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Publication: I'm Not Martha
All sorts of pies.

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         I'M NOT MARTHA - Tuesday, February 19, 2008

Hi! I'm Lizzy!!  and I'm not Martha!!!

When I am waiting for something to happen...you know that feeling of  
things about to change but just not yet...I start hitting the  
kitchen. I seem to find a bit of grace there.  It means  
sustenance...body and spirit to me.  I needed busy work.  I looked in  
the cupboards for what's around.

I got to thinking about pies...pies that really are winter fare. Pie  
for main course.  Pie that fit just in your hand.  Pies that taste  
just right with a cup of tea.

P.S. If you're interested we now have a forum. You can post 
comments on this and recent issues at... Not Martha forum


1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add  
the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer  
until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook  
until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt. Cover the  
mixture with the mash.  Bake for 15 minutes or until entire pie is hot.

Makes 6 servings


Serve these handheld pies alone or with applesauce, mustard, or  
roasted apples.

3/4 pound ground pork
1 medium onion, peeled and grated
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh sage
1/2 cup bread crumbs
2 (9-inch) discs prerolled, refrigerated pie dough (such as Pillsbury)
2 eggs, beaten

1. Preheat oven to 375°F.

2. Grease two 6-cup muffin tins with butter.

3. In a large bowl, combine all the ingredients but the dough and 1  
tablespoon of the eggs; refrigerate.

4. Unroll the dough and cut out twelve 4-inch circles with a biscuit  
cutter or the rim of a drinking glass.

5. Reroll the scraps, then cut out 12 more 2-inch circles.

6. Line the bottoms and sides of the tins with the 4-inch rounds.

7. Divide the filling evenly among the cups. Press the 2-inch rounds  
on top, pinching the edges together to seal.

8. Poke a hole in the center of each pie.

9. Brush with the reserved egg and bake until the tops are browned  
and puffed slightly, 30 to 35 minutes.

10. Let cool for 15 minutes before removing the pies. Serve warm.

Tip: You can also make the bottom crusts slightly larger, then use  
the overhang to wrap over the meat, leaving an opening in the center  
to vent.

Makes 12 servings

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Most pecan pie recipes I've found call for so much sugar they can  
give you a sugar headache after a couple of bites. This pecan pie  
recipe has less sugar than most, but the molasses, butter and vanilla  
bring out the wonderful flavor of the pecans. As with any nut used in  
cooking, use only the freshest of pecans.

If you like, you can be a little light on the corn syrup and add a  
little bourbon.  Yum!

2 eggs, slightly beaten

1 cup light corn syrup

1/4 cup brown sugar

1 Tbsp molasses

2 Tbsp melted butter

2 Tbsp flour

1/4 teaspoon salt

1 teaspoon vanilla

1 1/4 cups pecans, coarsely chopped

1 9-inch pie shell, chilled for an hour if freshly made, defrosted  
for 10 minutes if frozen.

1. Preheat oven to 375°F. Spread pecans along the bottom of the pie  
shell. Mix the remaining ingredients and pour over pecans. The pecans  
will rise to the surface of the pie.

2. Bake at 375°F for 45-50 minutes until the filling has set. About  
20 minutes into the cooking you may want to use a pie crust  
protector, or tent the edges of the pie crust with aluminum foil to  
prevent the pie crust edges from burning.

3. Remove from oven and let cool completely.
Serves 8.

1/2 C.	sugar

1   T.	cornstarch	
1/2 t.	cinnamon

1/4 t.	cloves	
1/4 t.  nutmeg	
1/4 t. 	salt

1   C.  raisins, seedless	
1/2 C.  carrot, finely chopped	
1/2 C.  hot water	
1/2 C.	apple, coarsely chopped	
2 pie crusts-frozen is fine

1. Combine all dry ingredients in a saucepan, and add to the raisins  
and carrot.

2. Add water, bring to a boil and simmer about 5 minutes. Remove from  

3. Then add apple. Pour into the shell.  Cover with the other crust.

4. Bake 25 minutes at 375 degrees F.

Now...which one did I bake?  Guess.  I'll give you a hint. My  
Southern roots were showing.

Have a great week!


Questions...Comments...? email Lizzy


To see more issues like this visit: Not Martha Archives
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END OF I'M NOT MARTHA - http://www.gophercentral.com 
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