Apple Crisp

Topping:
1/2 cup flour
1/2 cup dry oatmeal
1/2 cup brown sugar
1/8 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
1/4 cup butter (1/2 stick), cut in chunks

Blend all ingredients together with pastry cutter until crumbly.

Filling:
4 cups peeled, sliced apples
1/3 cup sugar
1/2 tsp cinnamon
2 TBS butter

Mix all ingredients and place in a buttered baking dish.
Sprinkle topping over apple mixture.
Bake at 350 for 45 minutes.
Serve with whipped cream or vanilla ice cream.

Recipe from Eleanor Bartholomew (Family friend from Raleigh - Carol Hunter's mom)
My mom made this quite often when we were growing up.

Ham & Onion Quiche

1 TBS butter
1/2 onion, diced
1 cup heavy cream 
5 eggs
1/4 tsp salt
1/4 tsp pepper
1-1/2 cups ham, diced
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
1 deep dish pie crust (Store-bought or homemade**)

Preheat oven to 375.
**If making your own pie crust (recipe below), prepare dough and divide in half.
Roll out and place in a deep dish pie pan.  (Extra crust may be frozen for future use.)
Lightly prick bottom and sides of crust with a fork.
Par-bake for 7 - 10 minutes, or just until crust begins to change.

Melt butter in small non-stick pan and saute onion until just barely soft.
In a large bowl, whisk together eggs, cream, salt & pepper.
Stir in ham, onion, and both cheeses.
Set prepared pie shell on a baking sheet and carefully pour filling into pie shell.
Bake for 40 - 45 minutes or until set and knife inserted in the middle comes out clean.
Knife may appear wet, but moisture should be clear, not milky/eggy.
Allow finished quiche to rest at room temp about 10 minutes.
Serve warm or chilled.  6-8 servings


Pie Dough (Pate Brise)

Makes enough for 2 Pie Crusts or 1 Double-crust Pie

2 1/2 cups flour
1 tsp salt
1 tsp sugar
2 sticks COLD butter, cut into chunks
1/4 - 1/2 cup ice cold water


Place flour, salt, and sugar in food processor. Drop in cubed butter.
Pulse until butter is chopped into small, pea-sized pieces.
With machine running, SLOWLY drizzle in ice water until mixture *just* comes together and forms a ball.

Shape into 2 discs, wrap each in plastic, and refrigerate at least 30 minutes or until ready to use.

May be frozen for later use.

Divide in half, roll out on floured surface OR on parchment paper with a little flour.

Mini Chicken Chimichangas

INGREDIENTS

·         1 (8 ounce) package cream cheese, room temperature

·         1 Tablespoon Old El Paso taco seasoning

·         8 ounces Pepper Jack , shredded (about 2 cups)

·         3 cups shredded cooked chicken (rotisserie works well)

·         16-20 Old El Paso™ Flour Tortillas, street taco size

·         1 tablespoon butter , melted

·        Toppings: sour cream, guacamole, and pico de gallo or salsa

   

INSTRUCTIONS

1.   Preheat oven to 350 degrees and line a baking sheet with parchment paper

(or spray with cooking spray).

2.   In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.

3.   Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold the sides in and then roll the tortilla up and place on the baking sheet seam side down. Repeat for remaining tortillas and fillings. Brush with the melted butter.

4.   Bake for 15-20 minutes or until chimichangas are golden brown and crispy.

5.   Top with desired toppings such as sour cream, guacamole, and pico de gallo.

Baked Chicken Chimichangas

INGREDIENTS

·         2 cups cooked chicken, chopped or shredded

·         1 cup of your favorite salsa

·         1 teaspoon ground cumin

·         1/2 teaspoon dried oregano leaves, crushed

·         1 cup shredded cheddar cheese

·         2 green onions, chopped (about 1/4 cup)

·         6 (8 inch) flour tortillas

·         2 tablespoons butter, melted

·         diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping

INSTRUCTIONS

1.   Preheat oven to 400°F.

2.   Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.

3.   Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.

4.   Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.

5.   Garnish with desired toppings and serve with salsa on the side.

Easy Tomato Soup

4 TBS butter
1 medium onion, cut in wedges
1 28-oz can whole tomatoes, UNDRAINED
2 cups chicken stock
2 cloves garlic, minced
1 tsp salt
1/4 tsp pepper - or to taste
pinch of sugar

In a large pot, melt the butter and add the rest of the ingredients.
Bring to a boil; reduce heat and simmer, uncovered, for 30 to 40 minutes
or until onions are soft.
In a blender, blend until smooth.
Add a little milk or cream, if desired.

Chicken Soup with Homemade Noodles

SOUP
2 TBS butter
1 medium onion, diced
3/4 cup celery, diced
1 cup sliced carrots
2 cloves garlic, minced
9 cups chicken broth  (or Better Than Bouillon w/ added water)
2 cups uncooked homemade egg noodles ( or Aunt Mae's recipe, or store bought)
1/2 tsp dried basil
1/2 tsp dried oregano (optional)
1/4 tsp poultry seasoning
Salt and Pepper to taste
2 cups cooked and shredded chicken  (rotisserie is easy!)

In a large pot over medium heat, melt butter.
Cook and stir onion, celery, and carrot in butter until just tender, about 5 minutes
Add garlic and cook an additional minute.
Pour in chicken broth and bring to a boil.
Stir in noodles and seasonings.
Return to boiling; reduce heat and simmer 20 minutes.
Stir in cooked chicken and heat through.
Serve.


HOMEMADE NOODLES (This is not Aunt Mae's recipe - it was with the soup recipe)
1 -1/4  cups all-purpose flour
1 pinch salt
1 egg, beaten
1/4 cup milk
1/2 TBS butter, softened

In a large bowl, stir together flour and salt.
Add the beaten egg, milk, and butter.
Knead dough until smooth, about 5 minutes.
Let rest in a covered bowl about 10 minutes.
On a floured surface, roll out to 1/4" - 1/8" thickness.
Cut into desired length and shape.
Separate and allow to air dry before cooking.
**For best results, allow to dry about 2 hours, but if in a hurry, 30 minutes will do.

Chess Pie

2 unbaked pie shells
1 can evaporated milk
1 stick butter, melted
1 LB brown sugar
4 eggs
4 TBS flour
1 tsp vanilla
1/4 tsp salt

Preheat oven to 400.
In a large bowl, using an electric mixer, mix together all ingredients.
Pour into 2 unbaked pie shells.
Bake 10 minutes.
Reduce heat to 350 and bake 20 minutes more.

Apple Pie - From Hunter's Johnny Appleseed Day Pie at School

CRUST
2 cups flour
1 cup cold butter, cut into small pieces
1/2 cup ice water
1 tsp salt
1 egg yolk

Stir flour and salt together in a bowl.
Add pieces of cold butter into flour mixture.
Mix together with your fingers (or pastry cutter) until pieces are the size of peas.
Add ice water, a few tablespoons at a time, adding more as needed to moisten all the dough.
stir with a fork until mixture forms a loose ball.
Divide dough in half to make 2 equal flat patties.
Place 1 disc between two sheets of wax or parchment paper, an roll out into a 12" circle.
Peel off top paper and place, dough side down, into pie pan.  Remove other piece of paper.
Trim around the edge.
Roll out other patty in the same way.
Refrigerate both until ready to use.

FILLING
5 - 7 apples, peeled, cored, and cut into 1/2-inch slices.
3/4 cup sugar
1/4 tsp salt
2 TBS butter
1 tsp cinnamon

Preheat oven to 425.
In a large bowl, combine sugar, cinnamon, and salt.
Toss apples in sugar mixture until well coated.
Arrange apple slices in pie pan, piling them high in the center.
Dot with butter.
Moisten the edge of the bottom crust with water.
Cover pie with the top crust and trim the edges.
Pinch top and bottom crusts together.
Mix egg yolk with 1 TBS water and brush mixture over the top crust.
Bake 45 minutes until apples are tender and crust is golden brown.

NOTE: Johnny Appleseed Day is September 26th. 
John Chapman "Johnny Appleseed" was born Sept. 26th, 1774 - Died March 18th, 1845. 

Strawberry Delight Dessert

CRUST
1 cube butter, melted
1 cup flour
2/3 cup graham cracker crumbs
1/3 - 1/2 cups finely chopped pecans

Mix together and pat down firmly in a 9" X 13" baking dish.
Bake at 350 12 to 15 minutes.
Cool

FILLING
1 12-oz Cool Whip
1 8-oz cream cheese
1 cup powdered sugar
1 tsp vanilla

Mix cream cheese until creamed.
Blend in powdered sugar and vanilla.
Mix in Cool Whip.
Pour evenly over cooked crust.

TOPPING
1 pkg Danish Dessert - Make according to pie glaze directions.  Cool.
Add 2 - 3 cups sliced strawberries.
Pour over cream cheese filling.
Chill and enjoy.

Italian Parmesan Pasta Salad

1 12-0z bag corkscrew rainbow pasta, cooked and cooled
1 diced tomato or equivalent halved cherry tomatoes
1 16-oz bag frozen California vegetable mix (broccoli, cauliflower, carrots) Thawed, not cooked
1 2.25-oz can sliced olives
1/4 cup parmesan cheese
1 cup Italian dressing
1/2 cup mini pepperoni (optional)

Toss all ingredients together.
Serve chilled.

Instant Rice Pudding

1 cup Minute Rice                       
1/2 cup sugar
2 1/2 cups milk, divided   
2 eggs, slightly beaten
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla

In a saucepan, combine rice, 2 cups milk, salt, cinnamon, nutmeg, and sugar.           
Bring to a rolling boil, stirring constantly.
Reduce heat and boil slowly for 10 minutes.
Mix eggs with 1/2 cup milk.
Slowly add egg mixture to hot mixture, stirring vigorously with whisk.
Cook over medium heat until thickened.
Add vanilla.
Allow to cool 10 minutes.
Makes 4 servings.

Aunt Mae's Egg Noodles

1 cup flour (she uses whole wheat, but white is fine too)
1 tsp salt
1 egg
water, cold

Stir together flour and salt.

Add egg and mix in.

Add enough cold water to form a soft dough.  She said she "sprinkles" in the water.

Form dough into a ball.

Place dough ball in a bowl and cover with plastic.

Allow to rest at room temperature at least 20 minutes, but may rest longer.

Roll dough out as thick or thin as you want it.  She rolls hers out fairly thin.

She says the trick to rolling the dough out is to make sure you use enough flour since it is a soft dough.  Generously flour the board and also put flour on top of the dough to be rolled out.

Noodles may be cut with a knife or a pizza cutter or a "fancy tool".  She sometimes loosely rolls the floured dough up cinnamon roll fashion and then cuts noodles with a knife.  But only roll up an inch or two of dough if doing this.  (Not having made them yet, I didn't exactly understand this part so I'll
probably just cut mine while flat.)

Cut the dough into whatever shape or length you want.

Allow cut noodles to dry for a few minutes.

After rolling & cutting, and before drying, transfer to flour-sprinkled parchment paper to dry.  Make sure there is PLENTY of flour on both sides.  You'll shake it off before cooking.  When I left them on the counter to dry without moving them, they were sticky and stuck together, so they turned out good, but fairly ugly.  There's gonna be a learning curve here!

When you're ready to use them, shake off excess flour and add to boiling stock (for chicken soup, for example).  Leave a little flour on them if you want your soup to be thicker.

Cook noodles in boiling liquid for about 20 minutes.

She said if you are making soup, you would make your broth and season it how you want it, then add vegetables, and lastly, the noodles.  She likes her vegetables not so soft, so she actually adds the veg and the noodles at the same time.