Last Minute Recipe Relief: Amish Green Beans and Mennonite Pumpkin Custard

In case you are looking for any last minute Thanksgiving menu inspiration, I pulled a couple of recipes out of the archives.  One is from an Amish woman in Flat Rock,  Illinois the other is from a Mennonite mom in Kansas.  The green beans would be a flavorful addition to any supper table and the pumpkin custard is a great twist on tradition. I tried these green beans and they really are a delicious, flavorful way to fix them!

AMISH GREEN BEANS

3 tablespoons butter

2 pounds green beans

1 /2 pound bacon, cooked to desired crispness and cut in small pieces

Salt and black pepper

Seasoning salt

Melt the butter in a large saucepan over medium heat and cook until browned. Add the green beans to the butter, and stir to coat. Continue heating until the green beans are steaming hot. Add the cooked bacon, along with the salt, pepper, and seasoning salt, and serve.

MENNONITE PUMPKIN CUSTARD

2 cups pumpkin, sieved
1 cup soft bread crumbs
2 eggs, separated
1½ cups milk
1 cup sugar
3 tablespoons butter, melted
one-fourth teaspoon salt
¼ teaspoon orange extract (optional)
Combine ingredients except egg whites in the order listed and mix well after each addition. Pour into baking dish or custard cups. Bake in a slow oven (325-f) until mixture thickens and browns. Beat the egg whites, adding 2 tablespoons of sugar, until stiff, spread on top of custard and brown lightly.