The Tompkins Family

1 Pie Crust Recipe II
1 Cup Light Corn Syrup
1 Cup Light Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Unsalted Butter
1 Teaspoon Vanilla
3 Eggs
1 1/4 Cup finely chopped Pecans
1/4 Cup Whole or Halved Pecans

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Directions are after the break.

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Makes 1 10 1/4 in. crust, double ingredients if you need a top crust.
Used in making a tart or Pecan Pie crust

1 Cup Wheat Flour
1 Cup White Flour
1 Teaspoon Salt
1 Tablespoon Sugar
6 Tablespoons Unsalted Butter
6 Tablespoons Vegetable Shortening
7 Tablespoons Cold Water

Sift flour into a bowl, mix in salt and surgar. Cut in butter, shortening, then water. Wrap in plastic wrap and place in refrigerator for 20-30 minutes.

3 1/2 cups chopped rhubarb
2 cups sliced strawberries
1 1/3 cups white sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon

lemon juice or milk, to brush on the top, and cinnamon and sugar to sprinkle on the top.

Variation on the crust recipe: instead of 1/2 wheat, I used 1/4 wheat this time.

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20 oz. Mushrooms, Sliced
24 oz. Sour Cream
1 large onion, chopped
1 tablespoons butter
1 pinch Garlic Powder
1 pinch Ground Cumin
1 can Vegetarian Mushroom Gravy
1 13oz can Worthington/Loma Linda Swiss Stake (broth and all so do not drain the can)
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