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By THERESA REV NOLDS
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The Rappahannock Lion's Club is conducting its annual pecan sale, with proceeds to go for the Lions’ community service activities. John Schultz stopped by the News office to give us some pecan recipes especially suitable as the holidays approach.. To buy pecans, ask any Lions Club member.
Betty Schultz volunteered her recipe for Pumpkin Praline Pie, which she said has spoiled her family for any ordinary pumpkin pie.
Pumpkin Praline Pie
Combine
One-third cup finely chopped pecans
One-third cup firmly packed brown sugar
3 tablespoons soft butter or margarine
Press into bottom of unbaked pie shell. Bake at 450 for ten minutes. Cool 2 minutes. Pumpkin Custard Filling
1 small can pumpkin
1 egg
Vi cup white sugar
Vi cup firmly packed brown sugar
Vi teaspoon cinnamon
V* teaspoon ginger
V« teaspoon nutmeg
1 cup of top milk or light cream (or 1 small can evaporated milk)
Pour over brown sugar mixture in the bottom of the pie shell. Bake in hot oven (425 F.) 15 minutes. Reduce temperature to moderate (350 F.) and continue baking 45 minutes or until knife inserted in center comes out clean.
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