Submitted by JoDee Leahy
5 lbs all-purpose flour
2 Tbsp salt
1 (3 lb) can vegetable shortening
3 cups cold water (I use milk to make the crust stronger)
extra flour for rolling
Combine flour and salt in a very, very large bowl. Mix well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is too sticky, add more flour, until the dough barely clings together in the bowl.
(Here is where I modify the recipe) Divide the dough into 16-18 balls. You can wrap each ball/loaf in plastic wrap and aluminum foil at this point for freezing, or prep them a little more (as follows) before freezing. Roll each ball into a pie crust large enough to fit a pan. Place a slightly larger piece of wax paper over the crust and roll both together. Place the finished rolls into a large bread or freezer bag (or wrap in aluminum foil) and freeze for later use. Use within 12 months.
If you have disposable aluminum pie plates, I like to actually line the pie pans with the dough and crimp the edges, ready for baking; and then place each pan in a gallon sized freezer bag and stack the bagged pans in each other for freezing. The pan freezing method is the most convenient way when you're ready to actually cook a pie with them. However, I would also freeze some rolled for those recipes that don't use a pie pan. (i.e. hot dog roll ups)
You then always have frozen pie crusts available for pies (see the pumpkin pie recipe that follows), quiches (Abigail submitted a great recipe that follows) or anything else you care to use it for. Try cutting a crust into triangle wedges (pizza style), brush with brown mustard, and roll a hot dog up croissant style in the crust for a tasty, easy, meal/snack (Bake until flaky and browned).
Thursday, March 11, 2010
Pumpkin Pie (Libby's)
Submitted by JoDee Leahy
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) pumpkin puree (or use 15 oz fresh/frozen cooked pumpkin; but you might have to bake the pie longer depending on how moist your pumpkin is)
1 can (12 fl. oz) evaporated milk
1 unbaked 9-inch deep dish pie crust
whipped cream (optional)
Combine sugar and spices in a bowl. In a separate bowl, whisk with eggs. Stir in pumpkin and sugar/spice mixture. Gradually add the evaporated milk, stirring constantly.
Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40-50 minutes or until knife inserted near center comes out clean. (May be significantly longer if you're using fresh pumpkin.) Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) pumpkin puree (or use 15 oz fresh/frozen cooked pumpkin; but you might have to bake the pie longer depending on how moist your pumpkin is)
1 can (12 fl. oz) evaporated milk
1 unbaked 9-inch deep dish pie crust
whipped cream (optional)
Combine sugar and spices in a bowl. In a separate bowl, whisk with eggs. Stir in pumpkin and sugar/spice mixture. Gradually add the evaporated milk, stirring constantly.
Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40-50 minutes or until knife inserted near center comes out clean. (May be significantly longer if you're using fresh pumpkin.) Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Asparagus Quiche
Submitted by Abigail Rich
(Note by JoDee: I made this with brocolli and leftover fondue cheese instead of the asparagus and swiss, and it was still fantastic. Great recipe!)
Ingredients
• 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
• 10 slices bacon
• 2 (8 inch) unbaked pie shells
• 1 egg white, lightly beaten
• 4 eggs
• 1 1/2 cups half-and-half cream
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• 2 cups shredded Swiss cheese
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
4. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
5. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
(Note by JoDee: I made this with brocolli and leftover fondue cheese instead of the asparagus and swiss, and it was still fantastic. Great recipe!)
Ingredients
• 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
• 10 slices bacon
• 2 (8 inch) unbaked pie shells
• 1 egg white, lightly beaten
• 4 eggs
• 1 1/2 cups half-and-half cream
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• 2 cups shredded Swiss cheese
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
4. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
5. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
Spicy Southwest Stew
Submitted by Abigail Rich
Ingredients:
1 clove garlic, minced
1 can (4 oz) chopped green chilies, undrained
3 Tbsp chopped fresh cilantro
2 Tbsp butter
Cumin and chili pepper to taste
6 cups chicken broth
1 cup heavy cream
2 cups chicken, cooked and shredded (rotisserie works great!)
2 cups frozen whole kernel corn, thawed, drained
2 cans chopped tomatoes
Toppings:
Tortilla chips
Shredded Monterey Jack cheese
Sliced green onions
To Make:
Saute garlic, green chilies, cilantro, butter and spices in soup pot. Add remaining ingredients and simmer 30 minutes or until the flavors combine. Serve hot, topped with tortilla chips, shredded cheese and sliced green onions (or toppings of your choice).
To freeze:
Spoon stew into freezerware, leaving at least 1 inch from the lid to allow room for stew to expand.
Ingredients:
1 clove garlic, minced
1 can (4 oz) chopped green chilies, undrained
3 Tbsp chopped fresh cilantro
2 Tbsp butter
Cumin and chili pepper to taste
6 cups chicken broth
1 cup heavy cream
2 cups chicken, cooked and shredded (rotisserie works great!)
2 cups frozen whole kernel corn, thawed, drained
2 cans chopped tomatoes
Toppings:
Tortilla chips
Shredded Monterey Jack cheese
Sliced green onions
To Make:
Saute garlic, green chilies, cilantro, butter and spices in soup pot. Add remaining ingredients and simmer 30 minutes or until the flavors combine. Serve hot, topped with tortilla chips, shredded cheese and sliced green onions (or toppings of your choice).
To freeze:
Spoon stew into freezerware, leaving at least 1 inch from the lid to allow room for stew to expand.
Meatballs
Submitted by Amanda Bloomfield
These are a good freezer meal because you can make a big batch of them, cook them, and then freeze them plain. Then they can be make into different meals by changing the sauce. You can use them with spaghetti, sweet & sour sauce, BBQ sauce, etc.
1 pound ground hamburger (can mix hamburger & turkey)
1/2 cup bread crumbs
1/4 cup oatmeal
1/4 cup milk
1/2 tsp salt
1/2 tsp pepper
1 Tbsp Worcestershire sauce
whatever other seasonings you like
Mix all ingredients together. Form into 1 inch balls. Place under broiler in the oven 15-20 minutes or until all done. You can make a much bigger batch if you want to do several meals at once.
If freezing - let cool completely. Place in a single layer on a cookie sheet in the freezer overnight. Then, place them in a zip lock bag in portions needed for dinners. This way, they won't stick together in the freezer. When ready to use, put them in whatever heated sauce you are using and stir utnil heated.
These are a good freezer meal because you can make a big batch of them, cook them, and then freeze them plain. Then they can be make into different meals by changing the sauce. You can use them with spaghetti, sweet & sour sauce, BBQ sauce, etc.
1 pound ground hamburger (can mix hamburger & turkey)
1/2 cup bread crumbs
1/4 cup oatmeal
1/4 cup milk
1/2 tsp salt
1/2 tsp pepper
1 Tbsp Worcestershire sauce
whatever other seasonings you like
Mix all ingredients together. Form into 1 inch balls. Place under broiler in the oven 15-20 minutes or until all done. You can make a much bigger batch if you want to do several meals at once.
If freezing - let cool completely. Place in a single layer on a cookie sheet in the freezer overnight. Then, place them in a zip lock bag in portions needed for dinners. This way, they won't stick together in the freezer. When ready to use, put them in whatever heated sauce you are using and stir utnil heated.
Beef Tortilla Casserole
Submitted by Heather Sheehan
3-4 large flour tortillas, cut in half
1 large can cream of mushroom soup
3-4 cups shredded mozzerella cheese
16 oz sour cream
1 - 1 1/2 lbs ground beef
1/2 tsp onion powder
Cook beef. Fold in with soup & sour cream. Line baking dish with 3-4 tortilla halves. Top with 1/2 filling & cheese. Repeat.
Bake uncovered at 350 degrees for 25 minutes.
Allow to cool & set 5 - 10 minutes before cutting.
3-4 large flour tortillas, cut in half
1 large can cream of mushroom soup
3-4 cups shredded mozzerella cheese
16 oz sour cream
1 - 1 1/2 lbs ground beef
1/2 tsp onion powder
Cook beef. Fold in with soup & sour cream. Line baking dish with 3-4 tortilla halves. Top with 1/2 filling & cheese. Repeat.
Bake uncovered at 350 degrees for 25 minutes.
Allow to cool & set 5 - 10 minutes before cutting.
Cheese-Stuffed Jumbo Shells
Submitted by Nicole Sizemore
12 oz. Jumbo Shells (you can use manicotti pasta instead. It doesn't really matter.)
1-16 oz. ricotta cheese
1-16 oz. cottage cheese (or just use all cottage cheese if you don't like ricotta and vise verse)
1 1/2 cups shredded mozzarella cheese
3/4 Parmesan cheese, grated ( I grate my own)
spinach, how ever much you want.
2 eggs or 6 egg whites
2 TBSP parsley
3/4 tsp oregano
salt and pepper
6-8 cups favorite marinara sauce
1.Bring water to a boil and add pasta. Cook about 10 min. Avoid over cooking. Cool pasta in a single layer on wax paper to keep pasta for sticking together.
2.While pasta is cooling mix together ricotta cheese, cottage cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, eggs or egg whites,spinach, and the dry seasonings. Fill each pasta with 2-3 TBSP of cheese mix.
3.Spread a thin layer of marinara sauce on the bottom of a 9x9 or 13x9 inch pan.(it just maters how much you will eat) Place the shells open side down in a single layer in the pan; cover with the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheese. Cover with aluminum foil. Bake at 350 for about 35 min. or until hot and bubbly. Fills about 36 shells.
To freeze you can put it all together then freeze it as is but then when you cook it it will have to cook longer, about a hour, and there will be more moisture in the dish. So you can take the tin foil off for the last 20-30 min. Or you can freeze the filled pasta individually on a cookie sheet with wax paper on it so the pasta wont stick to the pan. Then once when they are frozen put them in a freezer bag and put them back in the freezer. You can also freeze the sauce and cheese. When you want to eat the meal let the manicotti and sauce thaw. Then put it together from number 3 and enjoy.
Try both ways or different ways because you will have a lot of manicotti to experiment with.
Fluffy Meat Loaf
submitted by Tricia Schroeder
1 lb. ground beef
1/2 lb. ground pork
3 slices of bread, torn in pieces
1 cup milk
1 egg,beaten
1/4 cup minced onion
1 1/4 tsp. salt
1/4 tsp. each: pepper, dry mustard, sage, celery salt, and garlic salt
1 tbs. worcestershire sauce
Heat oven to 350. Mix all ingredients thoroughly. It works best to mix everything except the bread pieces, then add them last. It also works best to mix with your hands. Shape into 1 or 2 loaves on a baking pan. For easier clean up, you can cover the pan with foil first. Top with a mixture of ketchup and brown sugar. Bake about 1 1/2 hours or until done. (I go for 165 on a meat thermometer measured at a few points in the center.)
For freezing: I like to lay out a piece of aluminum foil, shape the meat mixture into a loaf, and then wrap in foil. If the edges don't overlap well, wrap in a second layer. Place the loaf in a ziploc freezer bag and label w/ cooking time and temp. You can defrost in the fridge and cook for 1-1 1/2 hours or cook from frozen for 2-2 1/2 hours. Remove from baggie, place on baking sheet, unwrap if thawed, or if cooking from frozen, unwrap when it has warmed enough. Make ketchup brown sugar mixture and spread on top at least 30 minutes before finished baking.
1 lb. ground beef
1/2 lb. ground pork
3 slices of bread, torn in pieces
1 cup milk
1 egg,beaten
1/4 cup minced onion
1 1/4 tsp. salt
1/4 tsp. each: pepper, dry mustard, sage, celery salt, and garlic salt
1 tbs. worcestershire sauce
Heat oven to 350. Mix all ingredients thoroughly. It works best to mix everything except the bread pieces, then add them last. It also works best to mix with your hands. Shape into 1 or 2 loaves on a baking pan. For easier clean up, you can cover the pan with foil first. Top with a mixture of ketchup and brown sugar. Bake about 1 1/2 hours or until done. (I go for 165 on a meat thermometer measured at a few points in the center.)
For freezing: I like to lay out a piece of aluminum foil, shape the meat mixture into a loaf, and then wrap in foil. If the edges don't overlap well, wrap in a second layer. Place the loaf in a ziploc freezer bag and label w/ cooking time and temp. You can defrost in the fridge and cook for 1-1 1/2 hours or cook from frozen for 2-2 1/2 hours. Remove from baggie, place on baking sheet, unwrap if thawed, or if cooking from frozen, unwrap when it has warmed enough. Make ketchup brown sugar mixture and spread on top at least 30 minutes before finished baking.
Subscribe to:
Posts (Atom)
Posts
