Pie Crust

2 1/4 cup flour

1 tsp salt

1 Tblsp sugar

3/4 cup shortening

1 egg yolk

1 Tblsp lemon juice

1/4 cup milk

Bake 450 degrees 10-15 min

Chicken and Wild Rice Soup

Ingredients:

1/2 c. butter

1 finely chopped onion

1/2 - 1 c. corn

1/2 cup chopped celery

1/2 c. carrots, sliced

3/4 c. flour

6 1/2 c. chicken broth

2 c. cooked wild rice

1 pound boneless, skinless, chicken breasts, cubed

1/2 tsp. salt

1/2 tsp. curry powder

1/2 tsp. mustard powder

1/2 tsp. dried parsley

1/2 tsp. black pepper

1 c. slivered almonds

2 cups half-and-half (nonfat)

Directions:

Melt butter in a lards saucepan over medium heat. Stir in the onion, corn, chicken, and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to a large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer. Add rice, seasonings, and almonds. Allow to heat through and then pour in the half and half. Let simmer 1- 1 1/2 hours. Be careful no to let soup come to a boil or it won't thicken properly. Stir occasionally.

Play-Doh Cookies

3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks

In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.

In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.

Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.

Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

Balsamic Rosemary Pork Loin with Roasted Potatoes

(theotherwhitemeat.com)
15 minutes prep, 75 minutes cook

Ingredients

2 1/2 pound boneless top loin pork roast
1 1/2 cups fresh rosemary
12 cloves garlic
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
2 teaspoons black pepper
2 1/2 pounds small red potatoes, cut into 1/2-inch wedges

Directions

Preheat oven to 450 degrees F.
In a food processor, combine rosemary leaves, garlic, oil, vinegar, salt, and pepper and pulse to make a coarse, wet paste, scraping down the bowl as necessary. Spread 3/4 paste on all sides of roast. Place roast, fat side up, in shallow roasting pan large enough to hold roast with 3 inches room around all sides. Roast 15 minutes.
Meanwhile, in a large bowl, combine potatoes and remaining paste.
Reduce oven to 350 degrees F. Add potato mixture to pan, arranging potatoes around roast. Continue roasting 50 to 60 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 155 degrees F and potatoes are tender. (If roast is done before potatoes, transfer it to a cutting board and return roasting pan with potatoes to oven.)
Remove roast from oven and let rest 10 minutes. Slice roast and arrange on platter. Surround with potatoes and serve.

Yield: 8 to 10 servings

Betsy Rolls

by Mary Jackson (Joe's aunt)

Ingredients:
1 cup butter
1 cup boiling water
1 cup tap water
2 T yeast
3/4 cup sugar
2 eggs
5-6 Better for Bread Flour
1 tsp baking powder
1 tsp salt

Directions:
Boil butter and 1 cup water until butter is melted. Poor into mixer. Add 1 cup tap water. When cool enough (room temperature) add yeast and sugar. Let stand until foamy (20 mins). Then add eggs and mix well. Add flour, baking powder, and salt. Start with 5 cups flour and add more until bowl pulls away from side of bowl. Let rise until double. Divide into three pieces and roll out into circle. Cut into 16 wedges. Roll from wide end and let rise until double. Bake at 400 for 9-10 minutes.

I used half wheat half white flour. When I do it in a loaf I bake it 30-35min 350 degrees.

Brazilian Limeade

2 whole limes cut in half (including peel)
_ cup sugar
_ cup sweetened condensed milk
3 cups water

Put ingredients in blender. Fill the rest of the blender with ice. Blend; serve over additional ice immediately. Garnish with a strawberry.

Drink becomes bitter if you allow it to sit to long.

Cornucopia Salad

1 cup slivered almonds 2 tbsp sugar
Caramelize almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Spread on foil to cool and then break into pieces.

1 head green leaf lettuce, torn into pieces
1 head Romaine lettuce, torn into pieces
1 cup chopped celery
1 (11 oz) can mandarin oranges, drained
2 avocados cut into chunks
2 apples, diced
1 cup dried cranberries
1 cup crumbled blue cheese (optional)

Dressing:
1 cup sugar
1 tsp salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 tsp dried mustard
1 tsp poppy seeds
Combine dressing ingredients and refrigerate until ready to use. Toss salad ingredients, almonds and dressing just prior to serving.