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Aug 272013
 

Moms Pie Crust

 

This pie crust is to die for! I started using this recipe years ago when my mom gave it to me and my mom said I made it better than my sister, who is supposedly the kitchen guru! I posted this recipe many moons ago and a comment on my sight from Sharon up in Indiana prompted me to bring it back as it has a little story to go with it now!

Sharon was looking for a specific pie crust recipe from an old book named “How I Cook It” by a lady named Virginia McDonald and wanted to know if anyone out there knew of it. She had been looking for the recipe for quite a few years as she had lost her recipe book. Much to my excitement, I knew I could fulfill her wishes as I had the book. When looking up the pie crust recipe, I was even more excited to find it was very similar to the one my mom had passed down to me, so I knew how good this pie crust would be. I happily send the recipe from the book to Sharon and I got a reply back in a couple of days thanking me ever so much for finally ending her long search. She even said that she had tears in her eyes as she was responding to my e/mail! So glad I like old cookbooks and could help another lover of old recipes! Oh, I forgot to tell you, Sharon actually met the lady who wrote the cookbook when she was a young bride!

 

 

Moms Pie Crust
 
Ingredients
  • 2 cups flour
  • ½ tsp. salt
  • ⅔ cup LARD (lard is all I use for pie crusts)
  • 5 - 6 tbls. ice water
Instructions
  1. Cut flour into the lard until mixed well.
  2. Add salt and enough ice water to bring into a ball.
  3. Wrap in saran wrap and refrigerate for at least 1 hour.
  4. When you're making a pie crust try and keep the dough as cold as possible.
  5. Do not over work the dough too much, this will cause it to be tough.
  6. This will make a double crusted 9-inch pie.

 

Now, make an apple pie and let me know what you think. Enjoy………..

 

Jun 282012
 

Beanwiches

This week is “Bean & Bacon” week and so appropriate with the 4th of July next week; this sandwich fits well with the theme!

 

6 slices bacon
1 can (16 oz) baked beans, drained and chilled
1/2 cup ketchup
1/3 cup diced celery
1/4 cup chopped onion
1-1/2 teas prepared horseradish
6 hamburger buns

 

Cook bacon until crisp; drain and crumble.

Combine the bacon with the next 5 ingredients.

Brush the inside of the buns with softened butter and place under the broiler for a couple of seconds to toast lightly and warm the buns.

Divide the bean mixture evenly onto each bun and watch them disappear. This is nice to pack up in your cooler and take on a picnic, just warm the buns on the campfire or grill….enjoy!

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