1 3/4 cups flour 2/3 cup butter 1/2 cup powdered sugar 1/2 tsp salt
Soften the butter slightly in the microwave, but don’t let it melt. Mix everything together until crumbly with a pastry blender or fork. Line a 9×13 cake pan with parchment paper. Fold and crease the paper to fit the bottom, then cut the flaps so that the paper extends up the sides. Press the mixture flat into the bottom of the pan. Bake 12 minutes at 350 F.
2 cups sugar 4 Tbsp flour 1 tsp baking powder ¼ tsp salt 4 eggs 1/3 cup lemon or lime juice 1 Tbsp of grated zest and pulp of lemon or lime
Beat together with a wire whisk until well blended. Pour into hot crust. Return to the oven and bake 18 minutes at 350 F. Cool in the pan for 10 minutes, then slide out with the parchment paper onto a wire rack to cool. Loosen the paper from the edges while still warm. When completely cool, cut into ~2” squares.
¼ cup powdered sugar
Pour the powdered sugar into a small strainer and sift evenly over the top.
Aunt Lois’ Lemon Bars were a staple food in Ree Heights during the 60’s and 70’s; they probably still are!
8 medium sized apples, Granny Smith or other tart variety
Peel the apples; cut into quarters and cut crosswise into thin slices. You should yield about 8 cups of apple slices.
1/4 cup flour 3/4 cup sugar 1 tsp cinnamon 1 tsp nutmeg Dash salt
Mix in with the apples. Set aside.
2 cups flour 1 tsp salt 2/3 cup plus 2 Tbsp shortening
Prepare the crust: Place flour and salt in a small mixing bowl. Add shortening. Cut the shortening into the flour with a pastry blender or the side of a fork. Blend until the dough is crumbly.
6 Tbsp ice-cold water
Add the cold water. Blend quickly with a fork to form a ball. Flour your hands and squeeze through the dough a few times. Divide into two balls. Take care not to handle the dough too much, it will be tough.
1/4 cup flour
Sprinkle the flour generously on the countertop and rolling pin. Place the first dough ball on the flour, pat down and roll a few times to 1” thick. Push in the edges to build up the outside a bit and form a circle. Generously sprinkle flour on top and on the rolling pin. Roll the dough from the center to the edges to about 1/8” thick. Sprinkle more flour if it gets sticky. Gently lift one side and fold the dough in half. Pick up the half circle and lay it on the pie plate, adjusting to the center line. Unfold the dough and push it down the sides into the pie plate, taking care not to stretch the dough. Cut any excess areas to one inch larger than the pie plate. If one edge is too short, don’t worry. Just take the excess from another area, wet it with a few drops of cold water and press into the short spot. Roll out the second ball of dough for the top crust and leave it for later.
Turn the apple mixture into the bottom crust.
3 Tbsp butter
Slice the butter into thin patties and place on top of the apples. Fold the top crust in half and gently move to the top of the pie. Unfold and center the crust. Cut off any edges which are protruding more than one inch. Fold the top crust under the bottom and roll to form the edge all around the pie plate. Crimp the edges of the crust between your index finger and the other finger and thumb to form a fluted edge. Cut a few vents into the upper crust. For fun, make a signature cut, such as my “H”. Cut 3” strips of foil and make a protective cover around the crust. This keeps the crust from burning. Bake at 425 F for 25 minutes. Remove the foil. Turn down to 350 F and bake 25-30 minutes until the crust is golden.
Apple pie was my dad Roger’s very favorite! He would say, I’ll have just a sliver, and then… another sliver!
Process into fine crumbs in a blender or food processor. My chopper attachment on the immersion blender works best. Freeze any excess crumbs in 2 cup portions for future use.
1 lb ground 99% lean turkey 2 cups bread crumbs (above) 1 medium onion, finely chopped 3 eggs 1/4 cup milk 2 tsp Provence herbs or Italian herbs 1/4 tsp black pepper
If the turkey is 97-99% lean, use 3 eggs. If the turkey is 93% lean, use 2 eggs. Mix all ingredients in a medium mixing bowl.
3 Tbsp Olive oil
Line a baking tray with parchment paper. Drizzle olive oil lightly over the paper. Scoop out the meatballs using a cookie scoop or form the meat into 1 1/2 inch balls. Bake at 325 F for 12 minutes; remove from the oven and turn over the meatballs with tongs. Bake an additional 10 minutes.
These scrumptious meatballs are a family favorite.
Combine in a glass bowl or large glass measuring cup. Microwave on high for one minute. Stir and microwave another minute. Stir until smooth.
1/2 tsp Worcestershire sauce
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Add spices and mix well. Start with 1/4 tsp cayenne and add more if you like it spicy.
2 eggs
Add the eggs and beat well.
60 mini phyllo shells, frozen
1/2 cup butter
Arrange the phyllo cups on a jelly roll pan. Melt the butter and brush each cup generously with butter. Use a small cookie scoop to fill the cups with cheese mixture.
Bake 20 minutes until golden and bubbly.
Look for the Phyllo cups in the freezer section near pastry.
Process into fine crumbs in a blender or food processor. My chopper attachment on the immersion blender works best. Freeze any excess crumbs in 2 cup portions for future use.
1 lb ground 99% lean turkey 2 cups bread crumbs (above) 1 medium onion, finely chopped 3 eggs 1/2 cup milk 2 tsp Provence herbs or Italian herbs 1/4 tsp black pepper
If the turkey is 97-99% lean, use 3 eggs. If the turkey is 93% lean, use 2 eggs. Mix all ingredients in a medium mixing bowl.
3 Tbsp Olive oil
Drizzle the olive oil in the bottom and sides of a loaf pan, spoon in the turkey mixture and press firmly. If you don’t have a loaf pan, use a small baking dish. Spoon the turkey mixture into the center of the dish, and press into a firm loaf in the center of the pan. Cover with foil. Bake at 325 F for one hour.
Did you know that turkey is a Super Food? It is really good for you! If you have any leftovers, use like meatballs with spaghetti or try the Meatloaf Hash or Emma’s Goulash.
1/2 lb fresh white fish such as sea bass or halibut
1/2 lb fresh salmon
1 medium onion
1-1/2 cups fresh breadcrumbs
3 eggs
1/4cup milk
4 Tbsp fresh dill
1/2 tsp salt
Remove the skin from the fish with a sharp filet knife. Chop the fish into ½ inch bits.
Chop the onion into ¼ inch dice.
To make breadcrumbs, use white bakery French loaf and process in a food processor or chopper.
Snip the dill finely with kitchen shears.
Mix all ingredients in a medium mixing bowl.
3 Tbsp Olive oil
Lemon wedges
Drizzle the olive oil in the bottom of a small baking dish or bread loaf pan, 6×9 or 9×9. Spoon the salmon mixture into the center of the dish, and press into a firm loaf in the center of the pan. Bake uncovered at 350 F for 45 minutes.
Serve with lemon.
We love the mix of two fishes, but use whatever is available.
Cover the crab legs with warm water to thaw. Cut the shells lengthwise with kitchen shears; remove the meat, check for cartilage. Chop into 1” chunks.
Fresh white bakery bread yielding 1 ½ cups fresh breadcrumbs
Place the bread in a food processor or mini chopper and spin until fine.
1/4 cup celery & leaves, fine chop
1 tsp dry mustard
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1 egg
Mix gently with the crab and breadcrumbs.
Chicken broth
Add 2 T of broth and mix well. Add 1-2 T more broth if needed to form the patty. Form into patties on wax paper. Cut the paper into individual squares between the patties.
Olive oil
Heat the oil in a skillet to medium temp. Pick up the patty on the wax paper, turn over into the pan and pull off the paper. Cook 5 minutes or so just to a golden crust. Gently turn with a spatula and cook the other side.
1/2 lime
Serve with lime wedges and Avocado Verde Sauce. The sauce is delicious on rice as well!
Avocado Verde Sauce
1 ripe avocado
1/2 tsp garlic powder
1/2 lime
1/2 cup Las Palmas Mild Green Chile Enchilada Sauce
Cut the avocado in half and squeeze out the fruit. Mash the avocado and mix in the rest. If you make this ahead, lay plastic wrap on the surface of the sauce to seal out the air and refrigerate.
Purchase the mussels the same day as cooking and keep refrigerated. Allow an hour to clean the mussels as it takes a while to scrub. Ask your guests to help! Place the mussels in a basin of cold water. Scrub with a brush and remove the ‘beard’ of brown strings by gently pulling back and forth.
If the mussel is open, tap it with your finger to see if it closes. If it stays open, discard the mussel. Discard any mussels with broken shells. Drain the water and return to the refrigerator until you are ready for the steamer.
Select two large pots (about 10 quart size) to steam this large quantity of mussels. You may a number of smaller pots if needed.
3 T olive oil
1 lg sweet onion
1 red pepper
1 yellow pepper
2 cloves garlic
1 cup celery leaves
1 (14oz) can diced tomatoes
1 tsp Provence Herbs
Chop the onion and peppers into thin strips 1/4” x 2”. Dice the garlic very fine. Rough chop the celery leaves. Place everything in the steamer pot and sauté until the peppers are tender.
Divide the vegetables between the steamer pots.
2 cups white wine
Crusty French Bread
Optional:
Thin spaghetti
Place the mussels directly on top of the sautéed vegetables. Pour the wine on top. Bring to a steaming boil. Steam for about 5 minutes until the mussels open.
Remove from the steamer, ladle the broth over the shells and serve immediately. Discard any mussels that have not opened.
You will want French bread to sop up the broth. I enjoy plain spaghetti to finish up the veggie stew.
While living in Brussels, we found that mussels are the National dish of Belgium, best served with crispy potato fries “Frites”. They have many different wine-based preps and our favorite is the Provencale style.
Trim the beans and cut into 1-2 inch lengths. Cover with water, bring to a boil and cook for 15 minutes. Wash and slice the mushrooms. Drain the beans, add the mushrooms on top, cover and set aside.
4T butter
1 large yellow onion
1 clove garlic
½ tsp rosemary
1 tsp salt
¼ tsp pepper
In a medium size skillet, melt the butter over med-low heat and gently sauté the onions until half cooked. Add the rest.
3 T flour
Turn the heat to medium or med-high to get the onions bubbling hot. Sprinkle the flour over the onions and quickly stir into a thick roux.
Substitute butter for the shortening, and prepare as usual. Roll out.
Select a shallow casserole dish or pie plate, generously grease with butter. Place the green beans & mushrooms, pour the gravy over and mix. Top with the pie crust, crimp the edges down to seal. Cut a vent.
1 egg
Beat the egg and brush on top of the crust. This will give a golden shine.
Bake at 425 F for 40-50 minutes until the crust is golden.
This is my re-invention of the classic green bean casserole from my childhood. You know the one- made with cream of mushroom soup.
Thaw the corn to room temperature. Add corn and chilies to the cream mix.
1/2 cup (1 stick) butter
Melt the butter in a shallow casserole dish or 9×13 glass pan in the microwave. Pour most of the butter into the corn mixture and stir well. Pour into the buttered dish. Cover and bake at 325 F for about an hour until the pudding is set in the center. Do not bake at a higher temperature, it may cause the pudding to curdle.
