Phone: 508.992.5342
Fax: 508.993.7288
Quick Search
Search the Catalog

Search Our Site
Hours
Monday and Wednesday
9 a.m. to 8 p.m.
Tuesday, Thursday, and Friday
9 a.m. to 6 p.m.
Saturday
9 a.m. to 3 p.m.

Closed Sundays and Holidays
Archives and Historical Research by appointment
Upcoming Events
Links
Recipes

Fairhaven High French Meat Pie

(Ellen Iddon)
2 pie crusts
1 and a half lbs. ground beef
1/4 cup diced onions
1 cup Instant or fresh mashed potatoes
Salt and pepper to taste
Brown meat and onions. Drain. Add potatoes and salt and pepper. Line 9″ pie plate with pie crust, fill with mixture, top with pie crust. Slit pie crust. Bake at 375 degrees until golden brown.

Fairhaven High Apple Crisp

(Ellen Iddon)
1 can apples (unseasoned)
3/4 cups water
1 cup flour
2 teaspoons cinnamon
1 cup brown sugar
1/4 lb. cold butter or oleo
Spread apples in loaf pan. Mix cinnamon and water and pour over apples. Mix flour, sugar, and butter (in small pieces) till crumbly. Spread over apples. Bake at 450 degrees for 50 minutes. Let stand 15 minutes before serving.

Stephen Foster’s Pear – Rum Pie

Prepare pastry for two crust pie.
Pears sliced, pared and cored sufficient to fill 9″ pie plate
Slightly more than a half cup of granulated sugar
2 tablespoons flour or one tablespoon corn starch
½ teaspoon of cinnamon
2 tablespoons white rum or spiced rum
2 tablespoons of butter or margarine
Combine pears, sugar, flour, cinnamon. spread in lined pie plate. Sprinkle with rum, top with butter. Bake 40 to 45 minutes in 425 degree oven. Recipe may be used with apples, pears or a combination.

Pie Animation


This page is the property of the
Millicent Library
Netscape 2.01 enhanced
Created by Carolyn Longworth,
Library Director July 28, 1996