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  Re: Pie Crust
  By: Ruth Haffly to Ben Collver on Wed Dec 17 2025 01:50 pm

RH> Came away
RH> with a standing invitation to visit one couple who are Wycliffe
RH> translators for the Havia Supai tribe on the floor of the Grand Canyon.

I recognize the name Havia Supai.  I've seen video footage of the canyons
and waterfalls on their land.  It looks like paradise.

RH> I've also seen it referred to as oleomargerine. Used to be sold as white,
RH> with a packet of yellow coloring to be mixed in--folks in Wisconsin didn't
RH> want it to be confused with butter.

I read the newspaper archives in the local historical society.  Around the
time oleomargin was introduced, the local dairy farmers petitioned the
state to make it illegal.  There's no fighting "progress".

RH> Here's something like it, from my mother in law.
RH> LAYERED DESSERT

Thanks for the recipe!  I saved a copy, and may make it soon.  I plan to
house sit for a friend over New Years and will have a kitchen to myself.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carrot Cake
 Categories: Carrot, Cakes
      Yield: 1 Cake
 
      2 c  Flour
      2 c  Sugar
      2 ts Baking soda
      2 ts Cinnamon
      1 ts Salt
      1 c  Salad oil or applesauce
      4    Eggs
      3 c  Carrots; shredded
      1 ts Vanilla
      1 c  Nuts; chopped (optional)
      8 oz Crushed pineapple; drained
 
  Preheat oven to 350?F.
  
  Sift dry ingredients together. Add the oil and eggs one at a time.
  Beat until thoroughly mixed. Add carrots and vanilla. Mix well. Pour
  into greased and floured 9x13" pan, and bake for 45 minutes.
  
  Frost with cream cheese frosting.
  
  Carol's notes:
  
  * Better with 1 cup applesauce instead of oil.
  * Substitute 1 cup whole wheat for white flour.
  * Try adding a handful of raisins.
  * It's even better the second day.
  
  Recipe by Carol Bryant
 
MMMMM
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