Side Dishes/Sauces for the Freezer
Muffins
To freeze muffins, make your favorite muffin batter. Fill paper lined tins with batter. Place in freezer for a quick freeze. Once solid (about 6 hours), take muffins out and put them in a gallon size freezer Ziploc to save space. When ready to serve, heat oven to 375º. Place muffins in tin and bake for 35 to 40 minutes if still frozen. (Or make adjustments to your recipe by cooking at same temperature for approx 10 extra minutes.)
Tempting Rolls
(These can be baked fresh, overnight or frozen and baked later)
1 ½ c warm water
1/3 c. oil
2 large eggs
1 ¼ T. yeast
¼ c. nonfat pwd. Milk
¼ cup honey or sugar
1 tsp/. salt
4 – 5 c. flour – part ww if desired
Mix water, oil, honey, eggs, salt and powdered milk in mixer for 30 seconds. Add half the flour and yeast. Mix until moistened. Slowly add remaining flour until sides of mixing bowl are clean.
Rest dough 20 minutes. Form into desired shapes. Put on cookie sheet and flash freeze. Put frozen rolls in a Ziploc and store in freezer until ready to use.
Put frozen dough on cookie sheet and spray lightly with cooking oil. Lightly cover with plastic wrap and let thaw and rise 6 hours. Bake 15 minutes 350°.
Fresh Mex Tomatillo Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.
* Be warned... this makes a ton of dressing, but it will keep in the refrigerator for up to two weeks.
Freezer Cole Slaw
1 medium head cabbage (about 2 pounds), shredded
1 tsp. salt
2 cups sugar
1 cup cider vinegar
¼ cup water
1 tsp. celery seed
1 tsp. mustard seed
1 large carrot, shredded
½ cup finely chopped green pepper
In a large bowl, combine cabbage and salt; let stand for 1 hour.
In a large saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Bring to a boil; boil for 1 minute. Remove from the heat; cool.
Add the carrot, green pepper and vinegar mixture to the cabbage mixture; stir to combine. Transfer to large freezer bags; seal and freeze for up to 2 months. Remove from the freezer 2 hours before serving. Serve with a slotted spoon.
Spaghetti Sauce
From Janet Wynn
1 onion, chopped
1 clove garlic, crushed
1-2 lbs. Italian sausage (sweet, mild)
2-3 (28 oz.) cans tomato puree
1 tsp. basil
2 tsp. oregano
2-3 tsp. salt
¼ tsp. pepper
2 Tbsp. sugar
Remove sausage from casing. Cook 5-10 minutes breaking clumps with spoon. Saute onion & garlic with sausage, 2-4 minutes. Add remaining ingredients and simmer 1-2 hours. Cool sauce. Store in qt. size freezer bags. Freeze and use as needed.
Classic Pesto
¼ cup pine nuts or walnuts
3 medium garlic cloves, unpeeled
2 cups packed fresh basil leaves
7 Tbsp extra-virgin olive oil
Salt
¼ cup grated Parmesan cheese
Ground black pepper
Toast nuts in skillet over medium heat. Transfer nuts to a plate. Add the garlic to empty skillet. Toast, shaking the pan occasionally until color deepens slightly. Let garlic cool, peel and chop. Process nuts, garlic, basil oil and ½ tsp. salt in food processor until smooth. Stir in cheese and season with salt and pepper. Freeze in freezer container and use as desired.
Gorgonzola-Pecan Butter
1 cup unsalted butter, softened
2/3 cup finely crumbled Gorgonzola cheese
2 Tbsp. pecans, finely chopped
Mix butter, Gorgonzola and pecans in medium bowl. Divide mixture into quarters and place each portion on a sheet of was paper. Roll paper tightly so that the butter takes the shape of a log; place all four butter logs in a freezer bag. Seal and freeze.
To serve completely thaw one butter log in the refrigerator. Toss with green beans or roasted red potatoes or put a pat on a freshly cooked steak.
Four Cheese Vegetable Lasagna
2 cups canned pumpkin
1 eggplant, sliced into ½ inch rounds
1 Tbsp. kosher salt
5 tomatoes, sliced
1 pint ricotta cheese
9 oz crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
Salt and pepper to taste
1 (15 oz) can tomato sauce
1 pkg no boil noodles
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Place eggplant slices on paper towels and salt with 1 Tbsp. kosher salt. Let sit for 30 minutes to draw out moisture (if you’re using a very small eggplant, this is not necessary). After 30 minutes, brush salt off and blot dry with paper towels. Add a drizzle of oil to skill and fry eggplant on both sides until tender. Meanwhile, place sliced tomatoes in 350º oven for 15 minutes to bring out flavors.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and parmesan. Cover and freeze. To serve, thaw and bake in preheated oven 30 to 40 minutes, until golden and bubbly.
Pizza
Using your favorite pizza dough recipe, roll out pizza crust. Cook in hot oven for 7 minutes to par bake. Cool and place crust in freezer. When ready to use, pull out crust, top with favorite toppings and bake in oven until cheese is bubbly and crust is browned.
Pork Recipes for the Freezer
Scalloped Potatoes and Ham Recipe
½ cup butter
½ cup flour
2 tsp. salt
½ tsp. pepper
3 cups milk
3 cups ham, cooked
1 large green pepper, chopped
1 large onion, chopped
½ cup cheddar cheese, shredded
5 cups potatoes, scrubbed
Slice potatoes ¼ inch thick. Put in large sauce pan and cover with water and 2 tsp. salt. Bring to boil; boil gently about 8 minutes or until potato is just fork tender. Drain well. Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper. Cook, stirring constantly, for about 1 minute. Remove from heat and gradually stir in milk. Return to heat; cook until thickened and bubbly. Fold in ham, onion, green pepper and cheese. Layer potatoes and sauce mix in a buttered 9x13 baking dish. Cover with foil. Bake at 350 degrees for 30 minutes. Uncover and continue to bake for ½ hour. Let stand for 10 minutes before serving.
Optional: could add cooked green beans or broccoli to the potatoes.
Spiced Pork Chops
½ cup flour
1 ½ tsp. garlic powder
1 ½ tsp. ground mustard
1 ½ tsp. paprika
½ celery salt
¼ tsp. ground ginger
1/8 tsp. dried oregano
1/8 tsp. dried basil
1/8 tsp. salt
Pinch of pepper
4 pork loin chops, ¾ inch thick
1-2 Tbsp. cooking oil
1 cup ketchup
1 cup water
¼ cup packed brown sugar
In a shallow dish, combine first ten ingredients (all spices), place in Ziploc freezer bag. Combine Ketchup, water and brown sugar in separate freezer Ziploc bag. Place wrapped pork chops and seasoning bags in gallon sized freezer bag. When ready to serve, thaw pork chops. Dredge pork chops on both sides in dry seasonings. In a skillet, brown chops in oil. Place in greased 13x9x2 inch baking dish. Combine ketchup, water and brown sugar; pour over pork chops. Bake uncovered at 350º for 1 hour or until tender.
Fresh Mex Sweet Pork
2 lbs. boneless pork
3 cans Coke (not diet)
1/4 c. brown sugar
Dash garlic salt
¼ c. water
1 can green chilies (6 oz.)
¾ can enchilada sauce –medium spiciness
1 c. brown sugar
Put pork in heavy zip loc bag to marinate. Add 1 ½ can of Coke and ¼ c. brown sugar. Marinate 2 hours or overnight.
Drain marinade and put pork, ½ can of coke, water, and garlic salt in crackpot on high for 3 – 4 hours or on low 8 hours. Remove pork from crock pot and drain any liquid left in pot. Shred pork.
In food processor or blender, blend ½ can Coke, chilies, enchilada sauce and 1 cup brown sugar. If it looks too thick, add more Coke little by little.
Put shredded pork and sauce back in crock-pot and cook on low for 2 hours.
Monterey Tortilla Casserole
6 corn tortillas, each cut into 6 wedges
2 cups sweet pork, cubed
1 cup loose-pack frozen whole kernel corn
1 (16 oz) jar salsa
3 Tbsp. light sour cream
3 Tbsp. fresh cilantro, snipped
1 Tbsp. all purpose flour
1 cup Mexican Chihuahua cheese (4 ounces) (we substituted Jack cheese)
Optional toppings: sour cream, fresh cilantro, chopped tomato, jalapeno pepper, thinly sliced
Spray 9x13 baking dish with nonstick coating. Place half of the tortilla wedges in the bottom of dish. Place remaining tortilla pieces on a baking sheet; bake in a 350º oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, sour cream, cilantro and flour. Spread over tortillas. Remove baking tortillas from oven and let cool. Once cool, place in freezer Ziploc bag. Wrap baking dish and freeze both tortillas and casserole. To serve, remove from freezer and bake casserole, covered in a 350º oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes or until heated through. If desired garnish with additional sour cream, jalapeno slices, cilantro or tomato.
*You can also use chicken and add 1 (16 oz) jar salsa verde in place of regular salsa.
Beef Recipes for the Freezer
Cocktail Meatballs
From Janet Wynn
Meatballs:
2 lb. ground beef
1 cup bread crumbs
3 eggs
1 pkg. Lipton onion soup mix
Sauce:
12 oz. Heinz chili sauce
16 oz. can whole cranberries
16 oz. sauerkraut (drain well & discard juice)
1 cup brown sugar
12 oz. water
Combine sauce ingredients and simmer for ½ hour.
Mix meatball ingredients and make meatballs. Brown meatballs in a little oil in a skillet. Place meatballs in Pyrex, single layer. Pour sauce over meatballs. Wrap tightly and freeze. When ready to use, thaw meatballs* and bake at 325º for 1 ½ - 2 hours uncovered. Serve over rice or noodles or just with a toothpick!
*If short on time, you can cook meatballs frozen – just lower the temperature slightly and cook a little longer.
Beef Ragu with Beans
2 large carrots, peeled and coarsely chopped
2 large ribs celery, coarsely chopped
1 large onion, coarsely chopped
4 cloves garlic, peeled
2 pounds ground beef
2 cans (14 ½ oz each) diced tomatoes
2 cups beef broth
3 Tbsp. tomato paste
2 tsp. sugar
1 can (15 ½ oz) cannelloni beans, drained and rinsed
1 ½ tsp. dried Italian seasoning
1 ½ tsp. salt
1 tsp red pepper flakes
1 pound rigatoni, cooked
Grated Parmesan cheese, optional
Place carrots, celery, onion and garlic in a food processor; pulse until finely chopped. In a large bowl, mix vegetables, ground beef, diced tomatoes, beef broth, tomato paste, sugar and beans. Add half of each: Italian seasoning, salt and red pepper flakes. Stir until combined. Place mixture in a 6-qt slow cooker and cook 5 ½ hours on high or 8 ½ hours on low. Stir in remaining Italian seasoning, salt and pepper flakes. Cook for an additional 30 minutes. For 8 servings, toss half the meat sauce with rigatoni; serve with grated cheese, if desired. Reserve other half of the sauce for future meals. May be frozen, tightly covered, for up to 2 months.
Pepperoncini Roast
2 – 4 lb. roast
3 cubes beef bouillon
1 cup water
1 ½ tsp. oregano
2 cloves garlic
8-oz jar pepperoncini peppers with juices, mild
Dump in crock-pot and cook all day. Shred meat. Freeze in Ziploc freezer bags until ready to serve. To serve, thaw, heat and serve on hard rolls with mayonnaise and melted provolone cheese.
Cheesy Tater Tot Casserole
2 lbs. hamburger
½ small onion
8 oz. sharp cheddar cheese
8 oz. mozzarella cheese
2 (8 oz) cans cream of mushroom soup
1 med. Size bag of tater tots
Brown the hamburger with the onion. Add the cream of mushroom soup and one can of water. Pour into a casserole dish. Add the cheddar cheese and the tater tots and stir. Sprinkle the mozzarella cheese on top. Bake at 350º for 20-30 minutes or until cheese is lightly brown.
Chimichungas
2-3 lb boneless chuck roast
2 Tbsp. oil
1 onion, chopped
1 can diced green chilies
¼ tsp. salt
½ tsp. garlic powder
½ tsp. chili powder
¼ tsp. cumin
½ cup of salsa
Juice from roast
Slow roast meat until very tender. Sauté roast, oil, onion and chilies. Add seasonings. Roll in flour tortillas and brown on each side. Garnish and eat!
Chicken/Turkey Recipes for the Freezer
Chicken and Veggie Stir-Fry
1 lb. cubed chicken, beef or tofu
1 ½ lbs. frozen stir-fry vegetables
1 cup sauce
Orange Sesame Sauce:
½ cup orange juice
¼ cup chicken broth
¼ cup soy sauce
2 tsp. sesame oil
2 tsp. cornstarch
For sauce: In small bowl, combine juice, broth, oil and soy sauce. Pour into ice cube trays. Once frozen, place in freezer Ziploc bag.
For protein: Cube and place in freezer Ziploc bag
To serve. Thaw vegetables, protein and sauce. Add 2 tsp. cornstarch to sauce and stir. Heat 1 tsp. oil in skillet over high heat. Add protein and cook until lightly browned, 2 to 3 minutes. Move to clean bowl and set aside. Add 1 tsp. oil to skillet and add vegetables. Cook until crisp tender 2 to 4 minutes longer. Add protein back to pan. Add sauce to pan and bring to a simmer.
Teriyaki Chicken
1 cup-up chicken
Bread crumbs
Sauce:
2 cups light brown sugar
1 cup soy sauce
½ cup water
1 tsp. grated fresh gingerroot
1 tsp. Accent
Mix sauce ingredients in gallon sized freezer Ziploc bag. Add chicken pieces. Seal, label and freeze. When ready to serve, thaw. Roll chicken in plain bread crumbs. Place on cookie sheet. Baste with remaining sauce. Bake in 325º oven for 25 minutes. Turn chicken pieces over, baste and bake another 25 minutes.
Bean Chili
3 cans black beans, drained
1 (4 oz) can mild green, chilies, drained
2/3 cup red onion, chopped
2/3 cup celery, chopped
2/3 cup red bell pepper, chopped
2/3 cup leeks, chopped (white part only)
2 cloves garlic, minced
2 tsp. oregano
1 stick butter
¼ cup flour
4 cups turkey or chicken shredded
4 – 5 ½ cups chicken broth
2 ½ c. thawed frozen corn
2 Tbsp. chili powder
1 Tbsp. ground cumin
½ tsp. salt
¼ cup brown sugar
In a stock pot, sauté chilies, onion, celery, peppers, leeks, garlic and oregano in butter over moderate heat, about 15 minutes, until soft. Blend flour into cold chicken broth and stir into sautéed vegetables gradually. In blender, put 1 ¼ cups corn and puree. Add that and the remaining corn, meat, beans and spices; heat thoroughly.
Sweet and Sour Chicken
3 cups chicken pieces
½ cup cider vinegar
½ cup brown sugar
2 Tbsp. cornstarch or 3 Tbsp. Ultra Gel
½ cup each green pepper, onion and celery, chopped
1 cup pineapple tidbits, drained, juice reserved
In about 2 tsp. oil, sauté vegetables until tender crisp. In a small bowl, combine vinegar, ketchup, brown sugar, pineapple juice and Ultra Gel or cornstarch. Add to vegetables and bring mixture to a boil if using cornstarch. If using Ultra Gel, there’s no need to heat. Stir until sauce thickens. Remove from heat and stir in pineapple and chicken. Bag and freeze.
When thawed, heat through in saucepan or microwave and serve over brown rice.
Broccoli & Chicken Cheddar Casserole
2 (10 oz.) pkg. frozen chopped broccoli, thawed
1 ½ cups chicken, cooked and cubed
2 eggs
1 onion, chopped
1 (10 ¾ oz) can cream of celery soup
1 cup mayonnaise
1 ½ cup shredded cheddar cheese
1 cup bread crumbs
In a large bowl, combine all ingredients, except bread crumbs. Pour into a buttered 2-qt. baking dish. Sprinkle bread crumbs over top. Bake at 350º for 30 minutes or until bubbly.
Desserts for the Freezer
Grandma Barratt’s Frozen Strawberry Dessert
From Becca Hatch
1 cup sifted flour
¼ cup brown sugar
½ cup chopped walnuts
½ cup melted butter
2 egg whites
¾ cup sugar (or to taste)
1 lb frozen strawberries (I use the ones in the plastic tub), thawed w/juices
2 Tbsp. lemon juice
½ pt. whipping cream
In a 9x13 pan combine flour, sugar, walnuts and butter. Spread evenly in pan and bake for 10 minutes in a preheated 350º oven. You can also microwave for 2 minutes or 3 minutes, stirring every minute, until mixture is dry and crumbly. Let cool completely. Remove 1/3 of mixture and press remaining mixture into bottom of the pan.
In a separate bowl combine egg whites, sugar, strawberries, and lemon juice. Beat at high speed until stiff peaks form. It will take 5-6 minutes.
In a separate bowl, mix ½ pt. whipping cream until fluffy, then fold into strawberry mixture. Spread over crust, sprinkle with reserved crust mixture. Cover and freeze several hours or overnight.
Fruit Crisp
¼ - 2/3 cup sugar
1 ½ Tbsp. lemon juice
2 cups Fruit crisp topping
2 ½ - 3 lbs pounds apples, pears, nectarines, peaches, apricots, or plums, cut into 1-inch chunks
Toss together the fruit, sugar and lemon juice in a medium bowl. Spread the fruit mixture with a rubber spatula into a pie plate. Sprinkle the frozen topping evenly over the fruit. Bake for about 40 minutes until fruit is bubbling.
Fruit Crisp Topping:
6 Tbsp. flour
¼ cup packed light brown sugar
¼ cup granulated sugar
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
5 Tbsp. butter, cut into pieces and chilled
¾ cup pecans or whole almonds, chopped fine
Combine flour, sugars, cinnamon, nutmeg and salt. Cut butter into dry mixture until mixture has a coarse cornmeal texture. Add the nuts.
Spread the mixture on a cookie sheet and place in freezer until frozen, about 1 hour. Once frozen, place mixture in a freezer Ziploc bag. Pull out to use as desired. Makes 8 cups.
Wednesday, January 28, 2009
Sunday, January 25, 2009
Cow in the Kitchen
There’s a Cow in the Kitchen
(Information taken from Virginia D. Nelson’s There’s a Cow in the Kitchen recipe book)
What is nonfat dry milk? Also referred to as powdered milk, it is nothing more than milk from which the water and most of the butterfat have been removed. It still contains all the minerals, vitamins, and high quality protein of whole milk.
Instant – has the advantage of being easier to mix for fluid milk, but is usually more expensive. Also requires more powder to water ratio.
Non-instant – is a little more difficult to mix, but does so quickly in a blender or with a whisk. It is also lower in coast than the instant. Non-instant has the advantage of not requiring scalding in those recipes that call for scalded milk.
With a few adjustments in your recipes you will find powdered milk oftentimes more convenient than using fresh milk.
Baking with powdered milk – When baking, add the required amount of milk powder to the dry ingredients and use plain water for the liquid. For example: If a recipe calls for 1 cup of milk, stir 3 Tbsp. of non-instant milk powder into the flour, and use 1 cup of water in place of the milk in the recipe. If you keep a container of milk powder next to your flour container, you’ll find this more convenient than using fluid milk.
Directions for reconstituting dry milk will vary with each product. The following is a general guide.
1 Tbs. dry milk + ½ cup water = ½ cup milk
2 Tbs. dry milk + 1 cup water = 1 cup milk
½ cup dry milk + 1 quart water = 1 quart milk
1 cup dry milk + ½ gallon water = ½ gallon milk
2 cups dry milk + 1 gallon water = 1 gallon milk
(Information taken from Virginia D. Nelson’s There’s a Cow in the Kitchen recipe book)
What is nonfat dry milk? Also referred to as powdered milk, it is nothing more than milk from which the water and most of the butterfat have been removed. It still contains all the minerals, vitamins, and high quality protein of whole milk.
Instant – has the advantage of being easier to mix for fluid milk, but is usually more expensive. Also requires more powder to water ratio.
Non-instant – is a little more difficult to mix, but does so quickly in a blender or with a whisk. It is also lower in coast than the instant. Non-instant has the advantage of not requiring scalding in those recipes that call for scalded milk.
With a few adjustments in your recipes you will find powdered milk oftentimes more convenient than using fresh milk.
Baking with powdered milk – When baking, add the required amount of milk powder to the dry ingredients and use plain water for the liquid. For example: If a recipe calls for 1 cup of milk, stir 3 Tbsp. of non-instant milk powder into the flour, and use 1 cup of water in place of the milk in the recipe. If you keep a container of milk powder next to your flour container, you’ll find this more convenient than using fluid milk.
Directions for reconstituting dry milk will vary with each product. The following is a general guide.
1 Tbs. dry milk + ½ cup water = ½ cup milk
2 Tbs. dry milk + 1 cup water = 1 cup milk
½ cup dry milk + 1 quart water = 1 quart milk
1 cup dry milk + ½ gallon water = ½ gallon milk
2 cups dry milk + 1 gallon water = 1 gallon milk
Thursday, January 22, 2009
Delicious Pie Recipes
Apple Crumb Pie
1 ¼ cups all-purpose flour
6 tbsp. butter, room temperature
¼ cup packed brown sugar
¼ tsp. salt
2 tbsp. lemon juice
6+ cups (8-10) tart apples (Jonagold)
1 cup sugar
1 tsp. ground cinnamon
Optional: 1 cup raisins
Dough for one pie crust (see “Never Fail Pie Crust”)
Preheat oven to 375°. Make crumb topping: in a medium bowl, combine 1 cup flour, butter, brown sugar, and ¼ tsp. salt. Mix with a fork until crumbly; freeze.
On a lightly floured piece of waxed paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate with a 2-inch overhand all around.
Place lemon juice in a large bowl. Peel, core, and thinly slice the apples into the bowl. Add granulated sugar, raisins (optional), cinnamon, remaining ¼ cup flour, and remaining ½ tsp. salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until gold and bubbling, 30 to 45 minutes more.
Apricot Pie
Dough for 2 pie crusts (see “Never Fail Pie Crust”)
1 cup sugar (or extra to taste)
6 cups apricot halves (or *frozen apricots, thawed & drained, not rinsed)
¼ cup flour
¼ cup Tapioca pearls (Minute Tapioca in the Red Box)
¼ tsp. cinnamon (optional)
Extra sugar for top of pie
Heat oven to 425°. Roll one pie crust on lightly floured waxed paper sheets to approximately 14” circle. Carefully place in 9” pie dish.
In large bowl, mix fruit (well-drained if using frozen apricots), sugar, flour, and tapioca (& cinnamon if desired). Stir carefully so you won’t mash the apricots. Pour into the crust-lined pie dish.
Roll out 2nd crust and carefully place on top of filled pie dish. Trim edges so about ¾” of dough hangs over the edge of pie dish. Seal and flute the crust by folding top layer under lower layer, pressing to seal. While pinching the top and bottom edges together, form a stand-up rim on edge of pie plate to seal pastry and to make fluting easier. Flute the edges by placing index finger of one hand on inside of pastry rim, thumb and index finger of other hand on outside. Pinch pastry into V-shape; continue around pie. Make several slits in top of pie crust. Sprinkle top crust with sugar. Cover edge with 2 to 3-inch strip of foil to prevent excessive browning (remove foil during last 15 minutes of baking).
Bake for 30 minutes. Remove foil and bake another 15 minutes.
Never Fail Pie Crust
4 ½ cups all purpose flour
1 tbsp. sugar
2 tsp. salt
1 ¾ cups Crisco (butter flavored) no subs!
1 tbsp. white vinegar
1 large egg
Put first 3 ingredients (flour, sugar, salt) in large bowl and mix well with a fork. Add shortening and mix with pastry cutter or fork until ingredients are crumbly. In a small bowl, mix ½ cup water, the vinegar and the egg. Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide dough into 5 portions and with hands, shape each portion into a flattened round circle. Wrap each separately in saran wrap. Dough may be refrigerated up to 3 days or frozen in a Ziplock freezer bag. Makes two 9” double crust pies and 1 single 9” crust pie or pie shell.
*To freeze apricots, slice 6 cups apricots halves (pits removed) into large bowl. Add 1 ½ cup sugar and 1 heaping tbsp. Fruit Fresh. Mix thoroughly with apricots until juices start to form. Carefully pour bowl contents into gallon size Ziplock Freezer bags and lay flat to freeze. For best results, use ripe firm fruit that is flavorful!
For Blackberry pie, follow instructions above but use 5-6 cups fresh or frozen blackberries (partially thawed). To freeze blackberries, blueberries, or boysenberries, place on cookie sheet and place in freezer. When frozen, transfer to Ziplock Freezer bags.
Lemon Meringue Pie
1 pre-baked pie crust (9 inch, bottom only)
3-4 large lemons
1 3/4 cup sugar
3/4 cup cornstarch
1/4 tsp salt
6 egg yolks, save whites for meringue
2 T unsalted butter, cut up
Meringue:
6 egg whites, room temperature
1/2 tsp cream of tartar
1/2 cup sugar
Preheat oven to 325°.
Grate 2 T rind, set aside. Squeeze 3/4 cup juice from lemons. Mix sugar, cornstarch, and salt in saucepan. Stir in 2 1/4 cup water and lemon juice. Cook over medium heat, stirring occasionally, 15-20 minutes until thickened and bubbly. Cook another 2-3 minutes, stirring. Remove from heat. Beat yolks lightly in bowl. Stir 1/2 cup hot lemon mixture into yolks, then stir yolk mixture back into lemon mixture in saucepan. Cook over low heat, stirring, for one minute. Do not overcook. Off heat, add butter and grated lemon rind. Pour into baked crust.
Meringue: Beat egg whites and cream of tartar until foamy. On high speed, beat in sugar, 1 T at a time, until stiff peaks form. Spoon meringue over hot filling, spreading to edge of crust to seal. Bake on lower rack for 25-30 minutes (thermometer inserted in meringue should register 140). Bake 3 minutes longer. Cool on rack 2 hours, refrigerate 1 hour before serving.
OPTIONAL: Bottom cream cheese layer: Combine 1 8 oz brick cream cheese, room temp, 1 egg, 1 cup powdered sugar, 1 tsp vanilla. Place in prebaked crust prior to lemon layer.
Triple-Layer Mud Pie
1 pre-baked pie shell
3 squares semi-sweet baking squares, melted
¼ cup canned sweetened condensed milk
½ cup pecans, chopped and toasted
2 cups cold 2% milk
2 pkg. (3.9 oz. each) instant chocolate pudding
2 cups whipping cream
Mix melted baking squares and condensed milk. Pour into crust; sprinkle with nuts. Whisk together milk and pudding mixes, beating for 2 minutes. Spoon 1 ½ cups over nuts. Whip cream.* Stir half of the whipped cream into remaining pudding; spread over pudding in crust. Top with remaining whipped cream. Refrigerate 3 hours.
*To stabilize whipping cream, use following instructions: Sprinkle 2 tsp. unflavored gelatin over 4 Tbsp. cold water. Let soften 5 minutes. Heat over very low heat until gelatin dissolves. Let cool slightly (if cools too much, the gelatin will clump). In separate container, whip cream until soft peaks form. Add gelatin mixture (and 2 tbsp. sugar, if desired) as you finish whipping.
Very Berry Pie (double crust)
8 cups (2lbs) mixed frozen berries
1/2 cups sugar
1/4 cup cornstarch
1 tablespoon lemon juice
Preheat oven to 350°. Toss ingredients together. Place in unbaked pie shell, dot with 2 tablespoons butter, top with unbaked crust and seal edges, cut 3 or 4 slits in center. If desired, you can brush the crust with a mixture of 1 egg yolk and 1 tablespoon cream. Place pie on baking sheet and bake for 30 minutes, increase oven temp to 375 and bake until nicely browned, about 20 minutes longer.
Pumpkin Pecan Pie
1 (9 inch) pie shell, unbaked
Pumpkin Filling:
1 egg, slightly beaten
1 c. canned pumpkin
1/3 c. sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. ground cloves
Pecan Layer:
2 eggs, slightly beaten
2/3 c. light or dark corn syrup
2/3 c. sugar
2 tbsp. corn oil butter, melted
1/2 tsp. vanilla
1 c. pecan halves
In small bowl stir all ingredients for pumpkin filling until well blended. Spread evenly in bottom of pie shell. Prepare pecan layer: In medium bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Carefully spoon over pumpkin filling. Bake in 350 degree oven for 1 hour or until filling is set around edge. Cool on rack. Serves 8.
Other Simple Pie Ideas
Bake a *Single Pie Shell and make a:
Chocolate Pie (cook 5 oz. Cook & Serve Chocolate Jello Pudding according to package directions; pour into baked pie shell & chill. Serve with lots of whipped cream on top)
Lemon Meringue Pie (Prepare 4.3 Lemon Cook & Serve Jello Pudding according to package directions – Meringue instructions are on back of box)
Banana Cream Pie (Slice 2 to 3 bananas into baked pie shell; cook 5 oz. Vanilla Cook & Serve Jello Pudding & cool 5 minutes; pour over bananas and chill. Another version instead of cooked pudding, use instant vanilla pudding and fold in ½ tub cool whip & pour over bananas.)
Fresh Strawberry Pie (Prepare Junket Danish Dessert Strawberry flavored according to package directions; pour over sliced strawberries and pour into baked pie shell; chill. Serve with whipped cream on top.)
Fresh Peach Pie (call me on this one because it is more complicated or try to find Peach Glaze in the produce section of your supermarket—it is already made and ready to pour over sliced peaches.)
Most good cookbooks (like Betty Crocker or Better Homes & Gardens) will have instructions for other pies like Pecan Pie, all kinds of fruit pies, etc. Just plan to use the “Never Fail Pie Crust” recipe in this packet for all these pies and follow recipe in cookbook for baking instructions.
Pumpkin Pie (Follow instructions on back of Libby’s 100% Pure Pumpkin)
Ice Cream Pies (Purchase a graham cracker shell (or make one) and fill with softened ice cream of your choice. Cover and freeze. When serving slice and drizzle with a sauce such as caramel sauce topping, hot fudge or chocolate sauce topping, strawberry freezer jam, etc., and then with whipped cream, nuts, a cherry or whatever sounds good!)
*For Single-Crust Baked Pie Shell: Roll out pastry on lightly floured waxed paper to 2” larger than inverted pie plate. Carefully place pastry in pie dish. Flute edges. Prick bottom & sides thoroughly with fork. Bake at 475° for 8-10 minutes; cool.
Precooked Crust
Many recipes call for pie crusts to be blind-baked—that is, precooked without the filling so that the crust can set enough to form a seal. Partial blind-baking gives the crust a head start to keep wet fillings from causing a soggy bottom crust; pies with no-bake fillings require a fully blind-baked crust. First, prepare your pie shell, then follow these tips.
• Chill the raw pie shell at least 15 minutes before lining with foil. This will firm the dough enough to protect the decorative edge while you press foil into place.
• Use pie weights, dry beans, or uncooked rice to half-fill the foil liner in the pie shell. (Beans and rice can be used again for baking blind—but not in cooking, since the oven heat dries them out.)
• Bake the pie shell at 375° partway with foil and weights to set it and help keep its shape (about 15 minutes) then remove foil and weights to continue baking and allow crust to brown evenly.
• Let crust cool for at least 10 minutes before adding your filling.
• Check the edge while the filling is baking when using a blind-baked crust. If it gets too dark, loosely cover the edge with a strip of foil.
1 ¼ cups all-purpose flour
6 tbsp. butter, room temperature
¼ cup packed brown sugar
¼ tsp. salt
2 tbsp. lemon juice
6+ cups (8-10) tart apples (Jonagold)
1 cup sugar
1 tsp. ground cinnamon
Optional: 1 cup raisins
Dough for one pie crust (see “Never Fail Pie Crust”)
Preheat oven to 375°. Make crumb topping: in a medium bowl, combine 1 cup flour, butter, brown sugar, and ¼ tsp. salt. Mix with a fork until crumbly; freeze.
On a lightly floured piece of waxed paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate with a 2-inch overhand all around.
Place lemon juice in a large bowl. Peel, core, and thinly slice the apples into the bowl. Add granulated sugar, raisins (optional), cinnamon, remaining ¼ cup flour, and remaining ½ tsp. salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until gold and bubbling, 30 to 45 minutes more.
Apricot Pie
Dough for 2 pie crusts (see “Never Fail Pie Crust”)
1 cup sugar (or extra to taste)
6 cups apricot halves (or *frozen apricots, thawed & drained, not rinsed)
¼ cup flour
¼ cup Tapioca pearls (Minute Tapioca in the Red Box)
¼ tsp. cinnamon (optional)
Extra sugar for top of pie
Heat oven to 425°. Roll one pie crust on lightly floured waxed paper sheets to approximately 14” circle. Carefully place in 9” pie dish.
In large bowl, mix fruit (well-drained if using frozen apricots), sugar, flour, and tapioca (& cinnamon if desired). Stir carefully so you won’t mash the apricots. Pour into the crust-lined pie dish.
Roll out 2nd crust and carefully place on top of filled pie dish. Trim edges so about ¾” of dough hangs over the edge of pie dish. Seal and flute the crust by folding top layer under lower layer, pressing to seal. While pinching the top and bottom edges together, form a stand-up rim on edge of pie plate to seal pastry and to make fluting easier. Flute the edges by placing index finger of one hand on inside of pastry rim, thumb and index finger of other hand on outside. Pinch pastry into V-shape; continue around pie. Make several slits in top of pie crust. Sprinkle top crust with sugar. Cover edge with 2 to 3-inch strip of foil to prevent excessive browning (remove foil during last 15 minutes of baking).
Bake for 30 minutes. Remove foil and bake another 15 minutes.
Never Fail Pie Crust
4 ½ cups all purpose flour
1 tbsp. sugar
2 tsp. salt
1 ¾ cups Crisco (butter flavored) no subs!
1 tbsp. white vinegar
1 large egg
Put first 3 ingredients (flour, sugar, salt) in large bowl and mix well with a fork. Add shortening and mix with pastry cutter or fork until ingredients are crumbly. In a small bowl, mix ½ cup water, the vinegar and the egg. Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide dough into 5 portions and with hands, shape each portion into a flattened round circle. Wrap each separately in saran wrap. Dough may be refrigerated up to 3 days or frozen in a Ziplock freezer bag. Makes two 9” double crust pies and 1 single 9” crust pie or pie shell.
*To freeze apricots, slice 6 cups apricots halves (pits removed) into large bowl. Add 1 ½ cup sugar and 1 heaping tbsp. Fruit Fresh. Mix thoroughly with apricots until juices start to form. Carefully pour bowl contents into gallon size Ziplock Freezer bags and lay flat to freeze. For best results, use ripe firm fruit that is flavorful!
For Blackberry pie, follow instructions above but use 5-6 cups fresh or frozen blackberries (partially thawed). To freeze blackberries, blueberries, or boysenberries, place on cookie sheet and place in freezer. When frozen, transfer to Ziplock Freezer bags.
Lemon Meringue Pie
1 pre-baked pie crust (9 inch, bottom only)
3-4 large lemons
1 3/4 cup sugar
3/4 cup cornstarch
1/4 tsp salt
6 egg yolks, save whites for meringue
2 T unsalted butter, cut up
Meringue:
6 egg whites, room temperature
1/2 tsp cream of tartar
1/2 cup sugar
Preheat oven to 325°.
Grate 2 T rind, set aside. Squeeze 3/4 cup juice from lemons. Mix sugar, cornstarch, and salt in saucepan. Stir in 2 1/4 cup water and lemon juice. Cook over medium heat, stirring occasionally, 15-20 minutes until thickened and bubbly. Cook another 2-3 minutes, stirring. Remove from heat. Beat yolks lightly in bowl. Stir 1/2 cup hot lemon mixture into yolks, then stir yolk mixture back into lemon mixture in saucepan. Cook over low heat, stirring, for one minute. Do not overcook. Off heat, add butter and grated lemon rind. Pour into baked crust.
Meringue: Beat egg whites and cream of tartar until foamy. On high speed, beat in sugar, 1 T at a time, until stiff peaks form. Spoon meringue over hot filling, spreading to edge of crust to seal. Bake on lower rack for 25-30 minutes (thermometer inserted in meringue should register 140). Bake 3 minutes longer. Cool on rack 2 hours, refrigerate 1 hour before serving.
OPTIONAL: Bottom cream cheese layer: Combine 1 8 oz brick cream cheese, room temp, 1 egg, 1 cup powdered sugar, 1 tsp vanilla. Place in prebaked crust prior to lemon layer.
Triple-Layer Mud Pie
1 pre-baked pie shell
3 squares semi-sweet baking squares, melted
¼ cup canned sweetened condensed milk
½ cup pecans, chopped and toasted
2 cups cold 2% milk
2 pkg. (3.9 oz. each) instant chocolate pudding
2 cups whipping cream
Mix melted baking squares and condensed milk. Pour into crust; sprinkle with nuts. Whisk together milk and pudding mixes, beating for 2 minutes. Spoon 1 ½ cups over nuts. Whip cream.* Stir half of the whipped cream into remaining pudding; spread over pudding in crust. Top with remaining whipped cream. Refrigerate 3 hours.
*To stabilize whipping cream, use following instructions: Sprinkle 2 tsp. unflavored gelatin over 4 Tbsp. cold water. Let soften 5 minutes. Heat over very low heat until gelatin dissolves. Let cool slightly (if cools too much, the gelatin will clump). In separate container, whip cream until soft peaks form. Add gelatin mixture (and 2 tbsp. sugar, if desired) as you finish whipping.
Very Berry Pie (double crust)
8 cups (2lbs) mixed frozen berries
1/2 cups sugar
1/4 cup cornstarch
1 tablespoon lemon juice
Preheat oven to 350°. Toss ingredients together. Place in unbaked pie shell, dot with 2 tablespoons butter, top with unbaked crust and seal edges, cut 3 or 4 slits in center. If desired, you can brush the crust with a mixture of 1 egg yolk and 1 tablespoon cream. Place pie on baking sheet and bake for 30 minutes, increase oven temp to 375 and bake until nicely browned, about 20 minutes longer.
Pumpkin Pecan Pie
1 (9 inch) pie shell, unbaked
Pumpkin Filling:
1 egg, slightly beaten
1 c. canned pumpkin
1/3 c. sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. ground cloves
Pecan Layer:
2 eggs, slightly beaten
2/3 c. light or dark corn syrup
2/3 c. sugar
2 tbsp. corn oil butter, melted
1/2 tsp. vanilla
1 c. pecan halves
In small bowl stir all ingredients for pumpkin filling until well blended. Spread evenly in bottom of pie shell. Prepare pecan layer: In medium bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Carefully spoon over pumpkin filling. Bake in 350 degree oven for 1 hour or until filling is set around edge. Cool on rack. Serves 8.
Other Simple Pie Ideas
Bake a *Single Pie Shell and make a:
Chocolate Pie (cook 5 oz. Cook & Serve Chocolate Jello Pudding according to package directions; pour into baked pie shell & chill. Serve with lots of whipped cream on top)
Lemon Meringue Pie (Prepare 4.3 Lemon Cook & Serve Jello Pudding according to package directions – Meringue instructions are on back of box)
Banana Cream Pie (Slice 2 to 3 bananas into baked pie shell; cook 5 oz. Vanilla Cook & Serve Jello Pudding & cool 5 minutes; pour over bananas and chill. Another version instead of cooked pudding, use instant vanilla pudding and fold in ½ tub cool whip & pour over bananas.)
Fresh Strawberry Pie (Prepare Junket Danish Dessert Strawberry flavored according to package directions; pour over sliced strawberries and pour into baked pie shell; chill. Serve with whipped cream on top.)
Fresh Peach Pie (call me on this one because it is more complicated or try to find Peach Glaze in the produce section of your supermarket—it is already made and ready to pour over sliced peaches.)
Most good cookbooks (like Betty Crocker or Better Homes & Gardens) will have instructions for other pies like Pecan Pie, all kinds of fruit pies, etc. Just plan to use the “Never Fail Pie Crust” recipe in this packet for all these pies and follow recipe in cookbook for baking instructions.
Pumpkin Pie (Follow instructions on back of Libby’s 100% Pure Pumpkin)
Ice Cream Pies (Purchase a graham cracker shell (or make one) and fill with softened ice cream of your choice. Cover and freeze. When serving slice and drizzle with a sauce such as caramel sauce topping, hot fudge or chocolate sauce topping, strawberry freezer jam, etc., and then with whipped cream, nuts, a cherry or whatever sounds good!)
*For Single-Crust Baked Pie Shell: Roll out pastry on lightly floured waxed paper to 2” larger than inverted pie plate. Carefully place pastry in pie dish. Flute edges. Prick bottom & sides thoroughly with fork. Bake at 475° for 8-10 minutes; cool.
Precooked Crust
Many recipes call for pie crusts to be blind-baked—that is, precooked without the filling so that the crust can set enough to form a seal. Partial blind-baking gives the crust a head start to keep wet fillings from causing a soggy bottom crust; pies with no-bake fillings require a fully blind-baked crust. First, prepare your pie shell, then follow these tips.
• Chill the raw pie shell at least 15 minutes before lining with foil. This will firm the dough enough to protect the decorative edge while you press foil into place.
• Use pie weights, dry beans, or uncooked rice to half-fill the foil liner in the pie shell. (Beans and rice can be used again for baking blind—but not in cooking, since the oven heat dries them out.)
• Bake the pie shell at 375° partway with foil and weights to set it and help keep its shape (about 15 minutes) then remove foil and weights to continue baking and allow crust to brown evenly.
• Let crust cool for at least 10 minutes before adding your filling.
• Check the edge while the filling is baking when using a blind-baked crust. If it gets too dark, loosely cover the edge with a strip of foil.
Turkey Recipes
Turkey or Chicken Pot Pie
1/3 cup butter
1/3 cup flour
1/3 cup onion, chopped
½ tsp. salt
¼ tsp. pepper
1 ¾ cup turkey or chicken broth
2/3 cup milk
2 cups turkey or chicken, cooked and cut-up
1 pkg. (10 oz.) frozen peas & carrots
Celery Seed Crust (see recipe below)
Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables; set aside.
Prepare Celery See Pastry. Roll out 2/3 of pastry into circle on lightly floured sheet of waxed paper. Ease pastry into deep dish pie dish. Pour chicken filling into pastry-lined dish. Roll remaining pastry dough into a circle; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered in 425° oven until crust is brown, 30 to 35 minutes.
Celery Seed Crust
2/3 cup plus 2 tbsp. Crisco (butter flavored)
2 cups flour
2 tsp. celery seed
1 tsp. salt
4-5 tbsp. water
Cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. additional water can be added if necessary). Gather into a ball.
Chile Verde
1-2 lbs. turkey, chicken or pork, cooked
4-6 cloves garlic
1 lb. tomatillas, peeled and diced
14 oz chicken broth
4 oz green chiles
1 tsp. cumin
1 large onion, diced
1 can great northern beans, drained and rinsed
Mix all ingredients together and cook in crock-pot for 4 hours on high, 6 hours on low. 15-20 minutes before serving, shred meat and add ½ cup fresh cilantro, if desired. Serve in tortillas or over rice.
Asian Turkey Slaw
Slaw:
2 ½ cups turkey; cooked and shredded (about 1 pound)
¾ cup celery, finely chopped
½ cup sugar snap peas, chopped
½ cup red bell pepper, chopped
¼ cup onion, finely chopped
1 10-oz package angel hair slaw
1 8-oz can water chestnuts, sliced and drained
Dressing:
¼ cup cider vinegar
¼ cup rice wine vinegar
2 tbsp. sugar
1 tsp. salt
2 tsp. low-sodium soy sauce
¼ tsp. garlic powder
¼ tsp. freshly ground black pepper
Remaining Ingredients:
¼ cup slivered almonds, toasted
1 tsp. sesame seeds, toasted
To prepare slaw, combine first 7 ingredients in a large bowl. To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.
Turkey Spinach Toss
2 (8-oz) turkey breast tenderloins, halved horizontally
¼ tsp. coarsely ground black pepper
2 tbsp. butter
2 oz. thinly sliced deli ham, cut in bite-size pieces
½ cup orange juice
2 (9-10 oz) pkg. fresh spinach
1 orange, cut in wedges
Season turkey with pepper. In very large skillet heat butter over medium-high heat; add turkey. Cook 12 minutes or until no longer pink; turn once. Remove turkey from skillet. Slice into strips; cover and keep warm. Add ham to skillet; cook and stir 1 minute or until heated and starting to crisp. With slotted spoon remove from skillet. Add juice; bring to boiling. Add spinach, half at a time, to skillet; cook 1 minute or until just wilted. Add orange wedges with second batch of spinach. Using tongs, remove from skillet; divide among plates. Sprinkle with salt and pepper. Top with turkey and ham. Drizzle with remaining juices from skillet.
Turkey Curry
¼ cup vegetable oil
1 onion, sliced thin
1 tbsp. curry powder
Salt
4 garlic cloves, minced
1 tbsp. fresh ginger, grated
½ cup water
2 cups chicken, cooked and shredded
1 (15-oz) can chickpeas, rinsed
1 cup frozen peas
¼ cup raisins
½ cup plain whole-milk yogurt
¼ cup minced fresh cilantro
Heat oil in skillet over medium-high heat until shimmering. Add onion, curry powder, and ½ tsp. salt and cook until onion is browned, 5 to 7 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in water, meat, chickpeas, peas and raisins. Cook, stirring frequently, until heated through.. Off heat, stir in yogurt and cilantro and serve.
1/3 cup butter
1/3 cup flour
1/3 cup onion, chopped
½ tsp. salt
¼ tsp. pepper
1 ¾ cup turkey or chicken broth
2/3 cup milk
2 cups turkey or chicken, cooked and cut-up
1 pkg. (10 oz.) frozen peas & carrots
Celery Seed Crust (see recipe below)
Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables; set aside.
Prepare Celery See Pastry. Roll out 2/3 of pastry into circle on lightly floured sheet of waxed paper. Ease pastry into deep dish pie dish. Pour chicken filling into pastry-lined dish. Roll remaining pastry dough into a circle; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered in 425° oven until crust is brown, 30 to 35 minutes.
Celery Seed Crust
2/3 cup plus 2 tbsp. Crisco (butter flavored)
2 cups flour
2 tsp. celery seed
1 tsp. salt
4-5 tbsp. water
Cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. additional water can be added if necessary). Gather into a ball.
Chile Verde
1-2 lbs. turkey, chicken or pork, cooked
4-6 cloves garlic
1 lb. tomatillas, peeled and diced
14 oz chicken broth
4 oz green chiles
1 tsp. cumin
1 large onion, diced
1 can great northern beans, drained and rinsed
Mix all ingredients together and cook in crock-pot for 4 hours on high, 6 hours on low. 15-20 minutes before serving, shred meat and add ½ cup fresh cilantro, if desired. Serve in tortillas or over rice.
Asian Turkey Slaw
Slaw:
2 ½ cups turkey; cooked and shredded (about 1 pound)
¾ cup celery, finely chopped
½ cup sugar snap peas, chopped
½ cup red bell pepper, chopped
¼ cup onion, finely chopped
1 10-oz package angel hair slaw
1 8-oz can water chestnuts, sliced and drained
Dressing:
¼ cup cider vinegar
¼ cup rice wine vinegar
2 tbsp. sugar
1 tsp. salt
2 tsp. low-sodium soy sauce
¼ tsp. garlic powder
¼ tsp. freshly ground black pepper
Remaining Ingredients:
¼ cup slivered almonds, toasted
1 tsp. sesame seeds, toasted
To prepare slaw, combine first 7 ingredients in a large bowl. To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.
Turkey Spinach Toss
2 (8-oz) turkey breast tenderloins, halved horizontally
¼ tsp. coarsely ground black pepper
2 tbsp. butter
2 oz. thinly sliced deli ham, cut in bite-size pieces
½ cup orange juice
2 (9-10 oz) pkg. fresh spinach
1 orange, cut in wedges
Season turkey with pepper. In very large skillet heat butter over medium-high heat; add turkey. Cook 12 minutes or until no longer pink; turn once. Remove turkey from skillet. Slice into strips; cover and keep warm. Add ham to skillet; cook and stir 1 minute or until heated and starting to crisp. With slotted spoon remove from skillet. Add juice; bring to boiling. Add spinach, half at a time, to skillet; cook 1 minute or until just wilted. Add orange wedges with second batch of spinach. Using tongs, remove from skillet; divide among plates. Sprinkle with salt and pepper. Top with turkey and ham. Drizzle with remaining juices from skillet.
Turkey Curry
¼ cup vegetable oil
1 onion, sliced thin
1 tbsp. curry powder
Salt
4 garlic cloves, minced
1 tbsp. fresh ginger, grated
½ cup water
2 cups chicken, cooked and shredded
1 (15-oz) can chickpeas, rinsed
1 cup frozen peas
¼ cup raisins
½ cup plain whole-milk yogurt
¼ cup minced fresh cilantro
Heat oil in skillet over medium-high heat until shimmering. Add onion, curry powder, and ½ tsp. salt and cook until onion is browned, 5 to 7 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in water, meat, chickpeas, peas and raisins. Cook, stirring frequently, until heated through.. Off heat, stir in yogurt and cilantro and serve.
Canning Recipes
Nebraska’s Apple Pie Filling
(from Putting Food By)
4 ½ cups sugar
1 cup quick-cooking tapioca
1 tsp salt (optional)
2 tsp ground cinnamon
¼ tsp ground nutmeg
10 cups water
3 tablespoons lemon juice
11-13 lbs of tart apples, peeled, cored, and sliced (about 18 cups of apples)
In a large saucepan blend the first five dry ingredients. Stir in 10 cups cools water, cook on medium-high heat; stir until thickened and bubbly; cook an additional 2 minutes. Add lemon juice. Add the apples. Stir constantly and bring mixture up to a rolling boil; cook 1 minute. Ladle into quart jars, leaving 1 inch headspace. Adjust lids and process in a boiling water bath- altitude adjusted is 40 minutes.
Applesauce
Peel apples. Cut into quarters or eights. Remove core. Drop into anti-discoloration fluid. Put apples in large pot and fill within 2 inches of top. Bring to boil, stirring occasionally. Cook until tender. For chunky sauce, leave as is. For smoother sauce, put through food mill or blend (may need to add cooking water or apple juice for desired consistency.) Sweeten with brown sugar, if desired.
Fill clean, hot jars with hot sauce leaving ½-inch headspace. Adjust lids and process in boiling water for 20 minutes for pints or quarts.
Apricot Jam
2 quarts crushed and peeled apricots
¼ cup lemon juice
6 cups sugar
Combine apricots and lemon juice in a large saucepot. Add sugar. Bring slowly to a obil, stirring until sugar dissolves. Cook rapidly to gelling point, about 25 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle jam into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 25 minutes in a boiling-water canner. Yield: about 5 pints.
Beans – Boston Baked
1 quart dried navy beans (about 2 pounds)
2 tsp. salt
½ pound salt pork, cut into pieces
3 large onions, sliced
2/3 cup brown sugar
2 tsp. salt
2 tsp. dry mustard
2/3 cup molasses
Cover beans with 3 quarts water; let stand 12 to 18 hours in a cool place. Drain. Cover beans with 3 quarts water. Add 2 teaspoons salt; bring to boil. Reduce heat. Cover; simmer until skins begin to crack. Drain, reserving liquid. Pour beans into a baking dish or bean pot. Add pork and onions. Combine remaining ingredients and 4 cups reserved bean liquid (add water to make 4 cups, if necessary). Ladle sauce over beans. Cover; bake at 350 degrees for about 3 ½ hours. Add water, if necessary, as beans should be ‘soup.’ Pack hot beans and sauce into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 20 minutes, quarts 1 hour and 35 minutes at 15 pounds pressure in a steam-pressure canner.
Tomatillo Salsa
5 ½ cups chopped, cored, husked tomatillos (about 2 pounds)
1 cup onion, chopped
1 cup green chili peppers, chopped
4 cloves garlic, minced
2 Tbsp. cilantro, minced
2 tsp. cumin
½ tsp. salt
½ tsp. red pepper
1 cup vinegar
¼ cup lime juice
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 25 minutes in a boiling-water canner. Yield: about 2 pints.
Apple Spice Cake
Spice cake mix
3 eggs
2 quarts apple pie filling
1 cup applesauce
Beat together cake mix, eggs and applesauce. Spread ½ of mixture into a greased 9x13 pan. Pour apple pie filling on top. Spread remaining mixture on top of apple pie filling. Bake at 375 for about 40 minutes.
(from Putting Food By)
4 ½ cups sugar
1 cup quick-cooking tapioca
1 tsp salt (optional)
2 tsp ground cinnamon
¼ tsp ground nutmeg
10 cups water
3 tablespoons lemon juice
11-13 lbs of tart apples, peeled, cored, and sliced (about 18 cups of apples)
In a large saucepan blend the first five dry ingredients. Stir in 10 cups cools water, cook on medium-high heat; stir until thickened and bubbly; cook an additional 2 minutes. Add lemon juice. Add the apples. Stir constantly and bring mixture up to a rolling boil; cook 1 minute. Ladle into quart jars, leaving 1 inch headspace. Adjust lids and process in a boiling water bath- altitude adjusted is 40 minutes.
Applesauce
Peel apples. Cut into quarters or eights. Remove core. Drop into anti-discoloration fluid. Put apples in large pot and fill within 2 inches of top. Bring to boil, stirring occasionally. Cook until tender. For chunky sauce, leave as is. For smoother sauce, put through food mill or blend (may need to add cooking water or apple juice for desired consistency.) Sweeten with brown sugar, if desired.
Fill clean, hot jars with hot sauce leaving ½-inch headspace. Adjust lids and process in boiling water for 20 minutes for pints or quarts.
Apricot Jam
2 quarts crushed and peeled apricots
¼ cup lemon juice
6 cups sugar
Combine apricots and lemon juice in a large saucepot. Add sugar. Bring slowly to a obil, stirring until sugar dissolves. Cook rapidly to gelling point, about 25 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle jam into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 25 minutes in a boiling-water canner. Yield: about 5 pints.
Beans – Boston Baked
1 quart dried navy beans (about 2 pounds)
2 tsp. salt
½ pound salt pork, cut into pieces
3 large onions, sliced
2/3 cup brown sugar
2 tsp. salt
2 tsp. dry mustard
2/3 cup molasses
Cover beans with 3 quarts water; let stand 12 to 18 hours in a cool place. Drain. Cover beans with 3 quarts water. Add 2 teaspoons salt; bring to boil. Reduce heat. Cover; simmer until skins begin to crack. Drain, reserving liquid. Pour beans into a baking dish or bean pot. Add pork and onions. Combine remaining ingredients and 4 cups reserved bean liquid (add water to make 4 cups, if necessary). Ladle sauce over beans. Cover; bake at 350 degrees for about 3 ½ hours. Add water, if necessary, as beans should be ‘soup.’ Pack hot beans and sauce into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 20 minutes, quarts 1 hour and 35 minutes at 15 pounds pressure in a steam-pressure canner.
Tomatillo Salsa
5 ½ cups chopped, cored, husked tomatillos (about 2 pounds)
1 cup onion, chopped
1 cup green chili peppers, chopped
4 cloves garlic, minced
2 Tbsp. cilantro, minced
2 tsp. cumin
½ tsp. salt
½ tsp. red pepper
1 cup vinegar
¼ cup lime juice
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 25 minutes in a boiling-water canner. Yield: about 2 pints.
Apple Spice Cake
Spice cake mix
3 eggs
2 quarts apple pie filling
1 cup applesauce
Beat together cake mix, eggs and applesauce. Spread ½ of mixture into a greased 9x13 pan. Pour apple pie filling on top. Spread remaining mixture on top of apple pie filling. Bake at 375 for about 40 minutes.
Three Month Food Supply: Recipe Ideas
Three Month Food Storage: Recipe Ideas
Chicken and Artichoke Cacciatore
2 15 oz. cans chicken
1 6oz jar marinated artichoke hearts
1 16oz can crushed or diced tomatoes
1 4oz jar or can mushrooms
1 cup uncooked rice or 8 oz. any pasta
¼ tsp oregano
½ tsp. basil
½ tsp pepper
1 tsp garlic powder
¼ cup red wine vinegar
Drain chicken and cut into bite size pieces. In a large mixing bowl, combine the chicken, artichoke hearts, tomatoes, seasonings, mushrooms, and vinegar. Pour into a 9x9 pan and cover. Bake at 350 for 30 minutes. Serve over cooked rice or pasta. Serves 4.
Baked Apple Oatmeal
2 T butter
2 cups chopped apples
4 cups boiling water
2 cups raisins
2 cups nuts
4 cups old fashioned oats
2 2/3 cups nonfat dry milk
¾ cup brown sugar
1 T salt
2 T cinnamon
Combine all ingredients and place in a 9x13 casserole dish. Bake uncovered at 350 for 30-35 minutes.
Chicken Enchilada Soup
1/3 cup oil
¼ cup chicken base/bullion
2 cups diced onion
2 tsp EACH cumin, chili powder, garlic
½ tsp cayenne pepper
2 cups masa harina (corn flour)
4 quarts water
2 cups or 1 can crushed tomatoes
1 lb Velveeta
1 can tomato sauce (small)
2-3 lbs. cooked chicken
In a large pot sauté onions in oil, chicken base and spices. Cook until onions are soft. In another bowl combine Masa with 6 cups water and whisk out lumps. Add to onion mixture and bring to a boil- cook and stir for three minutes to rid masa of raw taste. Add remaining 10 cups water, stir out lumps, then add all remaining ingredients. Heat until cheese is melted. Serve topped with corn chips and sour cream. This freezes well.
Red Beans and Rice
1 can diced tomatoes
1 cup brown rice
2 T dehydrated onion
¼ cup dehydrated carrot
¼ cup dehydrated celery
¼ cup dehydrated bell pepper
1 T oil
¼ cup beef or sausage TVP
¼ t. garlic powder
½ t basil
1 t. chili powder
½ t cumin
1 can red kidney beans, drained and rinsed
1 ½ T vinegar
½ T Worcestershire sauce
½ t sugar
OPTIONAL: ½ can tomato paste or ketchup to taste
Drain tomatoes, reserving liquid. Add water to reserved liquid to make 2 ¼ c. Simmer rice in liquid for 55 minutes or until tender. Rehydrate vegetables (all together) in 1 c. hot water (or more, if needed) allow to sit until water is absorbed. Rehydrate beef TVP (spices included) by simmering in water (start with ¼ cup and add as needed). Heat oil in skillet. Add rehydrated veggies and drained tomatoes. Heat through. Add all other ingredients (except rice) and heat through. Serve with cooked rice.
Potato Cream Cheese Soup
½ cup chopped onions
¼ cup finely diced celery
2 T butter
2 T flour
3 cups shredded potatoes
3 cups low salt chicken broth
½ cup sour cream
4 oz. cream cheese
2 T cooked and crumbled bacon or finely diced ham
½ t dill weed
Salt and pepper to taste
In a small saucepan, sauté onions and celery in butter until tender. Add flour, stir and cook over medium heat 1 minute. Set aside.
In a 3 quart pan, combine broth and potatoes. Bring to a boil. Reduce heat. Cook until potatoes are tender, but not mushy. Stir occasionally so potatoes don’t stick. While potatoes are cooking, melt cream cheese with sour cream in microwave. Mix well. Combine cream cheese mixture and onion mixture with potatoes and broth. Mix well, add dill, bacon, and salt and pepper. Thin with milk if necessary.
Hawaiian Pork Chops
4-6 lean pork chops
1 small can crushed pineapple
1 cup BBQ sauce
Grease crock pot, pour pineapple and BBQ sauce over pork chops. Cook on high 3-4 hours or low 6-8 hours. Serve with rice.
Shortcut Chicken Manicotti
1 can cream of chicken soup
1 ½ cups water
4 oz velveeta, cut up
2 cups frozen broccoli
12 uncooked manicotti shells
1 lb chicken, cut up into ½ inch pieces
¼ cup parmesan cheese
Preheat oven to 400. Mix soup, water, and velveeta in a microwaveable bowl. Microwave for 3 min, or until velveeta is melted and mixture is well blended, stirring after two minutes. Pour 1/3 of soup mixture onto bottom of 9x13 pan. Stir broccoli into remaining soup mixture. Stuff pasta with chicken, place in baking dish. Cover completely with remaining soup mixture, sprinkle with parmesan, and cover with foil. Bake 45-40 minutes or until pasta is tender and chicken is cooked through.
Texas Two-Step Chicken Picante
4 boneless chicken breast halves
1 ½ cups pace picante sauce
3 T brown sugar
1 T Dijon mustard
3 cups hot cooked rice
Place chicken in 2 qt. shallow baking dish. Mix picante sauce, sugar, and mustard. Pour over chicken. Bake at 400 for 20 minutes or until done. Serve with rice.
Garlic Chicken
4 chicken breasts
1 pkg Good Seasons Garlic Cheese Salad Dressing Mix
1 can cream of chicken soup.
Cook in crock pot on high for 3 hours. Add 1 cup sour cream ½ hour before serving. Serve over cooked fettuccini.
Cranberry Chicken
8 oz. Catalina dressing
1 can whole cranberries
1 envelope onion soup mix
4- 6 chicken breasts
Place chicken in 9x13 pan. Combine other ingredients and pour over chicken. Cover and bake 45 minutes or until chicken done. Serve over rice.
15 Bean Soup
1 20 oz bag 15 bean soup mix (ham beans)
1 large onion, chopped
1 green pepper, chopped
1 15 oz canned diced tomatoes
1 tsp. chili powder (or more to taste)
1-2 cloves garlic, minced
Juice of 1 lemon
Quick Soak Method: Bring 8 cups of water and beans to a boil. Boil 2 minutes. Remove from heat. Cover and let sit 1 hour. Drain and rinse beans.
Combine beans, onion, and 1 qt water & 1 qt. chicken broth (or 2 qt. chicken broth). Bring to a boil, reduce heat and let simmer for 1 ½ -2 hours with lid slightly tilted. Add tomatoes, garlic, chili powder, green pepper, and lemon juice. Heat thoroughly.
Pie Crust Made with Oil
2 ¾ cups sifted all-purpose flour
1 t salt
½ cup vegetable oil
½ cup milk
Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for at least 15 minutes. Roll out on lightly floured surface.
Tuscan Tomato Soup
3 Tbsp. olive oil
1 to 2 large onions, diced small
5 c. diced and seeded tomatoes
3 c. chicken stock
1 ½ c heavy whipping cream (if you want low fat, use fat free half & half)
1 c. basil pesto (in deli section)
Salt and Pepper to taste
Heat oil in a large soup pot. Add onions and cook over low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream. Add pesto. Blend to desired consistency in food processor or blender. Adjust seasoning with salt and pepper.
Chicken and Artichoke Cacciatore
2 15 oz. cans chicken
1 6oz jar marinated artichoke hearts
1 16oz can crushed or diced tomatoes
1 4oz jar or can mushrooms
1 cup uncooked rice or 8 oz. any pasta
¼ tsp oregano
½ tsp. basil
½ tsp pepper
1 tsp garlic powder
¼ cup red wine vinegar
Drain chicken and cut into bite size pieces. In a large mixing bowl, combine the chicken, artichoke hearts, tomatoes, seasonings, mushrooms, and vinegar. Pour into a 9x9 pan and cover. Bake at 350 for 30 minutes. Serve over cooked rice or pasta. Serves 4.
Baked Apple Oatmeal
2 T butter
2 cups chopped apples
4 cups boiling water
2 cups raisins
2 cups nuts
4 cups old fashioned oats
2 2/3 cups nonfat dry milk
¾ cup brown sugar
1 T salt
2 T cinnamon
Combine all ingredients and place in a 9x13 casserole dish. Bake uncovered at 350 for 30-35 minutes.
Chicken Enchilada Soup
1/3 cup oil
¼ cup chicken base/bullion
2 cups diced onion
2 tsp EACH cumin, chili powder, garlic
½ tsp cayenne pepper
2 cups masa harina (corn flour)
4 quarts water
2 cups or 1 can crushed tomatoes
1 lb Velveeta
1 can tomato sauce (small)
2-3 lbs. cooked chicken
In a large pot sauté onions in oil, chicken base and spices. Cook until onions are soft. In another bowl combine Masa with 6 cups water and whisk out lumps. Add to onion mixture and bring to a boil- cook and stir for three minutes to rid masa of raw taste. Add remaining 10 cups water, stir out lumps, then add all remaining ingredients. Heat until cheese is melted. Serve topped with corn chips and sour cream. This freezes well.
Red Beans and Rice
1 can diced tomatoes
1 cup brown rice
2 T dehydrated onion
¼ cup dehydrated carrot
¼ cup dehydrated celery
¼ cup dehydrated bell pepper
1 T oil
¼ cup beef or sausage TVP
¼ t. garlic powder
½ t basil
1 t. chili powder
½ t cumin
1 can red kidney beans, drained and rinsed
1 ½ T vinegar
½ T Worcestershire sauce
½ t sugar
OPTIONAL: ½ can tomato paste or ketchup to taste
Drain tomatoes, reserving liquid. Add water to reserved liquid to make 2 ¼ c. Simmer rice in liquid for 55 minutes or until tender. Rehydrate vegetables (all together) in 1 c. hot water (or more, if needed) allow to sit until water is absorbed. Rehydrate beef TVP (spices included) by simmering in water (start with ¼ cup and add as needed). Heat oil in skillet. Add rehydrated veggies and drained tomatoes. Heat through. Add all other ingredients (except rice) and heat through. Serve with cooked rice.
Potato Cream Cheese Soup
½ cup chopped onions
¼ cup finely diced celery
2 T butter
2 T flour
3 cups shredded potatoes
3 cups low salt chicken broth
½ cup sour cream
4 oz. cream cheese
2 T cooked and crumbled bacon or finely diced ham
½ t dill weed
Salt and pepper to taste
In a small saucepan, sauté onions and celery in butter until tender. Add flour, stir and cook over medium heat 1 minute. Set aside.
In a 3 quart pan, combine broth and potatoes. Bring to a boil. Reduce heat. Cook until potatoes are tender, but not mushy. Stir occasionally so potatoes don’t stick. While potatoes are cooking, melt cream cheese with sour cream in microwave. Mix well. Combine cream cheese mixture and onion mixture with potatoes and broth. Mix well, add dill, bacon, and salt and pepper. Thin with milk if necessary.
Hawaiian Pork Chops
4-6 lean pork chops
1 small can crushed pineapple
1 cup BBQ sauce
Grease crock pot, pour pineapple and BBQ sauce over pork chops. Cook on high 3-4 hours or low 6-8 hours. Serve with rice.
Shortcut Chicken Manicotti
1 can cream of chicken soup
1 ½ cups water
4 oz velveeta, cut up
2 cups frozen broccoli
12 uncooked manicotti shells
1 lb chicken, cut up into ½ inch pieces
¼ cup parmesan cheese
Preheat oven to 400. Mix soup, water, and velveeta in a microwaveable bowl. Microwave for 3 min, or until velveeta is melted and mixture is well blended, stirring after two minutes. Pour 1/3 of soup mixture onto bottom of 9x13 pan. Stir broccoli into remaining soup mixture. Stuff pasta with chicken, place in baking dish. Cover completely with remaining soup mixture, sprinkle with parmesan, and cover with foil. Bake 45-40 minutes or until pasta is tender and chicken is cooked through.
Texas Two-Step Chicken Picante
4 boneless chicken breast halves
1 ½ cups pace picante sauce
3 T brown sugar
1 T Dijon mustard
3 cups hot cooked rice
Place chicken in 2 qt. shallow baking dish. Mix picante sauce, sugar, and mustard. Pour over chicken. Bake at 400 for 20 minutes or until done. Serve with rice.
Garlic Chicken
4 chicken breasts
1 pkg Good Seasons Garlic Cheese Salad Dressing Mix
1 can cream of chicken soup.
Cook in crock pot on high for 3 hours. Add 1 cup sour cream ½ hour before serving. Serve over cooked fettuccini.
Cranberry Chicken
8 oz. Catalina dressing
1 can whole cranberries
1 envelope onion soup mix
4- 6 chicken breasts
Place chicken in 9x13 pan. Combine other ingredients and pour over chicken. Cover and bake 45 minutes or until chicken done. Serve over rice.
15 Bean Soup
1 20 oz bag 15 bean soup mix (ham beans)
1 large onion, chopped
1 green pepper, chopped
1 15 oz canned diced tomatoes
1 tsp. chili powder (or more to taste)
1-2 cloves garlic, minced
Juice of 1 lemon
Quick Soak Method: Bring 8 cups of water and beans to a boil. Boil 2 minutes. Remove from heat. Cover and let sit 1 hour. Drain and rinse beans.
Combine beans, onion, and 1 qt water & 1 qt. chicken broth (or 2 qt. chicken broth). Bring to a boil, reduce heat and let simmer for 1 ½ -2 hours with lid slightly tilted. Add tomatoes, garlic, chili powder, green pepper, and lemon juice. Heat thoroughly.
Pie Crust Made with Oil
2 ¾ cups sifted all-purpose flour
1 t salt
½ cup vegetable oil
½ cup milk
Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for at least 15 minutes. Roll out on lightly floured surface.
Tuscan Tomato Soup
3 Tbsp. olive oil
1 to 2 large onions, diced small
5 c. diced and seeded tomatoes
3 c. chicken stock
1 ½ c heavy whipping cream (if you want low fat, use fat free half & half)
1 c. basil pesto (in deli section)
Salt and Pepper to taste
Heat oil in a large soup pot. Add onions and cook over low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream. Add pesto. Blend to desired consistency in food processor or blender. Adjust seasoning with salt and pepper.
Italian Sauces
Lisa’s Italian Sauces
Disclaimer: I don’t make my Italian sauces with recipes. What I have put here is a list of ingredients and an approximation of the measurements to give you an idea and a basic guide of what I do. Some of the cooking times and amounts may vary somewhat.
Marinara Sauce
2 Tbsp. olive oil
2 garlic cloves, minced
1 small onion, chopped
1 16 oz. can crushed tomatoes
½ 6 oz. can tomato paste
1 Tbsp. sugar
2 tsp. dried basil (you can use fresh but need to put more)
1 ½ tsp. salt
Heat oil. Add garlic and onion and sauté until tender. Stir in tomato paste, crushed tomatoes and remaining ingredients. Reduce heat, cover and cook 20 min. or until thickened. Serve over any pasta shape of your choice.
Shrimp Sauce
2 Tbsp. olive oil
2 small zucchini, chopped
1 yellow squash, chopped
1 red bell pepper, chopped
1 Tbsp. capers (optional)
1 cup fresh mushrooms
1 8 oz. package of cooked salad shrimp
2 garlic cloves, minced
1 ½ cups frozen corn
1 ½ cups white wine
Salt and pepper to taste
Heat oil. Add all the ingredients except the shrimp. Cook until the vegetables are tender but be careful not to overcook them. In the last 7 min. add the shrimp. Serve over spaghetti or linguine. If desired, sprinkle with Parmesan cheese.
Cubana Sauce
2 Tbsp. olive oil
2 or 3 carrots, diced
1 cup celery, diced
4 Tbsp. capers
1 cup sliced fresh mushrooms
1 green bell pepper, diced
1 tsp. dried oregano
1 28 oz. can of diced or crushed tomatoes
2 cups water
Salt and pepper to taste
1 8 oz fresh Italian mozzarella in small cubes
Fresh chopped Italian parsley
1 box Barilla penne pasta
Heat oil. Add the carrots and celery. Cook until a little tender. Add the tomatoes, capers, mushrooms, bell pepper, water and then salt and pepper to taste. Cover the pot and continue to cook for 20 min. Cook the pasta just before the sauce is ready. While the sauce is still warm, add the cubes of mozzarella to melt them. Then add the chopped parsley. Top pasta with the sauce.
Paglia e Fieno Sauce
2 Tbsp. olive oil
1 medium onion, chopped
2 cups cooked ham, diced
2 cups mushrooms, sliced
2 cups frozen peas
2 ½ cups heavy cream
1 cup Parmesan cheese
Salt and pepper to taste
1 pkg. Fettuccine (half spinach pasta and half regular pasta)
Heat oil. Add onions and sauté until tender. Add ham and mushrooms. Cook about 10 min. Add peas and cream and continue to cook on low heat for 5 more min. Add the Parmesan cheese to the sauce. Serve immediately on cooked fettuccine.
Roasted bell pepper sauce
4 large bed bell peppers
¾ cup whipping or heavy cream
1 envelope Good Season Italian salad dressing
2 Tbsp. dried basil (if the basil is fresh, double the amount)
Salt and pepper to taste
1 pkg. Barilla medium shells
Parmesan cheese
Cut the peppers in half and remove the seeds. Place peppers in a foiled lined baking pan. Broil the peppers until they almost turn completely black. Immediately place in paper bag; close and let cool about 30 min. Remove the skin and chop them into medium-sized chunks. In blender, process prepared peppers, cream, dressing, salt and pepper until smooth. Toss with hot shells and serve with Parmesan cheese.
Mediterranean Sauce
4 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 can albacore tuna, drained
1 28 oz can crushed tomatoes
Salt and pepper to taste
1 small jar of green olives
1 cup Sicilian black olives (or regular black olives)
Fresh basil, chopped
1 500 gr. Spaghetti
Heat oil. Add the chopped onion, garlic and chopped basil. Sauté until tender. Drain the tune and add to the onion mix. Break up the large chunks of tuna. Add the tomatoes. Bring to a boil and then lower the heat. Season with salt and pepper. Add the olives and continue to cook for 20 min. Pour over hot spaghetti.
Carbonara Sauce
8 oz. chopped pancetta (Italian bacon)
4 egg yolks, beaten
½ cup whipping cream
2 Tbsp. butter
Salt and pepper to taste
1 cup Parmesan cheese
Spaghetti
Heat a large saucepan. Add the chopped pancetta. Cook slowly until it has rendered some of its fat. Beat egg yolks with the cream. Add the Parmesan cheese and salt and pepper. Set aside. Cook the pasta. Drain the water from the pasta but save 2 or 3 Tbsp. of the cooking water. In another saucepan melt the butter, add the cooked pasta and the reserved water. Add the pancetta with the fat. Remove the pan from the heat. Add the egg mixture and incorporate well with the pasta. Put the pan back on the burner and mix well. The eggs will cook in a few seconds. Remove the pan from the heat and serve immediately.
Gnocchi (Italian potato dumplings)
2.2 lbs. Russet potatoes
2 ½ cups flour
1 egg
Salt and pepper to taste
Freshly grated nutmeg
Cook whole potatoes in a large pan of salted water about 1 hour. Check for tenderness with a fork. Bring another large pot of water to a boil in which the gnocchi will be cooked. As soon as the potatoes are cooked, peel them and put them through a potato ricer and into a large bowl. Add the flour, salt, pepper, nutmeg and the egg to the potatoes. Quickly mix the ingredients to form a ball. Place the dough into a Ziploc bag and use it as a pastry bag by cutting off one corner on a diagonal about ½ inch wide. Have another person push the dough slowly through the opening in the Ziploc bag and cut gnocchi with a kitchen sheer into one inch pieces. Drop gnocchi into salted water in several batches. As soon as they are cooked, they will float to the top. With a slotted spoon, drain off the excess water and place them into a serving dish layering the gnocchi with the sauce and parmesan cheese.
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Homemade Pasta
2 1/3 cups all purpose flour
1 tsp. dried basil, marjoram, or sage, crushed (optional)
½ tsp. salt
2 beaten eggs
1/3 cup water
1 tsp. cooking oil or olive oil
In a large mixing bowl stir together 2 cups of the flour; spice (optional) and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine eggs, water and oil. Add to dry mixture; mix well.
Sprinkle kneading surface with the remaining flour. Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.
Divide dough into 4 equal portions. On lightly floured surface, roll each portion into a 12-inch square (about 1/16 inch thick). Let stand, uncovered, about 20 minutes. Cut as desired. Cook homemade pasta till tender but still firm (2 – 3 minutes for most types). Drain well. Makes about 1 pound fresh pasta.
Corn Recipes
Black Bean & Corn Salsa
2 ears corn on the cob, cooked and stripped
1 can black beans, rinsed
1 4 oz. can diced green chiles
1 can diced tomatoes
1 small onion, diced
½ tsp. cumin or taco seasoning
Mix together and serve with grilled or BBQ meat.
Grilled Corn on the Cob
Remove some of the husks and trim ends. Soak in lightly salted water 1/2 hour. Grill med heat 10 minutes and turn and cook 10 more minutes. Cool and eat. Really delicious,
Corn Tortillas
1 ¼ cups water
Mix thoroughly for about 2 minutes to form soft dough. If dough feels dry, add more water (one Tbsp. at a time).
Divide dough into 16 equal balls, cover with damp cloth to keep dough moist. Place each ball between plastic and roll until tortilla measures 5 to 6 inches in diameter. Preheat ungreased griddle on med-high heat. Cook tortillas one at a time for 50 seconds. Turn, then cook the second side for another 50 seconds. Cover tortillas with cloth napkin to keep soft and warm.
White Chili
1 14 oz. can Garbanzo beans, drained
1 15 oz. can Great Northern White Beans, drained
1 15 oz. can White Hominy, drained
1 4 oz. can Green Chiles, chopped
1 medium yellow onion, chopped
1 clove garlic, minced
1 tsp. cumin
2 10 oz. cans chicken broth
Grated cheese and sour cream
Sauté chopped onion and garlic in a little of the chicken broth. Add rest of ingredients. Heat and serve with cheese and sour cream.
Tortilla Soup
¼ cup celery, chopped
¼ cup tomato, chopped
¼ cup leek, chopped
1 garlic clove, minced
½ tsp. cumin
½ tsp. coriander
2 cups tomato sauce
½ cup masa flour
4 cups chicken broth
1 tsp. salt
2 Tbsp. chicken bouillon
Garnish:
Tortilla strips, fried or baked
Avocado
Sour cream
Fresh cilantro
Fresh lime juice
In large saucepan on medium-high heat fry celery, tomato and leek until soft. Add garlic & seasonings and cook 30 seconds. Add tomato sauce and stir until combined.
Separately blend masa flour with one cup of chicken broth. Add the vegetables mix until both integrate well, and strain.
Add the remaining chicken broth, chicken flavor bouillon and salt. Allow to simmer to meld the flavors until a thick texture is reached.
Polenta
Cooking Light
1/2 cup chopped onion
4 cups chicken broth (or sub 1 cup milk)
2 cups corn kernels
2 garlic cloves
1 cup polenta or corn meal
1/2 cup grated parmesan
1/2 tsp salt
1/8 tsp salt and pepper
1 cup chopped tomato
Chopped basil
Heat oil, add onion and cook until tender. Stir in broth, corn, and garlic, bring to a boil. Cover and simmer 5 minutes. Slowly add polenta, stirring with a whisk until thickened, about 5 minutes. Add cheese, salt, and pepper. Remove from heat, sprinkle with tomatoes and basil. Serve immediately.
Waffle/Pancake Batter
1/2 cup melted butter or canola oil
2 eggs
1/2 cup ricotta cheese
Whisk together and then add:
2 scant cups flour (spoon into the cup, don't pack it in)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Janet’s Cornbread
1 cup cornmeal
2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
¼ cup light brown sugar, packed
¾ cup frozen corn, thawed
1 cup buttermilk
2 large eggs
1 cube unsalted butter, melted and cooled slightly
Take out corn and let stand at room temp. until needed (can use fresh corn if in season.) Heat oven to 400 degrees. Spray 8 in. baking dish with nonstick spray. Whisk flour, cornmeal, baking powder, baking soda and salt until combined, set aside. In a food processor or blender combine brown sugar, thawed corn and buttermilk until combined, about 5 seconds. Add eggs and process until well combined, about 5 seconds longer. (There will still be lumps from the corn). Using a rubber spatula, make a well and pour wet ingredients into the dry ingredients. Fold together until just moistened and combined. Add butter and stir until just combined. Pour into baking dish and bake until deep golden brown, 25 to 35 minutes. Cool 10 minutes on a wire rack.
Upside Down Cornmeal Cake
Cooking Light
1 cup blueberries
1 cup rasberries
1 tsp lemon juice
Cooking spray
1 Tbsp. butter, melted
1 cup plus 1 T sugar, divided
1 1/4 cup all-purpose flour
1/2 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp salt
5 tablespoons butter, softened
2 large eggs
1 tsp vanilla
Preheat oven to 350. Combine first 4 ingredients and toss gently. Coat a 9 inch cake pan with cooking spray. Brush pan with 1 T melted butter. Sprinkle pan with 1 T sugar. Pour fruit mixture into pan and set aside. Lightly spoon flour into dry measuring cups. Level with a knife. Combine flour, cornmeal, baking powder and salt. Combine remaining 1 cup sugar and 5 T softened butter. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to butter mixture, beat until just combined. Spoon batter over fruit mixture. Bake at 350 for 40 minutes or until cake is light brown. The wooden pick test isn't accurate for this because of the fruit on the bottom. Look for the cake to brown slightly as your best visual cue for doneness. Cool in pan for 5 minutes on a rack. Place a plate upside down on top of cake pan, invert cake onto plate. Serve warm with vanilla ice cream.
Lemon Cornmeal Cookies
Cooking Light, May 2008
1/3 cup cornmeal
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground ginger
3/4 cup plus 2 T sugar
6 T butter, softened
1 large egg
1 T grated lemon rind
Preheat oven to 350. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and next four ingredients, stir with a whisk. Combine sugar and butter in a large bowl, and beat at medium speed until light and fluffy (about 5 min). Add egg, beat well. Beat in lemon rind. Add flour to butter mixture, and beat at medium low just until blended.
Spoon about 1 1/2 tsp batter 2 inches apart onto parchment lined baking sheets. Bake at 350 for about 12 minutes, until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes and then remove to a wire rack.
Baked Caramel Corn
BH&G Cookbook
¾ cup brown sugar
1/3 cup butter
3 Tbsp. light corn syrup
¼ tsp. baking soda
¼ tsp. vanilla
Heat oven to 300 degrees. Pour popped corn onto a large, sprayed cookie sheet, removing unpopped kernels. Mix remaining ingredients together. Cook and stir over medium heat to boiling. Cook to hard-ball stage (about 4 minutes) 255 degrees. Remove from heat. Stir in baking soda and vanilla; pour over popped corn. Stir gently to coat. Bake in a 300 degree oven for 15 minutes. Stir. Bake 5 more minutes. Transfer popcorn mixture to a large piece of foil; cool completely. Bread into clusters. Store tightly covered. Makes about 9 cups popcorn.
Marshmallow Popcorn
3 cups mini marshmallows
2 cubes butter
1 1/3 cups sugar
½ cup corn syrup
1 tsp. vanilla
Toss popped corn with marshmallows. Bring butter, sugar and corn syrup to a rolling boil. Simmer 3 minutes then stir in vanilla. Pour over popcorn and mix. Let cool on waxed or parchment paper.
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