Turtle Pumpkin Pie Recipe Corner Cuban Pork Submitted by Laura Hintz 12 Tbsp. fresh lemon juice 1 tsp. garlic salt 1 tsp. onion salt 1 tsp. oregano 1 tsp. cumin 1 tsp. salt 1 tsp. Adolph’s meat tenderizer Mix together all the above ingredients (Adobo). Wash a 6-7 # pork leg (also called a fresh ham, not cured) and trim off almost all the fat. Dry pork leg and let it drain a little bit. Stab the leg in different parts deep enough so the Adobo penetrates it (leave a little bit of the Adobo for the following morning). Put the pork leg in a turkey cooking bag along with the Adobo and let it marinate overnight at room temperature. Keep turning the meat over and over so that all sides get covered. The following morning add the leftover Adobo (do not drain off the marinating liquid) and put it into the oven at 350 degrees. Roast a half hour per pound. Don’t overcook it! Be sure to baste the leg with its own juices every half hour. With the turkey bag you don’t necessarily have to do this but it sure makes a nice brown crust if you do. Leftovers freeze well. Be sure to cover with any of the remaining Adobo to keep the meat moist. This is a recipe from my step-father and was served for Christmas in his home in Havana. He is no longer with us but the Germans, Swedes, Cech, Irish, French and Nez Perce family members expect it for Christmas every year. Also served is black beans and rice. Any leftover beans and rice were mixed together and called Moors and Christians in Cuba. We triple the recipe for a 20# roast because everyone wants to take leftovers home. 24vHERVOICEvNOVEMBER/DECEMBER 2017 ¼ cup plus 2 Tbsp. caramel ice cream topping, divided 1 graham cracker pie crust ½ cup plus 2 Tbsp. pecan pieces, divided 1 cup cold milk 2 pkg. (3.4 oz. each) Jello vanilla instant pudding 1 cup canned pumpkin 1 tsp. ground cinnamon ½ tsp. ground nutmeg Pour ¼ cup caramel topping into crust; sprinkle ½ cup pecans. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups Cool Whip. Spread into crust. Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving. Makes 10 servings. Pecan Pie Muffins Submitted by Shayla Cap 1 cup light brown sugar 1/2 cup flour 1/2 cup chopped pecans 2/3 cup butter (softened) 2 eggs beaten Preheat oven to 350 degrees, line 6 muffin cups with liners. In bowl stir together brown sugar, flour, pecans in separate bowl. Beat together eggs and butter until smooth. Stir in dry ingredients until just combined spoon into muffin cups 2/3 full Bake 20 -25 mins. Christian Books, Bibles, Cards & Gifts Yankton Mall • 665.7484