Fried Green Tomatoes Recipe

Also From the Manistee Community Kitchen...

Fried Green Tomatoes
1 cup flour
1 cup cornmeal
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper

Blend together in a medium shallow bowl. Set aside.

1 cup buttermilk

Pour buttermilk into a Small bowl. Set next to flour mixture.

4 large green tomatoes (beefsteak, Big Boy, sliced 1/2 inch thick.

1/2 cup vegetable oil

Heat oil in a large heavy skillet (preferably cast iron) over medium high heat. Oil should be hot but not smoking.

Dip tomatoes in the buttermilk and dredge in the cornmeal mixture. Fry the tomatoes in batches if necessary, until the crust is golden brown and crunchy, 4-5 minutes on each side. Drain on paper towels. Transfer the tomatoes to a serving plate and dollop with remoulade or pass the remoulade alongside.


Remoulade
1 cup mayonnaise
3 Tablespoons ketchup
1 scallions, thickly sliced (about 2 tablespoons)
1 Tablespoon apple cider vinegar
1 1/2 teaspoons dry mustard (like Coleman's)
1 teaspoon hot sauce (like tabasco) to taste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper.

Mix together in a small bowl. Transfer to a serving bowl. Extra remoulade can be save in the refrigerator in an airtight container for up to one week.

Green Tomato Relish Recipe

Recipes for Change - This recipe for Green Tomato Relish was taught in a workshop recently by Jim and Ann Zimmerman,board members and cooks with the Manistee Community Kitchen. With plenty of green tomatoes still available during this warm fall, you can cook this up and and enjoy fresh relish all winter long.

This yields 23 pints - - you may want to cut it in half - - or share with a friend or someone in need.

Green Tomato Relish:
4 quarts of Green Tomatoes
2 quarts of onions
2 dozen green peppers
1-2 hot peppers
1/2 cup salt
3 lbs sugar
1 quart vinegar
1 small jar of yellow mustard


1. Mince or grind together tomatoes, onions, peppers.
2. Add salt and let stand in the refrigerator overnight.
3. Drain well. Put into a large pot and add sugar, vinegar, and mustard.
4. Cook over medium heat until tender (color at first will be bright; color will dull as it is cooked.)
5. Place in sterilized jars or freezer bags
6. If canning, process in a hot water bath for 10 minutes.

Green Tomato Raspberry Jam

Tomato Raspberry Jam
2 cups green tomatoes ground and well drained (you could use a meat grinder)
2 cups sugar
1 3 oz pkg raspberry jello

Cooked the drained tomatoes along with the 2 cups of sugar for 10 minutes, stirring often.
Then add 1 3 oz pkg of raspberry jello. Stir until dissolved and well mixed.
Put into jars. Keep in refrigerator or freezer.
Make 4 small jars.


Yes. This does taste just like raspberry jam...without the cost of raspberries - - and it uses up your Green tomatoes!

A Family Story Video

Take a minute to enjoy this video - - about Helen's eldest son, Allen Pecar (who now lives in Mancelona, MI) and his fellow US soldiers, who on their own in 1944, did their best to help residents who had been forced out of their homes in La Paquelais, France, by the Nazis, and how the friendships begun then continue to today, now spanning four generations. It's at http://www.youtube.com/watch?v=PV38pxojqjE

Peach Shortcake

Fresh strawberry season is winding down, but peaches will be ready soon. Try Grandma's recipe for Peach Shortcake for a new twist. If you still have fresh strawberries, try substituting strawberries for the peaches.

Peach Short Cake

Mix and sift two cups of flour, 1/2 teaspoon of salt and 4 teaspoons baking powder. Cut in 1/2 cup fat and add enough milk gradually to make dough just stiff enough to handle - - about 3/4 cup.

Cut the dough into 2 parts. Fit 1 into a greased tin, butter the top and place the other half of the dough over it. Bake in a hot oven until done. Separate the two layers and spread sweetened peaches and peach sauce between.

Sauce: Cream 1/2 cup butter and 1 cup powdered sugar together. Add 2/3 cup peaches cut in small pieces or mashed and one well beaten egg white. Replace the top layer. Cover with whipped cream and place a row of sliced peaches in the cream.


I am guessing this is made in an 8" round pan.
A hot oven would be about 400 - 425 degrees.
I will also post Grandma's recipe for a substitute for whipped cream.

Custard Cream Sauce

The recipe card for this recipe actually reads:

Float - Custard Cream Sauce - for Jello - etc.

Scald 1 cup of milk in double boiler. Beat yolks of two eggs, add 3 tablespoons sugar, and pour on scalded milk. Pour back into double boiler and stir until creamy. Take from the hot water, cool, and flavor with 1/2 teaspoon vanilla.

Lemon Pie

This recipe is in the book. No story... just a recipe for:

Lemon Pie
Moisten 1 heaping tablespoon of cornstarch with a little cold water. Then add 1 teaspoon of butter, a cup of sugar, an egg well beaten, and the juice and rind of a lemon. Add a cup boiling water. Boil until thick, put in a baked pie shell. Frost top and brown.

...guessing this calls for a meringue topping. Meringue recipe anyone?

From an online recipe site:

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Family Tree

Margaret Fallone has worked on the family ancestory for years. Here is a link to her record of the Family Tree:

http://www.online-isp.com/~maggie/trimble/pecar.htm

This Pecar Family Photo was taken July 10, 2011 in Mancelona, MI.

Birthday Cake

In celebration of our Nation's Birthday, I am posting this recipe from Grandma's Box for simply, "Birthday Cake."

Sugar, 1 1/4 cups
Butter, 3/4 cups
Milk, 1 cup
Flour, 3 cups
Baking Powder, 3 teaspoons
Salt, 1 teaspoon
Egg whites, 4
Flavoring

Cream butter and sugar thoroughly. Sift flour, baking powder and salt together and add alternately with milk to first mixture. Beat whites of eggs until stiff and fold in last, stirring gently. Add teaspoon of any desired flavoring. Bake in 2 layer cake pans at 325 degrees for 30 minutes. Use a boiled white icing for both filling top and sides.

Cucumber Salad

A vegetable garden of some sort is a Pecar family staple. Cucumbers will soon "becoming out our ears" as they say. So I am posting a recipe for Grandma's Cucumber Salad. I hope you enjoy!

Cucumber Salad
Wash and pare the cucumbers and into slices an inch or an inch and a half thick. Place on lettuce remove the centers, slice crosswise leaving slices in place and filling the cups thus made with a mixture of celery, green peppers, and a little onion. Serve with French dressing.

I had to read this a couple times to get a picture of what it would look like. Keep in mind that I cipy her recipes exactly as written in her handwriting on the card. (So, after cutting the cucumbers into 1" or 1 1/2" slices, slice them long-wise and core them. Then place them on the lettuce leaves and fill them with the mixture.)

I'll bet this is pretty on the plate!

Penoche

Do you know what penoche is? I had to look it up. It is the name on a recipe card in Grandma's Recipe Box, and a recipe in her cookbook. Post your comments if you remember Grandma making penoche....and your comments if you make it.


PENOCHE
Dictionary entry overview: What does penoche mean?

• PENOCHE (noun)
The noun PENOCHE has 1 sense:

1. fudge made with brown sugar and butter and milk and nuts
Familiarity information: PENOCHE used as a noun is very rare.


2 cups brown sugar
3/4 cups milk
2 Tablespoons of butter
1 teaspoon vanilla
1 cup chopped nuts

Boil sugar and milk to soft ball stage. Remove from fire; add butter, flavoring and nuts. Beat until creamy and thick; pour into a greased dish. Cut into squares.

Maybe someone will bring this sugary delight to the family reunion!

Griddle Cakes

As the Pecar Family Reunion approaches (July 8th in Mancelona, MI) we all look forward to Jerry Pecar cooking up some hot griddle cakes dripping in Pecar Farm Real Maple Syrup. Posted here is Grandma Helen Pecar's Griddle Cake recipe, taken from the cookbook:

2 cups yellow corn meal
1 teaspoon salt
Scald with enough boiling water to make a little thinner than mush.
When cool, add:
The yolks of 4 eggs
3/4 of a cup of flour, sifted with
2 teaspoons of baking powder
and enough milk to make a thin batter.
Add the well beaten egg whites just before baking and
cook on a hot griddle.

Enjoy - - and Jerry, we are looking forward to you offering these up at the family reunion.

Sisterhood of the Traveling Butterfly

Time Passes.....

Life happens.....

Distance separates......

Children grow up.....

Jobs come and go. Love waxes and wanes.
Men don't do what they're supposed to do...

Hearts break. Parents die. Colleagues forget favors. Careers end.....

BUT.....Sisters are there, no matter how much time and how many miles are between you. A girl friend is never farther away than needing her can reach...

When you have to walk that lonesome valley and you have to walk it by yourself, the women in your life will be on the valley's rim, cheering you on, praying for you, pulling for you, intervening on your behalf,
and waiting with open arms at the valley's end...

Sometimes, they will even break the rules and walk beside you....or come in and carry you out. Girlfriends, daughters, granddaughters.....

Daughter-in-laws, sisters, sister-in-laws, mothers, grandmothers, aunts, nieces, cousins, and extended family, all bless our life!

The world wouldn't be the same without women, and neither would I. When we began this adventure called womanhood, we had no idea of the incredible joys or sorrows that lay ahead. Nor did we know how much we would need each other. Every day, we need each other still.

Tommy's Tropical Chicken

I know I should clean this up, but why should I be the only one to have a good laugh - - - This recipe was submitted by brother Tom Pecar - - known for his delicious cooking. He and Brenda make a great team in the kitchen. I am certain, if you can follow this, you will love it. ENJOY!


Tropical Chicken

Okay I lost it so I will try again here. We can call this Tropical Chicken. You need to get a good injector. start with Captain Morgan's Mango rum. A fifth should do. Inject bird in breast working out from the bone. do leggs, thighs, wings as good as you can. small birds are harder to do but take you time and do it good. We do this in a big plastic bowl. with bird injected and in the bowl work the skin back from the bird. Small hands or even a wooden spoon just take care not to tear the hide. use a powdered ginger and rub inside cavity and into meat, don't tear the skin..work a little garlic salt red and white pepperinto meat. not to much but not to little either. put the bird into a gallon zip lock baggie. add to the liquid in bowl a slug of lemon and lime juice then again not a lot... dump this into bagged bird and seal tight. mayba wash bowl and put it bag and all incase of leaks. let set 4 hours up to overnight. times up. get a cake pan out. you need a beer can, for our big birds I like a Foster can. They have a bunch of different things out for propping a bird this way , bunt cake pan?... but any kitchen store should have. we like a beer can just toss it when your done. okay take the beer can and cut most of the top open. fill can about half way with mango rum. try different liquids for different flavor. Southern Comfort, Cherry brandy... Set bird on can using leggs and can for tripod effect. throw away, don't reuse the mariante. okay remember the skin is loose take juice from Maraschino cherrys mix with pineapple juice from crushed pineapple, mix maybe a little oj more rum or a different tropical rum from the good captain. this is your baste USE IT! opps sorry.dump so into bird use a mop, baster what ever you have. okay bird is now sitting on the can and ready to go. (*sic~~~lol~~~) Okay one more (*sic~~~lol~~~) snickers. okay we have a good smoker grill with a smoke and water pan. A regular grill or ever your oven will do just fine. with a normall grill do indircet till bids is about done then move to direct heat to put a burn to it. also have a old pot or pan for water refill with hot water if needed. In the oven I would use my perfectlly seasoned cast iron dutch oven then again a pan of water to keep the humidity as high as you can.I cook at 300* and Baste , Baste, Baste,,, cook till 170* on Breast 180* on thighs and leg. Don,t over poke but do check a few spots. Birds done. Use care in moving the can don't fall out. stand it back in cake pan cover with foil. for side make jasmine rice withy chicken broth instead of water. make or buy one of the "new" salsa made with fruit. put a dollip on cooked rice and you got it. save carcuss and use to make broth. Okay you can add as is or format to fit the granny blog. If you have not done "this process" it is to die for. just give you enough time so as not to rush it. Any? yell.

Shrimp Creole

In celebration of Fat Tuesday, sister-in-law Diane Suciu made us this delicious Shrimp Creole for dinner. YUM! and EASY!

1/2 - 3/4 green pepper, celery, onion, sautee til soft.
Add 1/2 jar of chili sauce;
1 16 oz can of tomatoes;
a 8 oz can of tomato paste;
herbs and spices: garlic, rosemary, oregano, thyme, tobasco, worchester, wine, white sugar, brown sugar.
Cook to think 1 1/2 - 2 hours.

Bring back to a boil and add 1 1/2 lb of shrimp until cooked.

Makes enough for 4-5 - - Serve over rice.

Thanks Diane for sharing this recipe.

Stuffed Heart

I don't know that Grandma ever made this - - maybe another family member could tell us. I don't know that I would ever want to eat stuffed heart. But this recipe was in Grandma's box and it was included in the cookbook. Brother Tommy - -- you are the only one I know who might consider making this. Comments anyone?

Stuffed Heart

Select a nice veal heart. Soak in salt water at least an hour to draw out blood. Make your favorite poultry dressing, using eight to ten slices of bread. Stuff cavities of the heart and sear slightly in baking pan. Add about a half a cup of water to fryings and roast for about an hour and a half or until nearly tender. Then pile the remaining dressing around the heart in the baking pan and return to the over for half an hour longer.


ICK! That's my comment! Enjoy.

Minimalist No Knead Bread

Dr. David Wild in Onekama, Michigan makes what I think is the best bread in the whole world. Is has a thick, crunchy crust and the richest flavor. Doc uses a recipe and innovated method made famous by Jim Lahey in New York. Let time do the work. We made a white turkey chili yesterday under the guidance of big brother Tom Pecar and we made Doc Wild's bread - - hearty and crusty - - perfect with the chili. I will post a recipe I copied on line. If you google "Minimalist Bread" you will also find a video of Jim Lahey showing you exactly how to make this bread - - thanks Doc Wild for sharing your secret!

Recipe: No-Knead Bread
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Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

Related
The Minimalist: The Secret of Great Bread: Let Time Do the Work (November 8, 2006)

Bread:
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Baked Beans - Aunt Della's Recipe

In support of Manistee's Frostbite Weekend festivities including a chili cookoff, I looked through Grandma's Recipe Box for a chili recipe. I did not find one, but I did find two baked bean recipes. This one is my Aunt Della's recipe - - - Della was grandma's sister.

Baked Beans

Cook one quart of beans until mush. (about 4-5 hours.) Put on in cold water to cover beans well. Cook slowly. Take from fire, add 1 tablespoon of molasses. Place in baking dish. Put slices of salt pork on the top and bake in hot oven. When beans begin to get dry, add water. When done, let top brown.

OK, that's it. That's all the information included on the recipe card. This recipe is included in Grandma's Cookbook. Enjoy and be sure to post your results if you try these beans.

Fudge Frosting

Fudge Frosting

1 1/2 tablespoons butter
5 tablespoons cocoa
1 1/4 cups confectioners sugar
1/8 teaspoon salt
1/4 cup milk

Melt the butter and add the cocoa, sugar, salt and milk. Heat to boiling point. Boil for 7 minutes. Remove from fire and beat until creamy. Add vanilla and pour over cake.

Maple Icing

After the cupcake frosting/icing complications last week, and the delicious frosting recipe from Ellen Van Alstine, I promised to post a recipe from Grandma's Recipe Box. I will post both an icing and a frosting recipe from her cookbook. Here is Grandma Pecar's recipe for Maple Icing:

1 cupful of maple syrup
2 egg whites

Boil syrup without stirring until it spins a thread and pour in a thin stream into stiffly beaten whites. Beat until stiff enough to spread.


The Mancelona Pecar's should have plenty of homemade maple syrup on hand to make this icing.

Easy Whipped Cream Frosting

I made my Valentine chocolate cupcakes - and after looking at the ingredients I had in the cupboard, ended up making a simple cookie icing to top them. My Facebook family and friends 1) improved my icing; 2) suggested I look in grandma's box for a frosting recipe; and 3) sent a link to the following Whipped Cream Frosting. Tomorrow I will post one of Grandma's own recipes - - you are right Jan, I should have looked in Grandma's box. Enjoy!

http://www.joyofbaking.com/WhippedCreamFrosting.html

Whipped Cream Frosting Recipe Printer Friendly Page

This Whipped Cream Frosting recipe comes from Rose Levy Beranbaum's 'Cake Bible' and it makes the perfect whipped cream that will keep in the refrigerator several hours without separating. The trick to making this cream is to first chill the ingredients, bowl, and whisk as this ensures that the cream will reach its maximum volume when beaten. Cream is the fat that rises to the top of whole milk. It has a smooth, satiny texture and is labeled according to its butterfat content (heavy to light). Creams are also labeled "pasteurized" or "ultra-pasteurized". Ultra pasteurized creams are made by briefly heating the cream to around 300 degrees F to kill the bacteria that can cause it to sour. This is the type of cream we mainly see in stores today probably because it has a longer shelf life than pasteurized creams.


To make this whipped cream frosting we want to use heavy cream or heavy "whipping" cream, which has a butterfat content of between 36 - 40%. Now, not all heavy creams taste the same and since cream is the main ingredient in this recipe, we want to use the highest quality that we can afford. While supermarket brands may be cheaper in price, oftentimes they lack that real 'cream' flavor. My best advise is to try a few brands until you find one with great flavor that is at a good price point. While everyone enjoys a dollop of whipping cream with their slice of pie or strawberry shortcake, it also makes a nice filling in a sponge roll or to fill and frost a cake. I have included recipes for Plain, Chocolate, Raspberry, and Strawberry Whipped Cream.

Whipped Cream Frosting In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.

For raspberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened raspberry puree, a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.

For strawberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.

Makes about 2 cups of whipped cream frosting.

Source:

Beranbaum, Rose Levy. The Cake Bible. William Morrow and Company, Inc. New York: 1988.

Whipped Cream Frosting:
1 cup (240 ml) heavy whipping cream (35-45% butterfat content)

1/2 teaspoon pure vanilla extract

1 tablespoon (15 grams) granulated white sugar

Chocolate Whipped Cream:

To the above add

1 1/2 tablespoons unsweetened cocoa powder plus an additional 1 1/2 tablespoons (20 grams) granulated white sugar

Raspberry Whipped Cream:

Make the whipped cream

Add: 1/2 cup (120 ml) lightly sweetened raspberry puree or seedless raspberry jam

Strawberry Whipped Cream:

Make the whipped cream

Add: 1/2 cup (120 ml) lightly sweetened strawberry puree




Read more: http://www.joyofbaking.com/WhippedCreamFrosting.html#ixzz1Dtf7tGeZ

Corn Bake

Here is a warm vegetable dish to make for dinner on a cold day - -

Corn, fresh or canned, 3 cups
Eggs, beaten, 3
Milk, 1 cup
Green pepper
Salt, 1 1/2 teaspoon
Pepper, 1/8 teaspoon
Butter, 2 tablespoons
Pimento

Combine ingredients and pour into a buttered casserole. Lay strips of pimento or green pepper on top. Bake at 400 degrees for 1 hour.

Butterscotch Cookies

As you can see, the information is incomplete by most standards. If you try one of these recipes, please share what you learned regarding oven temperature, baking time, etc.

2 cups brown sugar
3 eggs
1 cup shortening
4 cups flour
1 teaspoon baking powder
1 teaspoon cream tartar
1 teaspoon salt
1 teaspoon vanilla
1 cup nut meats
1 cup raisins

Form in loaves (2).
Keep in cool place over night.

Peanut Butter Cookies

We had a request for a cookie recipe. I found two in Grandma's file box. Enjoy!

1/2 cup butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs well beaten
2 level teaspoons soda
2 cups flour

Combine mixture; roll in small balls. Flatten with fork and bake in hot oven until brown. Good until the last bite.

More Photographs

You may be able to access Margaret's album at this Facebook site to see her family photo collection:
http://www.facebook.com/profile.php?id=100001300652955#!/album.php?aid=106775&id=1373322451

Pecar Family Reunion 2009

Descendents of Gilbert and Helen Pecar celebrate a family reunion in Mancelona Michigan summer 2009.

Peyton, Detroit Michigan

We all remember the front porch on Peyton at Grandma and Grandpa Pecar's house. It was a common sight to see them both waving goodbye as we left their house after a Sunday visit. In this three-generation photo - Allen and Rose Pecar; Margaret Pecar Fallone; Julie Fallone Gerstner....a few years ago!

From Aunt Ethel

I asked Aunt Ethel about Birthday Cakes, and this is her response:

This is a nice idea--but honestly I don't remember her making birthday cakes for each one's birthday--I don't remember ever having one for me with candles and all the stuff we do for families today. I don't even remember any celebrations for anyone's birthday--
I guess you could eeny meeny miny moe-- for any of her recipes--she may have made--you could ask your dad if he remembers celebrating birthdays--maybe there was a store bought cake--I don't remember any store bought cakes back then-- --or maybe Aunt Della made a cake--she did do some baking--she used to make some really good coffee cakes--
And as kid, I can't remember anything that could help you with birthday cakes. I don't think we did as much celebrating birthdays then--as we do now..we never had parties--.

I do remember her making fruitcakes at Christmas time--she had a great recipe for a white fruitcake and another for a dark fruitcake and she made something called Christmas Pudding Candy. She would pack small boxes for gifts at Christmas. of course she made Christmas cookies, too.
When I was first married, I made the fruitcakes, too but stopped as my family and many people dislike fruitcake. This year I actually bought a 1 # fruitcake for myself as I really got hungry for some.
Keep in touch,
Love, A. E.

Jelly Pie

This is Helen's eldest son, Allen's, favorite pie recipe.

3 eggs; 1 cupful of sugar; 1/2 cupful of butter; 1 cupful of preserves (of jelly); flavor with vanilla.

This recipe makes filling for two pies.

That is the end of her directions. The filling should be poured into 2 prepared unbaked pie crusts. Oven temperature and bake time were not included.