Perfect pie crust

1/2 cup Veg. shortening
1 1/2 cup Flour
1/2 tsp salt
1/2 cup cold water

Mix flour and salt. Cut shortening into flour mix until crumbly. Add water until it holds together. roll out onto floured surface. Ta-da!

Cracked Sugar Cookies

1 cup Shortening (I use butter)
1 1/2 c sugar
2 eggs
2 tsp vanilla
2 1/2 c All-purpose flour
2 tsp baking powder
1/2 tsp salt

Cream (or whip for lighter, fluffier cookies) Shortening (butter) and sugar.
 Add eggs 1 at a time, mixing well.
Add vanilla.

In a separate bowl, sift together flour, baking powder and salt. Then slowly add this to the wet ingredients.
Cover dough with plastic wrap and refrigerate for 1 hour.

Preheat oven to 350
Form dough into 1 inch balls, roll in sugar. Place 2" apart and bake for 10-11 mins until center looks cooked. Baking until browning will yield a stiffer cookie.

Remove from pan immediately.

Lidia's Struffoli

Dough
4 cups all-purpose flour
1 tablespoon sugar
Zest of half a lemon, grated
Zest of half an orange, grated
pinch salt
4 large eggs
1 tablespoon unsalted butter
1 teaspoon grappa, rum, or vanilla
3 cups vegetable oil for frying

Honey Syrup
2 cups honey
½ cup sugar
⅓ cup water
¼ cup small colored sprinkles


Stir the flour, sugar, lemon and orange zest and salt together in a bowl and turn it out onto a clean work surface. Make a well in the center of the dry ingredients and add the eggs, butter and grappa to it. With your fingertips, work the eggs, butter and grappa together until more or less blended, then begin working in the dry ingredients. Continue working the dough until it is smooth and evenly blended. Gather the dough together into a ball, wipe the dough from your hands and add it to the dough ball. Clean your hands and the work surface, flour both lightly and knead the dough until smooth, 3 to 4 minutes. Wrap the dough in plastic wrap and let stand at room temperature 1 hour. 

Pull off a plum size piece of the dough and roll it out with your palms and fingers to a rope about 1/3 inch in diameter. Repeat with the remaining dough. Cut the dough ropes crosswise into 1/3-inch lengths. Roll the pieces of dough between your hands into balls. 

Pour the oil into a wide, deep skillet or braising pan and heat over medium heat until a deep frying thermometer registers 350 degrees F or a dough ball gives off a lively sizzle when slipped into the oil. Carefully slide about one-fourth of the dough balls into the oil and fry, turning and immersing them with a wire skimmer or slotted spoon, until golden brown on all sides, about 4 minutes. Transfer them with the skimmer to a paper towel-lined baking sheet to drain, first allowing any excess oil to drip back into the pan. Repeat with the remaining dough balls, allowing the oil to return to the correct temperature before frying the next batch. 

Have a bowl of cold water and a serving plate large enough to hold the finished struffoli (about 12 inches in diameter) close by. Stir the honey, sugar and water together in a heavy wide pot large enough to hold all the dough balls over low heat until the sugar is dissolved. Increase the heat to high and bring the syrup to a boil. The syrup will foam up dramatically when it comes to a boil. Continue cooking until the foam dies down and the mixture becomes just a shade darker [ok?], about 4 minutes. Remove from the heat and immediately add all the fried dough balls. Toss them in the syrup with a wire skimmer until they are coated. Remove the dough balls from the syrup with the skimmer, allowing excess syrup to drip back into the pan first, and mound them on the serving plate like a pyramid, helping yourself with your hands from time to time, after dipping them into the cold water to protect them. 

Scatter the sprinkles over the mound of struffoli until it is colorful. You may serve them the same day, however it also keeps well for several days covered loosely with plastic wrap.

Old-World Manicotti

12 large manicotti shells
4 c shredded mozzarella cheese, divided
2 c ricotta cheese
6 tbsp chopped fresh basil (or 2 tbsp dried)
1 (26-oz) jar/can Spaghetti sauce, divided
1/2 c grated Parmesan or Romano cheese

Preheat oven to 350
Spray 13x9 baking dish w/ non-stick cooking spray
Cook pasta according to package instructions (do not over-cook) rinse, and dry pasta on paper towels.

Filling: In medium bowl combine 3 c Mozzarella with ricotta & basil.
Carefully stuff mixture into pasta w/ a small spoon.
pour a small amount of sauce into baking dish and arrange filled pastas in pan. Pour remaining sauce over top of pasta.
Sprinkle with remaining Mozzarella cheese.
Bake for 15 minutes, sprinkle w/ Parmesan bake 10 mins longer.
Serve immediately

Navajo Fry bread

2 c oil (for frying)
4 c all-purpose flour
3 tbsp baking powder
1 tsp salt
2 1/2 c warm milk
1/4 c sugar

Mix, form balls & flatten.
Heat oil to 365
Fry in oil till batter bubbles then flip
Dry on paper towels.

Sneaky Petes

1 can frozen lemonade
1 can frozen Orange Juice
1 (1/5) bottle of vodka

Combine, freeze to a slush. Mix with Fresca. Enjoy! (Warning: these are stronger than they taste therefore try to maintain the same altitude at all times)
Garnish with orange wedge & Cherry on a nifty little Pirate sword.

Olive Garden - Pasta Roma Soup

      2 (16-ounce) cans garbanzo beans, drained

• 6 slices bacon, cooked, drained, and chopped
• ¹/3 cup olive oil
• ³/4 cup onions, diced
• 1 cup celery, diced
• ¹/4 teaspoon garlic, minced
• 1 cup carrots, julienned
• 1 ¹/2 cups canned tomatoes, drained and diced
• 1 quart chicken broth
• ¹/2 teaspoon black pepper
• ¹/8 teaspoon ground rosemary
• 2 tablespoons fresh parsley, chopped
• ¹/2 cup miniature pasta dry bowties, cooked

Add garbanzo beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve.
 
Heat oil in a Dutch oven.
 
Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat.Add bacon, tomatoes, chicken broth, pepper, and parsley and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup and serve immediately.

St. Louis Bread Co. - Coffee Bread Pudding

St. Louis Bread Company -Coffee Bread Pudding

5 cups day-old bread
1/2 c espresso
1/3 c 1/2 & 1/2 cream
5 eggs
1/2 c sugar
1/4 tsp nutmeg
1-1/2 tsp vanilla extract
2/3 c raisins
1/3 c pecans
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preheat oven to 325. Butter a 2-qt baking dish. fill with crumbled or cubed bread.
Mix espresso and half& half; pour over bread. Let soak for 1 hour.

Mix eggs and sugar; add nutmeg and vanilla mix well. Pour over bread mixture.
Mix in Raisins and pecans (opt)
Dot the top with 2 tblsp of Butter

Bake 45-60 mins

Zesty Greek Pasta Salad

3 cups bow tie or rigatoni pasta

3 tablespoon balsamic vinegar

1 tablespoon olive oil

2 tablespoon garlic (chopped)

1 cup Kalamata olives

1 roasted red pepper (diced large)

1 tablespoon fresh oregano (chopped) or 1/2 teaspoon of dried oregano

1/2 teaspoon salt

1 tablespoon of fresh basil (chopped) or 1/2 teaspoon of dried basil

1/2 teaspoon black pepper

1/2 cup feta cheese (cut into square chunks)

1 cup blanched broccoli (optional) 

Cook pasta according to package directions. Rinse, drain and let pasta cool.

Add cooled pasta to large bowl.

Add and mix in balsamic, olive oil, salt, black pepper, and garlic.

Add fresh herbs (or dried) while stirring.

Add olives, red pepper and feta cheese, toss lightly.

Chill (ideally for at least one day.)

Serve cold.

Cobb Salad

• 6 slices bacon
• 3 eggs
• 1 head iceberg lettuce, shredded
• 3 cups chopped, cooked chicken meat
• 2 tomatoes, seeded and chopped
• 3/4 cup blue cheese, crumbled
• 1 avocado - peeled, pitted and diced
• 3 green onions, chopped
• 1 (8 ounce) bottle Ranch-style salad dressing

Directions

1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Divide shredded lettuce among individual plates.
4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
5. Drizzle with your favorite dressing and enjoy.

Chicken Tikka Masala

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• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
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• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Directions

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Fish Fillets Italiano

• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup black olives, pitted and sliced
• 1 tablespoon chopped fresh parsley
• 1/2 cup dry white wine
• 1 pound cod fillets

Directions

1. In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
2. Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
3. Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.

Tracy's Cream cheese & potato soup

4 cups chicken broth (or water)

4 cups peeled and cubed potatoes

1/4 teaspoon pepper

1 (8 ounce) package cream cheese, cut into chunks

3 medium carrots, peeled & chopped
2 stalks celery, chopped

1 medium onion, chopped

2 cloves garlic, crushed or minced

1 cup fresh peas

Salt, to taste

Oregano

Basil

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Combine broth, potatoes, vegetables, and spices.

Boil on medium heat until potatoes are tender.

Smash a few of the potatoes to release their starch for thickening.

Reduce to low heat.

Add cream cheese.

Heat, stirring frequently, until cheese melts

Louisiana Sweet Potato Pancakes

Ingredients

• 3/4 pound sweet potatoes
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 eggs, beaten
• 1 1/2 cups milk
• 1/4 cup butter, melted

Directions

1. Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
2. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
3. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.