Butterscotch Apple Crisp

 

Butterscotch Apple Crisp

Ingredients

• 3 whole Granny Smith Apples peeled & cubed
• 3 whole Honey Crisp Apples peeled & cubed
• 1 cup Butterscotch Chips
• ¼ cup brown sugar
• 2 tbsp unsalted butter
• ½ tsp ground cinnamon
• ⅛ tsp salt or a pinch
• ¾ cups flour
• ½ cups brown sugar
• ¾ cups Oats
• ½ tsp ground cinnamon
• 8 tbsp unsalted butter cold and cut into cubed

Instructions

• Heat oven to 400°

  Peel apples and place in cold water with lemon juice.

  Dice apples into cubed and then place into stainless pot with butter and begin cooking on medium.

  Place everything else EXCEPT BUTTERSCOTCH CHIPS in the pot and cook together for 12 minutes over medium heat until apples are fork-tender but not mushy, stirring constantly.

  Take off the heat and fold in butterscotch chips. Then butter a rectangular pan and place apple mixture inside.

  For the crumble topping you"ll want to mix together the flour, half cup of brown sugar, oats, and cinnamon.

  Then add butter using a pastry cutter, fork, or your hands and blend in until it forms into crumbled pieces.

  Place crumbled pieces evenly overtop your apple mixture and bake in the oven at 400° for 20-25 minutes or until the top is golden brown and crispy.

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Dolly Parton's 5-Layer Dinner

 

Dolly Parton's 5-Layer Dinner

Comfort food done right from the Queen of Country.

Serves 6; 15 minutes to prepare, 2 hours cook time

Ingredients

• 3 large russet potatoes, thinly sliced
• 1 lb lean ground beef, browned and crumbled
• 2 large onions, sliced and rings separated
• 2 large tomatoes, sliced OR 1 (15 oz) can diced tomatoes
• 1 1/2 green bell peppers, chopped
• Kosher salt and freshly ground black pepper, to taste
• Olive oil, as needed

Preparation

1. Preheat oven to 350°F and grease a 9x13-inch baking pan with butter or nonstick spray.
2. Layer potatoes in bottom of baking dish and drizzle with olive oil. Top with the ground beef, followed by the onions, then the tomatoes, and the bell peppers, seasoning with salt and pepper between each layer.
3. Cover tightly with foil and bake for 2 hours.

 

 

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Sauerbraten (link only)

 

 

 

https://theviewfromgreatisland.com/sauerbraten-german-pot-roast-recipe/ 

 

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Leah Fisher "Never fail Pie Crust"

Leah Fisher "Never fail Pie Crust"

Ingredients:

3 cups flour

1 1/4 cups vegetable shortening (probably actually Crisco)

1 tablespoon sugar

2 teaspoons salt

1 tablespoon vinegar

1 egg

1/2 cup water

Directions:

Mix the flour shortening, sugar and salt with a pastry blender.  (Or use fork)

Beat the egg, add the water and vinegar and mix well.

Combine the two mixtures, a little at a time, until all the dry ingredients are moist.

Mold together with your hands.

(you can't handle very much, now or later.)

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Cj Cherryh Meatloaf

It's meatloaf tonight.  (7/5/20)

3 lbs ground beef 80% preferred
tsp each of black pepper
red chili flake
salt
heaping of dry basil
Cup and a half of corn flakes
two raw eggs
generous helping of catsup, mixed
4 small potatoes

Preparation:

put in casserole with 4 small potatoes and a dose of catsup atop at 350 lidded for about 2.5 hours, plus a last 15 minutes to 'finish' unlidded.

Served with dose of Heinz Chili Sauce (mild) atop...tastes like catsup with a little darkness to it.


https://www.facebook.com/cj.cherryh/posts/3183973084992273

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Jacobs Coat Salad

"Jacobs Coat Salad" 

20 oz frozen mixed vegetables, cooked, drained and cooled. 

Add: 

1/2 cup chopped celery, 

1/2 cup chopped onion, 

1/2 cup chopped green pepper 

1 can red kidney beans rinsed and drained. 

For the dressing:

1/2 cup cider vinegar, 

3/4 cup sugar,

2 tbls. flour, 

2 tsp. dry mustard.

salt and pepper to taste.

 Mix and cook until thicken. 

Cool slightly and add to veggie/ bean mixture. 

Refrigerate. 

Best made and cooled several hours or overnite before serving.

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Betty j Fiedler Theis stew recipe

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Meatballs

2 lbs  ground beef

1 lb. Italian sausage

2 eggs

1/4 cup ketchup

1/4 cup Parmesan

1/4 cup Mozzarella

Both cheeses grated

Mix ingredients together and form into desired size balls.  

Bake on a new cookie sheet at 350 degrees for 20-25 minutes.  

Drain grease and serve.

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Pasta Fagioli

Ingredients :
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato’s, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta

DIRECTIONS :
Brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note: if you do not have a large crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! Enjoy everyone.

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