Grandma Peterson Apple Pie #2

Crust

2 1/2 cups flour

1 Cup shortening

1 teaspoon salt

Mix together then add:

6 Tablespoons water

Apple pie filling

One quart thinly sliced bottle apples

2 1/2 Tablespoons brown sugar

1/2 cup white sugar

2 Tablespoons Tapioca

1 teaspoon vanilla

1/2 teaspoon cinnamon

pinch of salt

2 Tablespoons melted butter

Divide crust into 2 balls.  Roll out one half and put into pie dish.  Add the pie filling. Add the other crust on top and seal on the edges with water.  Lightly whisk one egg white and brush on top of the crust.  Bake on the bottom level at 400 for 20 minutes.  Lower the heat to 375 and bake for 1 hour.  When you take it out sprinkle a little bit of sugar on top.

**Grandma canned her apples with just water and sugar.

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tablespoon lemon juice
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg

Beat eggs for 5 mins. Add sugar, pumpkin, and lemon juice. Mix well. Add remaining ingredients and mix until well blended. Spread in greased, waxed paper lined 11 x 17 baking pan. Bake 375 degrees for 15 mins. remove from oven. Turn out on damp dishtowel. Start from long edge, roll up. When cool, unroll and spread with filling.

Filling:

8 oz. cream cheese
1 cup powdered sugar
1/4 cup butter
1/2 teaspoon vanilla

Beat together and spread on cake roll. Roll up and wrap in foil. Refrigerate.

Erin's Lasagna

1 package lasagna noodles, cooked and drained (you will need about 9 noodles for a 9X13 pan)
1 1/2 jars Prego spaghetti sauce
1 small can olives, sliced
4 ounces salami, diced
3/4 cup browned hamburger
3/4 cup browned sausage
1/2 pound mozzarella cheese, grated
1/2 pound cheddar cheese, grated
3/4 cup freshly grated Parmesan cheese

In a large bowl, mix together the spaghetti sauce, olives, salami, hamburger and sausage. Line the bottom of a 9X13 pan with lasagna noodles (3 noodles), top with sauce and then mozarella and cheddar cheese. Continue with two more layers. After topping with the mozzarella and cheddar cheese, sprinkle grated Parmesan cheese on top. Bake at 350 degrees of about 30 minutes. (This recipe freezes well. Place lasagna in freezer after compiling. Thaw in fridge before cooking.)
-Erin Ropelato

Orange-Cream Fruit Salad

1 (20 ounce) can pineapple chunks, drained

1 (16 ounce) can peach slices, drained

1 (11 ounce) mandarin orange sections, drained

3 (medium) bananas

2 (medium) apples cored, and chopped

1 (3.5 or 3.75 ounce) package instant vanilla pudding

1 ½ cups milk

3 ounces (1/3) cup frozen orange juice concentrate

¾ cup sour cream

Lettuce cups

Serves 10

In large bowl, combine pineapple chunks, peaches, orange sections, bananas, and apples; set aside. In a small bowl combine dry pudding mix, milk and orange juice concentrate. Beat 1 to 2 minutes or until well blended. Beat in sour cream. Fold into the fruit mixture. Cover and refrigerate several hours. Serve the salad in lettuce cups on individual serving plates. Note: If you want to make this up a day in advance, add bananas just before serving. You can also serve it without the lettuce cups too.

Bennihana Fried Rice

6 ounces cooked chicken
24 ounces steamed rice
6 eggs
3 teaspoons onion, chopped
2 teaspoons carrot, chopped
2 teaspoons green onion, chopped
1 1/2 teaspoons sesame seed
12 tablespoons butter
3 teaspoons oil
6 teaspoons soy sauce
18 pinches pepper
18 pinches salt (optional)

Directions:

Prep Time: 10 mins

Total Time: 20 mins

1. Scramble eggs and chop after cooking.
2. Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
3. Break off chunks of steamed rice and mix with vegetable, egg and chicken.
4. Add sesame seed and salt and pepper, stirring well.
5. Add butter and soy sauce into the mixture, stirring well until done.

Nordstrom's Kalamata Aioli with Herb Fries

Kalamata Aioli
1 clove garlic

½ cup Kalamata olives, pitted
(Preheat oven to 350°F. Cut the top off of a whole head of garlic; drizzle with olive oil and wrap in foil. Roast for an hour. May be done ahead of time.)

2 tablespoons roasted garlic

2 cups mayonnaise

2 tablespoons fresh lemon juice

Directions

1. To make the dip, in a food processor fitted with the metal blade, process the garlic, olives and roasted garlic and pulse until finely chopped.

2. Add the mayonnaise and lemon juice and process until the mixture is well blended and light purple. Transfer to a serving dish, cover and refrigerate.

Herb Fries

6 cups canola oil for deep frying

Ice water

4 to 6 large Idaho potatoes, unpeeled and well scrubbed

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

1 tsp chopped fresh flat-leave parsley

1 tsp chopped fresh chives

Directions

1. To make the fries, pour the oil to a depth of at least 3 inches in a large, deep saucepan. Heat the oil to 300. Have ready a rimmed baking sheet covered with a double thickness of paper towels.

2. While the oil is heating, fill a large bowl with ice water. Cut potatoes lengthwise into strips about ⅜ inches and place them into the ice water to prevent discoloring. When the oil is hot, drain the potatoes and dry them well. Add the potatoes to the hot oil in small batches, and fry until they float and begin to turn a pale gold, 10 to 12 minutes per batch. Using a slotted utensil, transfer the potatoes to the prepared baking sheet to drain. Skim the oil, removing small particles of potato, and set aside until ready to reheat.

3. Prepare the herbs. In a small bowl, stir together the rosemary, thyme, parsley, and chives.

4. About 15 minutes before serving, reheat the oil to 375. In small batches, fry the potatoes until they are light brown and crisp, 4 to 5 minutes per batch. Remove from the oil, drain on paper towels, and place in a bowl. Toss with the herb mixture. Season with salt and pepper.

Mini Ice Cream Sandwich

Scrape out the white inside filling from Oreo type cookies. You can discard the filling or give it to the kids or eat it yourself. Carefully spoon slightly softened ice cream onto the bottom cookie and gently press the other cookie on top. With a clean finger or a spoon, smooth the sides as needed. Wrap each cookie individually in a piece of plastic wrap. For a softer cookie, leave in the freezer for a few days.

One Charming Party