Strawberry Rhubarb Pie
2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar
Using 2 pastry blenders, blend the flours, sugar, shortening, butter and
salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the
dry ingredients incorporating all the liquid without overworking the dough.
Toss the additional flour over the ball of dough and chill if possible. Divide the
dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place
into a pie dish. Put dish in refrigerator to chill.
Preheat oven to 425 degrees F.
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of
lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into
chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with
egg white wash. Roll out the other piece of dough and place over filling. Crimp to
seal edges. Brush with egg white wash and garnish with large granule sugar. Collar
with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375
degrees F and bake for an additional 45 to 50 minutes, or until the filling starts
bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively.
Also, you can use a pie bird for extra decor. Let cool before serving.
Vidalia Sweet Onion Pie
1 1/2 cups finely crushed buttery crackers
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 cups thinly sliced Vidalia onions
3/4 cup whole milk
3/4 teaspoon salt
3/4 cup packed grated sharp cheddar cheese
Chopped fresh parsley
Preheat oven to 350°F. Mix crackers and 4 tablespoons butter in bowl until well blended. Press mixture on bottom and 1 inch up sides of 8-inch pie plate.
Melt remaining 2 tablespoons butter in heavy medium skillet over medium heat. Add onions and sauté until tender, about 12 minutes. Arrange onions in cracker crust. Beat milk, eggs and salt in medium bowl until blended. Season with pepper. Pour egg mixture over onions in crust. Sprinkle cheese over filling. Sprinkle with paprika.
Bake pie until knife inserted into center comes out clean, about 35 minutes. Garnish with parsley and serve.
Stuffed Red Le Rouge Peppers
1 box beef Rice a Roni
6 large red le rouge peppers
4 tablespoons olive oil
1 medium onion, diced
5 cloves of garlic, diced
1 pound ground veal or beef
4 tablespoons Romano or Parmesan cheese
salt and pepper to taste
Preheat oven to 375ᵒ. Place parchment paper onto a cookie sheet and
brush with olive oil.
Leave pepper whole and cut a hole on top and take out stem and any
Prepare Rice-a-Roni according to directions and set aside. In a large
skillet, pour in olive oil. Add onions and garlic and sauté until transparent.
Add veal or beef and break into small pieces then cook until browned. Add
salt, pepper and parmesan cheese and stir until well blended.
Take a spoon and stuff each pepper with filling and place onto baking
Place peppers in preheated oven, and turn peppers in between baking,
and bake for 30 minutes or until fork tender.
ROASTED RED PEPPERS
6-8 Red Le Rouge peppers
½ cup Extra Virgin Olive oil
¼ cup Balsamic vinegar
3 cloves fresh garlic, minced
2 tablespoons of capers
Salt to taste
Preheat oven to 500°. (Roasting time approx. 45 min)
Arrange the peppers on a baking sheet and place the baking sheet in the oven. When dark blotches begin to appear on the peppers, remove the baking sheet from the oven and carefully turn each pepper over. Once all of the peppers are turned, return the sheet to the oven. When the tops of the peppers begin to darken again, remove baking sheet and immediately cover with foil.
Crimp edges so the foil is sealed around pan. The hot peppers generate the steam necessary to loosen their skins.
Once the peppers are cool enough to handle (approx. 15 minutes) you can begin to remove the stem and peel off the outer skins and also seeds.
In a large bowl, place the olive oil, balsamic vinegar, minced garlic, capers and the peppers. Sprinkle salt and carefully turn peppers until well coated.
Store in the refrigerator.
Roasted Red Pepper Sandwich
Ciabatta bread – 1 loaf
Roasted Red Peppers
2 small or 1 large Herb flavored Goat cheese
Fresh basil leaves
Small onion – sliced
Salt to taste (optional)
Slice entire bread and spread the goat cheese on one side. Layer with roasted peppers, sliced onions, and fresh basil. Put top of bread on sandwich and cut into slices.
SERVINGS 12 STUFFED MINI PEPPERS
Stuff mini peppers with mozzarella and basil:
Working one pepper at a time, place flat side down in a way that is most stable for the pepper.
With a small sharp knife, cut a 2 1/2 inch slit down the middle on the top of the pepper.
If there is a seed pod, scoop it out with a spoon.
Stuff the pepper with a basil leaf wrapped mozzarella stick.
When you have stuffed all the peppers, brush them on all sides with olive oil. Drizzle balsamic vinegar in the cut openings.
Cook on grill, in oven, or under broiler
Preheat grill, oven, or broiler for high direct heat (if oven, set to 400°F).
If grilling, grill covered, cut side up on high direct heat until you have grill marks, then lower the heat to medium until the cheese is melted and the peppers have begun to soften, about 5 to 10 minutes.
If broiling or baking, place on a roasting pan and cook until the cheese is melted and peppers have browned and softened, about 5 to 10 minutes.
Sprinkle with salt to taste.
· 1 3/4 cups vanilla wafer crumbs
· 1/4 cup chopped walnuts ( optional)
· 1 teaspoons ground cinnamon
· 6 teaspoons butter or margarine, melted
· 3 eggs
· 1/4 teaspoon salt
· 1 pound cream cheese, at room temperature
· 1 cup sugar
· 2 teaspoons vanilla extract
· ¼ cup blood orange juice
· 2 teaspoons blood orange rind
· 3 cups sour cream
Preheat the oven to 375°F.
In a bowl, mix together all the crust ingredients, then press on the bottom and sides of an 8 or 9 inch spring form pan.
In a large bowl, beat the eggs, salt, cream cheese, sugar, vanilla, blood orange juice and rind until smooth. Blend in the sour cream. Pour the filling into the prepared crust and bake for approximate 40 minutes, or until a knife inserted into the center comes out clean.
Chill for approximately 3 hours.
18–24 asparagus spears
6 tablespoons butter
1 small yellow onion, chopped
3 cloves garlic, chopped
2 tablespoons Italian parsley, chopped
Pinch of tarragon
2 cups bread crumbs
Preheat oven to 350 degrees. Gently place asparagus spears into a skillet of boiling water and blanch. Drain the asparagus and place it in a buttered shallow baking pan. In a skillet, melt the butter and sauté the onion, garlic, parsley, and tarragon. Add the bread crumbs and mix well. Spoon the bread crumb mixture over the asparagus, cover the pan with foil, and bake for 10-15 minutes. Remove the foil and bake at 400 degrees for an additional 5 minutes to achieve a crusty top. Enjoy!
Cut bottom core off escarole and rinse leaves well. In a large pot, put in escarole leaves and add 4 cups of water; steam until leaves are tender. Drain in colander and set aside. Place olive oil and garlic in the same pot and sauté garlic until golden brown. Add escarole and the remaining ingredients into the pot and stir. Heat thoroughly
PETER Jr.’s Guacamole Dip
3 Avocados, peeled & mashed
Juice of 1 lime
½ - red onion, peeled & diced
2 teaspoons – fresh Cilantro, minced
1 Plum tomato, seeded & diced
Pinch of garlic powder
Salt & pepper to taste
Pinch of Cumin, (optional)
In a large bowl, add all of the above ingredients and mix together. If you are not serving it right away, you can put into the refrigerator.
Please Note:To keep the avocado dip from turning brown, before you put it into the refrigerator, take the pit from the avocado and put it on top of the dip and press down until part of the pit is in view.
Sauté garlic and oil until lightly browned and add broccoli rabe; sauté until tender. Strain the broccoli rabe and garlic mixture to remove the excess liquid. Chop the mixture finely, and set aside for later use. Cook the sausage meat and the diced onions until the mixture is fully cooked. Drain the sausage mixture of any excess liquid. Make sure the sausage and onion mixture is chopped, without any large pieces of meat. Add sausage mixture to the broccoli rabe mixture. Blend well. Next, add the ricotta, mozzarella, grated cheese and egg. Stir until mixed well. Add broccoli rabe and sausage mixture to the pie crust, and distribute evenly. Add pie crust over the top. Cut a vent hole in the center of the pie. Pinch the edges of the two crusts together. Brush the top of the pie and the edges with a beaten egg yolk. Place pie on a cookie sheet, and bake at 375° for 45 minutes to an hour, or until golden brown. Let it sit for 5 minutes before serving
4 medium-sized artichokes
2 cups breadcrumbs
1/4 cup Parmesan cheese
1 tablespoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 cup (1 stick) butter, melted
¼ cup water
3/4 cup olive oil
2 tablespoons parsley flakes
Rinse the artichokes well, remove the small outer leaves from the bottom row around artichoke, cut off the stem and slice about 1 inch off of the top
. In a large bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and pepper.
Add the melted butter, water and oil and mix well.
If needed, add more water or oil to make stuffing very moist
Turn the artichokes upside down and press firmly to spread the leaves
. Turn right side up and stand the artichokes in a large pot with about 1 ½ inches of water in the bottom. Cover and steam over medium-high heat about 20-25 minutes or until the artichokes are tender, checking the water level occasionally and adding more water as needed.
Stuff the breadcrumb mixture into the center and inside surrounding layers of leaves
. Put onto microwavable plate and microwave for approximately 3-4 minutes or before serving put into pan covered tightly with foil and place in 350° oven for approximately 20 minutes
In a large frying pan, brown sausage. After sausage is cooked, cut into approximately 1/4" circular pieces and set aside. Cut off about 2 inches from the bottom stem of the broccoli rabe; rinse well and drain. In a large pot, put in broccoli rabe and add approximately 4 cups of water, cover and steam on medium-high until tender, stirring occasionally. In colander, drain broccoli rabe and set aside. In the same empty pot put in oil and garlic and sauté garlic until lightly browned. Add broccoli rabe, sausage, crushed red pepper, salt and pepper to the sautéed garlic and oil and stir together. If desired, place broccoli rabe over cooked pasta and serve
Broccoli & Cheese
2 heads broccoli
1/4 cup butter, melted
1 pound Velveeta cheese, melted
1/2 cup milk
1 1/2 cups Ritz crackers, crumbled
2 tablespoons chopped onions
3 tablespoons butter or margarine
In a large saucepan, steam broccoli until fork tender. In small saucepan, melt the
Velveeta cheese on low head and add milk and onions. Stir until well blended.
Preheat oven to 375°. Layer the ingredients in a large casserole, beginning with
the melted cheese, then adding the broccoli and sprinkling with the cracker
crumbs. Dot the crumb layer with butter and repeat. Sprinkle the final layer with
additional cracker crumbs. Cover and bake for 20 minutes. Uncover and let stand
in oven for an additional 5 minute
4 TO 6 SERVINGS
1/2 cup (1 stick) butter
1 cup finely chopped onions
4 cups Swiss chard, cooked, drained, and chopped
2 pounds ground beef
1/4 cups grated Parmesan cheese
3/4 cup bread crumbs
1/2 cup flour
4 cups tomato sauce
Preheat oven to 350ᵒF.
In a skillet, melt the butter, add the onion, and sauté until lightly browned. In a largebowl, mix the sautéed onion, Swiss chard, ground beef, 1 cup grated cheese, eggs, andbread crumbs. Take a small handful of the mixture and form into sausage like rollsabout 3 inches long.
Place some flour in a dish and roll each malfatti in flour until well coated. Bring a large saucepan half full of water to a boil. Place the malfatti's into the pan and boil until they float to the top, about 5 to 7 minutes. Remove them with a slotted spoon and drain.
Cover the bottom of the baking pan with tomato sauce and place the malfatti in the
pan in a single layer. Cover with sauce and sprinkle with the remaining Parmesan
cheese. Bake for approximately 20 to 30 minutes.
Makes 6 to 8 servings
6 Large Apples ( A mix of different apples is great)
3 Tablespoons sugar
3 Teaspoons ground cinnamon
2 Teaspoons instant tapioca
1 Baked 9-inch pie shell
2 Tablespoons unsalted butter
1 1/2 cups flour
1 Teaspoon ground cinnamon
3/4 cup brown sugar
3/4 cup ( 1 1/2 sticks) butter
Preheat the oven to 375*F
Peel, core, and slice the apples and place in a large bowl. Add the sugar,
cinnamon, and tapioca and stir together until the apples are well coated.
Spoon the apple mixture into the pie shell. Dot with butter or margarine
and set aside.
For the crumb topping, place the flour, cinnamon, and sugar in a large
bowl and cut in the butter with a pastry blender or two knives until the
mixture has the texture of course cornmeal. Sprinkle the crumb mixture on top of the apples.
Bake the pie for 40 to 45 minutes
Enjoy the Taste of Fall