SWEET POTATO PIE
1 tsp salt 5 mL
3 medium sweet 3
potatoes, peeled
3 eggs 3
1 cup granulated sugar 250 mL
Half can (385 mL) Half
evaporated milk
1/4 lb butter 125 g
2 tbsp brandy 25 mL
2 tsp grated nutmeg 10 mL
1 tsp vanilla 5 mL
Pastry
1-1/4 cups all-purpose flour 300 mL
1/2 tsp salt 2 mL
1/4 tsp baking powder 1 mL
1/4 cup shortening 50 mL
3 tbsp ice water 50 mL
Add salt to saucepan of water and bring to boil; boil sweet potatoes for about 10 minutes or until tender.
Pastry: Meanwhile, in bowl, whisk together flour, salt and baking powder; cut in shortening until mixture resembles coarse crumbs. Gradually sprinkle with ice water, tossing with fork until dough holds together when pressed.
Sprinkle a little water on 1 large square of waxed paper and spread over paper (to prevent pastry from sticking). Gather pastry together into ball and place on waxed paper; pat down gently. Spread water over second square of waxed paper and place on top (wet side down). Roll out pastry between paper to fit pie plate. Peel off top piece of paper. Invert pie plate over pastry, slide hand under bottom paper and turn upright with pastry in plate. Peel off remaining paper. Crimp edge of pastry shell. Refrigerate until chilled.
Drain sweet potatoes, reserving some of the cooking liquid. Mash well. Beat eggs lightly; stir into mashed potatoes. Gradually stir in sugar. Stir in evaporated milk (reserving remaining milk for another use, such as batter of Southern-Fried Rabbit). Blend in butter, brandy, nutmeg and vanilla. Pour into pastry shell.
Bake in 350°F (180°C) oven for 45 to 60 minutes or until set.
SOUTHERN-FRIED RABBIT
1 fresh rabbit, 1
about 3 lb (1.5 kg)
1 chili pepper 1
vegetable oil for deep-frying
3 eggs 3
1/2 tsp each salt and pepper 2 mL
1/2 cup all-purpose flour 125 mL
1/2 cup evaporated milk or cream 125 mL
2 cups dry bread crumbs 500 mL
Remove insides of rabbit and trim off fat. Cut off head; discard. Cut legs from body; cut body in half crosswise, then cut lengthwise along each half. Place legs and other pieces in large pot of boiling salted water. Cut 1/2-inch (1 cm) tip off chili pepper and add tip to pot. Boil for about 15 minutes or until rabbit is tender. Let cool.
In large deep skillet, heat vegetable oil for deep-frying.
Meanwhile, in bowl, lightly whisk together eggs, salt and pepper; gradually whisk in flour and evaporated milk. Spread breads crumbs in separate shallow bowl.
One at a time, dip cooled rabbit pieces into egg mixture, then into bread crumbs, turning to coat well. Gently place pieces in hot oil; deep-fry, turning once, just until browned.
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