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Shakamak Area Chamber of Commerce
P.O. Box 101
Jasonville, Indiana 47438-1335

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Easy Apple Pie Recipe

INGREDIENTS:
Crust
1 package refrigerated pie crusts, softened as directed on package

Filling:*
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

1 tablespoon lemon juice

Optional:
2 tablespoons of melted butter

DIRECTIONS:
1. Pre-heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3. Brush top crust with melted butter and sprinkle sugar on top with dashes of cinnamon.
4. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

* Two cans (21 oz each) apple pie filling can be substituted for the filling.

Classic Roasted Recipe

Ingredients::

1 turkey (10 to 30 lb.; see notes)
Melted butter or olive oil

Preparation::
1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (they’re often packed in neck or body cavity) and save for classic gravy. Rinse turkey inside and out; pat dry. Rub turkey all over with butter.

2. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 in. longer and wider than the bird). Insert a meat thermometer straight down through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking temperature.)
3. Roast in a regular or convection oven until thermometer registers 160°. (See below for times and temperatures.)
4. If turkey is unstuffed, tip slightly to drain juices from body cavity into pan. Transfer turkey to a platter. Let stand in a warm place, uncovered, for 20 to 30 minutes, then carve. If thigh joints are still pink (common in an oven-roasted bird), cut drumsticks from thighs, place thighs in a baking pan, and bake in a 450° oven until no longer pink, 10 to 15 minutes, or put on a microwave-safe plate and cook in a microwave oven at full power (100%) for 1 to 3 minutes.
Nutritional analysis per 1/4 pound boned cooked turkey with skin, based on percentages of white and dark meat in an average bird, and without gravy

Oven-roasted turkey: temperatures and times:
For a 10-13 lb. turkey (weight with giblets): Bake in a 350° oven for 1 1/2-2 1/4 hr.
For a 14-23 lb. turkey (weight with giblets): Bake in a 325° oven for 2-3 hr.
For a 24-27 lb. turkey (weight with giblets): Bake in a 325° oven for 3-3 3/4 hr.
For a 28-30 lb turkey (weight with giblets): Bake in a 325° oven for 3 1/2-4 1/2 hr.

Provided By: MyRecipes.com

Location:: IGA Parking Lot

Date:: September 30th and October 1st

Time:: 10am – 6pm

Menu::

• Ribeye Sandwich Only $3.00
• Hamburger – Only $1.50
• Hotdogs – .50¢
• Sodas – .50¢

For More Information::

• View Channel 2 News of the event: http://mywabashvalley.com/fulltext?nxd_id=197427&watch=1
• View Youtube Channel: http://www.youtube.com/user/MarakFest
• View The Website: http://www.marakfest.com