QUICKIE PIE & AMERICAN CHOP SUEY!!!

My friend Angie posted this recipe in Primitive & Rustic Crafts & Decorating Forum a really great forum...Click on the name to go there to join!

QUICKE PIE

I like the crust better than the filling and so I made a 1/2 recipe more of the crust and then baked it in a cast iron skillet. Crust is fabulously crusty...Made one with the Blueberry Pie Filling and my grandson ate half of it as soon as it had cooled down some...Made an Apple Pie Filling one and then sprinkled cinnamon/sugar all over the top and that was also good, but our favorite is the Blueberry one...My grandson wants me to make a Strawberry Quicke Pie next!

INGREDIENTS:

1/2 stick butter (1/4 cup)
1 cup SELF RISING FLOUR
1 cup sugar
1 cup milk
1 21 oz. can of fruit pie filling ( your choice)

DIRECTIONS:
Melt butter and pour into a 2 qt. casserole dish
Combine flour, sugar and milk together, stir til well blended
Pour over melted butter (DO NOT BLEND)
Add fruit filling. (DO NOT BLEND)
Bake at 350 degrees for about an hour.
Use toothpick in the center to check for doneness!
Even tho I added extra to the crust mix, it only took one hour to bake!

AMERICAN CHOP SUEY

Adapted from Country Cookin' by the Monterey County CowBelles, 1975 edition

INGREDIENTS:
2 medium onions, chopped
1 cup chopped celery
1/2 cup chopped green pepper
1 pound pork sausage, finely chopped, or ground beef
1 cup uncooked rice
1 can Cream of Chicken Soup
1/2 cup water
1/4 cup soy sauce
1 can bean sprouts, or 1 cup fresh bean sprouts, chopped
1 can water chestnuts, sliced
Salt and pepper to taste
6 ounces chow mein noodles

DIRECTIONS:
Preheat oven at 350 degrees.
Over medium-high heat, sauté onions, celery, and green pepper until just cooked but not yet brown. Add meat and cook for 1 minutes, until no longer red. Transfer to a casserole dish. Add rice.
In a separate bowl, mix together Cream of Chicken, water, soy sauce, bean sprouts, and water chestnuts. Pour half into the bottom of the dish, layer rice on top, and pour the rest of the mixture over the rice. Add meat and onion mixture on the top.
Bake for 1 hour.
Sprinkle chow mein noodles on top before serving.
This is an easy casserole to fix for a fast Chinese supper...

FALL DECOR CRAFTS!!!

I found these neat Fall Decor Crafts at Martha Stewart and thought you would enjoy making them...There are more ideas on her site....

Cornhusk Votives
Wrapped in dried corn husks, votives cast a soft glow and serve as a reminder that corn was part of the first Thanksgiving feast.
Wrapped in dried cornhusks, votives cast a soft glow and serve as a reminder that corn was part of the first Thanksgiving feast.
On a cutting mat, use a ruler and utility knife to cut the widest part of the dried cornhusks (available in my ebay store) to the height of your votive holders. Apply double-sided tape around a votive holder, about 1/4 inch from the bottom. Affix 2 or 3 cornhusks, overlapping the edges, to the holder. Finish by tying with a ribbon

Autumn Luminarias
These luminarias are perfect for lighting the way to your front porch, on Halloween or for any fall party.
Collect fallen leaves, and arrange them on top of brown lunch bags.
Put 1 teaspoon acrylic paint (choose colors that contrast with bags) in a 2- to 3-ounce misting bottle. Fill halfway with water and shake to mix. Mist bags and leaves. Let dry 20 minutes. Remove leaves. Repeat on other side. Fill bottom of each bag with sand.
Illuminate: For safety reasons, use either glass holders that are three times as tall as candles or substitute battery-operated lights.

Pumpkin Pie Potpourri
Use a pumpkin incense burner to suggest the cozy scent of pie just out of the oven. Cut off the pumpkin's top and scrape out the innards; carve round vents with an apple corer. Rub cinnamon or pumpkin-pie spices onto the lid, or push cloves into it. With a lighted tealight candle inside, the pumpkin will give off a lovely fragrance for about six hours.

Pumpkin Chandeliers
Casually adorned with colorful fallen leaves, a simple grapevine wreath is illuminated by tea lights set inside mini-pumpkin holders. Suspended from a ceiling hook, it gives a warm, rustic atmosphere to a front porch. To make the glow last, light the candles just before your guests arrive or use battery operated tea lights.

"IF TODAY WAS MY LAST DAY ON EARTH"!!

Sunday Sayings;

By Sue Atkins

"If today were my last day on Earth and I could share 500 words of brilliance with the world, here are the important things I'd want to pass along to others...

For me, there's more to life than money.

For me, it's all about people and relationships and in particular it's about the relationships we have within our own families - with our kids, our partners, and our own parents.

Family life is the most important aspect of our true well-being - and so is the really important job of bringing up happy, confident, well-balanced adults - today's children - but tomorrow's future.

For all children and for most adults, family life is the most important thing in life.

It gives meaning to our lives - as it's a place of safety, security, support, laughter, and a feeling of belonging.

You only have to ask yourself - who was there to pick you up from a late night party, give you a bit of "extra" money when you'd run out, or sorted things out when you got into trouble or made mistakes?

Or who was there to get you over a broken heart, a messy divorce, or there encouraging you on the sidelines on a frozen cold January morning when you were playing netball?

Who taught you to ride a bike, rollerskate or drive a car?

And who is always there believing in you and encouraging you when life is overwhelming and challenging?

Your family.

Your family is your rock in a very fast-paced, hectic world of change - it's your anchor in the stormy seas and choppy waters of growing up.

And that's why for me it's so important.

It's from this centre that children thrive and go on to believe in their dreams and make a success of their lives - whatever that means for them.

It's like a ripple in a pond - each generation building on the other.

I believe every parent loves their child and is doing their very best for them but because kids don't come with a handbook. Life with kids can be enormously challenging, tiring and frustrating, but it can also be the most rewarding and uplifting experience in the world too - and nothing can prepare you for that either.

It's not about the background you come from, the colour of your skin or the amount of money you have in your bank account that matters - it's about the memories you build with your kids that will last their lifetime.

Here is a quote I came across many years ago that changed the course of my life and I hope you find it thought-provoking too. It's was written by Dr. Forest E. Witcraft who was a scholar, teacher, and Boy Scout administrator.

"Fifty years from now it won't matter what kind of car you drove
What kind of house you lived in
How much you had in your bank account
Or what your clothes looked like
But the world may be a little better because you were important in the life of a child"

You are that very important person in the life of your child.

So paint more rainbows, buy more earrings and kick more footballs in the garden and learn to cherish, nurture and embrace your children as you are building bridges of unconditional love and lasting self-esteem deep within them."

From Positive Parents

PENNSYLVANIA DUTCH POT PIE or CHICKEN & DUMPLINGS!!!

Pennsylvania Dutch Pot Pie
Chicken Pot Pie or Chicken & Dumplings

Source: Bella Online
Noodles and dumplings made from homemade dough are used in many old Pennsylvania recipes. Chicken Pot Pie is a delicious main dish that's still very popular in Pennsylvania Dutch country today. Pa. Dutch style Chicken Pot Pie is not really a pie at all. In this thick and rich stew, noodle squares are cooked in chicken broth along with chicken, potatoes, celery, onion, and carrots.
Turkey, beef, or ham can be used instead of chicken to make Pot Pie

Chicken Pot Pie

Pot Pie Squares (the noodles)
3 cups flour
1 large egg
1 T. vegetable shortening (such as Crisco)
1/2 - 3/4 cup water

Combine flour, eggs, and shortening. Alternately knead & add small amounts of water until the dough holds together. Divide into two or three pieces. Roll each to about 1/8" thickness on a floured board. Cut into squares - about 2" to 2 1/2" each. Dry freshly made pot pie noodles for a half hour or more before cooking.

The Stew
Instead of stewing a chicken, you can also use about 3 or 4 cups of cooked and shredded chicken or turkey leftovers. If you use leftovers, add about 2 quarts. of chicken stock or 4 cans of chicken broth, (such as College Inn) instead of the 2 quarts of water.

1 - 3 lb. stewing chicken
2 quarts of water
5 medium potatoes - peeled and cut into bite size chunks
2 cups chopped celery
1/2 cup very finely diced carrots
1 small onion - chopped
1 T. dried parsley
1 tsp .salt
1/2 tsp. pepper

Cook the chicken in water until tender. Remove the chicken from the broth and separate the meat from the bones and skin; cut or shred the chicken meat into bite size pieces. Meanwhile, add vegetables & seasonings to the simmering broth and cook for about 15 to 20 minutes, then add the pot pie squares to the broth mixture, a few at a time, stirring frequently so they don't stick together. After all have been added, cook gently for about 6 to 8 minutes or until the noodles are tender. **Add the cut up chicken and cook over low heat, stirring occasionally for 10 to 15 minutes longer. Remove from heat. Let stand about 5 minutes before serving. Pot pie is usually served on dinner plates or in shallow bowls. Serve with a salad such as coleslaw, pepper cabbage or lettuce with hot bacon dressing for a complete meal.

Chicken and Dumplings

Follow the pot pie recipe, but instead of pot pie squares, add dumplings. This dumpling recipe is from a Mennonite Community Cookbook.

1-1/2 cups flour
1 egg - beaten
1/2 tsp. salt
3 tsp. baking powder
2 to 3 T. milk
Sift the dry ingredients together. Add beaten egg and milk. Mix until well blended. The dough should be soft, but thick enough to drop pieces from a spoon. Drop by tablespoons full into the boiling chicken broth. Lower heat, cover and simmer for about 10 minutes. Continue following the pot pie recipe from the **.

CUCUMBERS AU GRATIN & EGGPLANT/YAM AU GRATIN!!!!

CUCUMBER AU GRATIN

This is a good way to use up some of those excess big cucumbers we all seem to find in our garden this time of the year...

INGREDIENTS:
3-Tbs flour
3-Tbs butter
1-1/4-cups milk
1-beef bouillon cube
Dash of pepper
1/4-tsp onion juice
1-cup grated sharp cheese
1/3- cup fine dry bread crumbs
1-1/2 tsp butter, melted
2 med cucumbers, peeled

DIRECTIONS:
PreHeat Oven 350 degrees:
Blend flour & butter well. Gradually add milk and stir constantly over med heat until sauce boils and thickens. Stir in bouillon cube, pepper and onion juice. Remove from heat.
Add cheese, stirring until melted.
Stir in bread crumbs into melted butter to coat them well.
Slice peeled cucumbers about 1/8 inch thick into a 6 cup buttered casserole.
Put alternate layers of cucumbers and hot cheese sauce.
Top with buttered bread crumbs.
Cover and bake at 350 degrees for 30 minutes.
Remove cover and continue baking 10 minutes more or until cucumbers are tender and surface browned..

EGGPLANT & YAM AU GRATIN

Eggplant season has just begun, and you can enjoy this fruit (yes, it’s a fruit—not a vegetable!) through October...I like this creamy eggplant recipe...Nice to use instead of the tomato based ones!

INGREDIENTS:
1 lb. eggplants, peeled and cubed
1 lb. yams, peeled and cubed
1 tbsp. sunflower oil
1 onion, chopped
1 tsp. turmeric
1 tsp. salt
1 tsp. black pepper
1/3 cup half and half cream
1 tbsp. butter
2 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 cup milk
1 ½ cups Feta cheese, grated

DIRECTIONS:
Preheat oven to 375 degrees:
Boil eggplants and yams together until tender, about 15 minutes.
Meanwhile, heat oil in a pan. Add onion. Fry for 3 minutes until soft. Set aside.
Melt butter in another pan. Add flour until a thick paste is formed. Slowly add the milk until a smooth runny sauce is formed. Add salt and pepper. Set aside.
Drain eggplants and yams. Add onion, oil, turmeric, salt, black pepper and cream. Mash well until smooth. Set aside.
Heat sauce on medium heat, stirring constantly until thickened. Remove from heat and add Feta cheese. Stir until melted.
Put eggplant and yam mixture in a greased ovenproof dish. Pour over cheese sauce and bake for 20 minutes until golden.

CREAMY MINNESOTA WILD RICE SOUP & BREADS!!!

CREAMY MINNESOTA WILD RICE SOUP
Have made this soup for years. Got the recipe from a guy who harvests Minnesota wild rice. If you can get the natural harvested wild rice (not cultivated) use that, but otherwise the cultivated will work!

Ingredients:
2-cups cooked wild rice
1-large onion chooped
1-cup chopped celery
1-can drained mushroom pieces (I use 2 cans)
8-cups water
9-chicken bouillion cubes
1-cup flour
1-cup whipping cream
1-1/2-sticks of butter (real butter)
Directions:
Wash 1 cup of wild rice thorougly; place the rice in a heavy sauce pan with 4 cups salted water; Bring to a boil and simmer covered for about 45 minutes, till tender but not mushy. Uncover & fluff with a fork, simmer for an additional 5 minutes...Drain excess liquid;
Saute onions, celery and mushrooms in the butter until tender. Sprinkle the flour over the vegetables until well coated (mixture will be pasty):
To the wild rice add water and bouillion cubes...Add coated vegetables and whipping cream.
Heat and stir to make sure the vegetables blend into the soup..**DO NOT BOIL**.
No salt needed as bouillion is enough...I like pepper so I do add pepper to my taste.

WILD RICE BREAD

Break up wild rice to make 1/3 Cup; cook and drain well, saving 2‑1/2 cups of the rice water to use in making the bread.

Mix: 1/4 ‑ Cup Brown Sugar 1/2 Cup Molasses
1/4 ‑ Cup Oil 1 Tblsp. Salt
Add 2‑1/2 Cups Rice Water, while warm, (so sugar and molasses dissolves) and 1/2 Cup Instant Potato Flakes.
When liquid cools, add 2 Pkgs. Dry Yeast that has been dissolved in 1/2 cup warm water. Add 2 Cups Flour and mix; then add the rice and mix well.
Add approximately 7 to 8 more cups flour, until dough is no longer sticky; knead well. Place dough in greased bowl and let rise twice.
Divide dough into 4 pieces and shape into loaves.
Place in greased bread pans and let rise.
Bake at 325 degrees for 40‑45 minutes.

I am posting a wild rice bread made in a bread machine for all of you who don't have the time to make the above bread...Enjoy!

WILD RICE BREAD FOR BREAD MACHINE

Measure Ingredient
1 cup Water; lukewarm
3 cups White bread flour
2 tablespoons Dry milk
3 tablespoons Brown sugar
1½ teaspoon Salt
2 tablespoons Butter
½ cup Cooked wild rice; room temperature
¾ cup Rolled oats
2½ tablespoon Wheat berry
2 teaspoons Active dry yeast

Add ingredients according to bread machine manufacturer's instructions. Makes a 1.5 pound loaf. Recipe by: More Electric Bread Posted to MC-Recipe Digest V1 #1022 by "jms@..." on Jan 18, 1998

NOTE: Store your Wild Rice in tightly covered container in a cool, dry place and it will keep indefinitely!

HAPPY LABOR DAY & ROBERT REDFORD!!!

The vital force of labor added materially to the highest standard of living and the greatest production the world has ever known and has brought us closer to the realization of our traditional ideals of economic and political democracy. It is appropriate, therefore, that the nation pay tribute on Labor Day to the creator of so much of the nation’s strength, freedom, and leadership – the American worker.
US Department of Labor:

Better Than Robert Redford Dessert

My friend Rita Kenow use to make this and bring to work for us to enjoy, and believe me we did....This is sooooo good!

Preheat oven to 350 degrees.

First Layer:
1/2 cup (1 stick) margarine or butter, melted
1/2 cup broken pecans
1 cup flour
Mix and spread in a 9x13' pan. Bake at 350 degrees for 10 minutes.Let cool!

Second Layer:
1 cup confectioners' sugar
1 (8-ounce) package cream cheese, softened at room temperature
1/2 of a(12- or 16-ounce) container thawed whipped topping
Beat and put on top of cool crust!

Third Layer:
1 (6-ounce) box or 2 (3-ounce) boxes instant chocolate pudding
3 cups (2-percent) milk, cold.
Beat and put on second layer. Cover with other 1/2 carton cool whip. may put chooped nuts, toasted coconut or slivered chocolate candy bar on top!
Refrigerate several hours!

Picture by Christy Jordan