Sunday, August 1, 2010

Joyce Trotter's Vinegar Pie Recipe

Melt 1 stick butter; add 2 well beaten eggs, 1 cup sugar, 1/2 cup raisins, 1/2 cup chopped pecans, 1/2 cup coconut, 1 tablespoon vinegar.  Pour into unbaked pie shell and bake @ 325 degrees fahrenheit for about 50 minutes.

How simple is that?

Tonight I used golden raisins; sweetened, grated coconut and plain ol' white distilled vinegar.

It's really a regular pie size, not deep dish.

This pie is not overly sweet, but tonight Edward says this is it -- the best pie he's ever tasted.  OK!

Oops, didn't take a picture of it!

Ode to Grampa Jones

What's for supper, Grandpa?

Needless to say, we're polishing off a pitcher of manhattans even as I type.

Plus, I'm simmering those farmers' market-purchased fresh, shelled pink-eyed peas (wish they had a name other than a rampant disease that runs through elementary/grammar schools...) with garlic and bacon.  Edward is making some sort of spread (parsley, ground pepper, lemon peel, garlic, BUTTER) for the swordfish he's going to pan fry and oven-finish.  Ingredients for cornbread are set out, and there's small Indian eggplant to grill.  Garnishes?  BUTTER.  Vidalia onion and heirloom tomato slices.  And mozzarella or feta waiting in the wings if needed.  

What wine will we have with this eclectic menu?

WAIT!  There's also my cousin-in-law Joyce's recipe Vinegar Pie for dessert.  I promise to post this great recipe soon.  

We'll eat, tally the results and report ASAP!