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CHRISTMAS AND THANKSGIVING

© Vaudie E. Harrison

I know, I know--you're asking yourself just what kind of a nut is writing this week's article. After all, it's only September and it's still a long time until the Holidays.

Well, that's true! However, there are so many really good recipes for the coming Holiday season that I'm gonna start giving them to you--a little at a time--over the next few weeks. Let's face it, the Holidays always sorta sneak up on us every year and sometimes it's just flat too late to find something new and different for that Holiday feast.

This week I'll give you a couple of great Holiday pie recipes. Just file them away and you'll have them when the Holidays roll around. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CONCORD GRAPE PIE A Real Treat For Grape Lovers

7 Cups of stemmed Concord Grapes

3 Tablespoons of Cornstarch

1 1/2 Cups of Sugar

1/4 Teaspoon of Salt

Rind of 1 Orange (grated)

Pastry for 9" Pie Pan (make enough extra for a lattice top)

Wash the Grapes very well. Remove the skins from the pulp of the Grapes. Be sure to save the skins--they'll be used later. Heat the Grape Pulp to boiling, and rub thru a coarse sieve to remove the seeds. Combine the Cornstarch, Sugar, Salt, and the Orange Rind. Add the Grape Pulp. Cook until thickened, stirring constantly. Add the Grape Skins, stirring them into the mixture and allow the mixture to cool. Pour the filling into the pastry shell and cover with strips of pastry in a lattice fashion. Bake in a very hot oven (450F) for 10 minutes, then reduce the heat to 350F and bake for another 25 minutes. Allow to cool before serving. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CRANBERRY-RAISIN PIE Cranberries Are Traditional For The Holidays

1 1/2 Cups of Sugar

1/4 Cup of Orange Juice

1/4 teaspoon of Salt

Water (As Needed)

3 Cups of Cranberries

1 Cup of Seeded Raisins

1 Tablespoon of Cornstarch

1 teaspoon each of Lemon and Orange Rind (Grated or Sliced Very Thin)

2 Tablespoons of Butter

Enough Pastry for 9" Pie Pan (Top and Bottom Crusts)

Bring the first three ingredients and 2 Tablespoons of Water to a boil in a saucepan, stirring constantly until the Sugar is dissolved. Add the Cranberries and cook them, stirring occasionally, until the berries pop open. Add the Raisins. Blend the Cornstarch and 2 Tablespoons of Water. Add to the Berry mixture and cook until thickened, stirring constantly. Remove from the heat and stir in the Fruit Rinds and the Butter. Pour the filling mixture into the bottom pie crust. Moisten the edges of the crust with a little water and cover with the top crust. Press the edges of the two crusts together with the fingers or the tines of a fork. Be sure to make several slits in the top crust to allow steam to escape during baking. Bake in a hot oven (425F) for about 25 minutes. Allow to cool before serving.

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