Fried Apple Pies

Ingredients:


Dough:

2 1/2 cups self-rising flour
2 tablespoons granulated sugar
1/2 cup shortening
3/4 cup buttermilk

Apple Filling:

1 (5-oz.) package dried apples
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon table salt

Cinnamon Sugar:

1/4 cup granulated sugar
1 tablespoon ground cinnamon

Vegetable oil

Preparation:

1. Prepare Dough: Stir together flour and sugar. Cut shortening into flour mixture with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Shape dough into a disk; wrap in plastic wrap. Chill 12 to 24 hours.

2. Meanwhile, prepare Filling: Bring apples and water to cover (about 3 1/2 cups) to a boil in a large saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove from heat; cover and let stand 1 hour.

3. Drain apples; place in a large bowl. Coarsely mash apples with 2 Tbsp. granulated sugar and next 4 ingredients. (A pastry blender does a great job.) Cover and chill 12 to 24 hours.

4. Prepare Cinnamon Sugar: Stir together 1/4 cup granulated sugar and 1 Tbsp. cinnamon.

5. Pour oil to depth of 2 inches into a Dutch oven; heat over medium-high heat to 350°. Turn dough out onto a lightly floured surface. Divide into 18 portions; shape into balls. Flatten into 3-inch circles; roll into 5-inch circles. Working with 1 circle at a time, spoon 1 Tbsp. filling into center of each circle; brush edge with water. Fold dough over filling. Press edges with a fork to seal.

6. Fry, in batches, in hot oil 3 to 4 minutes or until golden. Transfer to a paper towel-lined baking sheet. Sprinkle both sides of hot pies with cinnamon sugar.

Pam Lolley
AUGUST 2013

MyRecipes.com

Stuffed Pepper Soup

Ingredients:

2 pounds ground beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper

Directions:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).

Originally published as Stuffed Pepper Soup in Taste of Home October/November 1996, p51

Stuffed Cabbage Soup

Ingredients:

1 tbsp olive oil
1 lb of lean ground beef
2 cloves of garlic, minced
1/2 small yellow onion, diced
Kosher salt and black pepper (go heavy on the pepper)
1 tsp dried basil
1/8 tsp cayenne pepper
1 tbsp worcestershire sauce
1 small head of green cabbage, chopped
20 oz crushed tomatoes
1 c beef stock
2.5 c water
1/2 c white rice

Directions:

Heat olive oil in a Dutch oven or heavy bottomed pot
Add meat and cook, breaking it up as you stir it.

Add garlic and onions, continue to cook until the meat is no longer pink
Add salt, pepper, cayenne, basil, worcestershire; stir.

Add cabbage and tomatoes; stir.

Add stock, water, and rice; stir. Bring to a boil and then lower to a simmer. Cover and cook 30-45 minutes. I found that after 45 minutes my cabbage could have used a little more time to cook down, so I will cook it longer before serving next time.

Serve with rye bread.

I Was Born To Cook - Mary Ellen's Cooking Creations

Mamma's Pimento Cheese

Ingredients:

1 4-ounce jar diced pimentos
3 ounces cream cheese, softened
3/4 cup mayonnaise (we use Duke’s, but any will do)
4 tablespoons sour cream
1/8 sweet onion, shredded (shred till it’s pulpy and keep the juice)
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
8 ounces medium Cheddar Cheese or hoop cheese (we use Wisconsin Red Hoop) (see note)
4 ounces Vermont white Cheddar
6 ounces sharp, nutty white aged Cheddar such as Costco Lake Country
2 ounces Cabot Extra Sharp Cheddar (yellow)
¾ tablespoon chopped chives

Instructions:

Drain pimentos in a very fine strainer.

Place the cream cheese in the bowl of an electric mixer, and beat until fluffy. Add the mayonnaise and blend. Add the sour cream and blend. Add the onion with juice and blend. Add salt, peppers, Worcestershire sauce and garlic powder and blend thoroughly.

Shred the hoop and Cheddar cheeses and mix together in a very large bowl. Pour cheese mixture over the shredded cheeses and stir gently until all the cheese is moist and the spread has a uniform appearance. Stir in strained pimentos and chives.

Cover and refrigerate for at least 4 hours (see note). Use it as a spread on crackers, pita bread, celery—practically anything. And don’t forget to grill yourself a sandwich and have it with tomato soup.

Notes:

Please don’t buy pre-shredded cheese (You really won’t like the results as much—I promise.)

It’s best to let pimento cheese refrigerate for at least four hours. Overnight the consistency will firm considerably. It will keep in your refrigerator for weeks, but never lasts that long in ours. I give it out in small Ziploc containers to family and friends.

BookClubCookbook.com

Shepherd's Pie (Cottage Pie)

Ingredients:

3 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 pounds ground beef and/or lamb (see note)
2 tablespoons all-purpose flour (see note)
1 ½ cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ teaspoon dried Italian seasoning (or thyme or oregano)
1 tablespoon chopped fresh parsley
¼ teaspoon ground cinnamon
Pinch of ground nutmeg
1 bay leaf
2 pounds mashing potatoes (use your favorite potatoes)
½ cup (1 stick) butter
1 tablespoon milk

Instructions:

Heat half of the oil in a large saucepan and add the onions, garlic and carrots. Cook over a moderate heat until softened. Set aside.

Add remaining oil to the pan, add the meat and cook until lightly colored, approximately 7 minutes. Sprinkle with the flour, stir, and cook for an additional minute.

Add the broth, tomato paste, Worcestershire sauce, seasoning, parsley, cinnamon, nutmeg, and bay leaf and stir. Add the onion mixture, stir and bring to boil, then gently simmer over a low heat for 45 minutes. Add a little more broth if it becomes dry.

Remove bay leaf.

Preheat oven to 350°F. Peel the potatoes and cut into 1-inch pieces. Place potatoes into a large saucepan of salted water and bring to boil. Cook over moderate heat for 15-20 minutes or until soft.

Drain potatoes, return them to the pan, add butter, and mash with a little milk. The mash needs to remain firm. Beat with a wooden spoon to make potatoes fluffy.

Spoon the meat filling into a lasagna size pan. Spread the mash over the top. Fluff the mash with a fork. Bake for 35-40 minutes or until the topping is golden.

BookClubCookbook.com