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Chilly Night Delights

What better way to celebrate the stillness of winter
than cooking up some wonderful comfort foods? The Onion Pie, contributed by reader
Tina LeFaive, makes a great dish on a chilly night served with a green salad.
The Butterscotch Pie-a 50-year-old recipe-has a filling that can be made in the
microwave.

ONION PIE

1-1/2 cups crushed butter crackers

2-1/2 cups thinly sliced onions

1/2 cup melted margarine

1-1/2 cups milk

4 eggs, lightly beaten

8 oz. shredded sharp cheddar cheese

Preheat oven to 350°. Place cracker crumbs in a
9-inch buttered pie plate. In a heavy skillet, sauté onions and margarine together
until onions are translucent in color. Spoon into prepared pan. Heat together
milk, eggs, and cheese on low heat just until cheese begins to melt. Mix well
and pour over onions. Bake 30 to 35 minutes or until set. Serves 6.

BETTY RUSSELL’S BUTTERSCOTCH PIE

2 cups brown sugar

1 stick margarine

1/2 cup milk

3 eggs, separated

3 Tablespoons flour

2 cups milk (Betty uses whole milk)

1/2 teaspoon salt

1/2 teaspoon cream of tartar

3 Tablespoons sugar

1 teaspoon vanilla

9-inch baked piecrust

Combine brown sugar, margarine, and 1/2 cup milk
in a microwaveable glass bowl. Cook 5 minutes on high in the microwave; stir,
then cook 5 minutes more. Mix together egg yolks, flour, remaining 2 cups of
milk, and salt. Gradually stir in the brown sugar mixture. Cook in the microwave
a few more minutes until thick, stirring every 60 seconds. Pour into baked pie
shell. To make the meringue, beat egg whites with cream of tartar until the
mixture forms peaks. Add sugar and vanilla and continue beating until blended,
maintaining peaks. Spoon onto pie and brown the meringue in a preheated 400°
oven. Serves 8.

CRISPY OVEN FRIED CHICKEN

3-lb. frying chicken, cut into 8 pieces

4 cups crushed potato chips

1 Tablespoon oregano

1/4 cup finely chopped parsley

2 teaspoons seasoned salt

1/2 teaspoon pepper

2 eggs

3 Tablespoons water

4 Tablespoons butter or margarine, melted

Preheat oven to 375°. Grease a large baking sheet.
Wash chicken thoroughly and trim away fat and skin. Rinse and pat dry. Combine
potato chip crumbs, oregano, parsley, seasoned salt, and pepper. Beat eggs with
water and dip chicken in egg mixture, then roll in crumbs. Pat crumbs in place
with your fingers. Place chicken on baking sheet and drizzle with butter or
margarine. Bake 50 to 60 minutes until browned and crisp. Serves 8.

SPLIT PEA AND SAUSAGE SOUP

1-1/2 cups dried split peas

5 cups boiling water

1 teaspoon salt

1/2 teaspoon pepper

1 lb. smoked sausage (such as kielbasa), sliced

very thin

3 ribs celery, diced

1 cup evaporated milk

Cook peas in boiling water for 1 hour. Add salt,
pepper, sausage, and celery. Simmer for another hour. Add a little boiling water
if necessary (a few tablespoons at a time) to maintain consistency. Just before
serving, add evaporated milk. Blend well. Adjust seasoning if necessary. Serves
4 to 6.

YUMMY MICROWAVE CARAMEL CORN

1 cup light brown sugar

1 stick butter or margarine

1/2 cup corn syrup

1/2 teaspoon salt

1/2 teaspoon soda

4 quarts popcorn, already popped

In a 2-quart dish combine brown sugar, butter or
margarine, syrup, and salt. Microwave on high until mixture begins to boil.
Continue cooking on high for 2 minutes. Remove from microwave and stir in baking
soda. Mix well. Pour popped corn into heavy brown grocery-type bag. Pour hot
syrup over corn and close bag. Shake well to coat popcorn. Make sure top is
securely folded down. Place in microwave. Cook on high for 90 seconds and remove.
Shake again and return to microwave. Cook 90 seconds more on high and remove.
Pour into shallow buttered pan. Cool and break apart in clusters. Serves 8

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