INGREDIENTS:
CRUST:
3/4 c. flour
3/4 tsp. salt
3/4 tsp. baking powder
6 tbsp. shortening
3/4 c. sour cream
1 egg
TOPPING:
1/2 c. shredded lettuce
1/2 c. chopped tomato
1/2-1 c. shredded cheese
FILLING:
1 lb. ground beef
1/2 c. chopped onion
1 tsp. salt
2 tsp. chili powder
1/4-1/2 tsp. hot pepper sauce
16 oz. can kidney beans
6 oz. can tomato paste
DIRECTIONS:
Heat oven to 425 degrees. Lightly grease and flour bottom and sides of 10 inch pie pan. In bowl, combine all crust ingredients. Stir until blended. Batter will be slightly lumpy. Spread batter in pie plate in within 1/4 inch of rim.
In skillet brown ground beef and onion; cook until tender. Drain excess fat. Stir in remaining ingredients. Spoon into crust. Bake 20-30 minutes until crust is golden brown. Sprinkle with topping.
Friday, November 2, 2007
Italian Crazy Crust Pie
INGREDIENTS AND DIRECTIONS:
CRUST:
1/2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/4 c. shortening
1/2 c. sour cream
1 egg
Combine all ingredients and stir about 60 to 7 times. (Batter is slightly lumpy.) Spread batter thinly on bottom and thickly up sides to within 1/4 inch of 9 inch lightly greased and flour pie plate. Fill and bake at 425 degrees in preheated oven. Cool 5 minutes before serving. Crust may be covered and refrigerated up to 12 hours.
FILLING:
1 lb. ground beef, lightly browned
1 tsp. salt
1/4 tsp. garlic powder
1/4 c. chopped onion or 2 tsp. minced onion
1/2 c. chopped olives
4 oz. can mushrooms, undrained
1 to 1 1/2 c. shredded Mozzarella, cheddar or American cheese
1 tsp. oregano
Combine all above ingredients except cheese. Mix thoroughly. Spoon into crust. Bake 18 to 28 minutes until crust is golden brown. Sprinkle with cheese. Return to oven to melt cheese.
CRUST:
1/2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/4 c. shortening
1/2 c. sour cream
1 egg
Combine all ingredients and stir about 60 to 7 times. (Batter is slightly lumpy.) Spread batter thinly on bottom and thickly up sides to within 1/4 inch of 9 inch lightly greased and flour pie plate. Fill and bake at 425 degrees in preheated oven. Cool 5 minutes before serving. Crust may be covered and refrigerated up to 12 hours.
FILLING:
1 lb. ground beef, lightly browned
1 tsp. salt
1/4 tsp. garlic powder
1/4 c. chopped onion or 2 tsp. minced onion
1/2 c. chopped olives
4 oz. can mushrooms, undrained
1 to 1 1/2 c. shredded Mozzarella, cheddar or American cheese
1 tsp. oregano
Combine all above ingredients except cheese. Mix thoroughly. Spoon into crust. Bake 18 to 28 minutes until crust is golden brown. Sprinkle with cheese. Return to oven to melt cheese.
Pie Crust
INGREDIENTS AND DIRECTIONS:
1 1/4 c. flour
1/4 tsp. salt
1/2 c. shortening
1/4 c. water
2 CRUSTS:
2 1/2 c. flour
1/2 tsp. salt
1 c. shortening
1/2 c. water
Sift together flour and salt, cut in shortening, then mix in the water. Roll out on floured board and put in pie pans.
Never fail recipe for people who cannot make pie crusts.
1 1/4 c. flour
1/4 tsp. salt
1/2 c. shortening
1/4 c. water
2 CRUSTS:
2 1/2 c. flour
1/2 tsp. salt
1 c. shortening
1/2 c. water
Sift together flour and salt, cut in shortening, then mix in the water. Roll out on floured board and put in pie pans.
Never fail recipe for people who cannot make pie crusts.
Strawberry Pie With Meringue Crust
INGREDIENTS:
Meringue crust, below
2 pt. strawberries, sliced
1/2 c. sugar
3 tbsp. cornstarch
1 c. water
1 c. heavy cream, whipped
DIRECTIONS:
Prepare meringue crust. Crush 1 cup of strawberries in small bowl. In 2 quart saucepan, stir together sugar and cornstarch. Gradually stir in water until smooth. Stir in crushed strawberries. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool.
Pour over remaining sliced strawberries; toss to coat evenly. Spoon into prepared crust. Refrigerate at least 1 hour or until set. Spread whipped cream over pie.
MERINGUE CRUST:
Stir together 1/4 cup sugar, 3 tablespoons finely ground blanched almonds and 2 tablespoons cornstarch in small bowl.
Beat 2 egg whites until foamy in small bowl with mixer at high speed. Add 1/8 teaspoon cream of tartar and 1/16 teaspoon salt. Continue beating until soft peaks form.
Gradually add 1/4 cup sugar; beat until stiff peaks form. Fold in almond mixture. Spread mixture onto bottom and sides of a well greased 9 inch pie plate, building up sides to form a shell. Bake at 275 degrees for 1 hour. Turn off heat.
Leave meringue in oven with door closed for 1 hour or overnight. Remove from oven and cool completely on wire rack. Makes 1 pie shell.
Meringue crust, below
2 pt. strawberries, sliced
1/2 c. sugar
3 tbsp. cornstarch
1 c. water
1 c. heavy cream, whipped
DIRECTIONS:
Prepare meringue crust. Crush 1 cup of strawberries in small bowl. In 2 quart saucepan, stir together sugar and cornstarch. Gradually stir in water until smooth. Stir in crushed strawberries. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool.
Pour over remaining sliced strawberries; toss to coat evenly. Spoon into prepared crust. Refrigerate at least 1 hour or until set. Spread whipped cream over pie.
MERINGUE CRUST:
Stir together 1/4 cup sugar, 3 tablespoons finely ground blanched almonds and 2 tablespoons cornstarch in small bowl.
Beat 2 egg whites until foamy in small bowl with mixer at high speed. Add 1/8 teaspoon cream of tartar and 1/16 teaspoon salt. Continue beating until soft peaks form.
Gradually add 1/4 cup sugar; beat until stiff peaks form. Fold in almond mixture. Spread mixture onto bottom and sides of a well greased 9 inch pie plate, building up sides to form a shell. Bake at 275 degrees for 1 hour. Turn off heat.
Leave meringue in oven with door closed for 1 hour or overnight. Remove from oven and cool completely on wire rack. Makes 1 pie shell.
Crazy Crust Apple Pie
INGREDIENTS:
1 c. flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
3/4 c. water
2/3 c. shortening (solid)
1 egg
1 can apple pie filling
1 tbsp. lemon juice
1/2 tsp. cinnamon
DIRECTIONS:
In small mixing bowl, combine flour, sugar, baking powder, salt, water, shortening and egg; blend well at lowest speed. Beat 2 minutes at medium speed. Spread batter in 10″ or 9″ deep pie pan or dish. Carefully spoon filling into center of batter. Do not stir. Bake at 425 degrees for 40 to 45 minutes or until crust is golden brown.
1 c. flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
3/4 c. water
2/3 c. shortening (solid)
1 egg
1 can apple pie filling
1 tbsp. lemon juice
1/2 tsp. cinnamon
DIRECTIONS:
In small mixing bowl, combine flour, sugar, baking powder, salt, water, shortening and egg; blend well at lowest speed. Beat 2 minutes at medium speed. Spread batter in 10″ or 9″ deep pie pan or dish. Carefully spoon filling into center of batter. Do not stir. Bake at 425 degrees for 40 to 45 minutes or until crust is golden brown.
Chocolate Chip Oatmeal Cookies
INGREDIENTS:
3 c. oats
1 1/2 c. all-purpose flour
1 c. brown sugar
1 c. white sugar
1 egg
1 (12 oz.) pkg. chocolate chips
1 tsp. vanilla
1 c. shortening
1/4 c. water
2 tbsp. baking powder
DIRECTIONS:
Mix all together. Dough will be very stiff (easier to squeeze together with hands). Roll into balls and flatten on ungreased cookie sheet. Bake in 350 degree oven. For chewy cookies, remove from oven just as cookies begin to brown. For crisp cookies, brown evenly.
3 c. oats
1 1/2 c. all-purpose flour
1 c. brown sugar
1 c. white sugar
1 egg
1 (12 oz.) pkg. chocolate chips
1 tsp. vanilla
1 c. shortening
1/4 c. water
2 tbsp. baking powder
DIRECTIONS:
Mix all together. Dough will be very stiff (easier to squeeze together with hands). Roll into balls and flatten on ungreased cookie sheet. Bake in 350 degree oven. For chewy cookies, remove from oven just as cookies begin to brown. For crisp cookies, brown evenly.
Chocolate Chip Pudding Cookies
INGREDIENTS:
12 oz. pkg. chocolate chips
2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter
1/4 c. sugar
3/4 c. light brown sugar, firmly packed
4 oz. pkg. Jello instant pudding
1 tsp. vanilla
2 eggs
DIRECTIONS:
Mix flour with baking soda. Combine butter, the sugar, pudding mix and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips. Batter will be stiff. Drop rounded measuring teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8 to 10
12 oz. pkg. chocolate chips
2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter
1/4 c. sugar
3/4 c. light brown sugar, firmly packed
4 oz. pkg. Jello instant pudding
1 tsp. vanilla
2 eggs
DIRECTIONS:
Mix flour with baking soda. Combine butter, the sugar, pudding mix and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips. Batter will be stiff. Drop rounded measuring teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8 to 10
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