Page

1. Mom’s Pie Crust
2. Chicken Cacciatore
3. CLASSIC CRISCO SINGLE AND DOUBLE PIE CRUST
4. Never Fail Pie Crust (like Helen’s)
5. American Pie
6. Basil Treat
7. Polenta
8. Pasta e fagioli
9. Meat Loaf
10. Mushroom/Sauerkraut soup
11. Fried Green Tomatoes
12. Perogue



Page 1
Mom’s Pie Crust

Here's the pie crust recipe:
5 cups flour
2 tbl white vinegar
2 cups Crisco
1 egg
1 tsp salt

Crumble like for pie crust: flour, Crisco, salt In a measuring cup beat 1 egg with a little water add 2 tbl white vinegar and then fill the rest of the cup with water Mix altogether and then form into 5 balls


Page 2
Chicken Cacciatore

3 lbs of skinless, boneless chicken breast
3 red peppers
3 green peppers
1 can of paste (Delallo) 12oz
1 can of sauce (Del Fratetti) 28oz
1 can of puree (Del Fratetti) 28oz
5 garlic cloves (more or less to taste)
1 large sweet onion (to taste)
2 lbs pasta
Basil 2 tbs spoon (to taste)
Oregano 2 tbs spoon (to taste)
Olive oil
Parsley ¼ cup “fresh” (to taste) or 2 tbs dry

Put oil in pan and cook chicken just a bit to make it easier to cut into bite size pieces.
In large pan, sauté onions, peppers and garlic.
Add sauce, paste and puree. Rinse cans with water and add to sauce.
Add cut up chicken and cook for 1 1/2 hours.
Cook pasta and drain well. Place on plate and spoon sauce over it.
This recipe is for about 8 to 10 servings.


Page 3
CLASSIC CRISCO SINGLE AND DOUBLE PIE CRUST

Single Crust
· 1 1/3 level cups all-purpose flour
· 1/2 level teaspoon salt
· 1/2 Crisco Stick or 1/2 level cup Crisco all-vegetable shortening
· 3 tablespoons cold water

Double Crust
· 2 level cups all-purpose flour
· 1 level teaspoon salt
· 3/4 Crisco Stick or 3/4 level cup Crisco all-vegetable shortening
· 5 tablespoons cold water
9-inch Deep Dish Double Crust or Two 10-inch Double Crust
· 2 2/3 cups all-purpose flour
· 1 teaspoon salt
· 1 cup Crisco all-vegetable shortening
· 7 to 8 tablespoons cold water

Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute. For double crust, flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.
Bake according to specific recipe instructions.
For single baked pie shell, heat oven to 425ºF. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425ºF for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.


Page 4
Never Fail Pie Crust (like Helen's)

By Rose Boticke

3 cups flour
1 ½ cups shortening
½ tsp baking powder
1 tsp salt
1 egg
6 tbls cold water
1 tsp vinegar

Mix shortening and dry ingredients with pastry blender. Place egg in cup, add vinegar and water, beat well. Then add to flour mixture. Mix with fork and then work with hands until blended. Dough may seem sticky at first. Roll out on floured board. Yield – pastry for 5 – 9 inch pies. 5 crusts !!!

FILLING +++ For One Pie +++
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine
Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.


Page 5
American Apple Pie

This is the American Apple Pie. Prep Time: approx. 20 Minutes. Cook Time: approx. 40 Minutes. Ready in: approx. 1 Hour 30 Minutes. Makes 1 - 9 inch pie (8 servings). Printed from Allrecipes, Submitted by Lori Haussy

1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups peeled, cored and sliced apples1 cup raisins1 recipe pastry for a 9 inch double crust pie
1 egg

Directions
1 Preheat oven 425 degrees F (220 degrees C). Spray deep dish pie plate with cooking spray
2 Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.
3 Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
4 Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.


Page 6
Basil Treat

1 big bag of fresh basil
8 oz Parmesan / Romano blend Grated
3 cloves of garlic to taste
Pinch of salt
¼ cup of Olive oil
½ cup of Pine nuts
Use food processor to grind – spread on bread
Top with tomatoes, goat cheese , optional - roasted red peppers, olives, etc.
Bake 350* for 10-15 min. or until crust is toasted on edges


Page 7
Polenta

3 cups of cold water with little salt… bring to a boil.
In a small bowl add 1 1/4 cups of cold water and 1 cup of corn meal mix well
Add this to the boiling water
Lower heat under boiling water before adding corn meal mix
Mix well with wooden spoon
Lower heat again and cover pot and cook for about 15 mins
Stir occasionally
When done spoon into boil with sauce


Page 8
Pasta e Fagioli

Recipe Courtesy of Cathy Lowe
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 tablespoon dried basil
2 teaspoons dried oregano
Dash of red pepper flakes
1 1/2 cups chopped whole tomatoes, with juices
3 cups low sodium chicken stock, or vegetable stock
1 can northern white beans, drained and rinsed
1 cup tiny pasta shells (ditalini)
2 tablespoons fresh chopped parsley
Freshly grated Parmesan and black pepper for garnish

In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated parmesan and ground black pepper
Prep Time: 15 minutes
Cook Time: 45 minutes

My easy method

½ White or Sweet Onion
1 can of Contadina Seasoned Tomato Sauce (Italian Style or Extra thick and Zesty)
1 can of Vegetarian beens
½ Box of Ditalini pasta ½ lb
2 ½ to 3 cans of water


Page 9
Meatloaf

1 lb of ground beef and 1/2 lb of pork, or 1 1/2 lbs meat loaf mix
1 can tomato soup
1/8 can water
2 to 3 tbs of ketchup
1/2 cup fresh bread crumbs
1 egg
Mix together meat, breadcrumbs, egg, ketchup and 1/8 to 1/4 of tomato soup. Form into loaf and put into shallow pan.
Add water to rest of the tomato soup and stir. Pour soup with water over loaf. Cover with foil. Bake in a preheated 350-degree oven for 1 1/2 hrs.
Remove foil for the last 15 minutes. Baste every so often. Yield: 4 to 6 servings Prep Time: 15 minutes Cook Time: 1 hour 30 minutes


Page 10
Grandma T's Christmas Mushroom/Sauerkraut Soup

2 cans of Sauerkraut (28 oz)
4 potatoes (more or less to taste)
1 Real small onion
1 small package of dry mushrooms appox. 1 cup
Ruex (1 tbs butter and 1 tbs flour)

Soak mushrooms in water over night.
Drain and rinse sauerkraut once or twice to taste.
In a pot, add Sauerkraut, 1 qt of water and finely diced onion.
Drain and rinse mushrooms,chop into medium size pieces and add to pot.
Simmer for about 1/2 hour
Boil cubed potatoes, drain and save water from potateos and add to soup broth.
Cook for 1 1/2 hours. Low heat.

Ruex --- melt about 1 tbs of butter in frying pan and slowly stir in 1 tbs of flour.
Add a small amount of broth to ruex and stir. Add ruex to soup broth and cook
another 1/2 hour.

Put potatoes in large bowl for guest to add to their soup.

Page 11
Fried Green Tomatoes (Thanks Bill)


Mix in bowl...
2 Cups Bisquick
3 Eggs
1 Tsp Pepper
2 Tsp Garlic Salt
1 Cup of Milk


Slice green tomatoes in 1/4" pieces. Dip in batter and fry in
butter, Medium heat (with lid) Turn when brown.

(Coats about 10 tomaoes).


Page 12
Perogue


1 Cup Water, 1/4 Cup oleo --- Bring to boil,
take off stove - mix 1 cup of flour.

Add 2 beaten eggs - add 2 more cups of flour.
Knead and let stand in bowl for 10 mins.

Filling (3 batches)

2 - 1 lb Sharp cheddor (Shredded)
5 lb red potatoes
Freeze flat on cookie sheet.
Flour both sides (sprinkle) Click Here to go back to my HOME Page