APPLE FRITTERS

Via. Peggy Knoepfle

Apple Fritters (mini)

1 1/2 cups diced apples, peeled (2-3 apples)
1 cup flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/3 cup milk
1 egg
2 tablespoons sugar
1 teaspoon cinnamon
Oil for frying 

In bowl, mix flour, sugar and baking powder
In a glass, mix milk and egg then add it into dry ingredients and mix until just combined
(Mixture will be thick)
In bowl, toss the apple chunks with the cinnamon and sugar
Add apples into batter and stir just to coat apples
Heat fryer to 350
Drop by heaping tablespoonfuls
(use a second spoon to help drop batter from first spoon)
Fry for 3-4 minutes
(use a fork or tongs to flip over 1/2 way)
Place on a cooling rack with paper towels underneath

Glaze
1 1/2 cups icing sugar
1/2 teaspoon vanilla
2 tablespoons milk

In small bowl, mix glaze ingredients and drizzle over fritters

•Fry in batches
•Makes 8-10 depending on size you drop them

A Recipe from the past.   Probably from my Aunt Lois Dunlap via Grit Magazine.    

Fried Spaghetti

Ingredients:

1 Lb box spaghetti

6 eggs
1 cup parmesan cheese
Basil (Fresh if possible, if not dried will work)
Salt
Vegetables (to taste)
Avocado oil


Process:

1.  Boil the spaghetti, al dente in salted water
2.  Saute vegetables
        (My favs are mushrooms, carrots, onions)
3.  Heat a few tablespoons oil in large skillet
4.  Beat eggs (by hand) in a large bowl
5.  Add parmesan to eggs
6.  Add vegetables
7.  Toss mixture with spaghetti
8.  Pour spaghetti (and everything else) into the skillet with oil
     (Make sure the skillet is very hot)
9.  Reduce heat to medium or medium low and cook until eggs are set and bottom is brown (Approximately 20 minutes)

Run a spatula around the edged to make sure the torte is not stuck to the pan, then flip upside down onto a plate.

Top with additional cheese (or not) and serve with hot marinara sauce. (Or not.  Sometimes we like it plain.

Great meal for a tribe.   Easy to precook everything but the last 20 minutes of the torte.  Saves well for leftovers.

CHICKEN POT PIE

(Pictured with the biscuit on top variation)

Chicken pot pie is a chicken and vegetable mixture in a basic white sauce (bechamel, if you like to use the professional terms) and then baked into a crust, either a traditional pie crust, or a top crust of biscuits or flaky pastry.

Crust:   Pie crust, biscuits, phyllo dough, or other flaky pastry dough

1 onion, chopped (or less if you're not a fan of onion)
4 tablespoons butter
2 cups frozen mixed vegetables (I prefer a mixture of mostly peas and carrots)

1/3 cup all-purpose flour
1/3 cup butter
1/2 teaspoon salt
1/2 teaspoon herbs de provence'
1 chicken broth 
1 cup cream
1 1/2 shredded chicken (or cubed if you prefer)


In a saucepan, saute the onion in the butter just until soft
 add frozen vegetables
cook until the liquid from the vegetable is evaporated, or drain the vegetables.

Set aside

In a heavy pan, melt 1/3 cup butter and add the flour.  Cook for 3 minutes over medium head, stirring constantly.  Do not let the flour brown.  Then add cup of chicken broth, stiring constantly.

When sauce begins to thicken add cream.   Bring to a simmer.  And move off the burner.

The sauce should be slightly thickened.  If you're using the double crust, allow the sauce to cool.  Then add meat and vegetables to the sauce.     Add sauce to your prepared pan.

Finally, add the top crust.    (Whether the top of the pie crust or phyllo dough, or biscuits)

Bake in a 400 degree oven for 30 minutes.    (If you are using the double pie crust, be sure to put on bottom shelf of the oven.   and be sure the filling has cooled before you add to the crust.   Adding hot filling makes the crust soggy.) 

NOTE:   The vegetables used are your choice, but if you leave liquid in the vegetables, it will thin the sauce and be runny. 

This recipe is written for speed and ease in cooking.  Cooking fresh vegetables will make it even tastier.   I tend to bake this to use left overs and make a quick tasty meal. 

If using frozen pie crusts, Marie Calendar's are my favorite with Pillsbury running a close second.   You can use canned biscuits or make your own.   I like cutting the canned ones into thirds, or cutting mini biscuits if I make my own. 

If you hesitate to use the cream, you can use half and half, or even milk.   But the creamy texture and rich taste of cream elevates the flavor of the pie. 

GOOD LUCK!!          

CHICKEN FLORENTINE

CHICKEN FLORENTINE

Thinly sliced chicken breast 

Flour to coat

Oil (I prefer avocado, but any vegetable oil will work)

Lawry's "Pinch of Herbs"  or Cracker Barrel's "Campfire meal seasoning"

Fresh spinach chopped.

Coat the chicken pieces with the spice and then flour

Saute quickly in the oil in a large skillet.

Then place the chicken pieces on a large baking tray

place a pile of chopped spinach on each piece

then cover each with shredded mozzarella cheese

Place in 350' oven and bake for 25 minutes or until cheese turns golden on top.

Serve with a side of white rice.

MATZO BALL SOUP

STOCK:

1 onion, diced

1 small carrot, diced

1 chicken

2 32-oz cartons chicken broth (Bone broth or stock)

Saute onion and carrot in butter until onion is translucent.  

Add broth.

Salt to taste.  (Depends on whether you use salt free or reduced sodium broth)

Add chicken.

Simmer until chicken is done.  (Time depends on size of chicken)

Debone chicken, remove skin.     (Usually save the breast and use the next day for chicken pot pie.  (or chicken salad or whatever)   Cut into small pieces and return to stock.

MATZOS:

1 box Manischewitz Matzo ball mix (NOT the soup one)  (Picture below)

Make according to package directions.  (I always use both packages -- for left overs or to share!)    (2 eggs and 2 tbsps oil per package)  

Be sure the stock is simmering when you add the matzos.   Otherwise they will be tough.  Make the balls about 1 inch in diameter, they "grow" considerably!!

Cook 20 minutes and serve!!

Variations:

In a hurry?    Use a Rotisserie chicken with the cartons of broth.   Just cook until it is falling-off-the-bone tender.  Debone and dispose of skin.    If you want the broth to be rich, be sure you have chicken bones.   

DOWN HOME CORN BREAD

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Down Home Corn Bread

1 cup corn meal (medium grind)

1 cup flour  

1 teaspoon baking powder

½ teaspoon salt

2 eggs

1 cup whole milk  (Or half and half!)

¼ cup Sour cream

Mix dry ingredients together in one bowl.   In a medium sized bowl, beat eggs (Either by hand or with electric mixer) with milk and sour cream.   Stirring with a spoon or fork, add dry ingredients.  (Don’t use electric mixer here, it will affect the texture of the cornbread.)    Batter should be about the consistency of pancake batter.

Pour into greased  7 x 11 inch pan and bake at 350 for 25 minutes or until toothpick comes out dry.    (The bread should be firm to the touch, it doesn’t rise like biscuits or yeast rolls.)

OR for Johnny cakes. . .   pour a spoonful at a time onto a greased hot griddle and cook until bubble form.  Turn and cook other side until golden brown.   (Just like pancakes!)

Daniel (Vegan) Version, gluten free

1 cup corn meal

1 cup quinoa flour

1 teaspoon baking powder

½ teaspoon salt

1 ½ cup almond milk

(Follow above directions)