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Redneck Recipe # 3 - "Esther's Lost Chord" and Gusberry Pie Recipe

Updated on March 3, 2016
The Lost Chord
The Lost Chord

Esther's Lost Chord and Gusberry Pie Recipe

From Gus’s Redneck’s Kitchen (Specializing in Bait, Tackle and Haute Cuisine)

For folks who like funny country stories and great country food all on the same plate


Esther’s Lost Chord

Around here we talk a lot about our Gus's Redneck’s Kitchen kinds of country cooking. This time, let’s talk about the evening when Esther scored a big hit with her own special kind of home kitchen cooking.

As has been told on some earlier occasions, Esther is Gus’s wife and is also the better part of his behavior. She’s a big city gal and kind’a looks askance at most of Gus’s Redneck’s Kitchen versions of culinary adventuring.

You want to talk about culinary art? Esther is a real Picasso at it; that is, you sometimes have to puzzle over what it was that you just ate. But if it comes in a box and Esther adds the hamburger, it is always edible.

Anyway, one evening Esther put a big bowl of something onto the supper table. Gus ate some.

"Wow! That was good. May I have some more?"

The second helping was as good as the first one.

"How about a little more if there is any?"

Esther began to cry.

"You are just doing that to make me feel good, aren’t you?"

"No, that stuff is great! What’s in it?"

"I ... don’t... know... (sob)... I just emptied all of the stuff that’s been in the refrigerator for 2 weeks, and I don’t remember what they were."

With all of these strange goings-on at the supper table, Gus and Esther’s little 2-year-old was sitting there in her high chair, white-knuckling her feeding spoon. She got into the act, too.

"Let’s eat the ice cream and get it over with," the kid suggested.

Esther’s recipe was much like the famous "Lost Chord." Never again has it been seen, heard, (or tasted). In between Esther’s abundant Hamburger Helpers Gus keeps looking to see if leftovers might possibly be again building up in the refrigerator

Gusberry Pie
Gusberry Pie

Gusberry Pie

The featured recipe this time is a good one – Gusberry Pie. It is good because it is good to eat and, also, because it is "easy as pie" to make.

The recipe that follows will make 2 nice Gusberry Pies in 9-inch pie pans.

In a big bowl put 4 eggs, whites and yolks. Omit the shells. Whip up on the eggs some. Then add a half cup of brown sugar, a teaspoon of vanilla extract, a half cup of regular flour, 2 cups of milk, and 1/4 cup of melted butter or margarine. Mix those together until you have no lumps, or at least not many lumps.

Spread a spoonful or so of soft butter or margarine around the bottoms and sides of the pie pans. Shake 1/4 cup of dry oatmeal flakes into each pan. Spread the oatmeal flakes around the bottom and sides of the pans so that they stick to the soft butter or margarine.

Then, using some care, slowly ladle half of the milk-egg-flour mixture into each pie pan.

In with the Gusberries. These are to be found at the grocery store or places like the big "Sam’s Club" and "Costco" places. Gusberries go under various trade names, but they are all dried fruits of one kind or another. We favor Craisins (which are sweetened and dried cranberries), Very Berry (dried strawberries, cherries and more), chopped dried apricots, and chunks of dried pineapple. Usually 1 handful of each kind you enjoy will be sufficient. Sprinkle the berries all around the mixture in each pie pan.

Next, toss in a handful of dried coconut flakes and a handful of chopped pecans or walnuts. That’s what we put in there -- but you can put in anything you like. By now each pie pan is getting mighty full.

Get your oven temperature up to 325-350 degrees. In go the pies. They are done in an hour or an hour and a half. You can test the doneness by sticking a knife into the middle of the pie. If it comes out clean, the pie is done. If it comes out dirty, the pie might still be done. It is not a big deal because, if the filling is not runny, it will be tasty.

You might ask, "Why use dried fruits and berries when you could use fresh stuff?" The answer is, "They are handy to use, keep forever, plus they taste great."

More of Gus’s Redneck Recipes are here on Hubpages.


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    • GusTheRedneck profile image

      Gustave Kilthau 7 years ago from USA

      Hi sueroy - That lady came close to killing me when she read my publicity about her ability to make edible Hamburger Helper. Funny!

      At the time of that memorable meal of "whatever it was," I did not realize that SHE, too, did not know what was in the stuff she had cooked for supper. Oh, she really cried because I asked for more and then more again. She actually thought I was being kind (not typically in my nature!). What impressed me that evening was our little daughter telling us, most solemnly, that we should get on with things, pass out the ice cream and, (all too funny to me) "get it over with." On top of the rest of it, that was almost way too much. Never to be forgotten... "The Lost Chord."

      Incidently, that pie is pretty good stuff and is easy to make. Put 9 of those pies together at one time out in my big outdoor cooker thing. Worked great to fill a big "give-away" deal.

      Gus :-)))

    • sueroy333 profile image

      Susan Mills 7 years ago from Indiana

      You're a very brave, or very trusting man, to eat something when you didn't know what it was.

      How awesome of your wife that she could manage to make a bunch of leftovers stuffed together taste good! Can she come help me with my fridge?

    • GusTheRedneck profile image

      Gustave Kilthau 7 years ago from USA

      Hi mega1 - I like that aspect, too, but anyone who wants to can get a ready-to-use pie crust at the grocers. Baking the crust a wee bit before you stuff it will help keep it from getting all soggy.

      Gus :-)))

    • mega1 profile image

      mega1 8 years ago

      This is great! especially since their's no crust to make!

    • GusTheRedneck profile image

      Gustave Kilthau 8 years ago from USA

      Hi bayareagreatthing, Believe it or not, that was an absolutely true tale. But it was so long ago that I am surprised that I remembered it. What broke me up laughing about the whole deal was Esther's not knowing even a little bit of what she put into the dish (and it was truly one of those fantastic winners as to taste, etc.) and our little daughter coming up with the thought of the year. I am laughing right now as I write this. I have long had the thought that cooking recipes should be happy things, so what could be more fun to put together than a funny tale accompanying a smilingly composed recipe? Have fun today, b.a.g.t.!

    • bayareagreatthing profile image

      bayareagreatthing 8 years ago from Bay Area California

      Always good for a laugh...and a hunger attack when i come here! LOL Thanks for the great read on a Saturday!