February 13, 2009 | Author admin
Crust: 1/3 cup rolled oats 6 graham crackers 2 tablespoons chopped walnuts 1 egg white Buttered flavored vegetable cooking spray
Filling: 2 cups apple cider 1/2 cup sugar 2 tablespoons fresh lemon juice 2 teaspoons vanilla extract 1 1/4 teaspoon pumpkin pie spice 5?6 large Granny Smith apples, about 2 1/2 pounds 3 tablespoons cornstarch
Topping: 1/3 cup brown sugar 1/3 cup rolled oats 2 tablespoons chopped walnuts 1/2 teaspoon ground cinnamon 2 tablespoons butter, melted
Method
Set oven temperature to 350 degrees.
In a food processor, process the oats, graham crackers and walnuts until finely ground. Add the egg white and process until blended. The mixture should look crumbly not gooey. Coat a 9?inch pie pan with cooking spray. Press the crumb mixture evenly into the pie pan to make the crust. Lightly coat with cooking spray. Bake at 350 degrees for 10 minutes. Remove from oven and set aside until ready to use.
Bring the cider to a boil in a large heavy saucepan over high heat. Cook until reduced to 1/2 cup, about 15 minutes. Pour the mixture into a large mixing bowl. Add the sugar, lemon juice, vanilla, and pumpkin pie spice to the bowl. Peel the apples, cut into quarters, remove the core and cut into thin slices. Stir the apples into the cider mixture. Sprinkle the cornstarch over the apples and stir to combine.
Arrange the apples in the crust. In a small bowl, mix the brown sugar, oats, walnuts and cinnamon together. Pour the melted butter into the bowl stirring to combine.
January 11, 2009 | Author admin
Ingredients
4?6 Lamb shanks (chopped in half) 1 large carrot 1 parsnip 2 tomatoes 6 oz. veal/chicken stock 2 tablespoons tomato paste juice and grated rind of 1 lemon pinch of sugar 2 tablespoons parsley 2 tablespoons chopped garlic 1 tablespoons butter 1 tablespoon vegetable oil seasoned flour(for dusting) 1 onion 1 stick of celery 1 cup red wine 2 tablespoons basil 2 cups mashed potatoes
Method
Dust the shanks in flour and brown them in butter and oil in a heavy skillet or fry pan. Put the cooked shanks in a saucepan, cover with water, wine, and tomato paste and cook ever so gently for about 90 min or until meat starts to soften (you may have to add a little more water or wine.)
In the meantime, saute the vegetables (roughly chopped) with the garlic in the same frying pan; you may have to add a little more oil. After a couple of minutes add the tomatoes (roughly chopped), lemon juice and rind. Cook gently for another few minutes.
Transfer partly cooked lamb shanks into a casserole dish. Skim off any fat formed during cooking. Add the cooked vegetables, mix lightly, add the fresh herbs, spoon mashed potatoes on top and finish cooking in a preheated 190 degree oven for about 30 minutes. Serve piping hot with crusty bread.
December 31, 2008 | Author admin
Ingredients
1.5 cups cooked turkey (cubed) 1 cup cooked potatoes (cubed) 1 cup cooked vegetables (try peas & carrots mix) 1 10 oz. can of cream of chicken soup 1/2 cup milk 1 tbsp. minced onion 1/2 tsp. poultry seasoning
CRUST: 1 cup Bisquick mix 1/4 cup milk
Combine the first seven ingredients in a medium casserole dish. Bake uncovered at 450 F for 15 minutes then stir. Meanwhile prepare biscuit crust using milk and Bisquick. It should be firm enough to knead and roll – not too sticky. Cut out biscuits in circles or decorative shapes and lay on top of hot turkey and vegetables.
Bake uncovered at 450 F for another 15 minutes.
December 31, 2008 | Author admin
Ingredients
4 thick slices of bacon, diced 2 cups peeled and chopped yellow onion 2 eggs, beaten 1 cup sour cream 1 tblsp flour 1/2 tsp salt 1/4 tsp fresh ground black pepper 1 9-inch pie shell, unbaked
Method
Preheat oven to 400 degrees f
Saute bacon. Drain most of the fat from the pan. Add the onions and saute until clear. Do not brown. Set aside to cool.
Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.
Prick the bottom of the pie shell several times with a fork. Spread the onions and bacon over the bottom of the pie shell. Pour the sour cream mixture over the top.
Bake for 15 minutes. Reduce heat to 350 degrees f and bake for another 15 minutes or until pie is nicely browned. Serve hot!
