This week’s recipe comes for Chef Edwin Lazdans, a California boy now a Conyers Man! Peace and Rhubarb Fried Pie,
4 cups all-purpose flour
2 tablespoons salt
1 cup shortening
1 cup milk
8 ounces fresh peaches sliced
3 ounces rhubarb pieces
3 / 4 cup sugar
2 cups vegetable oil for frying
To make crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside
To make filling: in large saucepan, cover rhubarb with water; cook until tender. Strain then add peaches sugar and 1 table spoon of butter. Cover pan and cook over low heat for 4 minutes.
Place oil in small high skillet, place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half, Seal pastry with a fork dipped in cold water.
Fry a few pies at a time in hot oil, brown on both sides. Drain pies on paper towels.
Chef Edwin ply’s his skill at the Whistle Post Tavern, please say hello to him next time you are in !
I'm talking about the first in what I have hoped will be the long running Rockdale County Cooperative Extension Peace Pie baking contest. Come on and rattle those pots and pans, put on your aprons and get out Grandma's hand written recipe. Try it out on your kids and enter the contest! Guess who they asked to be one of the judges? Go head, guess. Yes, me: the biggest peach lover in the world. I cannot wait to taste all those pies you all will be baking! The contest will be held Saturday, July 18, at 1400 Parker Road. There will be prize money for the winners of all categories: the winner of the budding bakers - those under 12 - will receive a US savings bond. The other three categories are the teens 13 to 18 , the avid amateurs (I am told men can enter too) aged 19 and older and the professionals and/or commercially employed group!
Contest rules - we must have rules so you can break them! Just kidding! The pie filling must be at least 60 percent peach.
1. Pie must be prepared by the person submitting it to be judged.
2. You must, with you entry, submit two copies of the recipe listing all ingredients used.
3. Pies must be made from scratch (no pre-made crust or filling). The budding bakers can use pre-made crust, but filling has to be homemade.
4. Pies are to be served at room temperature and cannot require refrigeration.
5. Pies must be in disposable pans.
6. The judges' decisions are final.
To get your entry forms, stop by the Extension office at 1400 Parker Rd or come by the Market and pick one up!
Last week I promised to share what I learned about a whistle post from Linda Moulton, owner of Whistle Post Tavern, 925 Railroad St. Picture her with her husband and business partner,Wayne, with an original whistle post standing between them. Imagine whenever you hear the trains' whistle blowing that a locomotive is passing the post. The Tavern is run by the Moulton family (well the daughters don't work there but son Christopher is the general manager). Next time you are in the place ask one of the Moulton Family members to give you a little history of the building that is the Whistle Post Tavern. Now many of us natives know what great stories the walls of that wood framed structure hold.