Month: November 2018

Turkey PotPie

Turkey PotPie
Ingredients
  1. left over turkey
  2. 1 cup turkey broth
  3. Bay leaves
  4. mixed veggies
  5. potatoes
  6. 1/3 cup flour
  7. 2 pie crust
Instructions
  1. Use left over turkey. Boil bones for 1 hour, strain broth.
  2. Add bay leaves and mixed veggies, simmer for 1/2 hour.
  3. dice potatoes, cook 1/2 hour in water. Stain.
  4. Add all above plus flour.
  5. One crust under, one over.
  6. cook 375 for 15-20 minutes or until bubbly. cook 450 until brown. Let sit for 10.
Notes
  1. can be frozen. Thaw for 30 minutes, cook 375 for 30 to 50 minutes. Let sit for 10.
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Paul Homlish's recipes https://blog.homlish.net/

Brown Sugar-Glazed Sweet Potatoes with Marshmallows

Brown Sugar-Glazed Sweet Potatoes with Marshmallows
Ingredients
  1. 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
  2. 2/3 cup packed golden brown sugar
  3. 5 tablespoons butter
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon ground nutmeg
  7. Pinch of ground ginger
  8. 2 cups miniature marshmallows
  9. 1/2 cup sliced almonds
Instructions
  1. Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
  2. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
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Paul Homlish's recipes https://blog.homlish.net/

Pie Crust Lard

Pie Crust w/ Lard
Ingredients
  1. 1-1/2 cups all-purpose flour
  2. Pinch salt
  3. 1/2 cup lard
  4. 3 to 4 tablespoons cold water
Instructions
  1. In a bowl, combine flour and salt.
  2. Cut in lard until mixture resembles coarse crumbs.
  3. Sprinkle in water, a tablespoon at a time, until pastry holds together.
  4. Shape into a ball; chill for 30 minutes (no longer than 30 minutes or you will need to wait for it to warm back up and it might get dry)
  5. On a lightly floured surface, roll dough to 1/8-in. thickness. I don't even worry about thickness. I just compare the pie pan with what I have rolled out and when it fits I use it. I waste about 1/4 of the dough when I cut off the edges.
  6. Transfer to a 10-in. pie plate.
  7. Flute edges
  8. fill and bake as pie recipe directs.
Notes
  1. Excellent. I doubled the recipe for 2 deep dish 10" pies. It was a tad short, barely enough for pans. I pre-baked 10 min @ 400. After allowing the crust to cool I added the pumpkin mix. The pumpkin pie filling was wet I baked for 20 min @ 425, then 45 min @ 350. Even with the pre-bake and long cooking time, the crust was golden. The family said this was best ever pumpkin pie crust crust
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Paul Homlish's recipes https://blog.homlish.net/