Baking with Betty
This weeks column is dedicated to Martha Frye Bickford — a lovely lady who still has a zest for life and a smile to match.
2 pounds yellow summer squash, trimmed and sliced ¼ inch thick.
½ small sweet onion, such as vidalia, peeled and diced
1 teaspoon salt
1 large egg
½ cup mayonnaise
½ cup grated cheddar cheese about 2 ounces
¼ teaspoon black pepper
½ cup butter crackers, such as Ritz, crushed (about 12 crackers)
Preheat oven to 350 degrees. Butter a 2 quart casserole dish. Place the sliced squash and onion in a medium saucepan with about a cup of water and ½ teaspoon of the salt. Cover and cook over medium heat until the squash is tender, about 15 minutes. Drain and cool. Put the squash into a bowl beat with an electric mixer, the mixer should remain kind of chunky. Add the egg, mayonnaise, cheese, remaining ½ teaspoon of salt and the pepper. Mix until combined. Pour the squash into the prepared dish, top with the crumbs and bake for 30 minutes.
2 tablespoons salt
3-pound eye of round beef roast
½ cup flour
3 tablespoons vegetable oil
2 10-ounce cans french onion soup
10-ounce can golden mushroom soup
Rub the salt into the meat very well. Coat the meat with the flour. In a large cast iron dutch oven, heat vegetable oil. Sear the roast on all sides. Transfer the seared roast to a platter and scrape the pan to loosen the drippings. Add the soups and 3 soup cans of water to the pan. Bring to a boil, then reduce the heat to a simmer. Return the roast and its juices to the pan. Cover and cook for 3 hours, or until the meat is tender.
Georgia Pecan Pie
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
½ cup (1 stick) butter, melted
½ teaspoon vanilla extract
2 tablespoons milk
1 tablespoon flour
1 cup chopped pecans
1 deep dish unbaked pie shell
1 cup pecan halves
Preheat oven to 325 degrees. Beat the sugars with the egg in an electric mixer until creamy, about 5 minutes Add the melted butter, vanilla, milk, flour and chopped pecans. Pour mixture into the shell. Arrange the pecan halves on top of the pie in a circular pattern. Bake pie for 55 minutes. Check if it is done by shaking the pan slightly. The pie should be firm, with only a slight jiggle in the center. It will set more as it cools. Serve warm topped with vanilla ice cream or at room temperature with a dollop of whipped cream.
Our thought for the week: " Peace is not merely an absence of war. It is also a state of mind. Lasting peace can come only to peaceful people." — Jawaharlal Nehru