Cowboy Cookies, Louise Heywood

1 cup cooking oil. (use the oil- butter makes a whole different cookie)
1 cup Brown sugar
1 cup sugar
2 eggs beaten
1 tsp. vanilla
2 cups of flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. baking powder
2 cups quick oatmeal
1/2 cup nuts- we use pecans-chopped
1 cup chocolate chips

Place flour,soda,salt and baking powder in a bowl and whisk them all until well blended.

Mix oil and sugar until well blended using a large wooden spoon or hand mixer.
add beaten egg and vanilla.
add flour mixture a bit at a time.
add- go back to wooden spoon and stir in oats,nuts and chips.
Let rest in the fridge for about an hour.
Preheat oven to 325- bake 12- to 15 minutes- until just getting brown.
ungreased sheet, no parchment paper.

Shoofly Pie from, The Doubleday Cookbook

I recipe of a good flaky Pie crust
Filling:
2/3 cup of boiling water
1/2 tsp. baking soda
1/2 cup of molasses ( I use grandma's brand)

Crumb topping:
1 1/2 cups sifted flour
1/4th tsp. salt
3/4 cup of firmly packed light brown sugar
1/3 cup butter


Preheat oven to 350
Prepare or buy a ready made 9"pie crust.
Make sure this is deep dish, you will need it.
Do not bake crust.
Make crumb topping.
Sprinkle 1/3 in bottom of pie crust.

Make filling, I know looks weird as heck, but trust me it is fine, and pour directly on top of crumb mixture.
Cover with remaining crumb mixture and bake on center rack for 35-40 minutes.

I usually place this on a pizza or small cookie sheet in case of some overflow.

Cool and serve slightly warm unless you are Mark who prefers this cold the next day with coffee.
This is a pie you either love or hate.
Enjoy!
M

Sister Leslie can cook-yummy Chicken

Italian-style Charcoal-Grilled Chicken from American Test Kitchen

From the episode: The Italian Grill
Serves 4
For the best flavor, use a high-quality chicken, such as Bell & Evans. Use an oven mitt or dish towel to safely grip and maneuver the hot bricks. If you’re using table salt, reduce the amount to 1½ teaspoons in step 2. You will need two standard-sized bricks for this recipe. Placing the bricks on the chicken while it cooks ensures that the skin will be evenly browned and well rendered—don’t skip this step. A cast-iron skillet or other heavy pan can be used in place of the bricks.

Ingredients

• 1/3 cup extra-virgin olive oil
• 8 medium garlic cloves , minced or pressed through garlic press (about 2 1/2 tablespoons)
• 1 teaspoon finely grated zest from 1 lemon , plus 2 tablespoons juice
• Pinch crushed red pepper flakes
• 4 teaspoons chopped fresh thyme leaves
• 3 teaspoons chopped fresh rosemary
• Kosher salt (see note)
• Ground black pepper
• 1 (3 3/4- to 4 1/4-pound) whole chicken (see note)
• Vegetable oil for cooking grate

Instructions

• 1. Combine oil, garlic, lemon zest, and pepper flakes in small saucepan. Bring to simmer, stirring frequently, over medium-low heat, about 3 minutes. Once simmering, add 3 teaspoons thyme and 2 teaspoons rosemary and cook 30 seconds longer. Strain mixture through fine-mesh strainer set over small bowl, pushing on solids to extract oil. Transfer solids to small bowl and cool; set oil and solids aside.
• 2. Following illustrations below, butterfly chicken, flatten breastbone, and tuck wings behind back. Using hands or handle of wooden spoon, loosen skin over breast and thighs and remove any excess fat. Combine 1 tablespoon salt and 1 teaspoon pepper in small bowl. Mix 3 teaspoons salt mixture with cooled garlic solids. Spread salt-garlic mixture evenly under skin over chicken breast and thighs. Sprinkle remaining teaspoon salt mixture on exposed meat of bone side. Place chicken skin-side up on wire rack set in rimmed baking sheet and refrigerate 1 to 2 hours.
• 3. Wrap 2 bricks tightly in aluminum foil. Light large chimney starter filled three-quarters with charcoal (4½ quarts, or about 75 briquettes) and burn until coals are covered with layer of fine gray ash, about 20 minutes. Build modified two-level fire by arranging all coals over half of grill, leaving other half empty. Position cooking grate over coals, place bricks on grate over coals, cover grill, and heat about 5 minutes. Scrape cooking grate clean with grill brush. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill is ready when side with coals is medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds).
• 4. Place chicken skin-side down over cooler side of grill with legs facing fire, place hot bricks lengthwise over each breast half, cover grill, and cook until skin is lightly browned and faint grill marks appear, 22 to 25 minutes. Remove bricks from chicken. Using tongs or towel, grip legs and flip chicken (chicken should release freely from grill; use thin metal spatula to loosen if stuck) and transfer to hot side of grill, skin-side up, with breast facing center of grill. Place bricks over breast, cover grill, and cook until chicken is well browned, 12 to 15 minutes.
• 5. Remove bricks, flip chicken skin-side down over hot coals, and cook until chicken skin is well crisped and instant-read thermometer inserted into thickest part of thigh registers 165 degrees, 5 to 10 minutes, moving chicken as necessary to prevent flare-ups. Transfer chicken to cutting board and let rest 10 minutes. Whisk lemon juice and remaining thyme and rosemary into reserved oil; season with salt and pepper. Carve chicken and serve, passing sauce separately.

Kiln Cookies

Here is a new cookie for our kiln openings.
Gingersnap Cookies from Cooking Light September 1999
Note: to make cookies easier to slice and handle freeze.

1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons dark molasses
1 Tablespoon dark coffee
1/2 cup sugar
6 Tablespoons soft, unslated butter
2 tablespoons of finely chopped crystallized ginger.
I used 2 Tablespoons of the ginger that comes in the tubes
1/2 teaspoon cinnamon
1/4 teaspoon cloves - I don't keep ground cloves so I grind mine fresh
2 Tablespoons- not really- just some for sprinkling on top before baking....

1. Spoon flour into cup and level with a knife. Combine flour,salt and baking soda-sift or whisk.

2. Beat 1/2 cup sugar with butter until light and fluffy.
     Add spices,beat Add flour and molasses mixture;beat until well blended.

Note: this will be sticky!
cover bowl and set in the freezer for 15 minutes.
take it out and place in plastic wrap,chill more.
Then while in the wrap block this like a block of clay until you get a flat 1 inch by about 7 inches.
Now freeze and leave alone for a day or so.
Preheat oven to 350
cover two baking sheets with parchment paper
cut the cookies while still frozen into about 40 cookies.
sprinkle with sugar
bake 8 minutes -more or less- the recipe said 10- 8 was good for my oven.
cool completely.
The dough is very sticky the freezing helps, be sure to work quickly to get them cut before they go soft.
Calories- 45 more or less.....
enjoy!
M

Always the last to know

I have just discovered Smoothies and with a freeze full of Blueberries and some Strawberries I am in heaven.
I am not sure what I drank years ago when I decided I did not like smoothies.
It might have been the thought of putting together juice and yogurt.
Bleck- I would think.
I was invited out to play games the other night and smoothies were on the menu.
Well boy they were good!
Berries, yogurt and a splash of something.
I was sold.
I have had two this week as my afternoon snack.

I used Strawberries, blueberries, juice from a tangerine and Vanilla yogurt.
I tried one with banana added and think I will just stick with the berries.
Like I said- where have these been all my life.
Tasty!

Blueberry and Blackberry Galette with Cornmeal Crust

Blueberry and Blackberry Galette with Cornmeal Crust
( disclaimer one- I had no blackberries---)
Crust:
1 ¾ cup all purpose flour
1/3 cup raw organic sugar
¼ cup cornmeal
¼ tsp. salt
½ cold ,cold butter, cut into small pieces
1/3 buttermilk- or in my case milk

lightly spoon flour into measuring cup and level with knife.
Combine flour, sugar, cornmeal into food processor and pulse to mix.
Add:
Butter- pulse 3-4 times or more in my case.
Add milk to just hold together but not wet.
Chill- I did over night.

Filling: Combine in a bowl toss well to coat.
4 cups of blueberries
2 cups of blackberries- I only used the 4 cups of blueberries.
½ cup of sugar- I used 1/4th
3 TBS. flour
2 TBS. lemon juice
2 TBS. milk

I added a TBS of orange liqueur, cinnamon and chopped up orange rind

Preheat oven to 350
Roll crust into a 15 inch prefect circle
Not really I just threw that in.
I rolled this on a pastry cloth I have using light flour on top.
Flipped it over onto lightly flour dusted wax paper.
Continued to roll using light flour on the rolling pin.
Then flipped it over on parchment paper to bake and place that on a baking sheet.

Place the filling on crust leaving about 2 inches all the way around the edges.
Fold edges inward to center, pressing gently to seal.

I baked for 30 minutes then brushed the piecrust with 2TBS. Blackberry Jam heated with about 1 TBS. orange liqueur.
I poured the extra on the berries.
Baked another 30 minutes.
Let cool and serve.

Cooking

I must say finding the time to blog about food does not seem to be my thing.
I love to cook, well, some days I don't love it, but I know how to do it.
I find this time of year a good soup is always in order.
Soup and stews are easy to make and not think about until you need some dinner.
Then, if you are lucky, you will have soup for the next day.
I find that I just cook.
There is not always planning involved.
The plan seems to come from what I have on hand.
I keep a well stocked pantry for a few reasons.
One, I hate to shop.
Two, I live 25 minutes from a store so I don't shop often and it is better to have things on hand.
Three, I know how to squeeze an onion.
In other words, if you have onions, garlic, celery and some peppers you have a start to a meal.
Add some meat and protein and you are on your way.

I keep two refrigerators and a freezer along with that pantry.
I freeze red peppers and make Thia and Pesto from herbs to pull out of the freezer as well.
I buy a quarter of a grass fed beef when I need to and then I buy local pork and lamb.
I buy Chicken and Seafood when it is on sale and freeze.
When I plan for the week of cooking, I go shopping in my reserve of pantry and freezer.

When in the mood I bake bread.

So- do I follow recipes?
Some nights I do.
Others nights I chop up the onions, garlic and whatever else suites me, then I pull out frozen red pepper and add herbs.
Then I toss over rice or pasta or leafy greens.
I may find a recipe I want to follow.
But it is not really rocket science to throw food together.
You just have to want to.
So the deal we worked out here is I cook and he cleans.
I make the meals and he does the clean up.
Not a bad deal for him or me.
So for tonight- well what to do with those chicken breast.

Lion’s Head Meatballs in spicy Coconut Sauce

Here is a recipe that I found in Cooking light serveral years ago.
I like to use my grass fed beef.
It is a real winner and with the weather turnning cooler these days could be a good one for you as well.
Like all good things it takes some thought and time.

Sauce: combine all in large pot and set aside.
NOTE- I use regular milk in place of Soy.
1/2 cup coconut Milk
1/2 Cup Soy Milk
2Tbs. Minced fresh ginger
2 tsp. minced hot red Chile
1 Tbs. chopped green onion
2 Tbs. Thai fish sauce
( I chop up the rest of the water chestnuts and add those)
Meatballs:
1 pound ground meat
1/3 cup chopped green onions
1/4 cup chopped water chestnuts
2 Tbs. cornstarch
1 Tbs. flour
1 Tbs. minced fresh ginger
1 Tbs. soy sauce
1 Tbs. sesame oil
1 tsp. hot red pepper
1/4 tsp. salt
1 Tbs. oil for frying
Combine meat and all ingredients; shape into meatballs and brown on all sides, about 7 minutes.
Add, sauce, simmer about 8 minutes
Garnish with:
1/4 cup fresh basil or cilantro (I use cilantro)
1 Tbs. grated lemon rind

My mother and friend George Tucker- Norfolk Va.

The Person who taught me how to cook and enjoy many things in life.
My Mom- Anna Henderson.
Mother of 5 (in under 6 years....)
Wife.
Math teacher.
And Cook!
Thanks Mom!

One for the kids

During my "Mother Earth" days in which my kids would have no white death, or sugar I learned to cook with honey.
Which I thought was more healthful.
This recipe was made over and over.
And we all liked it.
After all there was plenty of honey in it!
Take 1 cup peanut butter, I do like the pure stuff.
heat it over a low burner on the stove with 1 cup of Sesame seeds, stir in 3/4 cup dry milk,
add 1/4 cup cocoa, I use to try carob...... and 1/2 cup coconut out of the bag.

Press the whole mess into a 9x9 pan cool and cut.

1 cup peanut butter
3/4 cup honey
1 cup sesame seeds
3/4 cup dry milk
1/4 cup cocoa
1/2 cup coconut
enjoy!

Pesto Cheesecake

This is a recipe passed on to me by my sister Leslie.
We, all the women in the family, have used this one over and over.
It is a good quick one to pull out of the hat when you have a reception or company coming.

You just beat:
2 eggs
2 packages of cream cheese
1 container of pesto, this time of year just make your own.
Place this in a pie dish or tart pan and bake at 350 for about 45 minutes.

Top this with roasted red peppers, about two chopped up with three TBS. Parmesan cheese.
So darn easy it should be illegal!
Serve with crackers.

Shallot Salad Dressing

I have been asked for a salad dressing my father use to make.

I know he did one in the wooden bowl that I think must have been your classic Cesar Salad dressing; rub the bowl with garlic, pour in all ingredients in the bowl and then throw in the mixed greens.

This one I found several years ago reminds me of one he use to make.

I know his used fresh shallots because; I remember well his search for fresh Shallots.

All you could find back then were some frozen ones. He used them, but grumbled knowing there was something better out there somewhere!
I can't help but think of him anytime I buy the fresh ones.


He loved good food and would have "relished' in the slow food movement.He thought and talked about food as far back as I can remember. He loved whole wheat, stout, breads, which he would call peasant breads. He called wonder bread, “library paste” and wanted nothing to do with it.
He liked good cheese and a good cut of meat.
He liked good food and loved to cook.

Some of my favorite memories are eating his Chili with a grapefruit, orange and onion green salad on the side.

The hot, spicy chili set off by the citrus.

Mark and I shared this meal with my parents every Sunday while I was expecting my first child.

A lazy Sunday evening, Chili, the parents and good conversation.



His reaction to fast food was that it was the down fall of civilization.

When we traveled, as a family, he looked for good Mom and Pop diners.
And once told me to judge a place by the cars in the parking lot.
He said if there are Cadillac’s next to pick up truck you can bet the food is good.



Now back to the salad dressing:

1 TBS. Minced shallots
½ tsp paprika
½ tsp. powdered mustard
¼ dries basil
¼ tsp. oregano
½ tsp salt
pepper to taste
1/3 cup live oil
3 TBS. vinegar
Place all but the vinegar in a bowl.
Stir well and let sit for about 1 hour.
Stir in vinegar.
You can play with this depending on the herbs you like.
Tarragon instead of basil and oregano…
Add garlic if you like….

Long and Slow, Plain and Simple Yellow Squash

This works best with young and tender squash, but you can make it work with any by just cook it a bit longer.
Cut one good onion into rings
Wash and slice medium thin about one pound of yellow squash.
Put a good tablespoon and olive oil or any oil and about that much butter in a pan.
On low heat toss in the onion and let it sweat nice and slow.
Add the squash and do the same.
Leave this on the back burner while you cook dinner.
Stir so it does not stick or burn.
Let it just drift.
At the end, but not before add salt to taste.
You can, if you wish, add fresh basil just out of the garden.
But really this will become melt in your mouth squash.

Blueberries

What is summer without fresh summer fruits?
I love summer vegetables, but summer fruits are a bit of heaven.
When the blueberries start coming in I head out to the bushes every morning with a bowl. I love to pick enough to go with my morning cereal right off the bush. They are sweet, yet tart and still a little warm.........oh yum!
Mark on the other hand prefers his with some sugar and flour and cooked with some sort of topping.... I'll go with that as well. But I still prefer them off the vine and in a bowl with cereal or yogurt.

Crisp is my favorite quick dessert.This past week was the first picking to have enough for a Crisp and put some in the freezer for those winter months.

Pick and sort through the berries, wash and put in a handmade pottery pie plate or baking dish.
How many you wonder- as many as you can get in the dish----

The topping:


3/4 cup white flour
3/4 cup old fashion oats
1/2 stick butter- you can use more if you like- but I try to use a Little less if I can.
1/2 cup white sugar
1/4 cup brown sugar and cinnamon of course- do you really need me to tell you how much???
As much as you like!


Place this all in a bowl and use your fingers to work the butter into the flour/oats/sugar throw in 1/2 cups nuts


Throw the whole mess on top of your fruit and bake 350 for about 35-45 minutes.


Serve slightly warm with ice cream or yogurt.

We use a yogurt topping:
Take a cup of low fat or regular yogurt.
Place it in a strainer which you have about 4-6 coffee filters placer inside. Don't have the filters? Use paper towels. Put the strainer over a bowl. This is important- or you will have a big mess!
Let the yogurt sit in the fridge covered for a few hours.
This will make a nice thick pudding like substance.
To this add brown sugar to taste and a bit of vanilla and some cinnamon, if you like.
Use this to top your crisp or for that matter anything you would use ice cream on.
Enjoy!

Got Basil?

Basil Cheese Torte
1-8 ounce package of room temp cream cheese
4 ounces of regular feta cheese
2 tablespoons butter
1 package of pesto
2 packages of provolone cheese slices
¼ cup roasted pine nuts
Roasted red pepper salsa- recipe to follow
Process cream cheese, feta and butter until nice and smooth.
Stir in pesto- you can make your own, but if you don’t have your own use from jar or out of the refrigerator section of your local store.
Line a loaf pan with plastic wrap; allow at least 1 inch over hang.
Arrange 1/3 of the cheese slices on bottom and up the sides of the pan.
Layer with ½ of the pesto cheese mixture.
Cover with ½ the roasted red pepper salsa- make this before you start- recipe is coming
Cover with 2 tablespoons of the pine nuts.
Another layer of the cheese slices just across the bottom.
Repeat layers ending with cheese slices.
Fold in your over hanging cheese to center.
Fold over the plastic wrap and chill.
This will freeze.
I like to make this in mini loaf pans and take out of the freezer as needed.
Note:
PLEASE don’t use no fat cream cheese- I do use the 1/3 fat- but belch to the no fat anything!


Roast Red Pepper Salsa
4 red peppers roasted in the oven under the broiler and wrapped in foil to steam.
Pell off the skins and chop.
Okay, you say you don’t know how to do this?
Just buy the ones in the jar’s but remember- THEY WILL NOT BE AS GOOD!
Add to peppers:
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
3 tablespoon of fresh chopped basil- really it has to be fresh it is so much better!
2 cloves of crushed garlic
1/3 cup of sun dried tomatoes from a jar or do the water in the microwave and squeeze them out a bit and chop up.
½ teaspoon salt
ground pepper
Mix this all together.
Use this just anyway you want to other then this recipe it is great with goat cheese as well!

Beef or Pork Bulgogi; from” The Frugal Gourmet” with a few changes added.

Last night we had a friend drop in and we asked him to stay and have dinner with us.
I had no idea what I would fix, but with stuff coming in from the garden I knew I could come up with something.
I had a chuck roast I had pulled from the freezer which was thawing away. I put it in the microwave to thaw a little faster and then I was putting on the thinking cap," what are we going to do with this roast?"
I pulled the roast out and knew I had to move things along more and cutting it up was the way to go.
If the beef is still a tad frozen- just a tad it makes the cutting easier.
As I sliced and then cut into bite size pieces I knew I would do some form of a stir fry.....
Boom or click! The light came on Beef Bulgogi! It is a favorite of ours and you can not go wrong with this dish.
I have eaten it cooked by visiting Korean Potters and from Korean restaurants. Everyone has their own favorite way to cook this.
So with that done and Mark putting on rice to cook. I went out for the last of the red lettuce and some fresh herbs.
I washed the lettuce and herbs and then took the large hand full of the first green beans. Cleaned the green beans and cook them quick in salted water until just done- out and quick cooled.
The salad was: lettuce with cucumbers from the garden
grated carrot from out friends garden and topped with the cooled green beans.
I make a dressing of coarse ground mustard, olive oil and balsamic vinegar.

I took fresh young yellow squash, cut them in half and pan fried them with a pat of butter until brown on each side--- on Yum -I like my squash like I like my men: Young, tender and a little crooked.
Cooked up the Beef Bulgogi and we were good to go.
A little red wine and the evening was set.


Beef or Pork Bulgogi; from,” The Frugal Gourmet” with a few changes added.
The marinade:
3 tablespoons of good soy sauce
1 tablespoon of sugar
1 ½ tablespoons of sesame oil
1 tablespoon of sesame salt
few ground of black pepper
4 scallions chopped about 1 inch
3 cloves of garlic crushed
1 ½ or just go for 2 teaspoons of fresh grated ginger
1-2 tablespoons of sake’
a good hit of red pepper flakes- you can always add more hot later- but you can not take it out.
I don’t like it hot- Mark does.
I add:
At least one tablespoon fresh coriander and some fresh parsley
Cut up about 2 pounds of good grass fed beef. Oh, you can use the stuff from the store, but I promise you it is not as good.
Mix the marinade in a pottery bowl ( from Whynot pottery).
Pour over beef which is also in a pottery bowl ( from Whynot Pottery)
Toss well and let marinade at least 30 minutes.
Heat a pan on high heat and use a non flavored oil or peanut oil.
Cook the meat until just done- just a few minutes.
Garnish with sesame seeds and a few fresh herbs.

Cow

We have been buying beef from our good friends and neighbors who raise some of the best beef.
Each cow from their farm is named and treated like a family pet.
Yea- I know you would not eat your pets, but they are not our pets......
So this spring/summer I was trying to find a way to use some of the beef other then roast or stew.
I was getting tired of those methods and wanted to find some tasty way which was also quick.
Kabobs popped into my head!
After the fourth time we served these to guest I thought, " we have a hit here"
I have even used some cuts which are not your best roast, but have turned out well done this way.
Here you go:

Marinade for Beef or Lamb
3 tablespoons fresh cilantro
3 tablespoons fresh basil
3 tablespoons fresh parsley
a hit of fresh thyme
½ teaspoon ground cumin
½ teaspoon paprika
1 tsp. dried or 2 tsp fresh oregano
1 clove garlic- more if you like
½ teaspoon salt
a hit of ground pepper
2 tablespoons olive oil
Using a glass pan or handmade pottery bowl from your favorite local (Whynot Pottery) potter.
Put oil in pan or bowl.
Throw in all the dried ingredients
Then take the garlic and chop up all the fresh herbs with the garlic.
Put in with the oil.
Cut up 2 pounds of beef or lamb, local if you can get it.
Place in marinate and get down and dirty with this rub- rub the beef well with the marinade.
Marinate for about 4 hours.
Put bamboo skewers in to soak for at least 30 minutes or more before putting the meat on.

Pull meat from the refrigerator and place on bamboo skewers, putting 4 to 5 pieces of meat per skewer.
Let it rest on the counter top to bring it to room temperature.
Preheat grill and grill until just a tad over rare. 2-3 minutes on each side.
Note:
Cook sides first- don't let the meat sit too long or in the oven- it will overcook.
You can grill onions and squash, red peppers or anything good you have in vegetables.
I like to do these all separate and serve them beside the beef.
If you mix them on the skewers with the meat something does not get done.
Pay attention to each thing separately and you will be rewarded with a great meal and great leftovers.

Couscous crust for quiche

One day I had left over couscous and did a search to see what you can do to use this up.
What I found was a great recipe for using the couscous instead of a crust for quiche.
I used the leftovers, which was pretty good. But since then I have made the couscous fresh, added in some butter or oil and what ever else you like and made the quiche right on top of the couscous just like you would any favorite recipe.
It is really good. You really don't miss the crust and it cuts the calories a bit from a regular crust.
Quiche to me is what you have on hand.
Mushrooms and onions- sounds good.
Crab and roasted red pepper- sounds good
Spinach, mushrooms and onions even better.
Any combination with good cheese and good eggs will make a great quiche.
Even better the next day so make two!

Did someone say pie?

I have never been a pie eater much less a pie baker.
BUT- lately- since Thanksgiving I have baked a few pies.
If you have been here before you might have found the recipe for Katie's Sour cream Apple Pie. A real winner-
1 Cup Sour Cream
1 well beaten egg
1 tsp. vanilla
1/8 tsp. salt
beat egg, add sour cream , vanilla and salt and mix well.
Add:
2Tbs. flour
3/4 cup sugar
mix well and add
2 1/2 cups apples sliced thin- coating the apples well-
Pour into pie crust
Bake 450 degrees for 15 minutes
while baking make a topping of:1/3 cup sugar1/3 cup flour1/4 cup butter1tsp. cinnamon
Bake 325 degrees for 30 minutes
take out of oven and put topping on and place foil over crust ends to keep from burning.
Bake another 20 minutes.
Cool- and eat about 4-6 hours after-good at room temp.
Yummy!

Now- the other day, knowing I was not going to be up to cooking after my shift on the wood kiln- but- having to bring something back to the pot luck I thought about making a pie- no pie crust... Then I thought about making a pie...no sour cream......
Then I thought - you are a big girl and you know how to make a crust- just make the crust- so I did. I added some cinnamon to the crust- nice touch.

Then I made the following Apple pie with an old fashion apples stolen from my friend and neighbor Carol.
The apples are good old fashion cooking apples and make a really good pie-
So here is the recipe given to my by my sister.
I would like to call it Stolen Apples- pie but it is really called:
V.P.I. Apple Pie
(V.P.I. Home Economic Dept conducted research 1959 - 1960 to find best apple pie- this recipe won.)
5 C fresh apples, sliced thin (recipe calls for York, but I use any tart apple)
2 T flour
1/2 c. white sugar
1/4 c. light brown sugar
1/4 t salt
1/8 t nutmeg (I substitute cinnamon for nutmeg...I prefer the flavor of cinnamon)
1/8 t grated lemon rind
2 T margarine (I use butter)
1 (9") double pie crust
Mix all ingredients except butter and heap into lower crust.
Dot with butter and seal with top crust.
Slit crust in several places.
Bake 450 degree oven for 10 minutes
and then reduce temperature to 350 degrees and cook for another 55 minutes.

It was a hit- Gone to nothing but crumbs in about 10 minutes- I should have made two!

Couscous Salad with Yogurt Dressing

1 Tbs. olive oil
1 small onion, chop fine
1 small rib celery, chop fine
1 cup couscous
1 1/2 cup water
Saute' onion, celery in oil , add water boil, add couscous and cover let stand 30 min. fluff with fork.

Add to couscous;
1/2 cup garbanzo beans
1/2 cup chopped red and yellow pepper
green or black olives
artichoke hearts
2 med. scallions, sliced
and whatever your family likes........raisins......nuts

Dressing
3 Tbs. yogurt
3 Tbs. sour cream
6Tbs. lemon juice
1 Tbs. olive oil
1 clove crushed garlic
2tsp. fresh ginger or1/2 tsp. dried
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. turmeric
salt and pepper

Put this all together and let cool until served
We also like this dressing on Cole slaw...