The Big Sandy Mountaineer -

Senior Center News


November 4, 2020


Wednesday, November 4- Chicken Cordon Bleu,Pasta bake, beets, creamy bacon pea salad, and dessert.

Thursday, November 5- Meatballs over noodles, veggie, Jello, and doughnuts.

Friday, November 6- Ham & Potato corn Chowder soup and Cornbread.

Monday, November 9- BBQ Chicken Piza, Broccoli/Cauliflower salad, and dessert.

Tuesday, November 10- Tuna Melt, Chicken noodle soup, and Cookie salad.

Homemade Fresh Pumpkin Pie


Pastry for Single-Crust Pie:

1  1/3 cups all-purpose flour

½ teaspoon salt

½ cup shortening

3 ½ tablespoons cold water


2 cups mashed, cooked pumpkin

1 (12 fluid ounce) can evaporated milk

2 eggs, beaten

¾ cup packed brown sugar

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt


Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.

Step 3 With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.

Step 4 In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.


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