Pie Crust

I have tried to perfect my pie crusts for some time. I just never seamed to make it both tasty and beautiful. The crust edges would either slip down during baking, or the unbaked crust would crack as I put it in the pie tin. Then I figured out what makes a good pie crust GREAT. The key is to refrigerate (or freeze briefly) the crust before rolling out, and for after shaping into the tin. I'm not a pie crust expert, but this recipe is the best I've found.

INGREDIENTS

• 1/2 cup vegetable shortening
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 - 1/2 cup cold water

DIRECTIONS

1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
2. Press into a ball and cover with plastic wrap. Refrigerate for 40 min or freeze for 20 minutes. 
3. Roll out on floured surface and then lay over pie tin. Cut off excess, and if desired crimp edges. 
4. Refrigerate for 40 minutes, or freeze for 20 minutes. 
5. For a double crust pie, double the recipe.

Pumpkin Pie

 

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) pumpkin pure
• 1 can (12 fl. oz.) evaporated milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell (see pie crust recipe)
• Whipped cream (optional)

Directions

1.  Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. Pour into pie shell.
3. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. If crust begins to brown too quickly, cover with aluminum foil. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

My Beef Bourguignon

INGREDIENTS

• 1 ½ lb. beef chuck, cut into ½-inch cubes
• 1 ½ cups pearl onions, shelled
• 1 Tbsp. olive oil
• 5 medium carrots, sliced
• 4 medium potatoes, diced
• 2 celery ribs, diced
• 2 cans (14.5 oz. each) diced tomatoes, drained
• 2 cans (14.5 oz. each) beef broth
• 1 can (10.75 oz.) condensed tomato soup, undiluted
• 1 Tbsp. sugar
• 2 tsp. Italian seasoning
• 1 tsp. dried parsley flakes
• 1 tsp beef bullion
  

DIRECTIONS

1. Combine all ingredients in a 5-quart slow cooker. Stir. Cover and cook on low 8-10 hours or until meat is tender.

This recipe can also be frozen in bags and thawed for a quick meal. Just don't freeze the potatoes. 

Broccoli & Potato Cheese Soup

 

 INGREDIENTS

• 1/2 cup butter
• 1 onion, chopped
• 1 (16 ounce) package frozen or 2-3 cups fresh broccoli (chopped)
• 2-3 medium potatoes, diced into small cubes
• 4 (14.5 ounce) cans chicken broth
• 1/2 lb processed cheese food, cubed
• 1/2 lb shredded cheddar cheese
• 2 cups milk
• 1 tablespoon garlic powder
• 2/3 cup cornstarch
• 1 cup water

DIRECTIONS

1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and potatoes, and cover with chicken broth. Simmer until vegetables are tender, 10 to 15 minutes.
2. Reduce heat, and stir in milk and garlic powder. When hot, add cheese and stir until melted.
3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.                                                                                                *note: if you don't like broccoli and potatoes together, this recipe can be used to make broccoli cheese soup or potato cheese soup separately. Just don't add the other vegetable, and double to one being used.