"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Plachinta Recipe

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This recipe for Plachinta, by , is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Estabrook
Added: Saturday, November 24, 2007


2 c. Flour
3/4 c. Sour Cream
4 T Shortening
1/2 t Salt
5 T Warm Water

3 1/2 c. Pumpkin
1 c. Sugar
1 T Butter
Salt & Pepper
1/2 t of cinnamon & Nutmeg

Mix crust ingredients as for pie crust. Roll thin. Cut large rounds. Put 1 - 2 T pumpkin filling on half of each round. Fold over and seal.
Bake 375 until slightly brown.

Personal Notes:
Recipe from Dorthea Weidrich




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