#70 Radish Potato Pancakes

Grate 4 large potatoes

Grate 2 cups of radishes

finely chop 1 meduim onion

3 eggs

1/2 cup flour

1/2 t salt

1/4 t pepper

Mix well and fry on a greased griddle until browned on both sides. Serve hot.

My neighbor had a bumper crop of radishes and gave me a large bagful. I found this in a garden cookbook. It was good! I sprayed a nonstick electric griddle with olive oil spray. I think if you fried these in a 1/4 inch of oil they would be nice and crispy. I was trying to keep the fat down.

#69 Blackberry Pie

Pastry for a 2 crust pie (I use an already pie crust, but your favorite recipe is fine)
1/2 cup sugar
1/3 cup flour
2 16 oz. bags of frozen blackberries, slightly thawed
1 teaspoon lemon juice
2 tablespoons butter

I used a 10" glass pie pan, so I reduced the oven temperature from 425 degrees to 400 degrees. If you are using a metal pie tin, preheat oven to 425 degrees.

Line pie pan with half of the pastry. Mix sugar and flour in a bowl. Add blackberries and toss gently. Put mixture in pie pan. Mound the berries in the center if it looks like they will overflow. Sprinkle lemon juice over berries. Dot with butter. Top with the other half of the pastry and crimp edges. I like to cover the edges with foil to keep the crust from getting too dark. Bake 45 to 55 minutes. Remove the foil for the last 15 minutes to allow the crust
to brown.

Cool.

#68 Misty Graveyard Chowder

This recipe comes from "Little Monsters Cookbook" by Zac Williams. It has a bunch of kid-friendly Halloween recipes. I just finished dinner and it was delicious!

Ingredients:

1 tablespoon butter
1/2 cup coarsely chopped onion
1 1/2 cups water
2 cups chopped red potatoes, with skins
1 cup sliced carrots
1/4 teaspoon black pepper
1/2 teaspoon salt
1 (15 ounce) can of kernel corn (I used frozen corn)
1/2 cup diced ham (I cut it in big chunks)
1 cup cream (I used half and half)
1 tablespoon flour

Directions:

In a medium saucepan ( I used my dutch oven) over medium heat, add the butter and onions. Cook, stirring frequently, until the onions are soft but not brown. Add water, potatoes, carrots, pepper, and salt.

Cover and simmer for about 15 minutes or until the potatoes are tender.

Drain the can of corn. Add corn and ham to the chowder.

In a separate bowl, mix the flour into the cream and then slowly pour the mixture into the chowder while stirring. Continue to simmer, stirring frequently. When the chowder is thickened and bubbly, it is ready to serve.

They gave an option of garnishing with grated cheese and sour cream but I didn't and I don't think I would in the future either. It just didn't need anything added.

#67 Split Pea Soup

8 cups water
1 pound dried split peas (about 2-1/4 cups)
Ham bone with some meat on it, or some smoked ham hocks
1 medium onion, chopped
1 t salt (be careful, some of the smoked meats have a lot of salt, so sometimes I wait til the end to add salt if needed)
1/4 t pepper
2 medium carrots, sliced
2 medium stalks celery, sliced

Heat water and peas to boiling in Dutch oven. Turn off heat and let stand 1 hour
Stir in ham, onion, salt and pepper. Heat to boiling, reduce heat. Cover and simmer about an hour.

Remove ham and cut up the meat. Stir in ham, carrots and celery into soup. Heat to boiloing and reduce heat. Cover and simmer until vegetables are tender, about 45 min.

This is another from the BC early 80's version.

#66 Coconut Custard

5 eggs
3/4 cup sugar
2 cups milk
1/2 cup half and half
1 t vanilla
1 cup shredded, sweetened coconut

Preheat oven to 350 degrees. I like toasting the coconut, so I put it in a pie tin and let it toast as the oven is warming up. You want it to start to brown a bit. Stir it a bit as it is toasting.

Beat eggs well., then add sugar, milk, half and half, and the vanilla. Stir in coconut. Pour custard into a 2 quart glass casserole dish and bake for 35-45 minutes until center is set. (mine took 45 minutes and the center wobbled quite a bit, but firmed up as it cooled down) Serve warm.