Double Pie Crust

2 C flour
2 t salt
½ C cold shortening plus ½ C cold butter
½ C ice-cold water

Cut cold shortening and butter into flour and salt until it resembles course crumbs. Add enough water until a soft dough forms.   Divide dough into 2 balls and wrap each in plastic wrap. Refrigerate dough until it is chilled, before making crusts, about 30 minutes or more.

(I take my dough out of the fridge a couple of minutes before I roll it out so that it can warm and soften slightly. I then knead it only about 5 times so that it rolls out well but isn’t tough.)

(Esther West - Emeril Lagasse)

18 September 2011

Chicken Pot Pie

2 cups diced cooked chicken (2 chicken breasts – I sometimes pan fry them until they are just done and sometimes boil them)

2 cups diced potatoes, blanched (2 medium potatoes)

1 cup carrots, blanched (2 carrots)

2 cup chopped celery (2 celery)

1 cup chopped onion

1 cup sweet green peas

6 T butter

6 T flour

2 cups chicken broth

1 cup milk

Salt, pepper, seasonings (I use about ½ tsp or more of salt and ¼ tsp of black pepper, and about 1 tsp of chicken bouillon.)

Fresh parsley, finely chopped

1. Cook chicken breasts until they are just done, then cover and set aside. Cube chicken into ½ inch cubes.

2. Place diced potatoes and carrots in boiling water and Blanche vegetables until they just begin to soften (about 7-8 min). Remove and rinse in cold water. Set aside.

3. Melt butter in large saucepan. Sauté celery and onions in butter until almost tender (2-3 minutes). Add flour and cook another 2 minutes to make a blonde roux. Add chicken broth and cook until sauce begins to thicken. Add seasonings and milk and cook until sauce again thickens. 

4.  Add potatoes, carrots, chicken and peas to sauce. Pour into a 9 inch pie crust and cover with top crust. Make slits in top crust to vent pie.

5.   Bake pie in 400F oven for 30-45 minutes until crust is golden brown and vegetables are tender.

Hint: The pie will taste better if you over season the sauce just a little because the vegetables will balance out the flavor.

 Double Pie Crust:    

    2 cups flour, 2 tsp. salt, ½ cup cold shortening plus ½ cup cold butter, ½ cup ice-cold water.

Cut cold shortening and butter into flour and salt until it resembles course crumbs. Add enough water until a soft dough forms.   Divide dough into 2 balls and wrap each in plastic wrap. Refrigerate dough until it is chilled, before making crusts, about 30 minutes or more.

(I take my dough out of the fridge a couple of minutes before I roll it out so that it can warm and soften slightly. I then knead it only about 5 times so that it rolls out well but isn’t tough.)

(Esther West - Emeril Lagasse)


18 September 2011

Chocolate Coconut Pecan Pie

Combine in a small bowl and set aside:
1/4 tsp baking powder
2 TBSP flour
1/4 tsp salt

Cream together:
1/4 cup softened butter
3/4 cup brown sugar

Beat in 4 large egg yolks and 2 tsp vanilla.  Add dry ingredients.  Stir in:
1 cup coconut
1 cup coarsely chopped pecans
1/2 cup chocolate chips (coarsely chopped)
3/4 cup heavy cream

Pour into prepared pie crust. Bake at 350 for 40-45 minutes or until crust is golden brown.  Center will still be a bit jiggly.  Garnish with pecan halves.  Cool to room temperature then chill for 2 hours before serving.  Serve with ice cream. 

Darcee Waddoups

Creamy Skillet Penne with Sausage and Broccoli

This is a yummy one skillet pasta dish (fewer dishes!!!)
1 lb. hot sausage
1 onion, finely chopped
1 red bell pepper, seeded and sliced thin
8 oz. penne pasta (about 2 1/2 cups)
3 cloves garlic, minced
1/4 tsp red pepper flakes
1 cup beef broth
2 cups chicken broth
1/2 cup heavy cream
8 oz. broccoli florets
1/2 cup grated Parmesan cheese
1 TBSP basil
2 tsp balsamic vinegar

Cook sausage in large nonstick skillet, breaking into pieces until no longer pink.  Remove from pan onto a paper towel-lined plate.

Cook onion and bell pepper in sausage fat until softened (if there is a lot, I remove some).  Add penne and cook, stirring often, until pasta is lightly toasted, about 3 minutes.  Stir in garlic and pepper flakes until fragrant, about 30 seconds.  Stir in broths and cream and bring to boil.  Reduce heat to medium, cover, and simmer stirring occasionally until pasta begins to soften.  (8-10 mins.)

Arrange broccoli on top of pasta and continue to cook, covered until broccoli is bright green and tender and pasta is al dente.  (about 8 minutes)  Remove from heat and add cheese, basil and vinegar.  (Yum!)

Darcee Waddoups

Homemade Taco Seasoning

1 TBSP chili powder
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp cumin
 tsp sea salt
1 tsp black pepper
1 tsp sugar
1 TBSP corn flour (you could probably use regular, but I've never tried it)
1/4 tsp garlic powder
1/4 tsp onion powder

Mix spices together in small bowl.  Add to cooked hamburger.  I use this entire recipe, but we like things a bit spicy.  I also omit the garlic and onion powder and use 1/2 onion and 2 cloves garlic because that makes it healthier.

Darcee Waddoups

Teriyaki Chicken

One of my favorite easy recipes:

3 lbs. Chicken (whole, breasts or thighs)
3/4 C sugar
3/4 C soy sauce
1 1/2 t dry ginger
2 cloves garlic, minced
1/4-1/2 t black pepper
3-4 shakes cayenne pepper

Stir all ingredients together except chicken.  Mix well.  Pour over chicken in baking dish.  Cover and refrigerate for at least 3 hours. Turn chicken about every hour or as needed to marinate all sides and pieces.

Bake for 45 minutes-1 hour at 350 or until 165 degrees.  Serve over rice with a frozen veggie mix.

Darcee Waddoups

Baked Asparagus with Balsamic Butter Sauce

Asparagus is in season and here is our favorite:


1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 T butter
1 T balsamic vinegar
1 t soy sauce
Arrange asparagus on baking sheet. Spray with cooking spray and season with salt and pepper.

Bake for 12 minutes at 400 degrees or until tender.
Melt butter in a sauce pan over medium heat. Brown slightly. Remove from heat and stir in vinegar and soy sauce. Pour over asparagus.

Darcee Waddoups

Lisa Olsen's Alfredo Sauce

Original recipe:
ALFREDO SAUCE
Ingredients:
1/4 C butter
1 clove garlic, crushed
1/4 C all-purpose flour
1 1/2 t instant chicken bouillon
1/8 t white pepper
2 C light cream or half and half
1/2 C combined grated Parmesan and Romano cheese

Directions:
Sate garlic in butter 3 minutes.  Stir in flour and seasonings.  Remove from heat.  Stir in cream.  Bring to boil over medium heat, stirring constantly.  Boil and stir 1 minute.  Reduce heat to low  Stir in cheese until melted, pour over fettuccine noodles prepared according to directions.

LISA'S NOTES:
I think that we have made this once (when we first received the recipe) with half and half.  We have ALWAYS used skim milk.  Unfortunately, you can't skip on the butter.  It needs to match the flour to make the roux.  Also, I purchase the "great value" italian blend cheese from Walmart and is it instead of the parmesan/romano cheese.  It's just cheaper, but it's a little string-i-er.    Hope your family likes it!  Cole makes it all the time (that's what he'll eat on his mission).


21 August 2011

Hawaiian Style Meatballs

2 lbs hamburger
2 cans water chestnuts, drained and chopped
4 T soy sauce
2 T brown sugar
1/4 t  pepper
1 t onion powder
1 t garlic salt

Mix together well. (I wear rubber gloves and use my hands.) Roll into small meatballs and place on a baking sheet.  Bake at 400 degrees for 15 minutes.

While cooking, make sauce:
1 C apricot jam or preserves
3 T apple cider vinegar
1/4 C chopped green onions
2 T teriyaki sauce
2 T brown sugar

Transfer cooked meatballs to a crock pot and cover with sauce.  Cook for 1/2-1 hour. (For some reason longer than this in the crock pot and they don't taste as good.)

Submitted by Darcee Waddoups

19 June 2011

Peanut Butter Balls

1 C dry non-instant powdered milk
1 C rolled oats (regular OK, quick better)
1/2 C peanut butter
1/2 C honey

Mix together well and roll into balls.

Submitted by Lori Hooley

23 January 2011

Blender Pancakes

1 1/4 C water
1 C whole wheat kernels
1/4 C nonfat dry milk (optional)
1 egg
2 T margarine or oil
1 T honey or sugar
1/4-1/2 t salt
1 T baking powder

In blender, mix water, wheat kernels, and dry milk on high for 3 minutes.  Add margarine, honey, egg, and salt.  Blend for 20 seconds. Add baking powder.  Pulse 3 times, just enough to mix.  Mixture should foam up and get very light.  Cook immediately on a hot nonstick griddle.

Tip: Skim milk may be used instead of the water and nonfat dry milk.  Batter also makes delicious waffles.

Submitted by Vicky Koop
From the book, "Set for Life" by Jane Merrill
They're quick, easy and have a great nutty taste.

23 January 2011

Freezer Meatballs

Shape these tiny meatballs, then freeze for up to three months. There's no need to thaw before using, they will cook quickly right out of the freezer.

Everyday Food, March 2005
Prep time - 20 minutes
Total time - 20 minutes
Yield - makes 40

Ingredients
1 lb lean ground beef
2 slices bacon (2 oz) finely chopped
1/3 C chopped fresh parsley
2 garlic cloves, minced
3 T grated Parmesan cheese
1 T plain dried breadcrumbs
1 large egg
1/8 t ground nutmeg
Coarse salt and ground pepper

Directions
1. In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 t salt, and 1/4 t pepper. Shape mixture into 40 meatballs. (For equal size meatballs, scoop out meat mixture with a teaspoon, using two scoops for each meatball. Then roll between your palms to shape into balls.)

2. Arrange in a single layer on a baking sheet or on two large plates.  Freeze 1 hour. Once frozen, transfer into an airtight container or resealable plastic bag, label and date.

3. To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

Cook's notes: Frozen mini-meatballs can also be used in soup or sauce.  Simmer meatballs, covered in liquid until cooked though, about 10 minutes.

28 August 2011