Easy Recipe 101

Roasted Vegetables Recipe

2010-09-13T15:02:00.001+08:00

INGREDIENTS

6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well)
¼ cup pure olive oil
Salt and pepper to taste

INSTRUCTIONS
Preheat oven to 425°F.
Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper.

Fresh Vegetable Soup

2010-09-13T15:01:00.001+08:00

INGREDIENTS

1 can chicken broth
3 T chicken base
2 quarts water
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
5 mushrooms, thinly sliced
1 scallion, sliced in one-inch pieces

INSTRUCTIONS
Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.
For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.
Season to taste, and remove from heat. Serve the vegetable recipe accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.

Oriental Vegetable Soup Recipe

2010-09-13T15:00:00.001+08:00

INGREDIENTS

1 tablespoon olive oil
1 onion, diced
1 carrot, halved lengthwise and sliced
2 stalks celery, sliced
3 cloves garlic, minced
2 cups chicken or beef broth
2 cups water
1 can (14 1/2 ounces) diced tomatoes, not drained
1 tablespoon fresh basil, chopped
1/4 teaspoon oregano
salt and pepper to taste
1 15 oz. can cannelini or white beans, drained and rinsed
1 cup pasta bows
Parmesan cheese (optional)
1 small head escarole (optional)

INSTRUCTIONS
Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans.

Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta.
Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta and escarole is tender.Serve sprinkled with Parmesan cheese.

Vegetables with Lo Mein Noodles

2010-09-13T14:59:00.002+08:00

INGREDIENTS

3/4 pound fresh noodles
6 Chinese mushrooms, soaked in water
3 large celery stalks, cut in 3" lengths
2 bamboo shoots, chopped
1 cup bean sprouts
2 tablespoons oil
1/2 teaspoon salt
1 cup vegetable or chicken broth
1/2 teaspoon sugar

INSTRUCTIONS
Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water briefly.Stir in a small amount of oil to prevent sticking. Stir fry the mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar.Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.

Blueberry Custard Pie Recipe

2010-09-09T16:48:00.002+08:00

INGREDIENTS

2 c. blueberries
9 inch baked pie crust, well chilled
1 tbsp. all-purpose flour
1 c. sugar
1 c. evaporated milk
3 lg. eggs, lightly beaten
1 tsp. vanilla extract

INSTRUCTIONS
Preheat oven to 425 degrees. Place blueberries in pie crust, set aside. In medium bowl mix flour with sugar; gradually add evaporated milk; stirring until smooth. Whisk in eggs and vanilla until
blended. Pour mixture over blueberries. Bake 15 minutes; reduce heat to 350 degrees. Bake 35 minutes longer. Cool completely before slicing.

Cookie Crust Blueberry Pie

2010-09-09T16:47:00.000+08:00

Cookie Crust Blueberry Pie

INGREDIENTS

Cookie Crumb Crust:
2 cups fine vanilla wafer crumbs
1/2 cup melted butter
1/3 cup sugar

Combine all ingredients; press over bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes. Cool then fill.

Filling

6 cups fresh blueberries, divided
1/4 cup sugar
2 tablespoons water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon butter
1 tablespon lemon juice
whipped cream or purchased whipped topping

INSTRUCTIONS
Combine 2 cups blueberries, sugar and 2 tablespoons water in large saucepan; bring to a full boil. Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to the boil, stirring constantly.

Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set. Serve with whipped cream or topping. The blueberry pie recipe is ready to serves 8 great persons.

Cheesecake in 8 Minutes

2010-09-07T15:55:00.002+08:00

8-Minute Cheesecake...a nice dessert recipe to try ! Great !

INGREDIENTS

* 1 (8-ounce) package cream cheese, softened
* 1/3 cup granulated sugar
* 1 (8-ounce) container sour cream
* 2 teaspoons vanilla extract
* 1 cup non-dairy whipped topping
* 1 (9-inch) graham cracker pie crust
* 1/2 pint strawberries, hulled and sliced

INSTRUCTIONS
In a large mixing bowl beat cream cheese until softened; gradually add sugar. Blend in sour cream and vanilla until well mixed. Gently fold in non-dairy whipped topping, blending well.
Spoon into prepared graham cracker crust and chill. Garnish with sliced strawberries.

Easy to Make Apple Rum Tartlets Recipe

2010-09-07T15:53:00.001+08:00

INGREDIENTS

* 1/4 cup (1/2 stick) butter or margarine
* 8 cups (6 to 8) Fuji or Granny Smith apples, peeled, cored, and thinly sliced
* 1/4 cup granulated sugar
* 2 tablespoons grated orange zest
* 1/4 teaspoon cinnamon
* 1/4 cup light rum
* 5 teaspoons cornstarch
* 16 (3-inch) baked tart let shells
* Mint leaves (optional)

INSTRUCTIONS
In large skillet, melt butter over medium heat. Add apples, sugar, 1 tablespoon orange zest, and the cinnamon. Simmer 15 to 20 minutes or until apples are just tender. Reserve about 2 cups of apple slices to garnish tops of tarts. Cook remaining apple mixture until slices are very soft.

Blend rum and cornstarch; stir into soft apple mixture. Cook and stir until mixture boils and thickens. Cool completely.

To serve, spoon soft apple mixture into tart let shells. Fan some reserved apple slices on top of each tart let. Garnish with remaining orange zest, and, if desired, mint leaves.

Apple Tart with Citrus Crust

2010-09-07T15:52:00.000+08:00

INGREDIENTS

* 1 cup all-purpose flour
* 1 cup cake flour
* 1 pinch salt
* 1 teaspoon grated lemon peel
* 1 teaspoon grated orange peel
* 3/4 cup cold butter
* 2 tablespoons granulated sugar
* 4 tablespoons cold water
* 1 teaspoon vanilla extract
* 1 tablespoon granulated sugar
* 1/2 teaspoon ground cinnamon
* 4 Granny Smith apples
* 2 tablespoons butter
* 1/2 cup apricot jam
* 1/4 cup water

INSTRUCTIONS
To prepare the crust: Sift together flour, cake flour, and salt. Stir in the grated rind. Cut butter into the flour mixture with a pastry blender, until the mixture resembles coarse crumbs. Add the sugar and combine. Mix together the water and vanilla; add to the flour mixture, blending with a fork until it forms a loose dough. Pat the dough into a ball; flatten slightly and wrap in plastic wrap. Refrigerate dough for at least 30 minutes.

Meanwhile, prepare the filling. In a small bowl combine sugar and cinnamon; set aside. Peel and core the apples, and cut into 1/16-inch slices. Set aside.
Preheat the oven to 400°F (205°C).

Remove the pastry from the refrigerator. On a lightly floured surface, use a rolling pin or heavy glass tumbler to roll dough into a circle with 10 to 11-inch diameter. To make lifting easier, fold circle in half and place over a 10-inch tart pan with a removable bottom, then unfold.

Press the pastry into the pan, trimming the top edge level with the top of the pan. Arrange the apples in the pastry shell, first against the sides, then filling in the center. Combine cinnamon and sugar and sprinkle over the top. Dot with butter.
Bake for 40 to 45 minutes, or until the crust is golden. Remove from the oven; place on a wire rack to cool.

Meanwhile, heat the apricot jam with water in a small saucepan over medium heat. Cook until the jam liquefies. Generously brush mixture over the slightly cooled tart.
Serve warm with a dollop of whipped cream or vanilla ice cream.

Yummy Apple Walnut Tart

2010-09-07T15:51:00.001+08:00

INGREDIENTS

* 3 (12-ounce) packages STOUFFER'S® Harvest Apples
* 1 cup chopped walnuts, toasted
* 3 tablespoons packed light brown sugar
* 1/4 teaspoon apple pie spice
* 1 1/4 cups graham cracker crumbs
* 1/4 cup finely ground walnuts
* 3 tablespoons packed light brown sugar
* 1/4 cup (1/2 stick) butter or margarine, melted
* 3 large egg whites
* 1/4 teaspoon cream of tarter
* 1/4 cup granulated sugar

INSTRUCTIONS
Thaw escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes. Stir together apples, toasted walnuts, 3 tablespoons brown sugar, and apple pie spice. Set aside.
Stir together graham cracker crumbs and next 3 ingredients until blended. Press mixture firmly into an 11-inch tart pan or a 9-inch pieplate.
Bake at 350°F (175°C) for 8 to 10 minutes. Set tart crust aside.
Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Spoon apple mixture evenly over crust; spread with meringue, sealing to edge of crust.
Bake at 350°F (175°C) for 20 minutes.

Chicken Spaghetti Salad

2010-09-05T14:55:00.000+08:00

INGREDIENTS

* 1/2 of 1 lb. pkg. Creamette spaghetti, broken in half, uncooked
* 2 (6 3/4 oz.) cans chunk chicken, drained and flaked
* 2 c. fresh broccoli flowerets
* 1 1/2 c. sliced fresh mushrooms
* 10 cherry tomatoes, cut in half
* 1/4 c. chopped red onion
* 1/2 c. bottled Italian salad dressing
* 1 tbsp. lemon juice
* 1 tsp. seasoned salt
* 1 tsp. basil leaves
* 1/2 tsp. Beau Monde seasoning

INSTRUCTIONS
Prepare Creamette spaghetti according to package directions; drain.
In medium bowl, combine spaghetti, chunk chicken, broccoli, mushrooms, tomatoes and onion.
In small bowl, blend together Italian dressing, lemon juice, seasoned salt, basil and Beau Monde. Combine dressing with spaghetti mixture.
Cover; chill thoroughly. Toss well before serving. Refrigerate leftovers.

Chicken and Broccoli Spaghetti

2010-09-05T14:54:00.000+08:00

INGREDIENTS:
Use with Basic Mix

* 1 pkg. 7 oz. spaghetti, cooked
* 1 pkg. 10 oz. frozen chopped broccoli
* 1/4 c. butter
* 1/4 c. flour
* 1/2 tsp. onion powder
* 1/8 tsp. pepper
* Dash of garlic
* 2 1/2 c. milk
* 1 pkg. chicken mix, defrosted
* 1/4 c. Parmesan cheese

INSTRUCTIONS
Microwave broccoli at high 4 to 6 minutes. Drain and set aside. Place butter in 2 quart casserole melt butter on high 60 seconds. Stir in flour, seasonings then milk. Microwave on high 6 to 11 minutes or until thickened, stirring several times. Add broccoli and chicken.
Place spaghetti in 12 by 8 dish. Pour on sauce evenly. Sprinkle with Parmesan cheese. Microwave on high 5 minutes rotating dish a half turn after half the time.

Quick and Easy Vegetable Curry (Other Version)

2010-09-04T15:25:00.000+08:00

Ingredients

* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves crushed garlic
* 2 1/2 tablespoons curry powder
* 2 tablespoons tomato paste
* 1 (14.5 ounce) can diced tomatoes
* 1 cube vegetable bouillon
* 1 (10 ounce) package frozen mixed vegetables
* 1 1/2 cups water
* salt and pepper to taste
* 2 tablespoons chopped fresh cilantro

INSTRUCTIONS

1. In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
2. Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.

* Version 1

Vegetable Curry Recipe

2010-09-04T15:23:00.002+08:00

Ingredients

* 1 (1-pound) bag mixed frozen vegetables
* 2/3 cup plain yogurt
* 1 teaspoon cornstarch
* 2 tablespoons vegetable oil
* 1 teaspoon cumin seeds
* 1/2 teaspoon fennel seeds
* 1/2 teaspoon mustard seeds
* 1 teaspoon ground turmeric
* 1/2 teaspoon onion powder
* 1/2 teaspoon freshly ground coriander
* 1/8 teaspoon freshly ground cinnamon
* 2 medium cloves garlic, crushed
* 3 dried red chiles, stems and seeds removed if less heat is desired
* 1/4 teaspoon sugar
* 1/2 teaspoon kosher salt
* Black pepper, optional

INSTRUCTIONS

Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed. Set aside.

In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.

Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired.

* Check also theVersion 2 (Quick and Easy)

Tangy Glazed Roasted Pork Recipe

2010-09-01T15:19:00.001+08:00

Ingredients:

* 1 boneless pork roast or 2 pork tenderloins
* 1/2 cup ketchup
* 1/2 cup vinegar
* 1/2 cup light or dark brown sugar
* 1/2 cup dark corn syrup
* 1/2 cup water
* 1 clove garlic, finely minced
* 3 tablespoons cornstarch

INSTRUCTIONS:
Place pork in a large bowl or glass dish. In a saucepan, combine ketchup, vinegar, sugar and corn syrup, water, and garlic. Cook over low heat, stirring occasionally, for 5 minutes. Pour over pork loin and let marinate for at least 6 hours in the refrigerator. Remove pork to a lightly oiled baking or roasting pan. Pour marinade into the saucepan and bring to a boil. Reduce heat to low. In a small bowl, blend cornstarch with 1/2 cup of the sauce, then add to the saucepan. Continue cooking, stirring occasionally, until sauce thickens, about 10 to 15 minutes. Brush sauce generously over the pork loin and place in a preheated 350° oven. Tenderloins will be done in approximately 1 hour, and should be brushed with the remaining sauce about 20 minutes before done. A boneless rib or pork loin roast will take longer, about 1 1/2 to 2 hours, or until an instant read or meat thermometer registers about 165°, and should be brushed with remaining sauce about 30 to 40 minutes before done.

Pork with Peaches and Honey

2010-09-01T15:18:00.000+08:00

Ingredients:

* 10 to 12 fresh peaches, unpeeled
* 1/4 cup lemon juice
* 1/4 cup soy sauce, reduced sodium
* 1/3 cup honey
* 1 clove garlic, finely minced
* 1/8 teaspoon ginger
* 1/8 teaspoon pepper
* 4 to 6 pound pork loin roast

INSTRUCTIONS
Cut 5 peaches in half and remove pits. Process to make 2 cups of puree. Blend 1 cup of the puree with 1 tablespoon of lemon juice. Refrigerate.
Combine remaining peach puree with the remaining lemon juice, soy sauce, honey, minced garlic, ginger, and pepper. Pour over meat and marinate for in a non-reactive container or large sealed plastic bag in the refrigerator for 3 hours or more, turning occasionally. Drain and reserve marinade. Cook meat on a spit over low coals for about 3 hours, basting often with marinade. Cut the remaining peaches in half and remove pits. About 30 to 40 minutes before the roast is done, place the peach halves on a double thickness of foil under the roast. Brush with marinade and serve as a garnish surrounding the roast. Heat the refrigerated peach mixture with the marinade to serve with the roast.

Roast Pork Loin With Applesauce

2010-09-01T15:17:00.000+08:00

Ingredients:

* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon dry mustard
* 1/4 teaspoon garlic powder
* 1 teaspoon caraway seed
* 1/2 teaspoon granulated sugar
* 1/4 teaspoon pepper
* 1/4 teaspoon dried leaf sage, crumbled
* 1 pork loin roast, bone in, about 4 to 5 pounds
* 1 1/2 cups applesauce
* 1/2 cup brown sugar, packed
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt

INSTRUCTIONS:
In small bowl, combine flour, 1 teaspoon salt, mustard, garlic powder, caraway seeds, sugar, pepper and sage; rub over roast. Cover and let stand for 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325° for 1 hour. Combine applesauce, brown sugar, nutmeg and 1/4 teaspoon salt; mix well. Spread over roast. Roast 1 hour longer or until internal temperature reaches about 160°. Let stand 10 to 15 minutes before slicing. Serves 8 to 10.

Simmered Boston Butt Pork Roast

2010-08-31T16:30:00.000+08:00

Simmered Boston Butt Pork Roast

Ingredients:

* 1 (about 4 pounds) pork shoulder roast (pork butt)
* 2 tablespoons vegetable oil
* 1 can (10 3/4 ounces) condensed cream of mushroom soup
* 1/2 cup water
* 1 cup chopped onion
* 1 teaspoon salt
* 1/4 teaspoon pepper
* dash ground cayenne pepper
* 1 bay leaf
* 1 1/2 pounds potatoes, quartered
* 4 medium carrots
* 2 teaspoons Worcestershire sauce

Preparation:
Brown roast in hot oil in large Dutch oven. Pour off fat.
Combine soup, water, onion, salt, pepper, and cayenne pepper. Pour over roast. Add bay leaf. Cover and simmer 1 1/2 hours, stirring occasionally. Add potatoes, carrots, and Worcestershire sauce. Cover and simmer 30 minutes, until vegetables are tender. Remove bay leaf. Remove pot
roast and vegetables to a serving platter, reserving drippings. Cook drippings over medium heat; let simmer until slightly reduced, and serve the juices with roast.

Pork Loin with Apples

2010-08-31T16:29:00.001+08:00

Ingredients:

* 1 boneless pork loin roast, about 4 pounds
* stuffing mix, prepared
* all-purpose flour
* 1 egg, beaten with a tablespoon of water
* bread crumbs
* butter
* 1 apple (peeled and diced)
* 2 c. apple cider or apple juice
* 1/2 c. sour cream

INSTRUCTIONS :
Slice a pocket in boneless pork roast. Set aside. Making enough to fill the pocket in the pork roast, mix the stuffing mix according to directions on package, using apple cider in place of water, and add one peeled and diced apple. Stuff the roast with stuffing mixture. Bread the stuffed roast by carefully rolling in flour, then the beaten egg, then in breadcrumbs. Melt butter in large saucepan or Dutch oven; brown roast on all sides. Add apple cider to pan, bringing it about halfway up the side of the roast. Reduce heat to simmer, cover, and simmer for about 30 minutes. Pork roast will be tender and should register about 155° to 160° on a meat thermometer. Remove roast from pan, and let it rest while you reduce the juices to about 1/3. Mix in sour cream to taste. Serve sauce on the side.

Beef Tenderloin Steaks With Blue Cheese

2010-08-31T16:28:00.000+08:00

INGREDIENTS

* 2 (6 ounce) beef tenderloin filets, 1 1/2 inches thick
* 2 ounces blue cheese, crumbled
* 2 tablespoons butter, softened
* 2 slices white bread, crusts removed and cubed
* 1 tablespoon olive oil
* 2 tablespoons grated Parmesan cheese

INSTRUCTIONS

1. Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a meat thermometer should
read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
2. Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue
cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted. The beef tenderloin recipe is ready...enjoy it !

Peppered Beef Tenderloin Recipe

2010-08-31T16:27:00.002+08:00

Ingredients

* 3 tablespoons coarsely ground pepper
* 2 tablespoons olive oil
* 1 tablespoon grated lemon peel
* 1 teaspoon salt
* 2 garlic cloves, minced
* 1 (3 pound) whole beef tenderloin

INSTRUCTIONS

1. Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.
2. Bake, uncovered, at 400 degrees F for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Cover and let stand for 10 minutes before slicing. The beef tenderloin recipe peppered is ready to serve...enjoy it !

Pumpkin Cheese Pie

2010-08-28T16:01:00.001+08:00

-Cheese layer.....
8 oz Softened cream cheese
1 Egg
-Pie layer...............
1 1/2 c Canned pumpkin
2 Eggs
1 1/2 Pumpkin pie spice
-Prepare pie shell but do
-not bake.
2 tb Granulated sugar
-replacement
1 ts Vanilla
1 c Evaporated milk
2 tb Granulated sugar
-replacement

For cheese layer, combine cream cheese, sugar replacement, vanilla and 1 egg in mixing bowl. Stir to mix well, spread in bottom of unbaked pie shell. For pie layer, combine pumpkin, milk, 2 eggs sugar replacement and spices in a mixing bowl, beating to blend thoroughly. Carefully pour over cheese layer. Bake at 350 degree for 65 to 70 min or until knife inserted comes out clean.

Amish Brown Sugar Pie

2010-08-28T16:00:00.000+08:00

1 Unbaked 8 inch pie shell
1 c Brown sugar
3 T All purpose flour
-
-Speck of salt
1 12 oz can evaporated milk
2 1/2 T Butter
-Ground cinnamon

Preheat oven to 350 F. In the pie shell, place the brown sugar, flour, and salt. Mix with your fingers. Pour the evaporated milk over the flour and sugar, but do not stir or mix this in. Dot with butter, and drift cinnamon liberally over all. Bake for 50 min., or until the filling just bubbles up in the middle. The filling will never completely set, but that's the way it's supposed to be. This pie is better eaten at room temperature. If you refrigerate leftovers, reheat them in the oven before serving.

NOTE: Recipe can be doubled and prepared in a 10 inch pie shell. For that size, bake 1
hour and 20 min. ( 12 servings)

American Persimmon Pie

2010-08-28T15:59:00.000+08:00

2 c Persimmon pulp
1 Egg; beaten
1 c Milk
1/2 c Sugar
1/8 ts Salt
1 tb Cornstarch
1 Pastry shell (9"); uncooked

Mix persimmon pulp, egg, and milk. Mix sugar, salt, and cornstarch and add to first mixture. Line 9-inch piepan with pastry and pour in filling. Bake at 450 degrees for 10 minutes. Then reduce temperature to 350 degrees and bake 50 to 60 minutes longer.

Baked Potato Soup Recipe

2010-08-25T16:04:00.001+08:00

Baked Potato Soup (inspired by Cook's Country)
5 Russet potatoes, scrubbed (I'm a terrible estimator of weight, I'd say around 2 lbs?)
1 medium onion, chopped
6 oz bacon, chopped
2 cloves garlic, minced
1 1/2 Tbsp flour
1 1/2 C chicken stock
2 1/2 C milk (at least 2% milk fat)
1 bay leaf
1 sprig of thyme or 1/4 tsp dried thyme
salt and pepper

Toppings:
Cheese: shredded cheddar, Gruyere, etc.
Sour cream
Chives or green onions

In a Dutch oven or stockpot, cook bacon over medium heat until crisp and fat has rendered. While the bacon is cooking, peel the potatoes in wide strips and save the peels without skin damage or buds. Chop potatoes into 1/2 in cubes. Remove the bacon to a paper towel lined plate.

Add the potato skins to the fat in the pot and cook for about 4 minutes. At this point you can continue crisping in the bacon fat another 4 minutes or bake the skins in the oven. I find it more convenient to finish crisping in a toaster oven and continue cooking the rest of the soup. I spread them in a layer on a piece of foil and bake for another few minutes at 300ºF, checking every few minutes so they don't burn. Bake until skins are golden brown, then transfer to the paper towel lined plate with the bacon.

After cooking the potato skins, drain the excess fat. Add the onions and cook for 6 minutes over medium heat until golden brown and soft.

Add minced garlic and flour and cook for another minute.

Add chicken stock, potatoes, bay leaf, thyme, salt and pepper. I usually also add half the bacon then reserve the rest for garnish later but you can reserve the bacon entirely for garnish later.

Bring to a boil, cover and reduce the heat to a gentle boil. Cook for about 7 minutes or until potatoes are tender. Then add milk, bring to a bare simmer, and remove from heat.

Remove the bay leaf and puree about half the soup. You can blend in a batches with a blender, or use an immersion blender (I usually just use a whisk and mash the potatoes by hand). This will give the soup a smoother consistency and also make it thicker. If you prefer a smoother consistency just puree the entire thing but I like my soup a bit chunky.

Serve the soup with crispy potato skins, bacon, and whatever toppings you desire.

Serves 4 to 6.