This is my sister’s recipe for the best, flakiest pie crust I know. The egg, which is an unusual addition, makes the dough easier to work with. Makes two 9-inch pie crusts 3 cups all-purpose flour, plus more for dusting 1 teaspoon salt 1 cup plus 3 tablespoons vegetable shortening 1 large egg 1/3 cup […]
Coconut Cream Pie
March 31, 2010 by Leave a Comment
You can top this Coconut Cream Pie with either softly whipped cream or sweetened meringue. Makes 1 9-inch Pie Pie 1/4 cup cornstarch 3 cups milk or half and half 4 large eggs 3/4 cup sugar Pinch of salt 2 teaspoons pure vanilla extract 3 tablespoon unsalted butter 1 (7-ounce bag) sweetened flaked coconut (about […]
Vegetable Lasagna with Herb Cream Sauce
March 2, 2010 by Leave a Comment
Lasagna is the ultimate make-ahead meal. It can be reheated just before serving. Yields 1 9 X 12-inch baking dish 1 large zucchini, medium dice (about ¾ pound) 2 yellow squash, medium dice (about 1 pound) 2 red bell pepper, medium dice 6 ounces Button mushrooms, wiped clean and cut into ¼-inch thick slices 1 […]
Chicken and Broccoli Casserole with Sweet Potatoes
March 2, 2010 by 2 Comments
Our Chicken Broccoli Casserole is the perfect dish to bring to a potluck dinner. Yields 1 9 x 12-inch baking dish 3 large sweet potatoes, peeled and sliced ¼-inch thick (about 2 ½ pounds) 2 tablespoons olive oil Salt and freshly ground black pepper 2 8-ounce packages cream cheese, softened 1 quart heavy cream 3 […]
Sausage Sweet Potato and Corn Soup
March 2, 2010 by Leave a Comment
We use country sausage in this soup but if you like it with a little more heat you can use a spicier sausage. Yields 2 ½ Quarts ¾ pound country sausage, cut into ½-inch thick rounds 3 tablespoons olive oil 1 yellow onion, diced (about 2 cups) 3 stalks celery, diced (about 1 cup) 2 […]
ChickPea Chile Casserole
March 2, 2010 by Leave a Comment
Our Chickpea Chili Casserole can be served wtih a mixed green salad for a satisfying winter dinner. Yields 1 9 x 12-inch baking dish 3 tablespoons olive oil 1 red onion, julienned 2 jalapenos, small dice 1 red bell pepper, medium dice (about 1 cup) 1 green bell pepper, medium dice (about 1 cup) 3 […]
Tartar Sauce
March 2, 2010 by Leave a Comment
Our Tartar Sauce is made with sweet and dill pickles. Slather it on a grilled or fried fish sandwich. Yields 2 cups 1 cup good quality mayonnaise 3 tablespoons sour cream 3 tablespoons red onion, minced (about ¼ of a small onion) 3 tablespoons dill pickle, finely diced, plus 1 tablespoon dill pickle juice 3 […]
Carrot Ginger Soup
March 2, 2010 by Leave a Comment
This beautiful soup has a just a touch of of spice and is garnished with refreshing dill. Yields 2 ½ Quarts 3 tablespoons olive oil 1 yellow onion, diced (about 2 cups) 3 stalks celery, diced (about 1 cup) 2 1/2 pounds carrots, roughly chopped 1 small red bell pepper, cored seeded and chopped (about […]
Beef Stew
March 2, 2010 by Leave a Comment
Our hearty Beef Stew can be made one day ahead letting the flavors intensify. Add a little stock before you reheat to thin out the sauce. Serves 6 4 tablespoons olive oil 3 pounds chuck roast cut into 1½ x 1½-inch cubes, trimmed of some excess fat 1 yellow onion, diced (about 2 cups) 3 […]
Chicken, Spinach and Barley Soup
March 2, 2010 by 1 Comment
This soup can be a meal in itself. Serve with a tossed green salad for an easy winter meal. Yields 2 ½ Quarts 3 tablespoons olive oil 1 yellow onion, diced (about 2 cups) 3 stalks celery, diced (about 1 cup) 2 medium carrots, diced (about 1 cup) 3 cloves garlic, minced 4 cups roasted […]