.ig
:!cat %|rctypeset|dpost -y-0.3 >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "PIE-PUMPKIN" "D" "9/1/97"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "PUMPKIN PIE" "pumpkin pie"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Garnish with whipped cream, or serve with a small, thick slice of cheese.
.PP
From IER, modified from JZR.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "recipe makes 1 pie; 6-8 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "9 inch" "glass pie plate"
(if metal plate, bake at 25 F lower temperature)
.IG "" "electric mixer,"
equipped with beater and mixing bowl.
.IG "" "small bowl"
.sp
.IG "1/2 cup" "brown sugar"
.IG "1/2 cup" "white sugar"
.IG "1/2 tsp" "salt"
.IG "1\u+\d tsp" "cinnamon"
.IG "1\u+\d tsp" "ginger"
.IG "1-1/2\u+\d tsp" "pumpkin spice"
.sp
.IG "" "pie dough,"
sufficient for a bottom crust
.sp
.IG "2-1/2 cups" "pumpkin,"
canned, solid pack (e.g., Libby's solid pack pumpkin)
.IG "3\u+\d Tbsp" "molasses
.IG "5" "eggs"
.IG "1-1/4 cups" "milk"
.IG "1/2 cup" "heavy cream"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Heat oven to 375 F
.SK 2
Prepare pie dough. Line pie plate, flute rim, refrigerate.
Commercial pie dough in sheets, such as Pillsbury's, can be used.
.SK 3
Mix sugar,salt, and spices in small bowl.
Be generous with the spices.
.SK 4
Add pumpkin and other liquid ingredients to mixer bowl.
Blend at slow speed, KAB@2.
Continuing to mix, add sugar and spices.
.SK 5
Fill lined pie plate with custard.  
Bake for 1 hour and a bit at 375 F in lower third of oven;
or for 1-1/2 hour at 350 F.
To test, insert knife or straw; done if comes out clean.
If after a reasonable time of baking the texture remains watery,
turn off oven and let pie sit in oven with door cracked open, while the
oven cools.
.SK 6
Cool on rack, then refrigerate until serve.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
One large and one small can of Libby's solid pack pumpkin have about
5.5 cups, enough for two pies (and a custard dish or two).
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
1/2 hour preparation, 1 hour to cook.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
