ingredients until crumbly and press into a 13” by 9” cake pan. Bake at 350 F for 15 mins. Combine puree, milk, eggs, brown sugar, cinnamon, ginger, and cloves and pour over crust and bake until it begins to set. Recipe says 20 mins but I usually bake it much longer. If you put the topping (combined walnuts, brown sugar, and butter) on too soon, it will sink to bottom. After topping has been sprinkled on top, bake 15 mins more or until pumpkin is completely set.
Kay Hendricks
Pare, core and chop 3 apples. Measure and sift into bowl:
Add and cut in:
Combine:
Make well in flour mixture and pour in egg, milk mixture. Mix with fork until soft dough is formed. Turn dough onto lightly floured board and knead a few seconds. Roll into rectangle ¼” thick. Spread with apples. Sprinkle with sugar and cinnamon. Roll up like jelly roll. Cut in half. Place rolls side by side in greased baking dish. Slash top at 2” intervals. Make a syrup by combining
Boil over low heat 5 mins. Pour over apple rolls. Bake 25-30 mins. at 425. Serve with plain cream.
Add half of the sugar, cinnamon, and lemon juice to the apples. Put apples into buttered baking dish. Mix all other ingredients and sprinkle on top. Bake at 350 for 45 mins. Serve with cream.
