Aunt Mea's Pie Crust

One of the most precious things that was left to me was my Grandmother's recipe book. At this time it is fading, so it is time to re-write it. 
  
This is first because everyone needs a good pie crust, and it is the one recipe I have that belonged to Aunt Mea.

Each year for the family picnic she brought gooseberry pie, which people inhaled. Every good pie needs a good crust. This one is very tender.

3 cups flour
1 tsp salt
1 1/4 cold shortening
1 tbs vinegar
1 egg
1/4 cup cold water

In a large bowl, combine flour and salt. Cut in shortening until it resembles coarse crumbs.
Mix egg, water and vinegar together. Pour into flour all at once and blend with a fork until dough forms a ball.
Wrap with plastic and chill in refrigerator.


Adams Family Cookbook

Mexican Potato Hash with Poached Eggs

This is really good., and with a few added ingredients, like fruit or sliced veggies you have full meal.

Ingredients


4 cup(s) water
1 Tbsp vinegar
4 large egg(s)
2 tsp olive oil
2 lbs  new potatoes, shredded
1/2  cup fat free salsa
1/2 cup low-fat shredded Cheddar cheese


Instructions

Preheat broiler.

In a large saucepan over high heat, bring water to a boil. Add vinegar and reduce heat to medium.

Carefully crack eggs into 4 separate small-size bowls (yolks should remain intact). Add eggs to saucepan one at a time, and simmer until egg white is cooked and yolk starts to solidify, about 2 minutes. Remove poached eggs with a slotted spoon; set aside.

Heat oil in a large oven-proof skillet over medium-high heat. Add potatoes and saute until golden brown, stirring frequently, about 3 to 5 minutes. Add salsa and cook to heat through, about 1 minute. Top potatoes with poached eggs and sprinkle with cheese.

Place pan under broiler and broil until cheese melts, about 1 minute. Serve hot. Yields about 2/3 cup potato hash and 1 egg per serving.


See original recipe at:
http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=60601

A recipe from Betty Crocker - Slow Cooker German Red Cabbage and Pork Ribs

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Slow Cooker German Red Cabbage and Pork Ribs

German red cabbage provides a colorful addition to this hearty bacon, pork ribs and Granny smith apples recipe that's slow-cooked for dinner.

Ingredients

4 slices bacon, chopped
6 boneless pork country-style ribs (2 lb)
1 1/2 teaspoons salt
1/2 teaspoon pepper
6 cups thinly sliced red cabbage (about 1/2 head)
2 Granny Smith apples, peeled, thinly sliced (3 cups)
1 medium onion, finely chopped (1/2 cup)
1/2 cup cider vinegar
1/4 cup apple juice
2 tablespoons sugar

Directions

In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon from skillet to large bowl; reserve drippings in skillet. Sprinkle both sides of ribs with salt and pepper; cook in drippings until browned. Meanwhile, stir cabbage, apples and onion into bacon in bowl.

Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet. Spoon cabbage mixture over ribs.

Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.

Cover; cook on Low heat setting 5 to 6 hours. To serve, use slotted spoon to remove cabbage mixture and ribs from cooker.

For serving ideas, how-to videos, user reviews and more, visit BettyCrocker.com
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Asparagus with Orange Sauce

When I was a kid I never thought I would like asparagus. It's a strange woody stalk of a vegetable. If the asparagus is picked when it young and thin, it won't be so woody, and it tastes better too.

Recipe courtesy Laura Calder


Total Time:
25 min
Prep:10 min|Inactive Prep:5 min|Cook:10 min
Level:Easy
Yield:4 servings

INGREDIENTS

2 oranges
1 pink shallot, minced
3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
3 to 4 tablespoons olive oil
Salt and freshly ground black pepper
20 spears green asparagus, trimmed
Parmesan cheese, for shaving
DIRECTIONS

DIRECTIONS

First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.

Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.


Recipe courtesy Laura Calder
© 2012 Cooking Channel, LLC, All Rights Reserved.

Creamy Pork Chops

This is a quick week night dinner.

1 pound pork chops

1 can cream of mushroom soup

1/2 cup chicken broth

 1 can mixed veggies

 2 cups cooked rice

salt

pepper

1 tbs. balsamic vinegar

2 tbs. seasoning salt

2 tbs. olive oil

salt pepper

Heat a skillet on medium heat. add olive oil, and pork chops salt and pepper  to taste. Brown on both sides. 

Add soup, veggies and broth

put on low to simmer

In a medium sauce pan bring two cups of water to a boil. Add one cup of rice, the seasoning salt and the vinegar. cook to package instructions.

Serve pork chops and veggies over the rice.