Getting your Trinity Audio player ready...

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

* * *

Since we are going through a difficult time, I thought it appropriate to submit this recipe.
It is called Depression Era Water Pie. This recipe was sent to me from a family member who lives in the Richmond, Va. area.

Depression Era Water Pie
Ingredients
1 deep dish 9-inch pie crust unbaked
1 ½ cups water
4 tablespoons all-purpose flour
1 cup granulated sugar
½ teaspoon salt
2 teaspoons vanilla extract (or to your taste)
5 tablespoons butter, sliced
Preparation:
Preheat oven to 400 degrees F.

Place pie crust on a baking sheet and pour the 1 ½ cup water in to the pie crust.
In a small bowl, whisk together the flour, sugar and salt-sprinkle this mixture evenly over water in pie crust; DO NOT STIR. Drizzle vanilla over the pie, then evenly place pats of butter over the top.
Bake for 30 minutes at 400 degrees.
Reduce heat to 375 degrees and bake for 30 additional minutes.
Cover the crust with foil if browning too quickly. Pie will be watery, but will set up as it cools.
Allow to cool to room temperature, then place in fridge to chill before slicing.

Gay Heafner
Palestine

* * *

Greek Chicken
2 1/2 – 3 Boneless, skinless chicken breasts, cut into cubes and lightly salted
2 Large garlic cloves, pressed or minced
Olive oil spray or Olive oil
1/2 Sweet onion, cut into small pieces
1 Can diced tomatoes (14.5 oz) or 4 Roma tomatoes if in season, seeded and cubed (I also added 1/4-1/3 cup water when using diced tomatoes)
4 Ounces reduced fat feta cheese
Cooked pasta of choice

1) Generously spray preheated pan with olive oil or add 1-2 Tablespoons of olive oil to the pan
2) Combine chicken, onion and garlic and sauté over medium-high heat until chicken reaches 165 degrees F.
3) Add tomatoes and sauté. If using fresh tomatoes, sauté until the tomatoes begin to release some of their juice.
4) Add feta cheese until the sauce begins to get creamy. Do no overcook.
5) Serve over pasta

Serves 4

From the Kitchen of Lori Ivey

* * *

Breakfast Pies
2 Deep dish pie shells
1 Lb. sausage, browned and drained of fat
6 Eggs, beaten
1 Cup milk
1 1/2 Cups grated cheddar cheese
1 1/2 Cups grated low-moisture part skim mozzarella cheese

Brown pie shells at 400 degrees F for 6-8 minutes.
I use a fork to poke a few holes in pie shells before baking. Make sure you don’t puncture aluminum pan.
Combine eggs, milk, cheese and cooked sausage.
Pour into pie shells and bake 35-40 minutes at 350 degrees F.
Pies can be frozen, too.

Makes 12 Servings

From the Kitchen of Lori Ivey