Text 18060, 81 rader
Skriven 2014-10-14 12:43:14 av Janis Kracht (1:261/38)
  Kommentar till text 18040 av Stephen Haffly (1:396/45.27)
Ärende: Peppers                                                  [2]
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Hi Stephen,

>> Is your new place going to be out amongst the kind of property where
>> deer are found?  Or is the property more developed around it?

> Seeing evidence that deer have been eating the hostas in the front
> flower bed of the property, I would say that we would not be safe there.
> The back has a small fenced-in area, but it is not tall enough to keep
> deer out. I understand it takes an eight foot high fence to do that.

Putting in a fence that high would be quite an expense.  I think our 5ft. chain
link fence surrounding only about half of our 1/2 acre property cost us
something like $2000.00. I wouldn't want to consider a 10ft. fence :(

> Unfortunately, it will not be possible to shoot one as we are in city
> limits. Otherwise, I could do something like this recipe.

Just as well, in my mind.  Bambi and all that :)

> MMMMM----- Recipe via Meal-Master (tm) v8.04

> Title: Venison Stew

At my uncle's place in the poconos, we used to enjoy this when I was a kid
since he was a hunter.  He had a summer home in the most rugged terrain in the
pocano mtns. of PA.. This month I see almost every police agency possible
hunting the killer of two state policemen in the poconos.  The killer is a
survivalist who so far has evaded capture, so all hunting and other seasonal
observations have been halted.  I'd stick to pumpkin pie if I lived over that
way.

===Pumpkin pie===
Pie shell (two pie shells)
2 cups flour
3/4 cup shortening
1 teaspooon salt
1/4 cup water

Filling for two pies:
1 pie pumpkin, baked and scraped giving 2 cups pumpkin for each pie 4 eggs,
slightly beaten
3 cups milk or 2 cans evaporated milk 1 1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger

For the pie shells:
This is my favorite flour paste pie shell recipe. Put the flour into a bowl and
add the salt.  Mix well. Measure 1/3 cup of the flour mixture and put it in
another smaller bowl.   Stir
the 1/4 cup water into it, to form a small paste. In the larger bowl of flour,
use a pastry blender or two knives to incorporate the shortening until it is
the size of small peas.  Add the flour paste to the large bowl of flour and use
a fork to mix lightly.   Work it with your hand
until it is well incorporated and the dough forms a ball.  Stop as soon as you
can gather it into a ball (don't over mix the flour!).  Cut the ball in half
and roll out each half for 1 pie shell.  Fill a pie tin with the rolled out
dough, using a rolling pin to drape rolled out dough, and move it to the pie
pans.  Crimp the edges of the pie crusts.

For the Filling:
Preheat the oven to 350F
Split the pumpkin into two equal halves, then scoup out the seeds and strings
with a large spoon, finally scraping with a tablespoon to remove all the
strings.  Place the two halves cut side down on a cookie sheet.  Bake for about
an hour or 1 hour 15-minutes until the tops of the pumpkin halves can be pushed
down slightly with your finger.  Remove from the oven, and let cool a bit.
Using a tablespoon, remove the pumpkin pulp from the shell and discard the empy
shells.  You can put the pumpkin in a blender, or mash it well in a bowl.

After baking the pumpkin, raise the oven temperature to 425F and let it
preheat.  Using two cups pumpkin for each pie, mix all the filling ingredients.
Fill each pie shell with filling equally.  Bake for 10 minutes at 425F, then
reduce the temperature to 350F.  Bake for 45 minutes more. Refigerate when
cooled a bit. Serve cold.
===

Take care,
Janis

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