Pie Pans

Pie Pans

Vintage Recipes for Holiday Noodles and Raisin Apple Pie

Two wonderful old-fashion recipes to send you and your taste buds on a trip down memory lane!  Holiday Noodles offers the old-fashion taste of grandma's noodles without all the hard work she put into them.  And Raisin Apple Pie will surely bring back memories of those wonderful old dessert tables whether at grandma's house, family reunions, "dinner-on-the-grounds", etc.

Holiday Noodles

This is an old recipe from Reames Frozen Noodles. Mr. Reames was a personal friend of mine and he and his wife shared many recipes with me. Unfortunately, we lost Bill this year. But we will continue to enjoy his noodles forever. Thanks, Bill and Betty!

1/3 cup butter
1 cup thinly sliced celery
1/2 cup chopped onion
8 cups ready-to-serve chicken broth
1 pkg (16 oz) Reames Frozen Egg Noodles
1/2 tsp salt, if desired
1/4 tsp pepper
2 cups cubed cooked turkey (or chicken)
1/4 cup chopped fresh parsley
Parsley sprigs for garnish, if desired
1 tsp ground sage, optional

Heat butter in a Dutch oven over medium heat until melted. Add celery and onion; cook about 3 to 5 minutes or until tender; stirring occasionally. Add broth and bring to a boil. Stir in noodles, salt, and pepper. Simmer, uncovered, about 35 minutes or until the noodles are tender. Stir mixture occasionally during cooking. Stir in turkey and parsley; heat through. Garnish with parsley sprigs, if desired.
Add sage with salt and pepper, if desired.

Note: To thicken slightly, stir together 1 tablespoon flour and 1/4 cup cold water until smooth. Stir into turkey and noodles. Bring to a boil and cook about two minutes or until smooth and thickened, stirring constantly.

RAISIN APPLE PIE

This recipe is from an old grocery store give-away recipe fold-out. It is from some Lard Company. That tells you if has to be old. How long has it been since you saw something like that?

4 cups sliced tart cooking apples
1 cup raisins, plumped*
1/2 to 3/4 cup sugar (depending on sweetness of apples)
2 tbsp flour
1/4 tsp salt
1 tbsp lemon juice
1 tsp grated lemon peel
Pastry for a double-crust 9-inch pie
1 tbsp butter or margarine
1 tbsp milk

Combine apples and raisins. Mix sugar, flour and salt; add to apples and raisins. Add lemon juice and peel and mix well. Place the apple raisin mixture in a pastry lined 9-inch pie pan. Dot mixture with butter or margarine. Top with another pastry circle. Fold the bottom pastry over the edge of top pastry and crimp edges together to seal. Cut small slits in top pastry to allow pie to breathe. Brush top with milk and sprinkle lightly with sugar. Bake in a moderate oven, 375 degrees, for 45 to 50 minutes, until lightly browned and filling is bubbly.

*To plump raisins, cover with 1 cup loiling water and let stand for 10 minutes. Drain raisins thoroughly before using.

Enjoy!

About the Author

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com


Which type of pie pan/dish is better when baking an apple pie?

Is a nonstick pie pan or glass dish better in creating a more crispy nonglobby or soggy crust wen baking my apple pie?

All answers greatly appreciated, thanks.

I use both glass and aluminum and it doesn't seem to matter. Bake it on the bottom rack of the oven for a crispier bottom crust.



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