"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Blatchinda Recipe

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This recipe for Blatchinda, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Serena Danielson
Added: Wednesday, January 17, 2007


3 cups flour
3 tsp bakng powder
1 Tbs. sugar
1 tsp salt
˝ cup shortening
1 egg
1 cup milk

4 cups pumpkin
1 cup sugar
˝ tsp salt
1 Tbs. cinnamon

Mix dough like you would for pie crust. Roll out thin and cut into desired size squares. Place spoonful of filling in center of each square, fold over and seal edges good with finger tips. Place them on cookie sheet. Sprinkle cinnamon and sugar over top and poke with fork. Bake at 375 for about 15 minutes. Cool on cookie rake. From Nancy Danielson’s mom, Eldora Patterson.




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