| Weston looks to Mayberry, N. Carolina for good eating |
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| Written by KAREN NADLER COTA Sentinel Lifestyles Editor | ||
| Tuesday, 12 June 2012 09:39 | ||
The run, from 1960 to 1968, made stars of Don Knotts (deputy Barney Fife); Frances Bavier, portraying Andy’s maiden aunt and housekeeper Aunt Bee; and Ron Howard, Griffith’s son “Opie”. Recently, the members of Weston’s Sonlight Church and Community Center decided to undertake the “Andy Griffith Bible Study” as a group project. For each of the five Wednesdays in May they gathered to watch one episode of the television show, sans commercials, followed by a discussion of particular Biblical values that could be gleaned from that story week’s line. As a celebratory finale to the series, they scheduled a potluck dinner with all dishes featured coming from Aunt’s Bee’s Mayberry Cookbook. Among the goodies loading the buffet table were Thelma Lou’s Corn Custard, Charlotte’s Kraut Kasserole, Billie’s blueberry dessert, and Aunt Bee’s apple pie. “Each person was assigned a dish and a dessert to make, and then we finished with a bake-off,” explained class member Anne Limes, who volunteered to prepare “Old Lady Crump’s Onion Pie.” Helen Crump, you may remember, was the name of Opie’s teacher. The dish received mixed reviews. It’s called a pie, but it’s definitely not sweet. “The pastor said it tasted like loaded onion rings,” and Limes had to agree with him. She’s got her own recipe for onion pie which she much prefers, and that’s the version she’s sharing with Cook’s Corner readers today. “I’ve probably been making it for 10 years,” said Limes. The recipe was originally printed in Farmland News. “It was probably from the big Christmas issue Farmland News comes out with every year.” There are quite a few differences between her onion pie and the one from Aunt Bee’s cookbook. Her own has a single pie crust; Bee’s calls for a double crust and the inclusion of a cup of cheddar cheese, not to mention “Worcestershire sauce and Tabasco sauce.” Both pies include sour cream, but only Limes’ recipe calls for bacon pieces. Her finished product tastes like a breakfast quiche, and the single pie crust is exactly the right amount. More would be too much. Her own recipe doesn’t specify a type of onion. “I used cooking onions. Aunt Bee’s recipe said Bermuda onion, and I couldn’t find one. I looked it up” when she ready to make the pie for the church potluck “and it said that was just a kind of yellow onion.” She has hints for cutting calories in this tasty pie without affecting the full, savory flavor: “You could substitute light or fat-free sour cream, and use turkey bacon.” That’s how she made it the other night for husband’s Dale supper, and he liked it fine. Limes’ other hint involves baking time. While the written recipe calls for 30 minutes, she found 40 minutes was perfect. To determine doneness, “shake the pie a little, and if it jiggles a little, but remains firm, it’s done. With custard pie they always said you could put a knife in” and see if it came out clean. The same test could apply to this onion pie. Limes, mother of two grown children, is the former Anne Gillespie. a 1972 graduate of Otsego High School. She’s had her own grounds- keeping business for the past 17 years, working mostly in the Bowling Green area. “I do mowing for some housing developments, some businesses out on Dunbridge Road, and a lot of my mom’s friends.” It keeps her hopping during spring and summer months, but whenever she finds time she enjoys cooking. “I like to try new recipes, but I also like the Better Homes and Gardens Cookbook. My sister and I call it the cooking bible.” Limes feels fortunate that all six of she and Dale’s grandchildren live in Weston, too. “The kids (ages 6 to 13) come for all day in summer, on Wednesdays. We call them Wacky Wednesdays. And we always bake, especially cookies. “The boys in particular want to do cookies” — and sneak a taste of raw dough when they think Grandma Anne isn’t looking. Onion Pie 1 baked pie shell 3 cups thinly sliced onion 3 T. melted butter 1⁄2 cup milk 11⁄2 cups sour cream 1 tsp. salt 2 well-beaten eggs 2 T. flour Bacon strips or crumbled bacon Cook onions in butter until lightly browned; spoon into pie shell. Blend flour with 1⁄4 cup sour cream until smooth, then combine with milk and sour cream. Add salt to eggs and mix with remaining sour cream, milk and flour; pour over onion in pie shell. Bake in 325-degree oven for 30 minutes or until center is firm. Garnish with crumbled bacon. |
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| Last Updated on Thursday, 14 June 2012 09:58 |
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