Teresa Hatchell 2005

We have had many deaths in our area over the past few weeks, which in our area of the state means "time to take a covered dish or dessert" when you visit a family during their time of bereavement. I had two bags of pecan halves thawed in my refrigerator "produce drawer" so I thought I would put them to good use as I prepared dishes for home visits. Because I had a cut in my right thumb, I was limited in my dishwashing capabilities over this past weekend. So, I opted to use a wonderful two-at-a-time pecan pies recipe that I have been using for many years. It requires one medium saucepan, one small bowl in which to beat eggs and one spoon. In times of physical limitation, you can conjure up tremendous flavor without creating a huge mess.

The double-the-fun pecan pie recipe I picked up somewhere along the way many years ago. The Apple Salad recipe was shared with me many years ago by Almeida Zeigler of the First Baptist Church of Orangeburg. The third recipe, one for an unusual, yet healthful and tasty applesauce salad, I received from Peggy Dukes of the Episcopal Church of the Redeemer some time ago. All three are easy and delicious to eat in your own home or to take when you visit others.

Two-at-a-time pecan pies

6 eggs, beaten

1 cup sugar

1 stick Land ‘O Lakes Sweet Cream ‘N Salted butter

2 cups white Karo syrup

1-1/2 cup chopped pecans

Preheat your oven to 325 degrees. Put the butter in a medium saucepan and melt it over low heat. Stir in the beaten eggs, sugar and syrup. Let this mixture cook until it starts to turn color, then remove the pan from the stove. Add the chopped pecans to the mixture and stir it until it is well combined. Pour equal amounts of the mixture into two unbaked 9-inch pie shells. Place some pecan halves on top of each pie and bake at 325 degrees for about 40 minutes or until the center of each pie is about done. Remove the pies from the oven and place them on a rack to cool. Fortunately, this recipe makes two yummy pies – about 16 servings of rich, delicious pecan pie.

Apple salad

1/3 cup plain flour

3/4 cup sugar

1 large can crushed pineapple

3/4 stick butter or oleo

4 to 6 large apples, peeled and diced

1 large tub Cool Whip

1 cup chopped pecans

1 cup bottled cherries, cut in halves

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Combine the flour and sugar in a saucepan. Add the crushed pineapple. Cook in double boiler until thickened. Add the butter or oleo. Mix in peeled and diced apples. Spread this mixture evenly in a long Pyrex dish. When it has sufficiently cooled, spread Cool Whip over the top and decorate the top with well-drained cherries and with nuts (preferably, lightly toasted nuts). Cover the dish with Saran Wrap and refrigerate until ready to serve. (Almeida noted that she got this recipe from Shirley Jordan of Lake City.)

Applesauce salad

2 (3-ounce) boxes strawberry Jell-O

1-1/4 cup boiling water

2 (16-ounce) cans applesauce

1 (10-ounce) package frozen strawberries, thawed

1/2 cup chopped pecans

Dissolve the Jell-O in boiling water. Add thawed strawberries and their juice and the applesauce. Mix these ingredients well. Stir in chopped nuts. Pour this mixture into a large mold. Refrigerate immediately. This “salad” jells in about two hours.

Contact the writer at tgmhatchell@yahoo.com.


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