pastry for a double crust pie (see post April 26 if you need a recipe)
2 cans salmon (213g each) (7 1/2 oz)
1/2 cup celery, finely chopped
1/4 cup green pepper, finely chopped
1/2 cup cheddar cheese, grated
1 tsp dried dill weed
1/2 tsp dried tarragon
dash of pepper
3 tblsp mayonnaise
a little milk for basting the pastry
Drain salmon and mix with the remaining ingredients, except pastry. Roll out pastry in a long rectangle (about 18×5 inches). Spread with salmon mixture to within about 1/2 inch of one long end. Roll starting from wider side and seal seam with water. Form a ring and place on greased cookie sheet (seam side down). Slit pastry and brush with milk. Bake at 375 for 40 minutes until pastry is golden brown and flaky. Let stand 5 minutes before serving. Makes 6 servings.
1 1/2 cups raw macaroni
6 slices cooked ham
1 cup cheddar cheese, shredded
1/2 cup red onion, finely chopped
1/2 cup celery, finely chopped
salt and pepper to taste
homemade mayo, cooled
Cook macaroni according to package directions. Rinse well with cold water. Add remaining ingredients and cooled mayo. Sprinkle with paprika, cover and refrigerate.
HOMEMADE MAYO:
1/3 cup sugar
2 tblsp flour
2 tsp dry mustard
2 tsp salt
2 eggs, beaten
3/4 cup milk
1/2 cup vinegar
1 tsp butter
dash of tobasco or cayenne pepper
Whisk dry ingredients together. Beat eggs into milk. Stir into dry ingredients with wire whisk. Add vinegar and butter. Cook in double boiler with whisk until mixture comes to a boil. Take off heat and add tobasco or cayenne pepper.
I have three pumpkin pie recipes – each one good in its own right. This one goes together very quickly and is very enjoyable.
1 (9″) unbaked pie shell
2 cups canned pumpkin
1 can sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Stir spices and salt into pumpkin. Beat in eggs and sweetened condensed milk. Pour into pie shell. Bake at 425 for 15 minutes. Reduce heat to 350 and continue baking for 35-40 minutes until knife inserted into centre comes out clean.
My first husband, long deceased now, would find it hard to believe that I am now noted for my great pastry. He used to leave the house whenever I made pies – my frustration was not a pretty sight. I could never get the crust to roll out right, and if it did stay together I would break it getting it from the table into the pan. I would have to start over so many times that the crust was really tough by the time I was finished.
Then I came across Crisco shortening and THEIR never-fail recipe which really works. And I haven’t used any other shortening since.
2 cups flour
1 tsp salt
1 cup Crisco shortening
1 egg
1 tblsp vinegar
2 tblsp cold water
Stir salt into flour with a fork. Mix in shortening with a pastry blender (not your hands – this will toughen the crust - you should handle it as little as possible.) Mix egg, vinegar and cold water. Stir briskly with fork. Add to flour mixture and stir with fork til flour is completely moistened.
Roll out on floured wax paper to make it easier to put in pan.
This recipe makes two flaky, tasty pie crusts that will be a joy to eat.
1 cup pureed or shredded zucchini
1/4 cup milk
1 1/4 cups flour
1 cup sugar
1/3 cup cocoa
1 1/4 tsp baking powder
3/4 tsp soda
1/2 tsp salt
2 eggs
1/3 cup margarine
1/2 tsp vanilla
Topping: 1/3 cup chopped walnuts 1/2 cup chocolate chips
Beat sugar and margarine until creamy. Beat in eggs, then vanilla. Whisk flour, baking powder, soda and salt together. Add to batter alternately with milk, beating well after each addition. Stir in zucchini. Pour into greased 8″ square cake pan. Sprinkle with walnuts and chocolate chips. Bake at 350 for 50-55 minutes.
My grand-daughter’s boyfriend had a birthday last week. When I asked him what kind of cake he wanted me to bake for him, this is the one he chose. I made it a month or so ago with Almond Butter and he really liked it. My son and his wife expected it to be heavy and were surprised to find it light and tasty with just a hint of peanut butter. I frosted it with Chocolate Frosting.
1 1/2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1/2 cup peanut butter
1/2 cup margarine
1 cup sugar
2 large eggs
1 tsp vanilla
2/3 cup milk
With electric mixer beat peanut butter, margarine, and sugar on medium for 4 minutes. Beat in eggs one at a time. Beat in vanilla.
Sift together flour, baking powder and salt. Add alternately to batter with milk. Bake in springform pan at 350 for 40 minutes.
Note: If using regular flour, remove 3 tblsp of flour before sifting.
1 8oz pkg cream cheese
1/2 cup peanut butter
1 cup icing sugar
2 tblsp milk
1 small container Cool Whip
2 cups graham cracker crumbs
1/2 cup margarine
1/4 cup cocoa
1/4 cup sugar
Combine melted margarine, cocoa and sugar. Stir in graham cracker crumbs. Press firmly in greased 9″ pie plate.
In large bowl, combine softened cream cheese and peanut butter with electric mixer. Beat in icing sugar and milk. Gently fold in Cool Whip. Put on top of graham cracker crumbs. Chill.
4 hot cross buns, cubed
2 eggs
2 cups milk
1 tsp vanilla
1/2 cup sugar
Cool Whip
Spread cubed hot cross buns in lightly greased casserole dish. Whisk together eggs, milk, vanilla and sugar. Pour over cubed buns and pat down to coat. Bake at 350 for 40 minutes or until knife inserted in centre comes out clean. Serve chilled topped with Cool Whip. Serves 4.
1 lb. beef steak
1/4 cup soy sauce
1 clove garlic
1/2 tsp grated fresh ginger
3 Tblsp olive oil
1 onion, chopped
1 green pepper, cut in chunks
2 stalks celery, thinly sliced
1 Tblsp cornstarch
2 tomatoes, cut in wedges
Cut beef into thin strips. Marinate in soy sauce with garlic and ginger while preparing vegetables. Heat oil in wok or frying pan; and add beef. Stir over high heat until brown; cook until tender. Add celery and green pepper; cook until tender-crisp. Dissolve cornstarch in a little bit of cold water, add to pan; stir and cook until thickened. Add tomatoes and heat through.
1 lb green split peas
1 ham bone
1 large onion
1 1/2 cups diced carrots
1 cup diced celery
1 clove garlic, minced
couple dashes of pepper
7 cups cold water
Put all ingredients together in large soup pot and simmer 3-4 hours. Stir often. If soup gets too thick, add a little more cold water – being careful not to overdo it. Remove ham bone when peas are cooked – they will be very soft and falling apart. When ham is cool enough to handle, remove meat from bone and add back to soup. Season to taste – this is where I add a tiny bit of salt if it needs any because ham is salty to begin with.
