Family Recipes Along the Way

Baked pie shell for 9-inch pie 1 cup sugar 4 Tablespoons cornstarch 4 Tablespoons butter 2 cups heavy cream 1 Tablespoon vanilla Topping 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 4 Tablespoons sugar 1 Tablespoon butter (melted) Whisk 1 cup sugar and 4 T. cornstarch and set aside.  Melt 4 T. butter in a medium saucepan over medium heat.  Add cream and whisk.  Add sugar mixture and keep whisking. Heat to a boil while whisking.  Once it reaches a boil, cook for 1 minute, whisking the whole time.  Remove from heat and stir in 1 Tablespoon of vanilla.  Pour into baked pie shell. Mix the topping cinnamon, nutmeg and sugar together and sprinkle over the entire top of pie.  Drizzle melted butter evenly over the top.  Place under broiler until the top is bubbling and slightly brown.   *Note: This is the Indiana state pie!  The recipe appears to have originated in Indiana with the Shaker and/or Amish communities in the 1800s as a great pie recipe to use when the apple bin

1 lb ground beef 1 lb dried pinto beans 1 can (6oz) tomato paste 2 cup chopped onions 3 T chili powder 1 T ground cumin -salt to taste -water Soak beans in water , covered overnight. In a large Dutch oven, cook beef until browned, stirring to keep crumbly. Drain off drippings. Add tomato paste, onions and drained beans. Mix chili powder, cumin and season to taste with salt and stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours. Serves 6 I make this without the beans