Crust
1 1/2 c. flour
? t. salt
1 1/2 t. sugar
1/2 c. salad oil
2 T. cold milk
Combine all ingredients and mix well. Pat in bottom and sides of 9" pie plate. Do NOT roll out!
Filling:
4 c. diced apples (7-9)
1/2 c. sugar
2 T. flour
1/2 c. cinnamon
1/2 t. nutmeg
Toss lightly with apples and pour into unbaked pie shell.
Topping:
1/2 c. flour
1/2 c. sugar
1/2 c. margarine or butter
combine together and mix with fingers until crumbly. Sprinkle over top of pie. Place in paper sack and folder under. Bake at 350 for 2 hours.
NO PEEKING!
Thursday, April 3, 2008
5 hour stew
2 lbs. stew meat (cut up)
2 chopped onions (or less if desired)
2 c. chopped celery
4 carrots, sliced
5 medium potatoes, cut
Put above in Dutch oven or heavy roasting pan
Add 2 cans tomato soup
4 cans water
5 t. beef bouillon
2 t. salt
1 T. sugar
Sprinkle tapioca on top and bake at 325 for 5 hours
2 chopped onions (or less if desired)
2 c. chopped celery
4 carrots, sliced
5 medium potatoes, cut
Put above in Dutch oven or heavy roasting pan
Add 2 cans tomato soup
4 cans water
5 t. beef bouillon
2 t. salt
1 T. sugar
Sprinkle tapioca on top and bake at 325 for 5 hours
Main Dish Minestrone
6 T. butter or margarine (3/4)
3 large carrots, sliced
2 medium-sized celery stalks, sliced
1 small garlic clove, minced
1 small head green cabbage (about 1 1/2 lbs), coarsely sliced
1 (16 oz) can tomatoes
1/3 c. regular long-grain rice or orzo (rice shaped pasta)
2 t. salt
2 t. Worcestershire
1/4 t. dried oregano leaves
1/4 t. pepper
4 medium potatoes (1 1/2 lbs), peeled and cut into bite-sized pieces
4 beef flavor bouillon cubes or envelopes
2 large zucchini, cut into bite sized pieces
2 (15 1/4 to 19 oz) cans red kidney beans, drained
1 (10 oz) package frozen chopped spinach
1/2 c. grated Parmesan or Romano cheese
About 1 1/2 hours before serving
1. in 8 quart Dutch oven or sauce pot over medium-high heat, in hot nutter or margarine, cook carrots, celery, onions, garlic and cabbage until vegetables are browned, about 20 minutes, stirring frequently.
2. Add tomatoes with their liquid, next 8 ingredients, and 8 c. water, over hight heat, heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 30 minutes or until vegetables and rice are tender. Add beans and frozen spinach; cook over medium heat until spinach is cooked and beans are heated through. Add more water if necessary; soup becomes thick upon standing. Serve with Parmesan cheese. Makes about 18 c. or 9 main dish servings. About 285 calories per serving.
3 large carrots, sliced
2 medium-sized celery stalks, sliced
1 small garlic clove, minced
1 small head green cabbage (about 1 1/2 lbs), coarsely sliced
1 (16 oz) can tomatoes
1/3 c. regular long-grain rice or orzo (rice shaped pasta)
2 t. salt
2 t. Worcestershire
1/4 t. dried oregano leaves
1/4 t. pepper
4 medium potatoes (1 1/2 lbs), peeled and cut into bite-sized pieces
4 beef flavor bouillon cubes or envelopes
2 large zucchini, cut into bite sized pieces
2 (15 1/4 to 19 oz) cans red kidney beans, drained
1 (10 oz) package frozen chopped spinach
1/2 c. grated Parmesan or Romano cheese
About 1 1/2 hours before serving
1. in 8 quart Dutch oven or sauce pot over medium-high heat, in hot nutter or margarine, cook carrots, celery, onions, garlic and cabbage until vegetables are browned, about 20 minutes, stirring frequently.
2. Add tomatoes with their liquid, next 8 ingredients, and 8 c. water, over hight heat, heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 30 minutes or until vegetables and rice are tender. Add beans and frozen spinach; cook over medium heat until spinach is cooked and beans are heated through. Add more water if necessary; soup becomes thick upon standing. Serve with Parmesan cheese. Makes about 18 c. or 9 main dish servings. About 285 calories per serving.
Cream of Corn soup
Abigale Adams Cookbook
Cook 1/4 c. onion in 3 T. buter or margarine in double boiler over low heat.
Stir and cook until tender; add 3 Tablespoons flour, stir until smooth
Slowly add 2 c. creamed corn (creamed corn is available in 15 or 17 oz cans)
Cook 5 minutes - do not boil
Serves 6
Crumbled cooked bacon may be used as a garnish.
Cook 1/4 c. onion in 3 T. buter or margarine in double boiler over low heat.
Stir and cook until tender; add 3 Tablespoons flour, stir until smooth
Slowly add 2 c. creamed corn (creamed corn is available in 15 or 17 oz cans)
Cook 5 minutes - do not boil
Serves 6
Crumbled cooked bacon may be used as a garnish.
Hamburger Soup
1 lb. hamburger (drain grease)
4 c. shredded cabbage
2 large chopped onions
2-3 stalks chopped celery
6 carrots sliced
3-4 medium potatoes (diced)
2 T. dry parsley
2 small cans tomato sauce
1 quart tomatoes
4-5 boullion cubes
1 T. salt
1 T. sugar
1/2 t. pepper
1/2 c. barley
2-3 qts. water
Bring to a boil and simmer
4 c. shredded cabbage
2 large chopped onions
2-3 stalks chopped celery
6 carrots sliced
3-4 medium potatoes (diced)
2 T. dry parsley
2 small cans tomato sauce
1 quart tomatoes
4-5 boullion cubes
1 T. salt
1 T. sugar
1/2 t. pepper
1/2 c. barley
2-3 qts. water
Bring to a boil and simmer
Chicken Noodle Soup
6 c. broth + 1 c. water
1/4 t. MSG or Accent
1/2 t. salt
1/4 t. pepper
1/2 t. crushed basil
1 t. dry crushed parsley
1/2 c. or more chopped carrots
1/2 c. chopped celery
1 medium onion
Simmer 15 minutes; add
2-3 c. cooked diced chicken
1 1/2 c. noodles
Cook at soft boil for 15 minutes.
Good reheated
1/4 t. MSG or Accent
1/2 t. salt
1/4 t. pepper
1/2 t. crushed basil
1 t. dry crushed parsley
1/2 c. or more chopped carrots
1/2 c. chopped celery
1 medium onion
Simmer 15 minutes; add
2-3 c. cooked diced chicken
1 1/2 c. noodles
Cook at soft boil for 15 minutes.
Good reheated
Wednesday, April 2, 2008
Chicken Corn Chowder
Simmered chicken
8 ears fresh corn
6 hard cooked eggs, chopped
salt and freshly ground pepper
1 c. chopped fresh parsley
1 large ripe avocado, peeled and diced
1 c. heavy cream, lightly salted and softly whipped
Lift chicken from broth. Discard skin and bones and break meat into large pieces. Strain broth and return it to the kettle. Add chicken. Cut kernels from corn. Heat broth to a gently boil, add corn, and cook just until tender, about 5 minutes. add eggs. correct seasoning. Stir in parsley. Ladle into soup bowls. Center each serving with avocado dices. Top with a spoonful of whipped cream. 6 servings.
8 ears fresh corn
6 hard cooked eggs, chopped
salt and freshly ground pepper
1 c. chopped fresh parsley
1 large ripe avocado, peeled and diced
1 c. heavy cream, lightly salted and softly whipped
Lift chicken from broth. Discard skin and bones and break meat into large pieces. Strain broth and return it to the kettle. Add chicken. Cut kernels from corn. Heat broth to a gently boil, add corn, and cook just until tender, about 5 minutes. add eggs. correct seasoning. Stir in parsley. Ladle into soup bowls. Center each serving with avocado dices. Top with a spoonful of whipped cream. 6 servings.
Dessert Crepes
Fill with following and roll, or form into wedges or stacks and spoon the fruits over top.
Blueberry, Strawberry, raspberry, banana, apricots, peaches, pineapple
Greta's Maple Butter
1/2 # soft butter
1/2 # margarine
1 c. brown sugar
few drops of Mapeline
Whip until thoroughly creamed and use for breakfast crepes
Blueberry, Strawberry, raspberry, banana, apricots, peaches, pineapple
Greta's Maple Butter
1/2 # soft butter
1/2 # margarine
1 c. brown sugar
few drops of Mapeline
Whip until thoroughly creamed and use for breakfast crepes
Cheese Blintzes
for breakfast, lunch, dinner as dessert
8 crepes, 1/2 basic recipe
8 oz. cream cheese
1 c. cottage cheese
1 egg yolk
1 t. salt
1 T. melted butter
2 T. sugar
1 T. lemon juice
1 T. grated lemon rind
Sour cream, fruit jam or crushed, sweeten fresh fruit
Filling:
Put all ingredients in blender or mix with electric beater until smooth. Refrigerate for a few hours until thick
Place about 1 T. filling in middle of each crepe, and fold into package
Place seam side down and store until ready to serve. (They can be kept in refrigerator several days or frozen for weeks)
When ready to serve them; thaw and leave at room temperature for an hour or two.
Brown in butter over moderate heat. Keep hot until served.
Serve with jam, crushed fresh fruit and a dollop of sour cream.
8 crepes, 1/2 basic recipe
8 oz. cream cheese
1 c. cottage cheese
1 egg yolk
1 t. salt
1 T. melted butter
2 T. sugar
1 T. lemon juice
1 T. grated lemon rind
Sour cream, fruit jam or crushed, sweeten fresh fruit
Filling:
Put all ingredients in blender or mix with electric beater until smooth. Refrigerate for a few hours until thick
Place about 1 T. filling in middle of each crepe, and fold into package
Place seam side down and store until ready to serve. (They can be kept in refrigerator several days or frozen for weeks)
When ready to serve them; thaw and leave at room temperature for an hour or two.
Brown in butter over moderate heat. Keep hot until served.
Serve with jam, crushed fresh fruit and a dollop of sour cream.
Crepes
Even more versatile and easier than an omelette.
1. Crepes can be made ahead and stored in refrigerator or freezer
2. the batter keeps for several days in fridge
3. Cooked crepes can be frozen filled or unfilled for months
4. Crepes can be used for any meal as an entree and also as a dessert
Basic Crepes
Makes 15 7" crepes
1 c. cold water
1 c. cold milk
4 eggs
1/2 t. salt
2 c. sifted all purpose flour
4 T. milted butter
Blender method of mixing- put in liquid ingredients, add dry ingredients
Blend at top speed until smooth
With rotary egg beater or electric mixer put all ingredients in bowl and mix until smooth.
Refrigerate at least 2 hours, preferably overnight. You will need to add more liquid -- it should be the consistency of heavy cream. put crepe pan on moderate heat, brush with oil and heat until drop of water sizzles.
Use some kind of ladle or cup so that you put the same amount of batter in pan each time. Make a test crepe to determine the proper amount of batter for size of pan, and to see of batter is proper consistency.
Put batter in pan and tilt quickly to cover bottom of pan in as thin a cover as possible.
Cook about 1 minute on one side, turn and cook about 30 seconds on bottom side.
Place in stack with the same side up. (the first side cooked is the best looking and is called the outside.
Folding crepes ( first side is right side)
Stacked, folded in thirds, rolled, wedges, pockets
SIze of serving
Entree crepes usually require 2 per serving
dessert crepes - 2 filled or 3 wedges
1. Crepes can be made ahead and stored in refrigerator or freezer
2. the batter keeps for several days in fridge
3. Cooked crepes can be frozen filled or unfilled for months
4. Crepes can be used for any meal as an entree and also as a dessert
Basic Crepes
Makes 15 7" crepes
1 c. cold water
1 c. cold milk
4 eggs
1/2 t. salt
2 c. sifted all purpose flour
4 T. milted butter
Blender method of mixing- put in liquid ingredients, add dry ingredients
Blend at top speed until smooth
With rotary egg beater or electric mixer put all ingredients in bowl and mix until smooth.
Refrigerate at least 2 hours, preferably overnight. You will need to add more liquid -- it should be the consistency of heavy cream. put crepe pan on moderate heat, brush with oil and heat until drop of water sizzles.
Use some kind of ladle or cup so that you put the same amount of batter in pan each time. Make a test crepe to determine the proper amount of batter for size of pan, and to see of batter is proper consistency.
Put batter in pan and tilt quickly to cover bottom of pan in as thin a cover as possible.
Cook about 1 minute on one side, turn and cook about 30 seconds on bottom side.
Place in stack with the same side up. (the first side cooked is the best looking and is called the outside.
Folding crepes ( first side is right side)
Stacked, folded in thirds, rolled, wedges, pockets
SIze of serving
Entree crepes usually require 2 per serving
dessert crepes - 2 filled or 3 wedges
Tuesday, April 1, 2008
Canneloni
16 crepes
1 c. ricotta cheese or low fat cottage cheese
1 egg beaten
1/3 c. Parmesan cheese
1/4 t. nutmeg
1 t. salt
1/4 t. pepper
1 (10 oz) pkg. chopped spinach, thawed and drained free of liquid
1 4 oz can chopped mushrooms
1 lb. ground beef, browned and drained of fat
Combine all ingredients and refrigerate until ready to fill crepes
Sauce
2 T. olive oil
3/4 c. finely minced onion
1 c. ricotta cheese or low fat cottage cheese
1 egg beaten
1/3 c. Parmesan cheese
1/4 t. nutmeg
1 t. salt
1/4 t. pepper
1 (10 oz) pkg. chopped spinach, thawed and drained free of liquid
1 4 oz can chopped mushrooms
1 lb. ground beef, browned and drained of fat
Combine all ingredients and refrigerate until ready to fill crepes
Sauce
2 T. olive oil
3/4 c. finely minced onion
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