This is my VERY favorite pie recipe. Of all time. Pair it with a scoop of ice cream and you will bring tears to your families eyes.

APPLE-RASPBERRY PIE
{from the crafty of all crafties, Martha Stewart herself}

• 2 3/4 pounds assorted baking apples, peeled, cored, and cut into 1/2-inch-thick slices
• 6 ounces fresh or partially thawed frozen raspberries
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour, plus more for work surface
• 1 tablespoon fresh lemon juice
• Pinch of salt
• Pate Brisee (or your favorite crust recipe)
• 2 tablespoons unsalted butter, cut into pieces
• 1 large egg yolk
• 1 tablespoon heavy cream
• Cinnamon and sugar for sprinkling

Directions

1. Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
2. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
3. On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
4. Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with cinnamon and sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

Chicken Asparagus Lasagna

DEEP-DISH DECADENT CHICKEN ASPARAGUS LASAGNA

2 tablespoons olive oil
1 tablespoon butter
1 large Vidalia, Walla Walla, Maui or other sweet onion, chopped
3 cups zucchini, cut in quarters lengthwise, then sliced into about 1/2-inch thick pieces
1 teaspoon dried basil
1 teaspoon dried oregano
Sea salt and freshly ground black pepper

2 packages Knorr Hollandaise sauce, prepared according to package directions (with butter and milk)

4 tablespoon butter
4 tablespoons flour
2 cups milk
1 tablespoon Worcestershire sauce
1/2 cup grated Parmesan cheese
Sea salt and freshly ground black pepper

2 good size bunches fresh asparagus, about 3 pounds total, cleaned, bottoms broken off
3 whole boneless, skinless chicken breasts, cooked and fairly thinly sliced
1 pound full flavoured Mozzarella cheese, cut into tiny cubes
1/4 pound Asiago cheese
1 pound package lasagna noodles, cooked just barely al dente, rinsed with cold water


I like to make this lasagna the day ahead and refrigerate overnight so I'm ready to go on dinner party day.  So I cook and prepare the ingredients for the various layers and let everything cool to room temperature before putting the lasagna together.  Works like a charm everytime.

Heat olive oil and 1 tablespoon butter in a large skillet over medium high heat.  Add onions and saute for 5-10 minutes until softened and starting to get a good caramely colour.  Toss in zucchini, basil, oregano and salt and pepper to taste, stirring to combine.  Saute another 4-5 minutes.  Remove from heat and set aside.

Melt 4 tablespoons butter in a medium pot over medium high heat.  Stir in flour and let bubble for 1-2 minutes, stirring.  Whisk in milk, reduce heat to medium.  Stir or whisk until bubbles just break the surface and mixture has thickened.  Add Worcestershire sauce, grated Parmesan and salt and pepper to taste.  Stir to combine, remove from heat and set aside.

Steam or blanch asparagus for about 4 minutes until just al dente.  Rinse immediately with very cold water to stop the cooking.  Drain well.  Set aside.

This lasagna is 'high', so you need to use a deep (high edged) approximately 9 x 13-inch (4 litre) baking dish or roasting pan.  Smear a small amount of the Parmesan white sauce over the bottom of the dish and place a layer of noodles on top.  Cover with half of the chicken pieces, half of the sauteed veggies and half of the mozzarella cubes.  Top with another layer of noodles, then half of the asparagus and half of the hollandaise.  Repeat these 2 layers, topping with another layer of noodles.  Smooth the remaining Parmesan white sauce over the top layer the noodles and sprinkle evenly and generously with grated Asiago.  Refrigerate overnight or until ready to bake.

Remove lasagna from fridge about 2 hours before baking to come to room temperature.  Preheat oven to 350F degrees.  Cook uncovered for 45 minutes or until hot and bubbly and gloriously toasting golden brown on top.  Let stand for 10 minutes before cutting into 12-16 pieces.

2011-02-26 11:31:24 AM

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Good Enough For Company

Beef & Mushrooms

3 lbs stew meat, cubed

1 can cream of mushroom soup

1 large can mushrooms, drained

1 small can mushrooms, drained

½ cup red wine

1 envelope Good Seasons salad dressing mix

1 8 oz tub onion & chives cream cheese

Directions:

Soften cream cheese in the microwave (1 minute increments on half power) until smooth and creamy.  Combine all other ingredients in slow cooker. Cover.  Cook 10 hours on low OR 5-6 hours on high.

Serve over noodles, rice, or pasta – optional.

Serve with Beefy Rice!  Yum

 What's Beefy Rice you say?

Well, it's about the easiest side dish in the world to make!  It tastes oh so good and needs only 4 ingredients.

Serve this with any beef dish.  It's a real crowd pleaser!  Whenever I take this anywhere, folks always ask for the recipe.

Beefy Rice

1 stick of butter

1 can Beefy Mushroom soup

1 can French Onion soup

1 cup Uncle Ben’s Converted rice, uncooked

Pre-heat the oven to 350°.

Put the butter in a 2 qt shallow Pyrex dish and melt in the oven.

Once melted, remove from the oven and add the soup; mix well.  Then, add the rice; mix well.  Cover with foil and bake for 1 hour.

Bean Salsa (dip for chips!)

1 can black eyed peas
1 can pinto beans
1 can corn
small jar of  pimento
1 cup chopped celery
1 c chopped green peppers
1 onion chopped

In a separate bowl mix:
3/4 c vinegar
3/4 c oil
3/4 c sugar
salt and pepper along with a little garlic salt

Pour the dressing over the bean mixture.

Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes
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1 cup flour
3/4 cup sugar
1-1/2 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1/2 cup milk
3/4 tsp vanilla
1 egg
Mix all ingredients together in a bowl.
- - - - - - - - - - -
In separate bowl mix together.
1/4 cup melted butter
1/2 cup brown sugar - firmly packed
2 Tbls pineapple juice
3/4 cup crushed pineapple
Divide this mixture into 12 muffin cups. 
Approximately 1 Tbls each.
Fill cup with cake mixture to no more that 3/4 full
Bake 30 - 35 minutes at 350 degrees
Cool 5 minutes and remove from pan.

Almond cake

Linda's Almond Cake
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1-1/2 cups sugar

3/4 cup butter
2 eggs
1-1/2tsp vanilla
1-1/2 cups flour
1 tsp. almond extract
1/2 tsp. salt
1.Blend sugar and butter, beat in eggs, add vanilla
 and almond extract. Mix in flour and salt.
2.Bake in ungreased 9" cake pan at 350 degrees for
30-35 minutes (sometimes takes a little longer).
3.Dust with sugar and sliced almonds (optional) before baking.
4.Cool 10 minutes and remove from pan. If you leave
 it in the pan it can be hard to remove later.

Appetizer

Here it is: 1 package of 10” tortilla rounds ¾ cup butter softened ½ cup parmesan cheese (fresh or commercial) 2 tsp parsley flakes ¼ cup sesame seeds 3 tbs poppy seeds (optional) ½ tsp oregano ¼ tsp onion powder ¼ tsp garlic powder     I used fresh garlic and onion and frozen parsley. Combine all and mix well Spread over tortilla rounds and cut into wedges or strips Arrange on ungreased baking sheet Bake at 350 for approx. 12-15 min until crisp and brown (remove immediately as they burn quickly) They cool very quickly so you can put in container and they keep very well for several days. I found that this recipe makes about 6 rounds depending on how thick you spread the cheese mixture. I spread it fairly thinly and try to get it even but don’t worry about some gaps in the spreading--they kind of melt across while baking.  I found if you put too much they’re a bit soggy. please pass on and enjoy!!

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