Trick or treat?
I thought it would be fun to share my memories of one Halloween night at the Colonial House with Miss D.
Harold Schiff, Miss D's attorney and friend, flew in to Los Angeles from New York to join us for a spooky evening. Miss D approached Halloween like every other holiday - with enthusiasm!
This Halloween night, she dressed up as a witch and decided to cook two of her famous dishes - Chicken Witchway and Halloween Pumpkin Pie. Miss D loved to cook and I still have many of her recipes. Below you'll find Miss D's original recipes for each. You can substitute and make fresh in today’s culinary cuisine.
We would love to hear your ideas!
1 N0. 303 can (Le Souer) peas drained
1 can of Cream of Mushroom Soup (Campbell’s undiluted)
2 Chicken Breast (split)
Freshly Ground Black Pepper
1 TSP Salt
1 Bay leaf
Heat oven to 350 degrees.
Place peas in a 3 quart casserole dish.
Spoon soup over them. Rub Chicken breasts with pepper, salt and arrange on top of soup.
Tuck 1/4 of a bay leaf under each split chicken breast. Cover casserole and bake at 350 degrees for 1 hour. Uncover and continue baking for 20 minutes longer - to brown.
Serve with toasting white bread.
HALLOWEEN PUMPKIN PIE
1 1/2 cup cooked pumpkin
1 1/2 cup rich cream
6 Tbl. Brown sugar
2 Tbl white sugar
1/2 Tsp salt
1 Tsp cinnamon
1 Tsp ginger
1/8 Tsp cloves
1/4 Tsp mace
1/2 cup molasses or dark corn syrup
3 slightly beaten eggs
2 tbs brandy or rum
Mix the cooked pumpkin, brown and white sugar, in the top of a double boiler, mixing until thickened. In a medium bowl, slightly beat the eggs and stir in the cream, brandy or rum, all spices and salt. Mix well; then stir in the hot pumpkin-sugar mixture. Pour as much of the filling into the baked crust as will comfortably fit. (Bake the rest in 1 or 2 custard cups, as described above.)
Preheat over to 350 degrees
Bake for 45 min to an hour - or until the filling is set.
Cool pie and serve with whip cream or ice cream