Sad not to have family and friends over for the first time in 15+ years. Thought I’d share two favorite recipes.

Green Bean Supreme

(we quadruple recipe at least for big crowd)

• 1 lb fresh, cut lengthwise French style* green beans cooked
• 1 chopped onion
• 2 TBS butter
• 2 TBS flour
• 1 Tsp salt (doesn’t need salt if using Locatelli)
• 1/4 tsp pepper
• 1 cup sour cream
• 1 cup shredded sharp cheddar (or ? cheddar / ? Locatelli Romano – this is best!)

*hand cut ends from green beans, then push through slicer by hand. Food processor will work, but it chops them up too much, making the dish mushy. There’s no way around pushing them through the slicer.

1. Sauté onion in butter
2. Blend in flour and salt, pepper and sour cream, stirring over low heat until smooth and thickened.  Cook over water in a double boiler about 20 minutes and you don’t have to stir constantly.
3. Add cooked beans and pour into a greased shallow baking dish.
4. Top with shredded cheese
5. Bake 350* for 15-20 minutes

Pumpkin Pie

Pie Crust

(Mom’s)

	(1) 9″	(2) 9″	(2) 9.5” 10” & 11”9″ & (2) 10″	9″,10″,11″
Flour	1 1/3 cups	2 cups	2 1/2 cups	3 1/4 cups
Shortening	1/2 cup	3/4 cup	1 cup	1 1/4 cups
Salt	1/2 tsp	1 tsp	1 tsp	1 1/2 tsp
Water	3 Tbs	6 Tbs	8 Tbs	2/3 cup

1. Mix flour, shortening, salt with fork.
2. Add water, mixing eventually with hands.
3. Divide for portions.
4. Roll from center out. Flip and roll to a bit larger than pie plate.
5. Flute edge with thumbs.

Pie

Yield: 1 10” and 1 11” or 2 10”

• 6 eggs
• 1 can Libby’s Pumpkin (plain, not ready mix)
• 2 cups sugar
• ½ tsp salt
• ½ tsp ginger
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp cloves
• 2 ½ cups milk (whole is best)

1. Preheat to 400°
2. Mix and pour into uncooked pie crusts.
3. Shield pie crust edge with aluminum strips or foil.
4. Knife comes out clean when cooked enough.

10 min @ 400°

40-50 min @ 350°

Enjoy!

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