Fred MacMurray's Pumpkin Pie

Found this clipping and was intrigued by it -- again. I’ve tried many Pumpkin Pie recipes but never one with rum or coconut. This recipe has both. And it is that time of year for Pumpkin Pie.

Fred MacMurray’s Pumpkin Pie

1 2/3 cups gingersnap crumbs
¼ cup melted butter
½ cup brown sugar, packed
2 envelopes unflavored gelatin
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup milk
4 eggs, separated
1 ½ cups canned pumpkin
1/3 cup rum
½ cup granulated sugar
½ cup flake coconut

Combine crumbs with butter in 9-inch pie plate. Press firmly on bottom and around sides.

Thoroughly mix brown sugar, gelatin, salt, cinnamon, nutmeg and ginger in heavy saucepan. Stir in milk, egg yolks and pumpkin, blending well. Cook over low heat, stirring frequently, about 10 minutes or until mixture begins to bubble and gelatin is completely dissolved.

Let mixture cool at room temperature, then stir in rum. Chill until mixture thickens enough to mound slightly when dropped from spoon.

Beat egg whites until stiff. Beat in sugar, small amount at a time, then beat until smooth. Fold egg whites into pumpkin mixture. Ladle into prepared crust and chill until firm, at least 2 hours.

Meanwhile, spread coconut on baking sheet and bake at 350 degrees 5 to 10 minutes, until browned. Stir once or twice to brown evenly. Sprinkle toasted coconut over pie.

Makes 1 9-inch pie.

Eggplant Parmesan

This recipe comes from the October 1990 issue of Good Housekeeping magazine. That magazine consistently has wonderful recipes.

Eggplant Parmesan

2 medium-size eggplants (about 1 ½ lbs each)
2 large eggs
1 ¼ cups dried bread crumbs
1 ½ teaspoons dried basil leaves
Salt
1 28-oz can crushed tomatoes
1 8-oz. can tomato sauce
2 teaspoons sugar
½ teaspoon dried oregano leaves
¼ teaspoon pepper
1 8-oz. package Mozzarella cheese, shredded (2 cups)
2 tablespoons grated Parmesan cheese
Parsley sprigs for garnish

About 50 minutes before serving:

Preheat broiler if manufacturer directs. Cut eggplants lengthwise into ½-inch thick slices. In pie plate, with fork, beat eggs with 2 tablespoons water until blended. On waxed paper, mix bread crumbs, dried basil, and ½ teaspoon salt. Dip eggplant slices in egg mixture, then coat with breadcrumbs mixture.

Arrange enough breaded eggplant slices to fit in 1 layer on large cookie sheet. Broil 10 to 12 minutes until tender and lightly browned on both sides, turning once. Remove eggplant slices to plate. Repeat with remaining eggplant slices.

Meanwhile, in 2-quart saucepan over medium heat, heat crushed tomatoes, tomato sauce, sugar, oregano, pepper and ½ teaspoon salt to boiling. Reduce heat to low; simmer 5 minutes, stirring often.

Turn oven control to 400 degrees. In 13 x 9-inch baking dish, spoon 1 cup tomato sauce. Top with half of broiled eggplant slices, lightly overlapping, then with half of remaining sauce and half of shredded Mozzarella cheese. Repeat layering with eggplant, tomato sauce, and shredded Mozzarella. Sprinkle top with grated Parmesan. Bake 40 minutes, covered, until mixture is hot and bubbly. Garnish with parsley.

Makes 8 main-dish servings, about 240 calories per serving.

Chicken Parmigiana

This comes from another clipping. I’m guessing that it’s an official Progresso recipe, because the company’s name is everywhere. LOL However, I’m a big fan of recipes developed by companies trying to sell their products. They tend to be really good. Hope you enjoy this one!

Chicken Parmigiana

4 boneless, skinless, chicken breast halves
2 eggs, beaten
1 cup Progresso Italian-Style Bread Crumbs
¼ cup Progresso Olive Oil
1 jar (15 ½ oz.) Progresso Meat Flavor Spaghetti Sauce
½ cup Progresso Grated Parmesan Cheese
1 cup (4 oz.) shredded mozzarella cheese
Preheat oven to 400 degrees.

Drip chicken into egg and then into bread crumbs, coating thoroughly. In a medium skillet, heat olive oil. Cook chicken in oil until done and well browned on both sides. Pour spaghetti sauce into an 11 x 7-inch baking dish. Place chicken on sauce and top with Parmesan and mozzarella cheese. Bake for 15 minutes or until cheese is melted and lightly browned.

Makes 4 servings.

Enchilada Casserole

This recipe won the 1989 Picante Sauce “Pick Up The Pace” Recipe Contest. Or, at least, that’s what the old newspaper clipping says. The winner was Alison Boyd of San Antonio, Texas. The Grand Prize was worth $3,000 so it must be good!

Enchilada Casserole

1 ½ lbs. lean ground beef
1 small onion, chopped
1 garlic clove, minced
1 ½ cups picante sauce
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 can (8 oz.) tomato sauce
2 medium tomatoes, seeded and chopped
1 large red bell pepper, diced
1 tablespoon lime juice
1 ½ teaspoons salt
12 corn tortillas
1 cup dairy sour cream
¾ cup (3 oz.) shredded Monterey jack cheese
¾ cup (3 oz.) shredded cheddar or additional Monterey jack cheese
Shredded lettuce (optional)
½ cup sliced rip olives

Brown meat with onion and garlic; drain. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer, uncovered, 15 minutes, stirring occasionally.

Arrange 6 tortillas on bottom and up sides of lightly greased 13 x 9 x 2-inch baking dish, overlapping as necessary. Top with half the meat mixture. Arrange remaining tortillas over, overlapping as necessary. Spread sour cream evenly over tortillas. Top with remaining meat mixture.*

Bake at 350 degrees for about 30 minutes or until hot and bubbly. Remove from ove; sprinkle with cheeses. Let stand 10 minutes; cut into squares to serve. Garnish with lettuce, if desired, and olives. Serve with additional picante sauce.

Makes 8 servings.

* NOTE: At this point, casserole may be refrigerated up to 6 hours. Let stand at room temperature 30 minutes before baking.

Microwave oven directions: Prepare casserole as recipe directs in 13 x 9 x 2-inch baking dish or shallow 3-quart casserole. Cook uncovered at HIGH 20 minutes or until hot and bubbly, rotating dish once after 10 minutes. Sprinkle with cheeses; cover with wax paper and let stand 10 minutes. Serve as recipe directs.

Potluck Chocolate Cake

This is from a yellowed newspaper clipping. I’ve changed it up slightly. I renamed it Potluck Chocolate Cake because it’s perfect for taking away from home. You bake and serve it from the same pan and that makes it so very easy.

Feel free to decorate it after the chocolate glaze sets. You can use strawberries or another fruit. You could also use candies. Or just leave it plain. You really can never go wrong with chocolate.

Potluck Chocolate Cake

¼ cup unsweetened cocoa
¼ cup boiling water
1/3 cup shortening
¾ cup sugar
½ teaspoon vanilla
1 egg
1 cup all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
2/3 cup buttermilk
Cocoa Glaze (recipe follows)

Preheat oven to 350 degrees. Grease and flour 15 ½ x 10 ½ x 1-inch jelly roll pan. In small bowl, combine cocoa and water; stir until smooth. Set aside.

In small mixer bowl, beat shortening, sugar, vanilla and egg until fluffy. Combine flour, baking soda and salt; add alternately with buttermilk to shortening mixture. Stir in cocoa mixture.

Spread batter into prepared pan. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Spread Cocoa Glaze over top.

Makes about 20 servings.

Cocoa Glaze

3 tablespoons butter or margarine
3 tablespoons unsweetened cocoa
2 tablespoons water
1 ¼ cups powdered sugar
½ teaspoon vanilla

In small saucepan over low heat, melt butter. Add cocoa and water, stirring constantly, until mixture thickens; do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with wire whisk until smooth.

Tasty Oven Fries

This recipe comes from an old newspaper clipping. I love baked fries. You get all the taste of French fries without all that grease.

Tasty Oven Fries

4 large russet potatoes, cut into 1-inch wedges
4 egg whites, lightly beaten
Salt, optional
Catsup, optional

Dip each potato wedge into egg whites and place on nonstick baking sheet. Season to taste with salt.

Bake at 400 degrees for 30 to 40 minutes, turning after 5 minutes, or until browned. Serve with catsup.

Makes 4 to 6 servings.

Chocolate-Pecan Brownies

This recipe comes from the Great American Home Baking folks. I suppose I got it in the mail. I don’t really remember. But we’re always looking for quick recipes when we need to take something somewhere. This is perfect.

The baking tips section tells us to cool the chocolate mixture completely before combining it with the other ingredients. Also, test for doneness 2 to 3 minutes before suggested baking time.

I also recommend putting wax paper in the pan, greasing it on top and bottom, as well as sides of the pan. This helps insure that the brownies are easy to remove from the pan.

Chocolate-Pecan Brownies

¾ cups all-purpose flour
¼ teaspoon baking soda
¾ cup granulated sugar
1/3 cup butter or margarine
2 tablespoons water
1 package (12 oz) semisweet chocolate morsels
1 teaspoon vanilla extract
2 large eggs
½ cup chopped pecans

Preheat oven to 325 degrees. Grease a 9-inch square baking pan.

In a small bowl, mix together flour and baking soda.

In a small saucepan, combine sugar, butter, and water. Bring to a boil over medium heat; remove immediately from heat.

Stir in 1 cup of chocolate morsels and vanilla extract until chocolate is melted and mixture is smooth.

Transfer mixture to a medium bowl. Cool completely.

Stir in eggs, 1 at a time, beating well after each addition. Gradually stir in flour mixture until smooth.

Stir remaining chocolate morsels and nuts into batter. Pour batter into prepared pan.

Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack to cool completely. Cut into squares.

Makes 16 brownies.