WELCOME TO OUR RECIPE SITE
Most recipe sites assume that you know your way around the kitchen. Our website will not assume that you are a gourmet chef. The recipes are quick and easy, so that you can prepare them even with today's busy family's schedule. We also try to keep in mind the value of good fresh food and the difficulties putting a great meal on the table while keeping within a budget.
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FEATURES!
EASY BUDGET RECIPES
FALL FAVORITE!
EASY APPLE PIE
Preheat oven 400 degrees F
Bake 50 minutes
1 Recipe double crust pie (see dessert page) or package refrigerated pie crust (2 crusts)
6 Cups granny smith apples,; peeled, cored and sliced
3/4 - 1 Cup Sugar (or Splenda)
2 Tablespoons flour
1 1/2 Teaspoons Cinnamon
1/2 Teaspoon Nutmeg
2 Tablespoons butter, chilled, cut into small pieces
1 1/2 Tablespoons milk
Fit 1 pie crust into 9 inch pie dish.
Mix apples, sugar, flour, spices in large mixing bowl until apples are coated.
Put apple mixture into pie shell; spread evenly. Scatter butter pieces over top of mixture.
Fit top crust over apple mixture. Wrap excess top crust under bottom crust around edges. Press edges together to seal; flute.
Brush top crust with milk. Make slits in top crust with sharp knife to allow steam to escape. Sprinkle 1 tablespoon sugar over top. Bake until golden brown, about 50 mins.
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EXCELLENT APPETIZER FOR ANY OCCASSION!
CRABBIES
1 Lb fresh crab meat (make sure you check for shells)
1/2 Lb butter, softened
1 Jar Old English sharp cheese spread
2 Tablespoons mayonnaise
1/2 Teaspoon garlic salt
1/2 Teaspoon seasoned salt
1 Shallot finely chopped
English muffins
Mix together butter and cheese until well blended, add salts, shallot and mayonnaise. Stir in crab meat.
Cut each English muffin in half. Spread each round with crab mixture, spreading evenly ( at this point, you can tightly wrap and freeze until ready to use). Place on a baking sheet and freeze until firm, this makes them easy to cut, each round into 4 wedges. Broil until light brown. Serve hot.
RECIPES OF THE WEEK:
CROCKPOT CHILI
3 (15 1/2 OZ) Cans red kidney beans, drained
2 (28 oz) Cans crushed tomatoes or whole chopped
1 Cup celery, chopped
2 Medium onions, chopped
2 Medium green bell peppers, chopped
2 Tablespoons sugar
1 Bay leaf
3 Cloves garlic, chopped
1 Teaspoon salt
1 Teaspoon dried crushed marjoram
1 Teaspoon dried cumin
1 Teaspoon red pepper flakes
1-2 Teaspoons chili powder, more or less to taste
1/4 Teaspoon pepper
2 Pounds lean ground beef
1 12 oz can Budweiser, or other domestic beer
Sour cream
Shredded cheddar cheese
Corn chips
Tabasco sauce
In skillet brown ground beef and drain. In crock pot combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Serve with sour cream, shredded cheese, hot sauce (for those who like it hotter) and corn chips on the side. Also good with corn bread!
Serves 8
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CROCKPOT BEEF STEW
2 LBS Lean Stew Beef cut in 1 inch cubes
1/4 Cup Flour
1 1/2 Tsp Salt
1/2 Tsp pepper
1 1/2 Cups Beef Broth
1 Tsp Worcestershire Sauce
1 Clove Garlic
1 Bay Leaf
1 Tsp Paprika
4 Carrots cut in 1/2 inch slices
3 Potatoes, diced
2 Onions, chopped
1 Stalk Celery, sliced
Place meat in crock pot. Add flour, salt and pepper. Stir to coat meat. Add remaining ingredients, stir well. Cover and cook on low 10-12 hours or on high 4-6 hours. Stir thoroughly before serving. Remove bay leaf. Serve with crusty bread.
Makes 4-6 servings
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If you have any questions contact me at
pwhitman@cox.net
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