Pie Recipes

GRANDMA BETH'S CREAM PIE

3 c. milk
2 c. sugar
 1/4 tsp. salt

Boil. Add, premixed...

6 eggs, beaten
2 Tbsp. cornstarch dissolved in 3 Tbsp. milk

Cook until thick. Add...

2 Tbsp. Knox gelatin dissolved in 8 Tbsp. milk (dissolve well)

After thoroughly mixing, refrigerate overnight.

Whip 1 pint whipping cream (unsweetened). Whip pie mix until smooth, then beat cream and pie mix together.

Banana Cream Pie - Layer cream pie mix and sliced bananas in pre-baked pie shell. Refrigerate until served.

Coconut Cream Pie - Mix with shredded, sweetened coconut and spoon into pie shell. Refrigerate until served. Top with toasted coconut.


PIE CRUST

1 tsp. salt
3 c. flour
1 c lard

Mix with pastry cutter or with hands. In a separate bowl combine...

1 tsp. vinegar
5 Tbsp. water
1 beaten egg.

Mix well, then add all at once to dry ingredients. Mix with hands just until moist. Roll out into 2 pie shells or a bottom and top crust. For fruit or pumpkin pie, fill immediately and bake. For a pre-baked crust (i.e. cream pies), place rolled dough in pie tin, prick well with a fork, weight with pie weights or beans, and bake at 425 degrees for 10-12 minutes. Cool before filling.

Cheesecake in a jar

This is the link to the recipe I use to make my cute and yummy little cheesecakes. Enjoy.

TyAnn's Minestrone Soup

My friend, Ty brought my family soup for dinner last night, and it was so delicious I begged her for the recipe. Quoted directly from TyAnn's post on facebook:

"This makes a very large amount of soup, so make sure you have a big soup pot.  This tastes even  better the next day as it has time to sit.  My amounts are just estimates:)  It seems like a lot, but it's so worth it, and you can use it forever as leftovers - food processors will help cut down on time!

1/4 c whole dried peas
1/4 c dried lentils
2 tbs butter
1 tbsp olive oil
1 c finely minced onion
1 c finely minced carrot
1 c finely minced celery
1 tsp garlic - finely chopped
2 zucchini - cubed
1 gallon chicken stock (chicken broth will work too and is cheaper - it won't taste as good - have some extra on hand cause you may need to use more if there's not enough broth)
1 green bell pepper - chopped
3/4 c sliced carrots
3/4 c sliced celery
fresh chopped basil and parsley to taste
salt and pepper to taste
1 bay leaf
5 med potatoes - peeled and cubed
1/4 head of cabbage - cored (2 in squares)
2 oz romano cheese rind - this can be hard to find (I get it at Harmons in st george).  If i don't have the time, I will just get a wedge of parmesan and throw it in - it does leave "cheese chunks" in your soup (yummy:)), but the cheese is key to giving your soup its key taste.
1-2 oz prosciutto ham - i only add this if i want to go all out (and it's not cheap)  it is just thrown in  for taste (you'll take it out later), so don't slice it!  It will still taste good without it
1 can kidney beans
1 can green beans
1 can garbonzo beans
2 cans of italian flavored diced tomatoes
1/2 - 1 c shell macaroni
grated romano (or parmesan) cheese

Either soak lentils and dried peas overnight, or put in a small pot on stove and boil for 30-40 min to make sure they are cooked.  I usually start this at the same time as the next step.  If the soup will be cooking all day, I skip this step and just add them with the potatoes.

For carrots and celery, mince over half of them, and slice the rest and set aside (saves time cause you will be adding them later)

Saute minced onion, carrot, celery, garlic til soft. Add zucchini and bell pepper and soften.

Add chicken stock, potatoes, chopped carrots and celery, basil, parsley, salt, pepper, cabbage, romano rind -

Simmer for 40 min - 2 hours or until everything is tender - add lentils and peas

Remove romano rind, bay leaf and prosciutto

Add canned beans with juices and tomatoes

Optional - add shell macaroni

Top with grated cheese and enjoy!"