Pie Crust

         

                                                      Pie Crust

Aunt Faith’s Pie Crust

Mix together until just mixed:

One Crust -12”

         2    cups flour

         1    tsp. salt

         ½   cup oil

3    Tbsp. water

Two Crusts -12”

         4    cups flour

         2    tsp. salt

         1    cup oil

         6    Tbsp. water

 Roll out between two pieces of waxed paper. Place in pie plate and bake at 350 degrees until light, golden brown. 

 The secret to good pie crust is to not over mix it. Stir it with a fork just until it is mixed and then press it into a ball and roll it out. 

Apple Pie

  

Aunt Faith’s Apple Pie

Mix together in a saucepan or microwave safe glass dish:

6    cups Granny Smith apples, peeled and sliced

1    cup sugar

½   tsp. salt

½   tsp. cinnamon

½   lemon rind

1    Tbsp. lemon juice

2    Tbsp. flour

2-3  pats of butter

Cook down in large saucepan or microwave stirring often until apples are on the soft side and the fluid is like runny gravy. Pour into unbaked pie crust and top with another. Poke holes or add cut out designs of your choice. 

Bake at 450 for 10 minutes. Reduce heat to 350 degrees a bake for an additional 20-30 minutes. 

Auntie Faith always made this apple pie for Thanksgiving and even though there was about 10-15 other desserts for our huge family Thanksgiving dinners I always went straight to Auntie's apple pie. She shared this recipe with me and even spent an afternoon showing me how to make it.  She was an amazing cook!

Challah Bread

Challah Bread  -  Sabbath Twist 

Place in mixing bowl and let stand 10 minutes:

4       tsp. active dry yeast

         1/3   cup sugar

         1       cup warm water (~110 degrees)

Add and mix well:

         6       Tbsp. butter, melted

1       Tbsp. salt

3       eggs

Add:

         3½ - 4½    cups flour

          

Place the dough on a well-floured board and knead until smooth and elastic, about 5 minutes. Place the dough in a large, well-greased bowl, then flip the dough over to coat with oil. Cover with a towel and let stand in a warm place until doubled in size, ~1 hour. Punch the dough down and divide dough into 4 equal pieces and roll 3 into ropes. Braid these into a loaf.  Divide last piece into 3 pieces and braid into smaller braid.  Place down the middle of loaf making a double braid. Place on greased cookie sheet (brush with beaten egg yolk, if desired) and let it rise until doubled. Preheat the oven to 375 degrees and bake until golden brown.

"Garden Trout" - Eggplant

"Garden Trout" - Eggplant

Mix together an optional assortment of dry ingredients that can include the following and season as desired:

·      Flour – white or whole wheat

·      Pancake mix

·      Cornmeal

·      Matzo Meal

·      Panco

·      Nutritional yeast

·      McKay’s chicken seasoning

·      Garlic salt

·      Onion salt

·      Salt

·      Pepper

Prepare an egg dip using

·      Eggs or egg whites

·      Water, ~2 tsp. per egg

Prepare several Chinese Eggplants by cutting off their ends, peeling them and slicing them lengthwise. If they are very long cut them in half.

Dip the prepared pieces first in the egg dip and then in flour coating.

Place in a frying pan with plenty of hot oil. Fry until golden brown turning carefully several times with a fork or metal tongs. When golden brown remove from heat and place on plate lined with a paper towel.

My sister came up with this awesome dish. She brings in fresh Chinese eggplant from her garden and calls it "Garden Trout." It is really a fabulous way to prepare eggplant. When I was a kid I hated eggplant more than just about anything except okra. I still hate okra, but Garden Trout Eggplant is so yummy it is hard to stop eating it! 

Sour Cream Enchiladas

Aunt Faith’s Sour Cream Enchiladas

Mix together filling in a large bowl:

         1½   cups cottage cheese 

         1½   cups sour cream

         1      Pkg. Lipton dry onion soup mix

         1      cup finely chopped green onions

         7      oz.  can Ortega diced green chilies

         1      lb. Monterey Jack cheese, shredded

Soft-fry in oil 2 dozen corn tortillas (or brush with oil, stack and microwave 8 at a time for one minute). Fill with cheese filling and lay in two 9x13 pans.

Prepare enchilada sauce.

Mix together: 

         2       Pkg. Lawry Enchilada Sauce Mix

or use enchilada sauce of your choice

Pour sauce over rolled enchiladas and top with cheese.

Bake at 350 degrees for ~30 minutes.

Enchilada Sauce

Prepare 2 Pkg. Lawry Enchilada Sauce Mix or use

Texas Burrito Enchilada Sauce  

         

Texas Burrito Enchilada Sauce

Blend in blender:

1       can tomatoes (14.5 oz)

2       Tbsp. enchilada mix packet

2       Tbsp. flour

½      cup water

Heat in saucepan until thickened and bubbly.

Pour over burrito and Mexican rice.

Hotter Texas Burrito Enchilada Sauce

Blend in blender:

1 can diced tomatoes (14.5 oz)

1 can tomato sauce (14.5 oz)

       ~ ½ pkg. Lawry Enchilada Sauce mix

          1/3 can water

          16 oz. Las Palmas enchilada sauce

          Salt to taste

Pour over burrito, Mexican rice or enchiladas.

Wild Rice - Vegan

Aunt Melody’s Wild Rice - Vegan

Place in open pressure cooker*:

         2       cups brown rice -Basmati

       1/3     cup wild rice

         5       cups water

2       Tbsp. McKay’s chicken seasoning

         ¼      tsp. salt

         ¼      tsp. garlic

         2       Tbsp. olive oil

Bring to boil and stir well.  Place lid on cooker. Cook with rocker rocking on low heat 20 minutes. Remove from heat. Let stand 10 minutes. Fluff with fork.

 *Warning!!! Take all precautions necessary when cooking with a pressure cooker and follow manufacturers instructions.

Potato Herb Salad -Vegan

                                                           Potato Salad

Jeanne’s Potato Herb Salad -Vegan

Choose a size – Regular ~8 cups - Reunion ~1 gallon

Boil and cool:

   ~15        ~30 medium potatoes, Red or Yukon Gold                 

Place in large bowl and mix together gently:

Regular     Reunion   

    6               12           cups potatoes, cooked, peeled and diced                                                  

   ¼               ½            cup sautéed red bell pepper or

                                            4 oz. jar diced pimentos

   ½               1             cup red onion, chopped                         

   ¼              ½            cup dill pickles, chopped fine

   ½               1            Tbsp. dried parsley or                                       

                                           ¼ cup fresh, chopped

   ¼               ½            tsp celery seeds

   ½               1             tsp. dill weed

   1                2             tsp. salt

   1                2            cups Vegenaise or Best Food mayonnaise

Refrigerate and served cold.

Add chopped optional ingredients as desired:

Celery                        Olives                        Radishes                     
Green Onions            Boiled Eggs               Carrots