Single Pie Crust

1 ½ C. flour

½ cup + 2 Tbsp. shortening

1 tsp. salt

3-5 Tbsp. ice cold water

1. Combine flour and salt. Using a pastry blender, cut in shortening thoroughly, until the shortening is the size of unpopped popcorn kernels.

2. Sprinkle water in 1 Tbsp. at a time, mixing with a rubber scraper or fork until all flour is moistened. DO NOT use the pastry cutter to mix in water.

(Add 1-2 tsp. more if necessary). Do not over-mix dough.

3. Gather dough into a ball. Roll out and place in a 9” pie pan. Flute edges.

4. Prick the sides and bottom of the crust.

Deviled Eggs

3 eggs

1-2 Tbsp. Mayonnaise

1/4 tsp. mustard

1 Tbsp. sweet pickle relish, drained (optional)

salt and pepper to taste

1. Place eggs in cold water, and bring to a boil. Reduce heat and simmer for 15 minutes

2. Pour off boiling water, and re-fill pan with ice cubes in cold water. If eating soon, crack the egg shells, and let the eggs cool in the water (this helps to loosen the shells). If cooking for a later date, do not crack the shell.

3. Peel the eggs. Cut them in half lengthwise and remove the yolks. Put the egg whites in the refrigerator until you are ready to fill them.

4. Put the egg yolks in a zip lock bag. Press the air out, close it, and mash the yolks with your hands.

5. Open the bag and add the ingredients listed, or other ingredients of your choice (salsa and barbecue sauce both work.) Press the air out, close the bag, and mix with your hands.

6. Cut off one corner of the bag. Gather the filling up in that corner, and pipe it into the egg whites. ALWAYS refrigerate deviled eggs.

Rice Pilaf

2 tablespoons butter or margarine

½ cup chopped onion

2 cups long-grain rice

½ teaspoon dried rosemary leaves

½ teaspoon dried rubbed sage leaves

½ teaspoon dried thyme leaves

4 cups chicken broth

1. In a 3-qt saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, or until tender.

2. Stir in rice and herbs. Cook 5 minutes, stirring once or twice. Stir in broth.

3. Heat to boiling, stirring once or twice. Reduce heat to low. Cover and simmer 20 minutes. Do not remove lid and do not stir during cooking. Remove from heat. Let stand covered 5 minutes. Fluff with fork before serving.

Chocolate Pudding Cake

1 1/2 C. flour 3/4 C. granulated sugar

1 C. plus 2 Tbsp. granulated sugar 3/4 C. light brown sugar

1 Tbsp. baking powder

3/4 tsp. salt 3 Tbsp. cocoa

¼ C. cocoa 1 1/2 C. boiling water

3/4 C. milk

1 1/2 tsp. vanilla ice cream

¼ C. plus margarine, melted

3/4 C. chopped pecans

1. Sift together flour, sugar, baking powder, salt and cocoa.

2. Add milk, vanilla, melted margarine and chopped pecans. Stir to mix.

3. Pour into a well greased 9 x 13” rectangular baking pan.

4. Combine pudding ingredients. This mixture will be very runny. Pour over the top of the cake.

5. Bake at 350° for approximately 45 minutes. Cake top should be “browned”, but don’t let the edges burn.

6. Let stand 10 minutes.

7. Cut squares, then spoon into bowls.

8. Serve hot with ice cream.

Glazed Pork Chops

6 pork chops (boneless or bone-in)

2/3 cup brown sugar

½ teaspoon pepper

2 teaspoons salt

2 teaspoons dry mustard

2 teaspoons paprika

2 teaspoons sage

2 Tablespoons water

1. Place pork chops in 9x13 pan.

2. Mix remaining ingredients, adding more water if necessary to make a glaze that is thin enough to pour. Pour over pork chops.

3. Bake at 350º, uncovered, for 45-50 minutes, or until meat tests done. Check at 20 minutes to see if the meat is properly cooked. Check every 5 minutes thereafter. Cooking time will vary based on the thickness of the meat, the pan you are using, and how closely you place the pieces together in the pan. Use a meat thermometer to test internal temperature (160˚).

Delicious with Rice Pilaf.

Quick Pizza

Makes 2 fourteen-inch pizzas

1 ¼ cup warm water

1 tablespoon yeast

2 tablespoons sugar

½ teaspoon salt

3 – 4 cups flour

pizza sauce

3 cups Mozzarella Cheese

pizza toppings as desired

1. Preheat baking stone 10 minutes before placing pizza dough on it.

2. Dissolve yeast in warm water.

3. Add sugar, salt and 3 cups flour. Mix to form dough.

4. If more flour is needed, add up to 1 cup more. Mix about 3 minutes.

5. Let dough rest for 10 minutes.

6. Roll dough into circle on lightly floured surface.

7. Let rest another 10 minutes.

8. Sprinkle heated stone with cornmeal.

9. Gently transfer pizza crust to stone.

10. Top with sauce, cheese, and desired toppings. Bake at 375 degrees for 20-25 minutes.

Sour Cream Coffee Cake

Filling

1/2 C. brown sugar

1/2 C. finely chopped nuts (walnuts)

2 Tbs. margarine

3/4 tsp. ground cinnamon

Cake

3 C. flour

3/4 C. margarine, softened

1 ½ tsp. baking powder

1 ½ tsp. vanilla

1 ½ tsp. baking soda

3 large eggs

3/4 tsp. salt

1 ½ C. sour cream

1 ½ C. sugar

Glaze

1 C. powdered sugar

1/2 tsp. vanilla

3 to 4 Tbsp. milk

1. Preheat oven to 325°. Grease and flour one 12 cup tube pan.

2. Combine filling ingredients and mix until crumbly. Set aside.

3. Combine flour, baking powder, baking soda and salt in a bowl.

4. In a large bowl, cream margarine, sugar, vanilla and eggs. Continue to beat on medium speed for 2 minutes.

5. Add flour and sour cream alternately, 1/3 at a time, beating on low speed until ingredients are combined.

6. Pour 1/3 of the batter (about 2 cups) into the well-greased tube pan. Sprinkle with 1/3 of the filling. Repeat to create 3 layers.

7. Bake for 1 hour (may take longer with some ovens), until a toothpick inserted into the center comes out clean.

8. Cool in the pan for 10 minutes. Remove to a wire rack, cool 20 minutes.

9. Combine glaze ingredients. Beat until smooth. Drizzle over coffee cake. Serve warm or cool.