This recipe came from Grandma Cook who used to make it for my Grandpa as he worked in the lead mines in southwestern Wisconsin. Traditionally served with cole slaw. Optionally can be accompanied with ketchup.
1-1 1/2 lb cubed round steak
1 medium-large onion
2 lbs potatoes
1 package of two ready-made pie crusts (or you can make your own)
Thaw pie crusts according to package directions
Place 1 pie crust in a 9-10" glass pie plate
Place cubed meat in bottom
Chop onions and layer on top of meat
Slice potatoes and layer on top of onions
Salt and pepper between each layer
Add cool water (approximately 1 cup) along side of pie crust to fill the bottom 1/4" inch from top of crust
Place second pie crust on top
Press edges of the two crusts together
Slit the top of the crust with an "x"
Bake at 350°F for 1 1/2-2 hours
Cover with dish towel and let cool for 20 mins before enjoying.
1 can dulce de leche (13.4 oz), usually available in the Mexican aisle of supermarkets
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¼ tsp salt
1 Pillsbury pie crust ready to bake (usually available in a pack of two in the refrigerated section of the grocery store)
Preheat oven to 375°.
Place pie crust in 9-inch pie pan. Use a fork to poke some holes in bottom. Place in oven for approximately 10 minutes, or until the crust begins to look cooked and starts to puff up. Remove from oven.
Mix together all other ingredients until smooth.
Pour mixture into par-baked pie shell and return to oven for approximately 40 minutes. Filling will be slightly jiggly when removed, but it should be dark brown and burnished looking.
Recipe originally posted at http://heavytable.com/beccas-dulce-de-pumpkin-pie/
Cream shortening and sugar together in mixing bowl.
Add eggs to shortening and sugar mixture, one at a time; mix well.
Add pumpkin and mix well.
Add dry ingredients and water, alternately; mix well.
Stir in pecans.
Pour batter into 9” x 5” x 3” loaf pan and bake for 1 ½ hrs., at 350 degrees.
if using small loaf pans, fill pan approximately 2/3 full and bake for 50-55 min. or until tester comes out clean at middle of pan.
Begin to cool bread in pan, then turn upside down on cooling rack and remove pan.
If using small loaf pans, one recipe will make about 3 pans.
The regular size cans of pumpkin (15.+ oz.) is about 2 cups, so when I make this recipe, I usually make a double recipe, then I don’t have pumpkin left over.
Options: add raisins to mixture; substitute walnuts for the pecans.
Mix 1/2 c. butter, 1 c. flour, and 1/4 c. powdered sugar like pie crust (crumbled). Spread in the bottom of a 9" x 13" pan. Bake 8-10 mins at 350 degrees.
Mix 8 oz. cream cheese, 1/2 tsp. vanilla, 1/3 c. sugar. Beat and spread on cooled crust. Put fruit on top - strawberries, bananas, kiwi, green grapes, etc.
Note: If using bananas, soak them in lemon juice first to keep them from browning.
Mix 1 c. juice from fruit or water, 2 tbsp. cornstarch, 1/2 c. sugar, 1 tsp. lemon juice in pan and heat on stove until mixture comes to a boil. Stir frequently. Boil for 1 minute. Pour over top of fruit while hot. Refrigerate.
You can use a regular pizza pan for a single recipe.
Carol Ceraso prefers to have more glaze and usually mixes 1 1/2 recipes of the glaze for a single serving.
For a double recipe, use a jelly roll pan and triple the glaze recipe.