Your favorite standard pie crust.
***Makes enough for 5 pies!
Filling:
4 3/4 c. water
3 1/3 c. sugar
1 large (6 oz.) package raspberry jello
1 1/3 c. cornstarch
Combine in large saucepan. Stir constantly and bring to a boil. Boil until it is clear and thick.
Fold in:
1 lb. frozen raspberries
1 lb. frozen blackberries
1 lb. frozen blueberries
You just need 3-4 lbs of a variety of berries!
Pour into pie crusts, top with crust. Can freeze for later, or cook immediately.
Brush top crust with a little milk and sprinkle with sugar.
Bake at 375 degrees 45-60 minutes if not frozen; 60-75 minutes if frozen.
From Lisa Clawson
Tuesday, November 19, 2019
Favorite Pie Crust
2 1/2 c. flour
1 tsp. salt
1 c. shortening
1 egg
1/4 c. cold water
1 Tbs. vinegar
Sift flour and salt into large bowl. Cut in the shortening, using a pastry cutter, until you have coarse crumbs. Do not over mix.
In a separate bowl, beat the egg and add the water and vinegar.
Slowly add the liquid to the flour mixture while "fluffing" with a fork until all the dry ingredients are moistened and starting to clump together. Gently shape into a ball. Store covered in the fridge if not using immediately. You can also freeze to use later.
From Eva Barker
1 tsp. salt
1 c. shortening
1 egg
1/4 c. cold water
1 Tbs. vinegar
Sift flour and salt into large bowl. Cut in the shortening, using a pastry cutter, until you have coarse crumbs. Do not over mix.
In a separate bowl, beat the egg and add the water and vinegar.
Slowly add the liquid to the flour mixture while "fluffing" with a fork until all the dry ingredients are moistened and starting to clump together. Gently shape into a ball. Store covered in the fridge if not using immediately. You can also freeze to use later.
From Eva Barker
Zuppa Toscana Soup
1 lb. sausage
1 lb. bacon, cut into 1 inch pieces
1 c. minced onion
2 tsp. minced garlic
7 c. chicken broth
1 tsp. sugar
3-4 russet potatoes sliced into thin half-rounds (leave skins on)
2 c. half and half
3 c. chopped kale
Brown sausage, bacon, and onion. Add minced garlic the last minute. Pour in broth and sugar, bring to a boil. Add potatoes and cook until tender, this will only take a minute or two. Add half and half. Warm through. Add kale. Warm for a minute then serve.
1 lb. bacon, cut into 1 inch pieces
1 c. minced onion
2 tsp. minced garlic
7 c. chicken broth
1 tsp. sugar
3-4 russet potatoes sliced into thin half-rounds (leave skins on)
2 c. half and half
3 c. chopped kale
Brown sausage, bacon, and onion. Add minced garlic the last minute. Pour in broth and sugar, bring to a boil. Add potatoes and cook until tender, this will only take a minute or two. Add half and half. Warm through. Add kale. Warm for a minute then serve.
Green Bean Casserole
Fresh green beans (not canned)
4 Tbs. butter
1/4 c. flour
1 tsp. minced garlic
1/4 tsp. black pepper
1 tsp. salt
1 c. chicken broth
1 c. cream
french onions
parmesan cheese
Melt butter in skillet. Add garlic, saute 1 minute.
Mix in flour to make a roux.
Add chicken broth, while whisking constantly. Cook for 1-2 minutes until thickened.
Reduce heat and add cream. Continue cooking 3-5 minutes until thickened.
Add salt/pepper.
Layer green beans in a casserole dish. Pour sauce over green beans. Top with french onions and parmesan cheese.
Bake 375 degrees until bubbly and green beans are tender, 30-45 minutes.
Broil the last few minutes for a crispy topping.
4 Tbs. butter
1/4 c. flour
1 tsp. minced garlic
1/4 tsp. black pepper
1 tsp. salt
1 c. chicken broth
1 c. cream
french onions
parmesan cheese
Melt butter in skillet. Add garlic, saute 1 minute.
Mix in flour to make a roux.
Add chicken broth, while whisking constantly. Cook for 1-2 minutes until thickened.
Reduce heat and add cream. Continue cooking 3-5 minutes until thickened.
Add salt/pepper.
Layer green beans in a casserole dish. Pour sauce over green beans. Top with french onions and parmesan cheese.
Bake 375 degrees until bubbly and green beans are tender, 30-45 minutes.
Broil the last few minutes for a crispy topping.
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