Vinegar Pie

In this episode of She's Cookin', She's Folks new web series about troubling Midwestern food, Betsy digs into a classic "desperation pie" with the help of Laura Ingalls Wilder and the cast of Firebrand Theatre's 9 to 5 the Musical.

If you have a perplexing potluck or distressing Midwestern recipe, send it to us at shesfolks@shesfolks.com. We’re on the lookout for dishes from community cookbooks, frayed family recipe cards, hot dish horrors, and even the occasional back panel of a Velveeta box. They still make that?
Yes they do.

VINEGAR PIE (Baked Method)
(makes two pies, God help us)
Pie crust - scratch or store bought
8 large eggs
2 cups brown sugar
1 tsp kosher salt
4 tablespoons apple cider vinegar
1 1/2 cups butter, melted

Preheat oven to 350. Mold pie crusts to 9" pie pans. Blind bake crusts, if you prefer.
Meanwhile, whisk eggs, sugar and salt together.
Slowly whisk in melted butter. Whisk in vinegar.
Pour into crusts and bake at 350 for 30-40 minutes. Remove pie and let cool. Serve at room temperature or chilled.

She's Cookin'! An exploration of troubling Midwestern food brought to you by She's Folks! Hold onto yer guts.
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Elizabeth Morgan
Bacon, Egg & Rice "Casserole" - (Episode 3)

Bacon, Eggs and Rice come together like they never should have in this 4-H recipe. Coming to you straight from the Ohio heartland, Betsy joins with her sisters Ellen and Eve to assess this Midwestern microwave mess.

Like, comment, and share this video! OR Do you have a disturbing vintage or family recipe you'd like to share? Please comment or send it to us at shesfolks@shesfolks.com. Who knows? We just might whip 'er up. In the meantime, make sure to subscribe to our YouTube channel. We'll be sharing exclusive follow ups to these recipes on YouTube alone.

Special thanks to:
Ellen Erickson for assistance and comedy
Eve Green for reluctant sound operation
Georgia Kohart (Mom!) behind the camera

New from She's Folks! She's Cookin': a web series about troubling Midwestern and potluck food. The first Tuesday of every month, we'll be sharing alarming concoctions from old church cookbooks, community newsletters, frayed family recipe cards, hot dish horror stories, and the occasional back panel of a Velveeta package. They still make that? Yes, they do.

Missin' Old Timey Tuesdays? Fear not! They'll be back next week with more Old Timey Tunes, and even some new She's Folks originals.

Subscribe to our mailing list so you never miss a thing from She's Folks. http://www.shesfolks.com/contact
Thanks for watching!
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PLEASE SUBSCRIBE! https://www.youtube.com/user/koharteh We post new videos every Tuesday from September through May.
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Elizabeth Morgan
EGG BALLS (Episode 2)

Today, we dig into a recipe straight from the good people of Charleston, SC, and we're not sure they want it back. Join Betsy as she whips together a disturbing concoction of boiled eggs, butter, and breadcrumbs and serves them to She's Folks fellas, Ted and Alex who don't deserve it.

EGG BALLS
4 eggs, hard boiled
1/8 pound butter
Salt and red pepper
Worcestershire Sauce
Celery Seed
"Rich" Bread Crumbs

Grate eggs and cream with butter.  Season to taste with red pepper, Worcestshire sauce, and celery seed.  Make into balls, put in ice box to set, then roll in rich bread crumbs that have been browned in oven.  Equal parts of mashed fish and a few pinches of chipped parsely may be added to creamed eggs and rolled in bread crumbs.  Makes 16-18 balls.

From Mrs Charles Waring, ie. Margaret Simonds
(Many thanks to our friend Daren who shared this awful thing with us.)

Like, comment, and share this video! OR Do you have a disturbing vintage or family recipe you'd like to share? Please comment or send it to us at shesfolks@shesfolks.com. Who knows? We just might whip 'er up. In the meantime, make sure to subscribe to our YouTube channel. We'll be sharing exclusive follow ups to these recipes on YouTube alone.

New from She's Folks! She's Cookin': a web series about troubling potluck food. The first Tuesday of every month, we'll be sharing alarming concoctions from old church cookbooks, community newsletters, frayed family recipe cards, hot dish horror stories, and the occasional back panel of a Velveeta package. They still make that? Yes, they do. For all the episodes, visit our Youtube channel: https://www.youtube.com/watch?v=kdx4x7RVwWQ&list=PLTtMObh9HrKTJe3s8BSv6EUMjoAuYYAGD

Missin' Old Timey Tuesdays? Fear not! They'll be back next week with more Old Timey Tunes, and even some new She's Folks originals. Subscribe to our mailing list so you never miss a thing from She's Folks. http://www.shesfolks.com/contact Thanks for watching!
••••••••••••••••••••••••••••••••••••••••
PLEASE SUBSCRIBE! https://www.youtube.com/user/koharteh We post new videos every Tuesday from September through May.
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Journey from the city to farm country and back again through folk and country music, hilarious stories, soaring harmonies, and a wry view of the folks back home with Elizabeth Morgan's She's Folks! With our signature Story, Song, and Sass, we narratively travel our native Midwestern byways, railroads, and fields by truck, train and tractor, introducing the audience to original tunes, as well as beloved folk songs, covers, and hymns. She's Folks! is a love letter to the country from a kid who couldn't wait to leave. Where do we belong if we walk away? We reckon, "Home isn't the place; it's the folks."
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Elizabeth Morgan
Frosted Salad (Premiere!)

New from She's Folks! She's Cookin': a web series about troubling potluck food. The first Tuesday of every month, we'll be sharing alarming concoctions from old church cookbooks, community newsletters, frayed family recipe cards, hot dish horror stories, and the occasional back panel of a Velveeta package. They still make that? Yes, they do. Today's recipe, Frosted Salad, comes to us from The St. John's United Church of Christ Cookbook (Archbold, Ohio circa 1987. One of Betsy's hometowns.) It's a diabolical combination of neon jello, mini marshmallows, and Gold help us, grated cheese. Watch as Betsy makes it, and then makes someone else eat it. You'll laugh, you'll cry, you'll be glad it wasn't you. Recipe below.

Do you have a disturbing vintage or family recipe you'd like to share? Please comment or send it to us at shesfolks@shesfolks.com. Who knows? We just might whip 'er up. In the meantime, make sure to subscribe to our YouTube channel. We'll be sharing exclusive follow ups to these recipes on YouTube alone.

Missin' Old Timey Tuesdays? Fear not! They'll be back next week with more Old Timey Tunes, and even some new She's Folks originals. Subscribe to our mailing list so you never miss a thing from She's Folks.
http://www.shesfolks.com/contact

Thanks for watching!


FROSTED SALAD
For "salad":
1 large package lemon gelatin
2 cups boiling water
2 cups ginger ale or lemon-lime pop, cold
2 bananas
1 cup crushed pineapple or tidbits - drained (reserve juice)
1 cup mini-marshmallows
Dissolve gelatin in boiling water. Stir in ginger ale.  Set aside to cool.  Once cool, add pineapple, marshmallows and bananas. Pour into a long glass baking dish.  (Not from Betsy:  I would actually let this set for around an hour, then stir in fruit and marshmallows.  THEN, put into casserole dish to firm.) 

Topping: 
1/2 cup sugar
2 Tablespoons flour
1 cup pineapple juice, drained from pineapple
1 egg, slightly beaten
2 Tablespoons butter or margarine
2 Tablespoons lemon juice
1 cup whipping cream
1/2 cup grated cheese, God help us
Combine sugar and flour in saucepan; stir in pineapple juice and beaten egg.  Cook over low heat.  Add butter or margarine and lemon juice, cool.  When cold, just before serving, whip the cream and combine with cooked reserved sauce.  Add shredded cheese over whipped cream and gelatin, if ya dare. 

Elizabeth Morgan