1 c sugar
1/4 c flour
1 tsp cinnamon
dash of salt
6 c apples slciced
2 Tbl butter
Heat oven to 425.
Mix sugar, flour, cinnamon and salt. Stir in apples. Turn into a pastry- lined pie platter; dot with butter. Cover with top crust that has slices in it. Seal the edges. Cover edge with 3 in strip of alluminum foil. Bake in oven for about 30 min. Place a sheet of foil over the pie and bake until you can poke a fork through the filling and feel that the apples are no longer crispy (about 30 min). Then remove foil and bake another 30 min.
Use crust from Rhubarb pie recipe.
Sunday, June 7, 2009
Strawberry Rhubarb Pie
Filling
1 1/4- 1 1/2 c sugar
3 Tbs cornstartch
1/4 tsp salt
1/4 tsp ground nutmeg
3 c rhubarb
2 c strawberries
1 Tbs butter
Dot w/ butter before placing top crust on. Cut slits in top.Bake @ 350 for 1 hour
Crust 2 c flour
1 tsp salt
1 c shortening
1/4 c water
Measure 1 2/3 c of flour into a bowl. Add 1 tsp of salt. Mix then add 1 c of Crisco. Using pastry cutter, cut the Crisco into the flour until the mixture is in small crumbs. In a small bowl, mix the other 1/3 c of flour w/ 1/4 c of water until well blended. Mix the paste into the shortening/ flour until it sticks into a lose ball. Bake at 400.
1 1/4- 1 1/2 c sugar
3 Tbs cornstartch
1/4 tsp salt
1/4 tsp ground nutmeg
3 c rhubarb
2 c strawberries
1 Tbs butter
Dot w/ butter before placing top crust on. Cut slits in top.Bake @ 350 for 1 hour
Crust 2 c flour
1 tsp salt
1 c shortening
1/4 c water
Measure 1 2/3 c of flour into a bowl. Add 1 tsp of salt. Mix then add 1 c of Crisco. Using pastry cutter, cut the Crisco into the flour until the mixture is in small crumbs. In a small bowl, mix the other 1/3 c of flour w/ 1/4 c of water until well blended. Mix the paste into the shortening/ flour until it sticks into a lose ball. Bake at 400.
Wednesday, June 3, 2009
Chicken Neapolitan
Chicken Neapolitan
8 boneless skinless chicken breast (4 oz each) - I used a 2.5 lb bag of frozen chicken breasts and cut the largest pieces in half so that I had 8 pieces
Salt and pepper to taste
2-3 Tablespoons olive oil
1 cup chopped onion
4 cloves garlic, minced
(1 pound mushrooms, quartered) - I left these out because we don't particularly like mushrooms.
2 cans (10-3/4 oz each) condensed tomato bisque soup, undiluted - I just used tomato soup because I couldn't find the bisque
3/4 cup beef broth
1 teaspoon dried basil
1 teaspoon dried oregano
Hot cooked rice or egg noodles (we used egg noodles tonight but both would be delicious)
Sliced ripe olives and minced fresh parsley to garnish, optional
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes. Turn chicken, add the onion, garlic, and mushrooms. Cook 8 minutes longer or until chicken juices run clear.
Using a slotted spoon, remove four chicken breasts and half of the vegetables to a greased 2 1/2 quart baking dish. Cool.
In a large bowl, whisk together the oup, broth, basil, and oregano; pour half over chicken in the skillet. Cover and simmer for 5-10 minutes or until heated through. Serve over noodles or rice. Garnish with olives and parsley, if desired.
Pour remaining soup mixture over chicken in baking dish. Cover and freeze for up to 3 months.
To use frozen chicken: Thaw in the fridge overnight. Cover and bake at 350 degrees for 35-40 minutes or until heated through. Serve over noodles or rice. Garnish with olives and parsley, if desired.
I'm thinking about experimenting with this to bake instead of cook on the stovetop. I may try sauting the vegetables first in just a little oil - probably 1 Tbsp, and adding them to the sauce, then pouring the sauce over raw chicken breasts in a baking pan and baking at 350 degrees for 50-60 minutes. This would greatly reduce the oil.
8 boneless skinless chicken breast (4 oz each) - I used a 2.5 lb bag of frozen chicken breasts and cut the largest pieces in half so that I had 8 pieces
Salt and pepper to taste
2-3 Tablespoons olive oil
1 cup chopped onion
4 cloves garlic, minced
(1 pound mushrooms, quartered) - I left these out because we don't particularly like mushrooms.
2 cans (10-3/4 oz each) condensed tomato bisque soup, undiluted - I just used tomato soup because I couldn't find the bisque
3/4 cup beef broth
1 teaspoon dried basil
1 teaspoon dried oregano
Hot cooked rice or egg noodles (we used egg noodles tonight but both would be delicious)
Sliced ripe olives and minced fresh parsley to garnish, optional
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes. Turn chicken, add the onion, garlic, and mushrooms. Cook 8 minutes longer or until chicken juices run clear.
Using a slotted spoon, remove four chicken breasts and half of the vegetables to a greased 2 1/2 quart baking dish. Cool.
In a large bowl, whisk together the oup, broth, basil, and oregano; pour half over chicken in the skillet. Cover and simmer for 5-10 minutes or until heated through. Serve over noodles or rice. Garnish with olives and parsley, if desired.
Pour remaining soup mixture over chicken in baking dish. Cover and freeze for up to 3 months.
To use frozen chicken: Thaw in the fridge overnight. Cover and bake at 350 degrees for 35-40 minutes or until heated through. Serve over noodles or rice. Garnish with olives and parsley, if desired.
I'm thinking about experimenting with this to bake instead of cook on the stovetop. I may try sauting the vegetables first in just a little oil - probably 1 Tbsp, and adding them to the sauce, then pouring the sauce over raw chicken breasts in a baking pan and baking at 350 degrees for 50-60 minutes. This would greatly reduce the oil.
Subscribe to:
Posts (Atom)
Posts
