Apple Bacon Nut Salad with Poppy Seed Dressing:
Romaine and Spinach lettuce
Gala apples cut into chunks
Bacon cooked and crumbled
Candied Walnuts
Dressing:
1 c mayo
1/2 c sugar
3 T apple cider or red wine vinegar
2 t poppy seeds
1 T red onion (optional)
put everything but the poppy seeds in a blender and blend on high til combined. add the poppy seeds and blend on low or stir in. refrigerate.
Parmesan Chicken
4 Chicken Breasts
1/2 c bread crumbs
1/2 c parmesan cheese
1/4 t garlic salt
1/4 t pepper
1 t season salt
parsley flakes (for color)
1 stick butter
1 T grated onion
1 T lemon juice
Combine dry ingredients. Melt butter and mix with onion and lemon juice. Pierce chicken with a fork all over to tenderize and dip in butter mixture. Roll in bread mixture and place on ungreased cookie sheet. Bake @ 400 for 30 minutes.
Roasted Potatoes - Dave Prows
I still need to get this recipe from Cindy and Dave.
January 1, 2010
Apple Crumb Pie - Linda Jackson
Pie Crust:
2 1/2 cups flour
1 cup shortening
1/2 tsp salt
Mix these 3 ingredients together with a pastry blender or two knives until mixture is crumbly
Mix together: 1 egg slightly beaten, 1/4 cup cold water, and 1 Tbsp. vinegar. Add all at once to the flour mixture and stir with a fork until all is moistened. Divide dough into 3 balls. Roll out each ball on a generously floured surface. Sprinkle a little flour on the dough as well and on the rolling pin. The secret to good pie crusts is to roll out paper thin. Place in 9 inch pie pan. Cut dough off around edge of pie pan and flute edges. If you will be cooking the crust before adding the filling, poke the crust with fork in several places and bake at 425 degrees until lightly browned.
Apple Crumb Pie:
5-7 tart apples
1/2 cup sugar mixed with 3/4 tsp cinnamon
With pastry blender mix until crumbly:
1/3 C. sugar
3/4 cup flour
6 Tbsp. butter (not softened).
1 9-inch unbaked pastry shell
Pare and core apples. Cut in slices. Arrange in pastry shell. (apples should be heaping because they shrink down when cooked). Sprinkle sugar/cinnamon mixture on top of apples. Then top with sugar/flour/butter mixture. Bake at 400 degrees for 35-40 minutes or until done. Let set 1/2 hour before serving.
2 1/2 cups flour
1 cup shortening
1/2 tsp salt
Mix these 3 ingredients together with a pastry blender or two knives until mixture is crumbly
Mix together: 1 egg slightly beaten, 1/4 cup cold water, and 1 Tbsp. vinegar. Add all at once to the flour mixture and stir with a fork until all is moistened. Divide dough into 3 balls. Roll out each ball on a generously floured surface. Sprinkle a little flour on the dough as well and on the rolling pin. The secret to good pie crusts is to roll out paper thin. Place in 9 inch pie pan. Cut dough off around edge of pie pan and flute edges. If you will be cooking the crust before adding the filling, poke the crust with fork in several places and bake at 425 degrees until lightly browned.
Apple Crumb Pie:
5-7 tart apples
1/2 cup sugar mixed with 3/4 tsp cinnamon
With pastry blender mix until crumbly:
1/3 C. sugar
3/4 cup flour
6 Tbsp. butter (not softened).
1 9-inch unbaked pastry shell
Pare and core apples. Cut in slices. Arrange in pastry shell. (apples should be heaping because they shrink down when cooked). Sprinkle sugar/cinnamon mixture on top of apples. Then top with sugar/flour/butter mixture. Bake at 400 degrees for 35-40 minutes or until done. Let set 1/2 hour before serving.
English Muffins - Eileen Ostler
5 to 5 1/4 c. flour, approximately
1 pkg. quick-rise dry yeast (2 1/4 t)
1/2 c. whole wheat flour
1 c. quick oats
1 c. dry milk
2 T. sugar
11/4 t. salt
Combine the above ingredients. Mix well.
2 c. water @ 125 degrees
1/4 c. oil
Add water and oil to dry mix. Blend until moistened. Beat 3 mins. on medium. Add sufficient flour to make dough. Knead. Let rise until double in bulk. Roll out on cornmeal and cut with biscuit cutter. Let rise in draft free area (I use oven) until double 3/4-1 inch thickness. Bake on lightly greased sheet @ 350 for 17 minutes. Good cut in half and toasted. Makes 20-30 muffins.
1 pkg. quick-rise dry yeast (2 1/4 t)
1/2 c. whole wheat flour
1 c. quick oats
1 c. dry milk
2 T. sugar
11/4 t. salt
Combine the above ingredients. Mix well.
2 c. water @ 125 degrees
1/4 c. oil
Add water and oil to dry mix. Blend until moistened. Beat 3 mins. on medium. Add sufficient flour to make dough. Knead. Let rise until double in bulk. Roll out on cornmeal and cut with biscuit cutter. Let rise in draft free area (I use oven) until double 3/4-1 inch thickness. Bake on lightly greased sheet @ 350 for 17 minutes. Good cut in half and toasted. Makes 20-30 muffins.
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