Rene Williams offers this month’s recipe, a treat she says her family has enjoyed every October for years.

Serves: 6-8


·       Small fresh pumpkin, 8-12 inches tall.

·       1 12-oz. can evaporated milk

·       3 eggs

·       ¾ cup sugar

·       ½ teaspoon salt

·       1 ½ teaspoons ground cinnamon

·       1 teaspoon ground ginger

·       ½ teaspoon nutmeg

·       ½ teaspoon ground cloves


  Wash pumpkin, remove seeds, place in bowl and set aside. Cut pumpkin into pieces small enough to fit into metal colander. Place into large pot that holds colander. Fill bottom with water, put on lid. When water boils, reduce to a simmer. After ½ hour, check with fork until pumpkin is soft. Cool, then remove pulp from skin with spoon, place in a bowl. Mash or puree the pumpkin pulp.

  Measure out 2 cups pumpkin for pie, put into bowl. Place the rest into freezer containers for later pies, and bread or cookies.

  Add sugar, salt, spices, eggs in bowl and mix well, adding milk. Pour into pie shell, place on foiled, cookie sheet and bake 350°F for 50-60 minutes — until knife comes out clean.


  Jan Anderson offers this month’s recipe, a treat she says her family has enjoyed for years “just like the pioneers.”

Serves: 6


·       2 pounds beef, top round, thinly sliced

·       ¾ cup Worcestershire sauce

·       ¾ cup soy sauce

·       1 tablespoon smoked paprika

·       1 tablespoon honey

·       2 teaspoons ground black pepper

·       1 teaspoon red pepper flakes

·       1 teaspoon garlic powder

·       1 teaspoon onion powder


  Mix sauces and dry ingredients together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate overnight in the refrigerator.  Line a baking sheet with aluminum foil and place a wire rack over the foil. Dry the beef slices on paper towels, then arrange them in a single layer on the wire rack. Bake for 3-4 hours at 175 degrees F. Cut into bite-size pieces and serve.


  Our recipe this month comes from Buda grandmother Dell Dollinger, who says the recipe has been in her family for “just eons.”

Serves: 6


·       ¾ cup white sugar

·       1 cup heavy whipping cream

·       2 ¼ cups milk

·       2 teaspoons Watkins vanilla extract


  Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.

  Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)

  Pour cold ice cream mix into an ice cream maker, turn on or hand crank the machine, and churn for 20 to 30 minutes.

  When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to harden for 2 to 3 hours.


  Our recipe this month comes from Austin native Donna Klingsted, who got this recipe from her mother and believes it came from the Chisholm Trail.

Serves: 4


·       1 ½ teaspoons granulated sugar

·       1 ½ teaspoons ground coriander

·       1 ½ teaspoons salt

·       1 teaspoon chili powder

·       1 teaspoon garlic powder

·       1 teaspoon ground pepper

·       ¼ teaspoon crushed red pepper flakes

·       4 boneless top sirloin steaks


  Mix the dry seasonings together thoroughly in a bowl. Please each steak on a large plate and cover each side with the mixture, rubbing the seasoning in thoroughly, then turning the meat over and repeating the process. Let the steaks sit for about an hour in a cool place (refrigerator).  

  Place the steaks on a grill over medium heat. Cook for 10-15 minutes on each side, to desired level of cooking. Serve immediately with salad, summer corn or potatoes and mint iced tea.


  Austinite Carol Peterson sends this month’s recipe for a summer pea salad that she is “just like the one that was passed down through my family, from frontier times.”

Serves: 12


·       1/3 cup sour cream

·       1 Tablespoon mayonnaise

·       1 Tablespoon white vinegar

·       4 cups fresh green peas

·       8 slices bacon, cooked and chopped

·       1/2 small red onion, cut in half and sliced thin

·       6 ounces, cubed cheddar cheese

·       3 Tablespoons minced parsley

·       Salt and pepper to taste


  Mix sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Stir 2/3 of the dressing into the peas until they are coated. Gently stir in the bacon, onion, cheese, and parsley. Taste and adjust seasonings. Cover with plastic wrap and refrigerate with extra dressing for 2-4 hours before serving.  

  Remove from the fridge, stir in the rest of the dressing to taste and sprinkle with parsley before serving.