Make 3-2-1 pie dough from scratch
three parts flour, two parts butter, one part salted water … And a little bit of sugar
Start dried cherries and/ or raisins cooking in sauté pan in Brandy, molasses and Karo syrup.
Let simmer for 10 minutes until brandy evaporates
Mixed together pie dough being careful not to overmix
Wrapped in plastic and set aside for 30 minutes
Roll out to 1/8 inch thick.
Asian pears . Or other pair specifically selected for low moisture content and ability to withstand heat from baking
Toss in honey . Then in cinnamon, ground cloves, scant salt
This is the recipe from Sonoran living
Place pears in center of pie dough
Poor brandied cherries over-the-top allowing to spill over the inch
This is my adaptation
Mixed pears and brandied cherries very lightly
Pour mixture into center of pie dough
Fold edges up leaving some of the fruit showing through the top
Sprinkle top with crumbled cookies
Bake at about 350° for 30 minutes or until dough has finished browning
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.
This is a third-party recipe, but I got it from Shawna… hence the title. This is what she brings to most potlucks, and there are never any left-overs. Click the image below to view the Pampered Chef recipe.
Here is another recipe:
Prepare the sauce in a large pot
3 C tomato sauce
2 C chicken broth
2 chipotle peppers
4 cloves of garlic
1 TBL Thunder Powder
2 tsp ground cumin
1/2 tsp salt
Bring to a boil, then reduce to simmer
In a hot skillet, add
1 TBL vegetable or canola oil
1 LB chicken thighs
Saute for about 7 minutes
Set chicken aside, then add
1.5 C diced onion
2 TBL butter
Cook 5 minutes over medium heat
then add 2 tsp minced garlic
1 tsp dried oregano
Put chicken back into the skillet
Add 1/4 C of your sauce into the skillet and toss to coatIN A SQUARE or RECTANGULAR GLASS BAKING CASSEROLE DISH
Put in 1/2 C of your sauce
Cut 6 corn tortillas in half and dip each one into the sauce and place the flat edge of the cut tortilla against the side of the square baking dish, covering the bottom of the pan
Add half of your chicken mixture
Sprinkle with 1 C queso fresco or queso blanco cheese
Add another layer of tortillas, then chicken, then cheese
Add the last layer of tortillas and cover with the remaining sauce and a mixture of 1/2 C queso fresco and mozzarella cheese
The tenderloin is from the back of the cow, just in front of the butt and behind the ribs. There is not much movement there, so there is not a lot of muscle, so you end up with a very tender cut of meat.
Let fully cool – great if they can be refrigerated overnight before the next steps.
Cut 6 eggs in half lengthwise – creating 12 halves.
Carefully remove yolk and put into mixing bowl.
Crush yolks with a fork
Mix in 1 TBL each of mayo and mustard (I prefer to use dijon)
Mix well with half teaspoon each of dry mustard, salt and vinegar
Spoon yolk mixture into egg halves.
Sprinkle lightly with paprika and refrigerate up to two days
When serving (if for a potluck) keep the egg tray on a very damp frozen towel
Good
Prepare as above (in Easy) but add a dash of Tabasco
Put egg yolk mixture into the corner of a plastic bag
Cut the tip off, and use this to pipe filling into the white egg half.
Top some with alternate toppings: paprika, tarragon, Parmesan cheese, wasabi and chives, chipotle and cilantro, capers, etc. Use your imagination.
Better
Rather than Tabasco, use a teaspoon of prepared horseradish
Also, add a teaspoon of sour cream
Top with chives, toast points, parsley, cilantro, caviar, etc. Use your imagination.
Best
This is the receipe that I usually use
Even I like to break it up though. Don’t be afraid to use your imagination.
I like to add a dash of Worchestershire Sauce
Sometimes I top the egg with a dash of Choloula
Another topping is fresh grated garlic or onion
I like to sprinkle ground cayenne pepper rather than paprika
1 can refried beans
1 CU salsa (mild or hot… personal preference)
1/2 CU grated Monterey Jack cheese
1/2 CU grated Cheddar cheese
OTHER OPTIONAL INGREDIENTS
Guacamole
Sour Cream
Black Olives
Jalapeno pepper slices
Decide if you want to create individual appetizers or one large “pot luck” style appetizer.
1. Mix two cheeses in one large mixing bowl and set aside
2. Spread refried beans on the bottom of the bowl(s)
3. Spread salsa over beans
4. Spread cheese over salsa
5. Sprinkle other optional ingredients on top of cheese
Serve with taco chips
For extra special chips, spread them on a baking sheet and bake for 10 minutes at 300 degrees
3 cans lemon juice (frozen or canned)
2 cups sugar
2 quarts strong tea
2 quarts water
4 cups orange juice
1 ½ quarts cranberry or grape juice
1 quart gingerale
1. Dissolve sugar in canned or frozen lemon juice.
2. Add tea, water and other juices and chill.
3. Just before serving add gingerale and pour over ice cubes in punch bowl.
4. Garnish with slices of banana, strawberries or other fresh fruit.
This is perfect when you want about a quart of salsa.
Just buy the ingredients, process, and you are done!
The video above is Grandpa showing you just how easy this recipe is.
INGREDIENTS: Shopping List:
2 Tomatoes
1 Green chili pepper
1 Jalapano pepper(optional)
1 Serano chili pepper (optional)
1 Sweet onion
1 Orange bellpPepper
1 Bunch cilantro
2 Green onions
3 Garlic cloves
1 tsp salt
STEP BY STEP
Remove skin from tomatoes (Optional) See below
Pulse onion and garlic until chopped – about 5 x
Add bell pepper pulse 3 x
Add jalapeno and serrano peppers pulse 3 x
Cut tomato into large pieces and ** process until blended but chunky
Cut all other ingredients into pieces and *** pulse until chunky (not too small though)
Add salt to taste
Pour into mixing bowl, mix and store in refrigerator
NOTES
To remove skin from tomatoes, bring pot of water to boiling. Put a small X on the top of the tomato. Put tomatoes in boiling water for about 60 seconds. Remove and put into cold water for another 60 seconds. The skin should easily peel off.
Process – means blender or food processor. If you have neither chop the heck out of it with a knife. Goodwill though, has blenders for just a couple of dollars.
Pulse – means run your processor in short bursts until the ingredients are “chopped” into small pieces.
This recipe has been provided by Rowena Stallings – on the condition that it NEVER be brought to one of the First Church Potlucks by anyone other than her.
This is a good recipe for a beginning chef. While it is not complicated, it is ALWAYS a hit at parties and potlucks. Substitute to your heart’s desire on this recipe.
INGREDIENTS
1 (16-ounce) can refried beans
1 (8-ounce) container prepared guacamole (see Recipe at this site)
1 (16-ounce) container sour cream
1 (1¼-ounce) package * dry taco seasoning mix
2 cups (8 ounces) shredded Mexican cheese blend
1 medium-sized ripe tomato, chopped or 1 can tomato pieces (drained)
4 scallions, thinly sliced into 1/8 inch pieces
STEP BY STEP
Spread the refried beans over a 12-inch round serving platter
This is very pretty in a glass casserole dish because you will be able to see the many colored layers.
Spread guacamole over beans.
In a medium bowl, combine sour cream and taco seasoning; mix well then spread over guacamole.
Sprinkle with cheese
Carefully spread the tomato, followed by the scallions.
Serve immediately, or cover and chill until ready to serve.
Serve with corn chips
If you don’t have dry taco seasoning mix, use about 1/2 tsp each of dried garlic, onion, cumin, corriander, parsley, cilantro, salt
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.
