My mother made the best pies ever. Of course, we all probably believe this to be true of our mother’s recipes, but this is really good pie crust and it is very easy to boot. This pie crust is great for Thanksgiving pumpkin pie, pecan pie, apple pie, coconut cream pie, or any other holiday pie recipe that you may have. Read on to find out how to make it.
Ingredients:
5 cups all-purpose flour
1 Tbsp salt
2 cups shortening
1 egg
2/3 cups water
1 Tbsp brown sugar
1 ½ Tbsp vinegar
Measure the flour (make sure to level off each cup of flour with a straight edge like the straight side of a table knife) and the salt and place them in a large mixing bowl. Cut the shortening into the flour mixture using a pastry blender until the mixture is pea-sized and resembles cornmeal. Do this using small amounts of shortening at a time (about a half a cup as you go).
In a small bowl beat the egg and water together. Add the brown sugar and then the vinegar.
Add the wet ingredients to the dry ingredients and mix gently. Knead the dough well and then let it rest for about 10 minutes. Roll the dough onto a floured surface but leave the dough a little thicker than for your usual pie crusts. Allow the pie crust to roll onto the rolling pin and transfer it to a pie pan.
This wonderful holiday pie crust recipe makes enough pastry for two 9-inch two-crust pies. Bake it according to your holiday pie recipe. Visit here for more recipe at http://new-recipe.blogspot.com/
25 November 2006
22 November 2006
Meals in 30 Minutes or Less
Peppered Pork with Chive Sauce
Ingredients
* 4 boneless pork loin chops, cut 3/4-inch thick
* 1 teaspoon coarsely ground tri-colored peppercorns or black peppercorns
* 2 teaspoons cooking oil
* 1/4 cup water
* 3 tablespoons dry sherry or chicken broth
* 1 3-ounce package cream cheese with chives, cut up
* Snipped fresh chives (optional)
Directions
1. Sprinkle both sides of pork chops with pepper, rubbing it lightly into the pork. In a 10-inch skillet cook pork in hot oil for 8 to 10 minutes or until juices run clear and an instant-read thermometer inserted in center of chop registers 155 degrees F, turning halfway through cooking. Remove pork and keep warm.
2. For sauce, carefully add the water to the hot skillet. Add sherry or broth to skillet and heat until bubbly. Add the cream cheese. Using a wire whisk, heat and whisk over medium heat until the cream cheese is melted. Transfer warm pork to 4 dinner plates. Spoon sauce atop pork. If desired, sprinkle with snipped chives.
Makes 4 servings.
Serving Suggestion: Steam or microwave quartered new potatoes and green beans, then drizzle with lemon juice. Serve glasses of apple cider with dinner.
Ingredients
* 4 boneless pork loin chops, cut 3/4-inch thick
* 1 teaspoon coarsely ground tri-colored peppercorns or black peppercorns
* 2 teaspoons cooking oil
* 1/4 cup water
* 3 tablespoons dry sherry or chicken broth
* 1 3-ounce package cream cheese with chives, cut up
* Snipped fresh chives (optional)
Directions
1. Sprinkle both sides of pork chops with pepper, rubbing it lightly into the pork. In a 10-inch skillet cook pork in hot oil for 8 to 10 minutes or until juices run clear and an instant-read thermometer inserted in center of chop registers 155 degrees F, turning halfway through cooking. Remove pork and keep warm.
2. For sauce, carefully add the water to the hot skillet. Add sherry or broth to skillet and heat until bubbly. Add the cream cheese. Using a wire whisk, heat and whisk over medium heat until the cream cheese is melted. Transfer warm pork to 4 dinner plates. Spoon sauce atop pork. If desired, sprinkle with snipped chives.
Makes 4 servings.
Serving Suggestion: Steam or microwave quartered new potatoes and green beans, then drizzle with lemon juice. Serve glasses of apple cider with dinner.
21 November 2006
Tuscany Stuffed Chicken
Tuscany Stuffed Chicken
Ingredients
* 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
* Black pepper
* 2 to 3 ounces fontina cheese, crumbled or sliced
* 1/2 cup canned roasted red sweet peppers cut into strips
* 12 fresh sage leaves
* 1/4 cup all-purpose flour
* 1 tablespoon olive oil
* 2 cups dry white wine
* Fresh sage leaves (optional)
Directions
1. Place each chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken lightly with black pepper. Layer cheese, sweet pepper strips, and sage in the center of each breast. Fold in sides; roll up into a spiral, pressing the edges to seal. Roll in flour.
2. In a medium nonstick skillet heat the oil over medium heat. Cook chicken about 5 minutes, turning to brown all sides. Remove chicken from skillet. Drain off any excess fat.
3. In the same skillet bring wine to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until 1 cup liquid remains. Return chicken to skillet. Cover and simmer for 7 to 8 minutes or until internal temperature of chicken registers 170 degrees F using an instant-read meat thermometer.
4. Transfer chicken to a serving plate; cover to keep warm. Strain remaining cooking liquid; return to skillet. Bring to boiling; reduce heat. Simmer, uncovered, until mixture measures 1/2 cup. Serve over stuffed chicken breasts. If desired, garnish with fresh sage leaves. Makes 4 servings.
Ingredients
* 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
* Black pepper
* 2 to 3 ounces fontina cheese, crumbled or sliced
* 1/2 cup canned roasted red sweet peppers cut into strips
* 12 fresh sage leaves
* 1/4 cup all-purpose flour
* 1 tablespoon olive oil
* 2 cups dry white wine
* Fresh sage leaves (optional)
Directions
1. Place each chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken lightly with black pepper. Layer cheese, sweet pepper strips, and sage in the center of each breast. Fold in sides; roll up into a spiral, pressing the edges to seal. Roll in flour.
2. In a medium nonstick skillet heat the oil over medium heat. Cook chicken about 5 minutes, turning to brown all sides. Remove chicken from skillet. Drain off any excess fat.
3. In the same skillet bring wine to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until 1 cup liquid remains. Return chicken to skillet. Cover and simmer for 7 to 8 minutes or until internal temperature of chicken registers 170 degrees F using an instant-read meat thermometer.
4. Transfer chicken to a serving plate; cover to keep warm. Strain remaining cooking liquid; return to skillet. Bring to boiling; reduce heat. Simmer, uncovered, until mixture measures 1/2 cup. Serve over stuffed chicken breasts. If desired, garnish with fresh sage leaves. Makes 4 servings.
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