Fall Recipes

Here are the recipes from our fall blog header...we still love them!  
The school and school bus are located in Leando, Iowa, population 135
From Sue:
We like barley and we love tomatoes – we had to try this soup recipe from   Land O'Lakes Treasury of Country Recipes.  I used a few fresh tomatoes I had and a pint of stewed tomatoes – I did add a few snipped leaves of fresh basil I had on hand, and I used olive oil to sweat the vegetables. 
My husband loved it – even after having to wait patiently while his lunch was being photographed!   If you use this as a main dish soup, it only makes 4 servings instead of 6; I would suggest a protein dessert like Myrna's  Baked Custard or a half sandwich to go with it.
 I used “Quick” barley and only cooked this 25 minutes – the mirepoix vegetables were still a little crisp and the tomatoes stayed chunky – it was excellent.  The directions are mine – the original recipe called for 2 pans!
                          Tomato Barley Soup
  1        Cup  Onion -- chopped
  1        Cup  Carrots -- sliced 1/4-inch thick
  1        Cup  Celery -- sliced 1/4-inch thick
  2        Tablespoons  Salad Oil (I used olive oil)
  2        Teaspoons  Garlic -- minced
     ¼    Cup  Barley – pearled (I used “quick” barley)
  2 ½    Cups  Water
  2        Cups  Ripe Tomatoes -- cubed 1"
  1        Pint  Canned Whole Tomatoes (I had stewed tomatoes on hand)
  1        Pint  Chicken Broth -- (or 10 ounce can) (or vegetable stock)
     ¼    Teaspoon  Pepper
   4       Leaves fresh basil, snipped (my addition)
In 3 quart saucepan, combine onions, carrots, celery, oil and garlic.  Cook over medium heat, stirring occasionally, until crisp tender 8-10 minutes.  Add remaining ingredients, bring to a full boil.  Reduce heat to low, cover; cook until barley is tender, about 20 minutes for quick barley or 35-40 minutes for pearled barley. 
 2011 Cost:  About $2.83 or 48¢ per serving.
Per Serving: 119 Calories; 5g Fat (39.9% calories from fat); 4g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 291mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat.

From Myrna:
Custard pie is one of my personal favorites and this is a very good recipe, the author claims that this pie will not weep or bead up. Scalding the milk before using does help with this. According to the Joy of Cooking, to scald milk, heat in a heavy pan just till you see bubbles along the outside edges. You do not want the milk to boil. 
Pour slowly into the egg mixture to avoid cooking the eggs. 
This is a very simple, flavorful pie and not rich, it is good for a dessert after a large meal.
 Really takes me back to my childhood. I make custard cups quite often, but the pie really hits the spot. 
Velvet Custard Pie
1 unbaked 9 inch pie shell
2 ½ cups milk
4 eggs
¾ cup sugar
1 ¼ teaspoons vanilla extract
¼ teaspoon salt
Grated nutmeg
  Preheat oven to 350°F. In a small saucepan, scald the milk over high heat, set aside. In a large mixer bowl, throughly beat the eggs, sugar, vanilla, and salt together. Add one cup of the hot milk to the egg mixture, beating it in slowly. Add the rest of the milk and continue top beat slowly. Pour the custard into the pie shell, and sprinkle with nutmeg. Bake on the lowest oven shelf for 40 minutes or until it is pale gold. Remove to rack and cool completely before cutting.
Cooking From Quilt Country

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