Lemon Meringue Pie

•Bake and cool pie shell.

•In saucepan, combine:

            1 cup sugar

            1/4 cup flour

            3 Tbs. cornstarch

            1/4 tsp. salt

•Stir in:

            2 cups water

•Cook and stir over medium heat until thickened and clear.

•Add a little hot mixture to:

            3 egg yolks, beaten

•Return all to hot mixture. Cook 1 minute more; stir constantly. Remove from heat.

•Blend in:

            1 Tbs. butter

            1 tsp. grated lemon peel

            1/4 cup lemon juice

•Pour mixture into pie shell. Cool.

Meringue

Beat until soft peaks form:

            3 egg whites

•Gradually add:

            6 Tbs. sugar

•Beat to stiff peaks. Spread over hot filling.

•Bake at 425º for 5 minutes, until brown. Cool.

Coconut Cream Pie

•Bake and cool pie shell.

•Combine in saucepan; bring to near boil:

            2 cups milk

            1/2 cup sugar

            Pinch of salt

•Blend:

            3 Tbs. cornstarch

            4 egg yolks

            1 tsp. water

•Mix a small amount of the milk mixture in with the egg mixture, repeat, then add all to milk mixture.

•Add:

            1/2 cup grated coconut

•Cook over medium heat until custard thickens.

•Add:

            1 Tbs. butter

            1/2 tsp. vanilla

•Fill pie shell with filling and cool.

Meringue

•Beat until soft peaks form:

            4 egg whites

            1/4 tsp. cream of tartar

            1/8 tsp. salt

•Gradually add, beating constantly:

            1/4 cup sugar

            1/2 cup grated coconut

•When meringue is fairly stiff, pile lightly on filled pie.

•Bake at 400º; ten minutes or till light brown. Cool.

Pie Crust

Single crust

•Combine:

            1 1/3 cups flour

            1/2 tsp. salt

•Cut in:

            1/2 cup shortening

•Add 1 T at a time and toss with fork:

            3 Tbs. water

•When all water has been added, work dough into a firm ball.

Double crust

•Combine:

            2 cups flour

            1 tsp. salt

•Cut in:

            3/4 cup shortening

•Add 1 T at a time and toss with fork:

            1/4 cup water

•When all water has been added, work dough into a firm ball.

To bake without filling: prick bottom and sides, 425º, 10-15 min.

For tart shells: Cut pastry circles using bottom of shortening can. Fit over backs of muffin pans, pinching 4 or 5 pleats into sides. Turn edge under; flute. Prick with fork. Bake 425º; 12-15 min.

Moore Soup

1-2 chicken breast

1/2 C chopped onions

1/2 C diced carrots
1 Tbsp garlic (diced)

1 can diced tomatoes

1 can beans (any kind you prefer)

1/3 C pasta

1 can chicken broth (if extra broth is needed)

Salt and Pepper to taste

Red pepper flakes if you like it spicy

Shredded cheese

In a soup pot boil chicken, carrots, onions, and garlic. Once cooked, shred chicken. Add all other ingredients to the pot and boil until pasta is cooked. Takes about 30 minutes and can feed up to 4 or can feed more if more vegetables and pasta are added. I like to add green peppers and celery when I have them on hand.

Katie's Lentil Sausage Soup

nocoupons

• 1 pound French green lentils (recommended: du Puy)
• 1/4 cup olive oil, plus extra for serving
• 4 cups diced yellow onions (3 large)
• 4 cups chopped leeks, white and light green parts only (2 leeks)
• 1 tablespoon minced garlic (2 large cloves)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon ground cumin
• 3 cups medium diced celery (8 stalks)
• 3 cups medium diced carrots (4 to 6 carrots)
• 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
• 1/4 cup tomato paste
• 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
• 2 tablespoons dry red wine or red wine vinegar
• Freshly grated Parmesan, for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

Ashley's Pumpkin Pie and Pumpkin Seed Mixes

3 cans pumpkin
4 large eggs
1 cup sugar
1 1/2 cans (12 oz. cans) evaporated milk
1 1/2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt

Blend pumpkin, eggs, sugar, and spices well. Gradually add in evaporated milk. Pour into unbaked pie crust(s). Bake at 425 degrees for 15 minutes, then turn down to 350 degrees for another 45-60 minutes (until a toothpick or knife inserted into middle comes out clean).


Pumpkin Seed Mixes
(Rinse pumpkin seeds, pat dry, mix with desired toppings, bake at 300 degrees for about 30 minutes.)

Original:
   1 1/2 cups pumpkin seeds
   2 teaspoons butter or oil
   Salt (to taste)

Italian:
   Italian seasoning
   Parmesan cheese
   Olive oil
   Salt and pepper

Buffalo Wings:
   Butter
   Tabasco sauce
   Salt

Pumpkin Pie:
   Cinnamon
   Ginger
   Nutmeg
   Butter

Greek:
   Lemon pepper bland
   Oregano
   Salt
   Olive oil

Haley's Chicken Divan

2 cans Cream of Chicken soup
1 bag frozen broccoli
2 cups cooked chicken pieces
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 cup shredded cheddar cheese
1 1/2 boxes croutons

Boil and drain broccoli. Mix broccoli and chicken together and spread on bottom of casserole dish or pan. In separate bowl, mix soup, mayo, lemon juice, and cheese. Spread over top of chicken/broccoli in pan and sprinkle croutons on top. Bake at 350 degrees for 30 minutes.

Sierra's Apple & Snickers Salad

1 cup heavy whipping cream + 1/2 cup sugar (whip together until stiff)
4 Granny Smith apples (chop to bite-size pieces)
3 full-sized Snickers bars (chop to bite-size pieces)
1/2 package vanilla pudding mix
Red and yellow food coloring (optional)
Caramel sauce

Mix all together and drizzle the caramel sauce over the top.

Krista's Pumpkin Pancakes

1 cup flour
2 Tablespoons brown sugar (packed)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice (or cinnamon, nutmeg, allspice, cloves)
1 cup milk
1 cup pumpkin (cooked and mashed, or canned)
2 eggs
Chocolate chips (optional)
1/3 cup oil (for cooking, if needed)

Combine dry ingredients in large bowl. Stir well and set aside. Combine milk, pumpkin, and eggs in second bowl. Whisk together and then mix with dry mixture. Heat griddle or non-stick pan. Pour batter on griddle in 1/3-cup increments. Turn pancakes when tops are bubbly, and brown other sides. Makes 12-14 pancakes.

Dominique and Kamie's BBQ Biscuits

1 lb ground beef
2 cans refrigerated pop-out biscuits
BBQ sauce
Brown sugar
Grated cheese

Brown the ground beef.  Drain.  Mix in bbq sauce and brown sugar to taste.  Place biscuits in muffin tins and top with ground beef.  Add grated cheese on top (try to keep it off the pan because baked-on is hard to clean off!).  Bake as biscuits instruct (usually about 10 minutes).

So easy and really good!  It's pretty cheap too if you get the off-brand of biscuits. 

Caitlin's BBQ Tofu

1 pound (more or less) firm or extra firm tofu
1 bottle barbecue sauce (in your favorite flavor)

Cut tofu into small, thin squares or rectangles. Saute for about ten minutes (or until as cooked as you want it to be). Douse with barbecue sauce and serve with veggies or your favorite side dish.

Tofu is a great source of protein and can be found in health food stores and at supermarkets (Wal-Mart, Target, etc) in the veggie section along the "watered" veggies wall.

Michelle's Sweet and Sour Chicken

Sauce:

1 can chunked pineapple

1 C. sugar

2 Tbls. cornstarch

3/4 C. vinegar

1 Tbls. say sauce

1 Chicken Bouillon Cube

1 Large green pepper cut up

2 chicken breasts already cooked

 

Directions:

Start your rice before anything else so it will be finished (I always forget until half way through).

Drain pineapple juice into a measuring cup, add water to make it to 1 1/4 cups liquid. In sauce pan combine sugar and cornstarch, mix it up well before adding anything else. Add pineapple/water mix and stir. Add the vinegar, soy sauce and chicken bouillon. Bring to a boil stirring constantly until thick. Then add in chicken, peppers and pineapple chuncks. Serve over rice.

Side note, sometimes we add cut up onions and carrots and it is delicious! Enjoy!

Katie's Apple Pie

Crust

1/2 C butter

1 1/3 C flour

1/2 t salt

3-4 T cold water

Filling

Pastry for 2 pie crusts

6 large tart apples

2 T flour

1/2 C sugar

1/2 C brown sugar

3/4 t cinnamon

1/4 t nutmeg

1/8 t ginger

1/8 t salt

1 T lemon juice

3 T butter

Peel and slice apples.  Add apples and 1/4 C cold water into a sauce pan and simmer until apples are tender, about 5 minutes.  Cool.  Drain all liquid off well.  Fill pastry lined pie pan with apples.  Combine remaining ingredients except butter.  Sprinkle over apples.  Dot with butter.  Add top crust, be sure to cut vent holes.

Wrap foil around crust edges.  Bake at 450° for 10 minutes; reduce heat to 350° and bake for 45 more minutes.  You may want to place a baking sheet underneath the pie while it's cooking to catch any drippings.

Katie's Pumpkin Soup

1 T butter

1 C Onion

1/2 C celery

2 1/2 lbs fresh pumpkin

1/2 C cubed ham

Chicken Stock

2 T brown sugar

1/2 t ginger

1/2 t cinnamon

salt and pepper

1/2 C heavy cream

Melt butter in pot over medium heat.  Add onion, celery, pumpkin, and ham and sauté in butter for about 8 minutes.  Add enough chicken stock to cover and simmer until pumpkin is tender.  Remove from heat and puree with blender or food processor.  Add brown sugar, ginger, cinnamon, and salt and pepper to taste.  Stir in heavy cream.