Grandma Twiggs' Pastry Crust Favorite

 This is such a good pie crust. I also used it for pot pie- sooooo good.

3 cups flour

1 cup butter

1 tsp. salt

1 Tbsp. vinegar(I use apple cider vinegar)

5-6 Tbsp. ice cold water

Cut shortening into flour and salt until it resembles the size of peas. Mix vinegar with ice water. Sprinkle ice water into flour mixture 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. add additional water if necessary. Divide dough into 3 parts. Gather pastry into a ball. Shape into flattened round on floured cloth covered board(I place it on plastic wrap and then flour the top and it works great). Roll out 2 inches larger than pie pan. For baked pie shell prick all sides with a fork.

Bake at 375 degrees for 8-10 minutes or until lightly browned.

The Best Baked Meatballs

1/4 c. minced onion

1 Tbl. vegetable oil

2 lbs. ground beef

2 eggs

3/4 c. bread crumbs (I just used garlic herb breadcrumbs and omitted the onion and garlic powder. It turned out REALLY good)

1/8 tsp. salt

1/2 tsp. pepper

1/2 c. milk

2 tsp. onion powder

1/2 tsp. garlic powder

Saute onions in oil then add to ingredients. Combine all ingredients in bowl until well mixed then form into balls and place on a cookie sheet. Bake at 400 degrees for 10-12 minutes.

Then just add to your spaghetti sauce and enjoy over noodles. These are seriously the best meatballs I've ever had, it transformed our spaghetti into something really delicious.

Grandma Jensen's Baked Beans

YOU WILL NEED A CROCKPOT AND 7-9 HRS. COOKING TIME ON LOW.

1 lb. ground beef
1 lb. bacon
1 brown onion
5-6 5.oz cans pork and beans
1 15.oz can dark kidney beans
1 15.oz can lg. butter beans
1 C. catsup
3 tsp. vinegar
1/2 tsp. liquid smoke
1 C. brown sugar
1/2 C. sugar

Brown the beef, season with salt and pepper. set aside.
cut bacon up in very small slices and brown in skillet until it starts to get brown, chop onion and put in with bacon to cook together. drain and set aside.
layer in crockpot, pork and beans kidney butter and 1/2 the meat and bacon all of the remaining ingredients go in at this time. then add meat, bacon and 1 can of pork and beans for the top. It is very important to layer properly so that the flavors can mesh together. cook on low and stir halfway thru.


Feeds 20-25 people
Enjoy :)

Black Bean Chilaquile aka Amy's Mexican Bowls

This recipe comes from the amazing Moosewood Restaurant (Low-fat Favorites Cookbook) and is a new favorite at our house. It is packed full of vegetables and the Blender Hot Sauce is so good, but if you are in a hurry you can use any salsa or I bet enchilada sauce would be really good too. When we were eating this all I kept thinking was how it tasted just like Amy's frozen Mexican bowls. Don't believe me? Try it for yourself!

Black Bean Chilaquile

1 cup chopped onions

1 tablespoon olive oil

1 cup chopped tomatoes

1 ½ cups fresh or frozen corn kernels

1 ½ cups cooked black beans (15-ounce can drained)

2 tablespoons fresh lime juice (about half a lime)

1 teaspoon salt

½ teaspoon pepper

2 cups rinsed, stemmed and chopped Swiss chard OR spinach

2 cups crushed tortilla chips

2 cups grated cheddar cheese (8 ounces)

2 cups red salsa or Blender Hot Sauce

Preheat oven to 350.

Sauté onions in oil until they are translucent, about 8 minutes.

Stir in tomatoes, corn, black beans, lime juice, salt and pepper and continue to sauté for 5 to 10 minutes until heated through.

Blanch greens in boiling water until just wilted and bright green, drain and set aside. (Note: I sautéed my spinach with about a half cup of the salsa until just wilted and bright green).

Prepare a casserole dish (8x8 or 9x12) with a very light coating of oil. Spread half of the crushed chips on the bottom. Spoon sautéed vegetables over chips and sprinkle two-thirds of the cheese. Arrange the greens evenly over the cheese and spoon on half the salsa (1/2 cup if you sautéed the spinach in salsa). Finish with the remaining chips and top with remaining salsa and cheese (I also added some olives on top).

Bake for 30-40 minutes until cheese is bubbly and beginning to brown. Enjoy!

Blender Hot Sauce

1 cup chopped onions

1 cup chopped bell pepper

1 or 2 fresh green chiles (I used jalapenos), seeds removed (for more spice add seeds)

5 cloves garlic minced

4 cups chopped fresh tomatoes OR 3 cups chopped canned tomatoes with their juice (28-ounce can)

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon dried oregano

2 tablespoons chopped fresh cilantro

In a blender or food processor combine all the ingredients and puree until smooth. Transfer to sauce pan and simmer on low uncovered for about 30 minutes. Sauce should thicken and the flavors should be mellowed. Stir often as it cooks to prevent sticking.

Will keep for up to two weeks in the fridge (you could probably freeze it as well).

Betty Crocker Mac & Cheese

2 cups uncooked elbow macaroni

¼ cup butter

¼ cup all-purpose flour

½ teaspoon salt

¼ teaspoon ground mustard

¼ teaspoon Worcestershire sauce

2 cups milk

2 cups shredded sharp cheddar cheese (one 8oz block)

Heat oven to 350.

Cook macaroni as directed on package.

While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in Worcestershire sauce, salt, pepper, mustard and flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk and heat to boiling, stirring constantly. Boil 1 minute; remove from heat. Stir in cheese until melted.

Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole.

Bake uncovered 20-25 minutes.

Aubrey’s notes:

Use large elbow macaroni for best results (they don’t have these in NY or VA but they do in UT)

Play with the cheese, mix it up a bit. Sharp or extra sharp cheddar is really good, but a mild cheese (jack or regular cheddar) lets you taste the spices more.  Depends what you’re feeling like!

This is a great recipe to use your LeCreuset pot! Make the cheese mixture in it and then add the noodles and throw it in the oven uncovered, you’ll dirty fewer dishes.

Sprinkle extra cheese over the top before you put it in the oven, it will add a crunchy layer of cheese on the top.