I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 24, 2016

McHenrey Rhubarb Pie

3 cups fresh or frozen rhubarb
1 1/2 cups sugar
2 eggs, well beaten
2 tsp. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2  cup sour cream
Pastry for 2 crust pie

Slice rhubarb in half inch slices.  Mix together with remaining ingredients and pour into unbaked pie crust. Top with second crust.  Cut steam holes in top crust. Sprinkle with additional cinnamon and sugar.  Bake 1 hour at 350 degrees.

This is a favorite North Dakota pie made at a small cafe in McHenry, about 20 miles from my home town of Sutton.  It's the only place to eat out for miles around and is owned by the people of the town who support it so that there will be a gathering place as well as a place for townspeople to eat.  When we were in North Dakota in the 80s, Uncle Mel took us there for pancakes (and a piece of Rhubarb pie) for breakfast.

 
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