Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Friday, December 24, 2010

Pineapple Pie keeps Christmas memories alive for our family

Christmas is the season for thinking of others—even foodwise. Nobody ever modeled this maxim better than my mother did.

Each year for the family Christmas gathering Mom knew my Uncle Bill, her brother-in-law, loved pineapple pie, so she worked herself silly getting one ready to bring for him to eat. The rest of us enjoyed pineapple pie, also, but she made sure he got the first helping.

This beloved uncle long ago went to his heavenly reward. Everyone remembered the pineapple pie story—I alluded to it in my first cookbook, Way Back in the Country, which contained the recipe for it. But pineapple pies themselves haven't shown up at a holiday get-together for many, many years.

This morning I pulled myself away from the covers at an exceptionally early hour and had as my goal to try to recreate my mom's pineapple pie so the legend could live again when the family gathers this afternoon for Christmas Eve. Granted, nobody can follow in my mom's mighty footsteps as a cook, but my take on her pie is baked and ready to go in its pie carrier for a cross-town trip to see the relatives. Uncle Bill's story will be told once again; he will be remembered.

No doubt the same type of thing will be occurring in homes near and far today and tomorrow, as the food that is served evokes memories of special people and good times and past holidays that live forever in our hearts. In our family it's Uncle Bill's pineapple pie and Uncle Herbert's Barbecue and Nanny's orange balls and countless other menu items. In someone else's the food items may be vastly different from ours, but the recipes bond people to life experiences in exactly the same way.

May your dining be hearty, your recollections warm, and even some new traditions started because of a brand-new dish that's introduced as the generations roll on. For me, I can't wait to see what's on the buffet spread this afternoon and what new recipes I bring home as others share their creativity! Merry Christmas!

Pineapple Pie

1 1/2 cups sugar (or sugar substitute)
1/2 cup all-purpose flour
3 egg yolks (I use egg substitute)
3 cups milk (I use skim)
pinch of salt (or salt substitute)
1 tablespoon margarine
1 teaspoon vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 ready-cooked 9-inch pie shell
your favorite meringue recipe

In a heavy saucepan mix the first five ingredients well and cook until mixture is thick. Add margarine, vanilla, and pineapple. Pour into ready-cooked pie shell. Top with meringue; cook in oven until meringue is golden brown.

1 comment:

  1. Thank you so much for the recipe!! My church will love this pie!! I eat this pie every sunday so i thought instead of buying some more, i should make one myself and try if i can make a pie for my family and the church!!