Pie Crust...yum! Plus a Bonus!

3 Cups sifted flour 

1 and 1/2  teaspoon salt

(this is regular table salt, next time I'm going to try canning salt...I think it is a smaller granule)

Ok, I tried the canning salt...yes I like it better but can use less of it. Since it is a smaller granule 1 to

1-1/4 tsp should be enough.

Stir it up 

Add 1 cup shortening

(I like the butter flavored) 

Cut it in with a pastry cutter, large fork or the best kitchen tools of all...hands 

You want to cut the shortening in well...no large chunks of shortening or loose flour. 

Add 6 Tablespoons cold water 

Stir together. TIP: Don't over handle or the crust becomes tough. I stirred the water in then basically pressed it together. 

Take one half of the dough and place between two pieces of waxed paper. I press it down with my hand and then start rolling it out.  

Carefully peel off the top piece of wax paper, then gently lift the bottom piece of paper with the dough on it and flip it into the pie pan. Again, gently remove the was paper and press the dough to the pie pan. 

Fill the pie pan with apples. I previously peeled, sliced and steamed some apples so they were somewhat tender. Then I added.... 

Some of this that I made last Friday.  

Roll out the last half of the pie crust and again carefully place on top of apples. Seal the edges either by tucking or cutting off excess dough and sealing with a bit of beaten egg or water. Then press a decorative edge in the dough. Cut a steam hole and put in a few slices....this will keep the juice from breaking through your edges. Sprinkle the top with some sugar and bake. I baked this at 370* for about an hour. 

I know this is a chunky crust edge...normally if I were baking this for someone else I would get rid of a bit of the excess. But since it's for Mel and I .... I love pie crust!...it all stayed!

Two 10 inch Pie Crusts

3 Cups Sifted Flour

1 and 1/2  tsp. salt

1 Cup Shortening

6 Tablespoons Cold Water

Apple Pie Filling

4 Cups Sugar

1 Cup Corn Starch

3 tsp. Cinnamon

1 tsp. Nutmeg

1 tsp. salt

Mix well. Add 10 cups of water. Cook until thick. Add 3 T. lemon juice. Fill 7 quart jars 1/3 full of syrup. Fill the jar with peeled, sliced apples to the first jar ring. Wipe top of jar and screw on hot lid and ring. Hot water bath 20 min.

Enjoy!

Synergy Breakfast Cereal

This breakfast cereal uses three different whole grains and I like it way better than just eating plain old oatmeal. (and so do my kids!)

2 C. milk

1/2 C. old-fashioned oats
1/4 C. cracked wheat

1/4 C. cracked barley

Optional: Sugar, Cinnamon, Extra Milk, or whatever you like to add to hot cereal

In sauce pan bring milk to a boil, add grains and cook until it reaches your desired consistency.

Barley Chicken Casserole

This recipe was a hit in my kitchen!

(the picture doesn't do justice!)

4 slices bacon, fat removed and meat chopped

1 onion, thinly sliced

2 carrots, diced

12 button mushrooms, quartered

2 1/2 C. chicken broth

1 cup barley

1 t. thyme

1 t. marjoram

1 t. parsley

1/2 t. turmeric

pepper to taste

1 green bell pepper, chopped

4 pieces of chicken

1. Preheat oven to 375*

2. In a large skillet, fry bacon until browned. Reserve bacon fat for sauteeing chicken later. Add onions and carrots to skillet and saute 2 minutes. Add everything besides bell pepper and chicken. Mix all together and spread in 9X13 pan. Add bell pepper on top and stir to settle.

3. Heat reserved bacon fat in skillet and brown chicken. Place browned chicken on top of barley mixture, cover baking dish and bake for one hour and ten minutes.

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Ok, I know this recipe seems like a lot, but you can do a bunch of it ahead of time, and *bonus* you only use one skillet on the stove. With the grains, veggies, and meat it's a whole meal in itself. Max thinks it would be even better with some green chile added in, and I can see definite dutch oven potential. Hope you try it and like it!

Easy Roasted Potatoes

This is another of my favorite easy recipes! These go with anything and are great for when you are tired of mashed potatoes. Just chop up your potatoes, (I like the red because they cook faster) then melt some butter, as much as you like to put on, and then add salt, pepper, and any other seasonigs that you want. I have started adding either dill or oregano and it is really good! Josh loves to put cheese on these as well. Mix your potatoes, butter and seasoning well, and bake in the over at 425 for about 45 min., stirring occasionally. I like to malke these with the chicken and I can bake them at the same time and be done with dinner all at once! (Sorry the picture is sideways)

Sweet and Sour Chicken

Here is a recipe that I have found and vastly simplified, but it tastes great and is so quick and easy! All you do is put your chicken in a glass baking dish, dice up 1-2 small apples, slice some mushroooms and throw those on top, and then add a bottle of Kikomann's Sweet and Sour sauce,(or any brand, or make your own) if you do use the bottled kind I add just a little bit of water to help spread it, stir everything around and bake in the oven for 35-40 minutes until the chicken is cooked! We love it! (Yes, the pink sauce tends to make the chicken still look a little questionable!)

Fantastic Black Bean Chili

{So good. So easy.}

• 1 Tbls. Oil
• 1 Onion, diced
• 2 Cloves Garlic, minced
• 1 Ib. Ground Beef
• 3 (15 oz) Cans Black Beans
• 1 (14 oz) Can Crushed Tomatoes
• 1 1/2 Tbls. Chili Powder
• 1 Tbls. Dry Oregano
• 1 Tbls. Dry Basil
• 1 Tbls. Red Wine Vinegar

In large pot, heat oil. Add beef, onion, and garlic. Cook until meat is done. Add all other ingredients and simmer 1 hour or more.

{This is a good 3 month supply recipe, since most of the ingredients are easy to store.}

The Old Black Pot

I have poo, poo'd the idea of having seperate pots for sweet and salty dishes but last night's meal has helped me see the light! Previously I baked cinnamon rolls in my 10 inch oven (see below post) then last night I baked chicken breasts with green chili, onion and garlic. This dish had a very strange taste...I mean it's edible but where is the "Spanish" flavor. I doctored it with cumin, oregano, garlic salt and yet there persisted an oddly sweet taste. Perhaps this dilema can be solved by using foil as a barrier for sweet dishes. I'll update this after I experiment a bit more.