Nottingham Country Kitchen

Cranberry Bacon Salad

2011-12-19T16:59:00.003-06:00

Amy M.

This is the salad served at the ward Christmas party (I didn't include the bacon). Other iterations that work:

1) You can also use feta cheese, craisins, and sugared almonds with the lettuce and dressing
2) To make a main course salad, you can add grilled chicken
3) To make it for a bigger group (which is what we did for the Christmas party), you can use a tub of mixed greens and a tub of spinach from Costco and then increase the other ingredients according to taste.

The dressing recipe makes a lot. I often half it, but any leftover dressing keeps well in the fridge for several weeks.

Salad

1 head romaine or red leaf lettuce (I usually use romaine since the red leaf goes limp so fast after the dressing is on), washed and shredded
1 head or package of spinach, washed
8 oz. package slivered almonds, sugared (to sugar: add 4 TB. sugar to saucepan with almonds. Toast over medium heat, stirring constantly. Sugar will melt and coat nut. Pour onto tin foil to cool.)
1 lb. bacon, cooked and crumbled
1 cup craisins
8 oz. shredded mozzarella cheese
1 cup shredded parmesan cheese

Dressing:

1/2 large red onion (approximately 1 cup, chopped)
1 1/2 cups sugar
1 tsp. salt
4 tsp. dry mustard
1 cup red wine vinegar
2 cups oil

Blend all ingredients except oil in a blender until throughly mixed. Add the oil and blend.

Mix salad with dressing and serve immediately.

Luau Recipes

2011-05-12T10:47:00.000-05:00

Hawaiian Haystacks

1/2 cup butter
1/2 cup flour
1/2 teaspoon salt
3 cups milk
1 (10 3/4 oz.) can cream of mushroom soup
1 cup sliced mushrooms
6 chicken breasts, cooked and cut into pieces

Melt butter in large saucepan. Add flour and salt and stir. Add milk and cook until thickened, stirring constantly. Add cream of mushroom soup, mushrooms and chicken. Simmer on low heat for 15 minutes. Serves 8.

Serve over sticky, white rice with the following toppings:

grated cheddar cheese
chopped celery
chowmein noodles
pineapple tidbits
chopped tomatoes
coconut
toasted sliced almonds
chopped green onions
soy sauce

Coconut Macaroons

2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Line cookie sheets with parchmnet paper or aluminum foil. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well-blended. Use and ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size. Bake for 12-15 minutes in the preheated oven, until coconut is toasted. Makes 24 cookies.

Healthy and Comfort Food Recipes

2010-10-09T17:05:00.005-05:00

Hummus

Ingredients:
2 cups canned garbanzo beans, drained
1/3 cup tahini (sesame seed paste)
1/4 cup lemon juice
1 tsp salt
2 cloves garlic, halved
1 Tbsp olive oil
1 tsp paprika
1/2-1 tsp ground cumin

Directions:
Place all ingredients in a blender and blend until smooth. Transfer to a serving bowl and sprinkle with paprika.

**An option to give the hummus some kick--add 1/2 cup cilantro and a jalapeno or two--so good.

Granola Bars

Ingredients:
2 cups oats
1/2 cup brown sugar
1/2 cup wheat germ
1/4 cup ground flax meal
3/4 tsp cinnamon
3/4 tsp salt
1 cup flour (I use 1/2 wheat)
1/2 cup honey
1 egg, beaten
1/2 cup canola oil
2 tsp vanilla
1 cup chocolate chips

Directions:
Preheat oven to 350. Generously grease 9x13 baking pan. In a large bowl mix together the oats, brown sugar, wheat germ, flax, cinnamon, salt, flour. Make a well in the center, and pour in the honey, egg, oil, and vanilla. Mix well. Pat the mixure evenly into the prepared pan. Bake for 20 minutes. Cut into bars while still warm.

Apple Snack

Slice Apples, spread with peanut butter and place miniature marshmallows in a row and top with another apple slice.

Brown Sugar Oat Muffins

Ingredients:
1 cup Old-fashioned oats
1 cup whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 Eggs
3/4 cup packed brown sugar
3/4 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract

Directions:
1) In a small bowl, combine the oats, flours, baking powder and salt. In another small bowl, beat the eggs, brown sugar, milk, oil and vanilla. Stir into the dry ingredients just until moistened.

2) fill greased or paper-lined muffin cups two-thirds full. Bake at 400 for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Yield: 1 dozen.

Nutrition Facts: 1 serving equals 192 calories, 7 g fat (1 g saturated fat), 37 mg cholesterol, 189 mg sodium, 30 g carbohydrate,
2 g fiber, 4 g protein.

Pumpkin Pie Squares

crust:
1/2 cup butter, softened
1/2 cup brown sugar
1 cup all-purpose flour
1/2 cup oats

filling:
2 eggs
3/4 cup white sugar
1 (15 ounce) can pumkin
1 (12 fluid ounce) can evaporated milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:
Preheat oven to 350 degrees F.

In a meduim bowl, cream together better and brown sugar. Mix in flour and oats. Press into a 9x13 baking pan. Bake for 15 minutes, until set.

In a large bowl, beat eggs and white sugar. Beat in pumkin and evaporated milk. Mix in spices. Pour over baked crust. Bake for 20-30 minutes, until set.

Let cool before cutting into squares.

Food Storage recipes from June RS mtg

2010-06-26T07:36:00.006-05:00

Fresh Salsa by Amy Millett

Ingredients:
2-28oz cans diced tomatoes
1 chopped bell pepper
1 bunch green onions
3 celery ribs, chopped
1 chopped cucumber
1 bunch cilantro
1/2 cup ketchup
1 1/2 cup pace picante sauce
Optional: fresh tomatoes, chopped avocados

100% Whole Wheat Bread by Ellen Camp using bread machine

Ingredients for 1lb bread:

3/4 cup +1 tbsp 80 degree water
1 1/2 Tbsp oil
2 Tbsp Honey
1 tsp Salt
1 1/2 Tbsp Dry Milk
2 cups Flour
1 tsp active dry yeast
Select whole wheat cycle on bread machine or use 1 3/4 tsp active dry yeast and select rapid whole wheat cycle. Mix in bread machine and bake. Or Mix in bread machine and remove before baking cycle. Form into rolls and let raise. Bake at 350 for 12-15 minutes.

Fool Proof Whole Wheat Bread by Sharon Erland

Ingredients:
2 pkgs of Dry yeast (1 pkg =2 1/4 tsp)
1/2 cup warm water (NOT HOT)
5 cups of milk (dry, canned, diluted, fresh milk, or tomato juice or potato water) Make sure it is room temperature
2 tsp of salt
2/3 cup honey (raw sugar, molasses, or white granulated sugar)
2/3 cup oil, butter, or margarine
11-12 cups of whole wheat flour

Directions
1. Sprinkle yeast in 1/2 cup warm water (not hot) and set aside
2. In bowl combing milk with 7 cups of flour and blend well
3. Then add salt, honey, and oil, mix well and then add the yeast water and blend well
4. Slowly add 3-4 cups of flour (may need 5 cups) Need just enough flour until dough cleans the side of the bowl.
5. Place on floured surface and Knead for 10 minutes.
6. Oil hands and shape 1/4 of dough and place in greased pan (can use either regular bread pans or juice cans that have been washed and rinsed well, will need to grease the juice cans also. Use pam if using cans)
7. Cover with damp cloth and let rise 35 minutes or until double.
8. Bake in 350 degree oven for 40-45 minutes
9. Cool on rack and brush top of loaves with butter
Makes three 2 lb loaves or 4 1 1/2 lb loaves

Apple Crisp by Karen Gillett

Ingredients:
3 cups dehydrated apple chips
4 cups water
1/2 cup granulated sugar
1 tsp cinnamon
1/2 tsp salt
2/3-3/4 cup packed brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter, softened
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg

Directions: Bring apple chips to a boil in water. Remove from heat. Let sit for 20 minutes then drain remaining water. Mix granulated sugar, 1 tsp cinnamon, and salt. Stir into apple chips. Spread mixture into an 8x8x2 pan. Mix remaining ingredients--brown sugar, flour, oats, cinnamon and nutmeg. Cut in 1/3 cup butter until mixture is crumbly. Spread as topping over apples. Bake at 400 for about 30 minutes.

Bolivian Whipped Dessert by Beckie Morales

Ingredients:
1 can evaporated milk (very cold)
1 pkg (small) jello (any desired flavor)
1/4-1/2 cup sugar
1 cup water

Directions:
Boil water and dissolve Jello as directed. Do not add any more water. Pour evaporated milk in a medium sized metal or glass bowl and whip until light and fluffy, adding sugar gradually when it looks like whipped cream. Slowly pour in dissolved Jello into the mixture while beating continually. Let set and serve.

Chocolate Crazy Cake by Becky Schultz

Ingredients:
3 cups flour
2 cups sugar
1 tsp salt
6 Tbsp cocoa
2 tsp baking soda
2 Tbsp vinegar
2 cups water
3/4 cup oil
2 tsp vanilla

Directions:
Combine dry and liquid ingredients in separate bowls. Add the liquid to the dry ingredients. Mix until moistened; beat until smooth. Pour into greased and floured 9x13 pan. Bake @ 350 for 35-40 minutes. Dust with powdered sugar just before serving.

Oatmeal Cinnamon Chip Cookies by Tiffany Feil

Ingredients:
2 sticks butter
2 eggs worthy of reconstituted egg powder
1 cup sugar
1 cup brown sugar
2 cups wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 cups oats (quick rolled)
1 10 oz pkg cinnamon chip morsels

Bake at 350 for 12 minutes

Oatmeal Cake by Karen Gillett

Ingredients:
1 1/4 cups boiling water
1 cup oats
1 cup brown sugar
1/2 cup butter
1 tsp vanilla
1 cup sugar
2 eggs
1 1/2 cups flour
1/4 tsp salt
1 tsp baking soda

Directions:
Pour the water over the oats and let sit for 20 minutes. Meanwhile combine brown sugar, butter, vanilla, sugar, and eggs. Mix until creamy. Sift together flour, salt, and baking soda. Add to the sugar mixture. Mix in the oatmeal. Place in a 9x13 pan and bake at 325 for 35 minutes.

Browned butter Frosting:
1/3 cup butter
3 cups powdered sugar
1 1/2 tsp vanilla
2+ TB milk

Heat butter over medium heat until delicate brown. Mix in powdered sugar. Beat in vanilla and enough milk until smooth and spreadable. (I think I used at least 4 Tbsp of milk, maybe more)

November Service Activity Recipes

2009-12-28T15:12:00.003-06:00

Crab Cocktail Dip
Barbara Salt

Cover 8 ounces of cream cheese with following mixture

8oz crab
1cup catsup
2 TB horseradish
1 TB honey

Pumpkin Cheesecake Bars
Amy Millett

Crust Mixture:
1 Cup Flour
1/3 cup brown sugar
5 Tbsp. butter
½ Cup chopped pecans

Preheat oven to 350 degrees. Combine flour and brown sugar. Cut in butter and then stir in pecans. Set aside ¾ Cup of crust mixture. Press crust into a 8 inch pan or 9x 13 pan if doubling recipe. Bake for 15 minutes at 350 degrees.

1 – 8 oz. pkg. of cream cheese
¾ Cup sugar
½ Cup canned pumpkin
2 eggs slightly beaten
1 ½ tsp. cinnamon
1 tsp allspice
1 tsp. vanilla

Combine all the above ingredients and blend until smooth. Pour mixture over baked crust and then sprinkle the remaining crust mixture on top. Bake at 350 degrees for 35-40 minutes.

Cookie Dough Truffles
Kathleen Keller

1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups flour
1 can sweetened condensed milk
1 tsp. vanilla
1/2 cup minature semisweet chocolate chips
1/2 cup chopped walnuts
1 1/2 pounds chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Chill dough for 30 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

2009-09-14T06:55:00.003-05:00

Chicken Salad

Karen G.

5 13 oz cans of chicken
2 cups mayonnaise (for enrichment I tripled the recipe and instead of 6 cups used 5)
1/4 cup minced fresh parsley
1/2 tsp garlic
1/8 tsp marjoram
salt and pepper to taste
1 cup grapes cut in half
1/2 cup chinese noodles

Rainbow Pasta Salad

2009-09-11T15:23:00.003-05:00

Rainbow Pasta Salad

Amy M.

1 (16 oz.) package tri-colored pasta assortment

2 large tomatoes, diced (or 1 carton grape tomatoes, halved)

1 large cucumber, peeled and diced

1 red onion, finely chopped

1 (16 oz.) bottle Italian-style salad dressing (I used Newman's Italian)

1 can olives, sliced

1 package grated parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to boil. Add past and cook 8-10 minutes or until al dente; drain and rinse in cold water.

2. In a large bowl, combine tomatoes, cucumbers, onion, olives, cooled pasta, and Italian dressing. Refrigerate overnight or at least 1 hour.

3. Toss with parmesan cheese shortly before serving.

Lemon Garlic Grilled Chicken

2009-05-28T01:53:00.002-05:00

Juice of 1 lemon, approximately 3 tablespoons

3 tablespoons olive oil

1 teaspoon minced garlic, about 2 medium cloves

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried oregano

1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

"Bloom Where You Are Planted" May 2009 Enrichment Desserts

2009-05-28T01:49:00.006-05:00

Devil’s Food Trifle
2 3 oz. pkgs. Jell-O Devil's Food Pudding (can use other chocolate pudding varieties)

4 cups milk

1 pkg. 8 oz. cream cheese

1 Sara Lee frozen pound cake (or pound cake from a mix)

12 oz. container Cool Whip

32 Oreos, crushed

Mix 3 cups milk and cream cheese together with hand mixer; add in 2 pkgs. pudding. Layer pound cake in bottom of dish. Use remaining milk to lightly drizzle on top of cake. Next, layer pudding mixture, crushed Oreos, then Cool Whip. Repeat the layers, finishing with a smattering of crushed Oreos on top.There should be 2 complete layers when trifle is finished + sprinkling of Oreos on top.

Berry Trifle

1 Angel Food Cake, cut into cubes

Strawberries

Blackberries

Raspberries

1 pint whipping cream

8 oz. whipped cream cheese

Whip the cream with powdered sugar to taste. Beat in cream cheese until mixture is smooth. Wash fruit and mix together. Layer cubed cake on bottom of trifle dish, add a layer of mixed fruit, layer some of cream mixture on top of berries. Repeat layers.

"Bloom Where You Are Planted" May 2009 Enrichment Slush

2009-05-28T01:46:00.003-05:00

Raspberry Slush

3 packets unsweetened raspberry punch powder (may use strawberry)
4 cups sugar
4 cups warm water
1- 46 oz. can pineapple juice
1-12 oz. can frozen lemonade
6 oz. Frozen Minute Maid lemon juice
3 – 10 oz. packages frozen raspberries
1 or 2 – 2 liter bottles Sprite

In a gallon container, dissolve raspberry punch mix and sugar in warm water. Add pineapple juice, lemonade, lemon juice, and raspberries and enough water (about 3 ½ quarts) to make 2 gallons. Stir until blended. Pour into large freezer containers or gallon Ziploc bags. When ready to serve, thaw until slushy, usually 1 hour ahead. Can use microwave in small increments to thaw in Ziploc bags as well. Pour into punch bowl and add Sprite. Makes 75 ½ cup servings.

"Bloom Where You Are Planted" May 2009 Enrichment Salads

2009-05-28T01:32:00.010-05:00

Island Pork Tenderloin Salad (serves 6)

Pork Tenderloin (2-2 1/2 lbs)

Pork Rub:
2T salt
1/2 T pepper
1 T cumin
1 T chili powder
1 T cinnamon
Glaze:
1 c dark brown sugar
2 T garlic chopped
1 T tabasco

Vinaigrette:
3 T lime juice
1 T oj
1 T dijon mustard
1 T curry powder
1/2 t. salt
1/4 t. black pepper
1/2 c olive oil

Salad
6 cup baby spinach
4 c napa cabbage sliced thinly
1 red bell pepper cut in strips
1/2 cup golden raisins (optional)
2 firm avacados, sliced
3 oranges peeled & sliced

Grilled Chicken Spinach Pasta Salad (Serves 30)

2 big Sam’s clear boxes baby Spinach
2 cooked boxes bow tie pasta
10 grilled chicken breasts (seasoned with lemon pepper and olive oil)
1 tub Butoni pesto
3 tubs crumbled feta
2 bags almond accents (toffee flavor)
6 sliced roma tomatoes or cherry tomatoes

Equal parts Newman’s Caesar dressing and Cardinis Italian dressing.

Meat Rub Recipe

2009-05-28T01:28:00.004-05:00

Matt Craner

Below is a recipe for a simple rub that is great on beef (brisket, hamburgers, streak) and is perfect on Pork (chops, butt, ribs, loin)Makes 1 cup1/4 cup coarse salt (sea or kosher
1/4 cup dark brown sugar1/4 cup sweet paprika3 tablespoons black pepper1 tablespoon garlic flakes1 tablespoon onion flakes1/2 to1 teaspoon cayenne pepper1/2 teaspoon celery seeds

March Enrichment Desserts

2009-03-24T22:59:00.003-05:00

Boiled Raisin Cake
Kelley Partridge
Recipe from Jennie Barton... Born March 5th 1888…died August 31st 1981

2 C. seedless raisins
3 C. water
2 C. sugar
2 t. cinnamon
11/2 t. nutmeg
1 t. cloves
1 t. allspice
1 C. shortening

Simmer about 20 minutes. Cool to lukewarm and add about

3 C. sifted flour
1/2 t. salt
1 level t. baking powder
1 rounded t. baking powder

Dough should be moderately stiff. Bake 325 deg. for 45 minutes to 1 hour.

Grammie Virginia's Chocolate Chip Cake
Amy McLaughlin

1 package yellow cake mix
1 cup milk chocolate chips

Follow directions for mixing and add 1 cup chocolate chips. Bake in a 9 x 13 pan. Remove from oven when done and spread with brown sugar icing (recipe below) while still warm.

Brown Sugar Icing
1 cup brown sugar, firmly packed
1/2 cup butter, room temperature
Mix throroughly and add 1/2 tsp. vanilla
Drop by spoonfuls onto HOT cake, spread carefully with a spatula until covered. Sprinkle with 6 oz. shredded sweetened coconut. Brown under broiler very lightly (watch carefully -- it browns quickly!).
Best served warm with vanilla ice cream.

Fairy Cupcakes
Lorna Miller

Start with a batch of white cake mix cup cakes.
Cut their tops off.
Cut each top in half.
Put a dollop of sweetened whipped cream on top of each cup cake, and then replace the two halves at upturned angles so that they look like little wings.
Dust with powdered sugar.

Pecan Rolls
Sherri Maddox & Evelyn Nelson
This recipe is from my Grandma Christi Cornelius. My Grandma typically made these for us at Christmas time and we looked so forward to getting a few. What made them so special to me is at one time my Grandparents had an orchard and the pecans that were used were from their trees and my Grandpa would help shell them for her.

Centers:
2 1/4 Cups sugar
1/2 cup whipping cream
1/4 cup whole milk
1/8 Tsp. salt
1/3 cup Karo syrup
1/2 cup marshmallow

Put liquids in a heavy pan. Add the rest of the ingredients except the marshmallow cream. Boil to a soft ball stage or 227 degrees, stir constantly, but don't scrape the sides. Cool and then whip, add marshmallow cream. When it sets up mold in long thin rounds and put in buttered wax paper. Chill for at least 24 hours.
Alternate centers:
4 cups white sugar
1 1/2 cups half and half
1/2 scant (not quite) cup Karo syrup.

Cook to a creamy white color 227 degrees, cool then whip good until set up. Roll into rounds. Put in buttered wax paper and put in fridge at least overnight but no longer then 1 week.

Caramels:
2 cups white Karo syrup
2 cups sugar
3 cups whipping cream
1/2 can Eagle Brand sweetened condensed milk
1/2 tsp. salt
2 tbl. Vanilla.

Approximately 5 cups to 6 cups Pecan Halves
Boil on med. high heat stirring constantly until it changes color, and then add whipping cream which has been scalded with condensed milk. Cook to a medium ball stage which is rich in color and thick. This can be rolled in your finger and doesn't break apart, just before taking from stove add salt and vanilla. Pour over pecans which have been spread out in a large flat pan. Take centers and roll in Carmel pecan mixture. Mold, cool, and put in buttered waxed paper. Put in the fridge to cool. Enjoy. This can be frozen if you put tin foil around the waxed paper.

GRAN’S LEMON PIE
Roetta Jones

Grate rind of and juice 3 lemons add dash of salt and set aside
Separate 4 eggs set yolks and whites aside
Mix : 2 cups sugar
1 cup flour
Butter (or marg) the size of a walnut
Add to: 4 cups of boiling water (I save some of the water and make a not too thick paste with the sugar flour mix add that into the boiling water, that way it doesn’t lump)
Bring to a boil add egg yolks (if you want it more yellow you can add food coloring)
Pour into baked pie shells, cover with meringue put back in oven until meringue is lightly brown. Cool, chill and serve.
MERINGUE
4 egg whites
¼ tsp cream of tartar
½ cup sugar
½ tsp vanilla
1 tsp cornstarch

Beat egg whites and cream of tartar until foamy. Mix sugar and cornstarch gradually add to whites while beating, until stiff peaks form, add vanilla. Do not under beat
STANDARD PASTRY
8 or 9 INCH ONE CRUST PIE
1 cup flour
½ tsp salt
1/3 cup plus 1 Tbsp shortening
2 to 3 Tbsp cold water

10 INCH ONE CRUST PIE
1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
3-4 Tbsp cold water

8 or 9 INCH TWO CRUST PIE
2 cups flour
1 tsp salt
2/3 cup plus 2 Tbsp shortening
4-5 Tbsp cold water

10 INCH TWO CRUST PIE
2 2/3 cups flour
1 tsp salt
1 cup shortening
7 to 8 Tbsp cold water

Measure flour and salt into bowl, cut in Shortening til looks like meal. Sprinkle in water, 1 Tbsp at a time until all flour is moistened and dough almost cleans side of bowl.
For one crust, gather into ball roll on flour covered board until 2 inches larger than inverted pie pan roll around rolling pin unroll into pan trim edges and flute, fill and bake as directed in recipe.
For baked pie shell: prick bottom and side thoroughly with fork. Bake at 475 for 8 to 10 minutes
For two crust pie, turn filling into pastry lined pan trim overhanging pastry ½ inch from rim of pan roll second dough place over pie trim overhanging pastry 1 inch from rim of pan . fold and roll top edge under lower edge pressing on rim to seal, flute cut slits so steam can escape. cover edge with foil to prevent excessive browning remove foil last 15 min of baking.
Grandma taught me to trim the edges and seal it just using my hands on the edge of the rim then using fingers to flute it. It depends on how thick you want that edge of crust.
When pies are done you should feel them lift with a gentle up and down shake.

March Enrichment Sides and Bread

2009-03-24T22:57:00.002-05:00

Dirty Rice
Roshella Burkholder

2 lbs ground beef
2 lbs ground pork
1 cup water
1 TBL green onion, chopped fine
1 tsp dried parsley
6 cups cook rice
1 tsp brown gravy sauce (I use beef bouillon sometimes - works ok)
1 egg
1 TBL vinegar
salt & pepper to taste

Put rice cooking. Put meat and water in large pot and let cook for about 30 minutes. Add onions, brown gravy sauce, parsley flakes, salt and pepper and cook 10 minutes more. Combine cooked meat and cooked rice together in large pot. Mix well and season again if needed. In small bowl beat egg and vinegar together, then add to rice mixture and stir WELL. (This needs to be done while rice and meat are still hot.)

Consommé Rice
Tiffany Feil

3/4 stick margarine for browning rice/1/4 stick for onion/green pepper
1/4 stick for mushrooms
2 cups rice
2 cans beef consommé (broth - in Campbell's soup can)
1 diced green pepper
1 diced onion
1 container sliced mushrooms

Brown dry rice in 3/4 stick margarine until lightly browned. Sauté onion and green pepper with 1/4 stick in separate pan. Add 2 cans consommé and 1 can water and sautéed onions and green pepper to browned rice. Season to taste with salt, pepper, and garlic powder. Cook until liquid is absorbed into rice. Sautee mushrooms separately. Add them last to cooked rice.
Yum!

Dinner Rolls
Jessica Wheeler

1 pkg dry yeast 1 Tbs. sugar
1/2 C. water 2 tsps. salt
1/2 C. milk, scalded 1 beaten egg
1/4 C. shortening (Crisco)* 3 C. sifted white flour
*I use butter instead.

Soften active dry yeast in warm water (110°). Combine milk, shortening, sugar, and salt. Cool to lukewarm. Add yeast; mix well.
Blend in egg; add flour and mix till dough is well blended. Please in greased bowl, turning once to grease surface, and cover. Let rise until doubled.
Shape dough as desired on well-floured surface. Place rolls on greased cookie sheet or in muffin tins. Let rise in warm place till light, about 1 1/2 hours. Bake in hot oven (400°) 15 to 20 min. Brush hot rolls with soft butter.

Butter Crescents
Joan Canady

30 min. prep, 1 hr 40 min rising and resting, 15 min baking.
Makes 1 dozen crescents

1/2 cup milk 1/2 cup butter, softened
1/2 cup granulated sugar 1/2 tsp salt
1 package yeast 1/2 cup warm water (105-115 F)
1 large egg, lightly beaten 3 1/2 - 4 cup all purpose flour

Glaze 1 large egg, lightly beaten.

In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot milk: stir well. Cool to lukewarm (95-100 F)

In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 mins.

Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pull away from sides of bowl. (Note: a bread mixer will cause these not to rise)

On a floured surface, knead dough very gently until smooth and elastic, 2-3 mins. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth: let rise in a warm place until doubled, 1 hour. (Knead dough very gently to keep rolls tender.)

Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest for 10 mins.

Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12 inch circle. Cut circle into 6 wedges. Starting at sinds opposite point, roll up each wedge. Place, point sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.

Cover loosely with a damp cloth: Let rise in a warm place until almost doubled, 30 minutes.

Preheat oven to 400 F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.

Note: I often double the recipe and use part of the dough for cinnamon rolls. Roll up for the cut and place in a baking pan, cover tightly, and place in the fridge over night. In the morning take out and let them come to room temperature and then bake.

March Enrichment Main Dishes

2009-03-24T22:53:00.004-05:00

Spoon-Bread Tamale Bake
Karen Gillett

1 lb ground beef
1 c. onions
1/4 tsp garlic powder
1/2 cup chopped green pepper
1 can diced tomatoes
1 can whole kernal corn
1 tsp salt
1 1/2 T. chili powder
1/4 tsp black pepper
1/2 cup corn meal
1 cup water
1 can ripe pitted olives
1 1/2 cup milk
1 tsp salt
2 T margarine
1/2 cup corn meal
1 cup grated cheese
2 eggs (lightly beaten)

Brown ground beef; add onions, garlic, green peppers: cook, stirring until onions are golden. Stir in tomatoes, corn, 1 tsp salt, chili powder, and pepper; simmer 5 minutes. Stir in 1/2 bup corn meal mixed with water, cover and simmer 10 minutes. Add olives; turn into 3 quart casserole.
Meanwhile, heat milk with 1 tsp salt and butter; slowly stir in 1/2 cup corn meal; cook stirring until thickened. Remove from heat; stir in cheese and eggs; pour over meat mixture. Bake at 375 for about 30 minutes.

Manicotti
Amy McLaughlin

1 (8 oz.) package manicotti noodles
1 jar favorite spaghetti sauce

Cook manicotti noodles according to directions on the package.

Mix the following ingredients:

1 TB vegetable oil
1 15 oz. part-skim ricotta cheese
1 16 oz. cottage cheese
1 cup grated mozzarella
1/3 cup grated parmesan
1 tsp. salt
1/4 tsp. pepper
1 TB chopped fresh parsley
2 eggs

Fill noodles with cheese mixture and arrange in baking dish. Pour sauce over top. Bake, covered, at 350 for 45 minutes. Uncover and bake 15 minutes more.

Meatloaf Patties
Stephanie Sprueill

This recipe can be used to make a regular meatloaf or divided up into smaller patties.
1-2 lbs. hamburger meat (depends on how many you are feeding)
1 egg (beaten)
½ cup chopped onion
½ cup chopped bell pepper
2 cans tomato Soup
Salt and Pepper to taste
Crunched Saltine crackers

Combine egg, onion, bell pepper, 1 can of tomato soup and salt and pepper in a bowl. Add hamburger meat to mixture (best way to do this is with your hands). Add enough crunched saltine crackers to meat mixture until it feels like it will stick together nicely. Don’t add too much or it will make the meatloaf patties crumble after baking. Cook for 40 min. at 375 degrees on a cookie sheet lined with aluminum foil. (This helps make clean-up easier.) When there is 5-10 minutes left of cooking time, spoon remainder of tomato soup on top of each patty to give them more moisture and really bring out the taste.