Sour Cream Lemon Pie

March 26, 2012No comments

Sour Cream Lemon Pie

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Sour Cream Lemon Pie

Ingredients

  • 1 cup White Sugar
  • 1/2 cup All-Purpose Flour
  • 1/2 teaspoon Salt
  • 2 cups Milk
  • 1/2 cup Sour Cream
  • 3 Egg Yolks
  • 1/4 cup Butter
  • 1 1/2 teaspoon Lemmon Zest
  • 1/4 cup Lemon Juice
  • 1 9" Pie Crust (Baked)

Directions

Step 1
In a sauce pan combine sugar, flour, and salt. Gradually stir in milk. Cook on medium heat, stirring continuously, until thickens and bubbly. Reduce heat. Continue cooking for 2 more minutes, stirring continuously. Remove from heat.
Step 2
In a medium bowl beat egg yolks slightly. Gradually stir in 1 cup of mix into egg yolks. Return yolk mixture to sauce pan and bring to a gentle boil. Cook for 2 more minutes, stirring continuously. Remove from heat and stir in butter, lemon zest, and lemon juice. Fold in sour cream.
Step 3
Pour filling into baked pie shell, and cool. Top with whipped cream and serve.
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Super Bowl Chili

March 26, 2012No comments

Super Bowl Chili

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Super Bowl Chili
Serves 12
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Meal type Main Dish, Soup
Misc Serve Hot
By author Priscilla Armstrong

Ingredients

  • 3 cans Chili Beans (Can also use Red beans, or Kidney Beans)
  • 1 can Green Chilies (Use large can)
  • 1 medium Onion
  • 2lb Hamber, Lean
  • 3 tablespoons Chili Powder (Adjust to taste)
  • 1 tablespoon Pico de Gallo Spice
  • 1 tablespoon Cumin
  • 1 packet Savon Gayo
  • 1 Beef Bullion Cube, or Beef Paste Base
  • 28oz Crushed Tomatoes
  • 2 cups Tomato Juice (Can substitute Tomato Sauce for thicker chili)
  • 1 cup Beer (Can substitute Beef Broth)
  • 1 teaspoon Honey

Directions

Step 1
In a large frying pan brown beef with onion until done.
Step 2
Put beef mixture into a large soup pot, or crock-pot. Add in all other ingredients and cook well.
Step 3
Cook until ready to serve. Cook anywhere from 1 to 8 hours.
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Christmas Breakfast

March 26, 2012No comments

Christmas Breakfast

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Christmas Breakfast
Serves 12
Prep time 20 minutes
Cook time 1 hour
Total time 1 hour, 20 minutes
Allergy Egg, Milk
Meal type Bread, Breakfast
Misc Serve Hot
By author Priscilla Armstrong

Ingredients

  • 2lb Pork Sausage (Browned, and well drained)
  • 4 1/4 cups Milk
  • 10 - 12 Eggs
  • 1 teaspoon Garlic Salt
  • 1 1/2 cup Colby Jack Cheese (Grated)
  • 1 cup Medium Cheddar Cheese (Grated)
  • 2 cups Bread Crumbs/Cubes

Directions

Step 1
In a large bowl beat together eggs, 2 1/2 cups milk and garlic salt. Add to the mixture the sausage, Colby-Jack cheese, and bread cubes. Mix well.
Step 2
Pour mixture into a buttered 9 x 13 baking dish. Top with cheddar cheese.
Step 3
Cover baking dish with tin foil, and refrigerate overnight.
Step 4
Before cooking pour about 2 cups milk around outer edges of baking dish. Bake at 350° for about 1 hour, or until knife comes out clean. Serve hot.
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Crock-Pot Applesauce Chicken

March 26, 2012No comments

Crock-Pot Applesauce Chicken

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Crock-Pot Applesauce Chicken
Serves 4
Prep time 5 minutes
Cook time 8 hours
Total time 8 hours, 5 minutes
Meal type Lunch, Main Dish
Website Yummly

Ingredients

  • 4 Chicken Breast Halves (Skinned and deboned)
  • 1 1/2 cup Applesauce
  • 1 tablespoon Onion Flakes
  • 1 tablespoon Apple Cider Vinegar
  • 1/4 teaspoon Cinnamon
  • 1/2 teaspoon Black Pepper
  • 2 cloves Garlic, Minced

Optional

  • 1/4 teaspoon Red Pepper Flakes

Directions

Step 1
Put the frozen chicken pieces into the crock-pot.
Step 2
In a small bowl, mix the applesauce, onion flakes, applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
Step 3
Cover and cook on low for 5 to 8 hours, or on high for 3 to 4 hours.
Step 4
Serve with rice or noodles.
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Creamy Mushroom Broccoli Fettuccine

March 21, 2012No comments

Creamy Mushroom Broccoli Fettuccine

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Creamy Mushroom Broccoli Fettuccine
Serves 8
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Allergy Milk, Wheat
Meal type Lunch, Main Dish
Misc Serve Hot
By author Lisa Armstrong

Ingredients

  • 12oz Whole-Wheat Fettuccine
  • 1 tablespoon Extra-Virgin Olive Oil
  • 4 cups Mushrooms (Sliced)
  • 4 cups Broccoli (Cut to bite size pieces)
  • 1 tablespoon Garlic, Minced
  • 1/2 cup Sherry (Can use cooking sherry -- but is has more sodium)
  • 2 cups Milk, Fat Free
  • 2 tablespoons Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 cup Asiago Cheese (Shredded)

Directions

Step 1
Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
Step 2
Cut broccoli and place in a microwave steamer. Steam broccoli for 5 minutes in the microwave.
Step 3
Heat oil in a large skillet over medium heat. Add mushrooms and steamed broccoli and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds to 1 minute.
Step 4
In a 2 cup measuring cup combine milk, flour, salt, and pepper. Whisk together thoroughly. Add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago cheese until melted. Add the sauce to the pasta; gently toss. Serve with more cheese if desired.
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Creamy Carrot Soup

March 19, 2012No comments

Creamy Carrot Soup

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Creamy Carrot Soup
Serves 8
Prep time 15 minutes
Cook time 6 minutes
Total time 21 minutes
Allergy Milk
Meal type Lunch, Side Dish, Soup
Misc Serve Hot
By author Lisa Armstrong

Ingredients

  • 2-3 cups carrots (Peeled and Sliced)
  • 16oz Frozen Hash Brown Potatoes
  • 1 can Chicken Broth
  • 1 can Evaporated Milk
  • 2 tablespoons Butter
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Salt
  • 16oz Applesauce

Directions

Step 1
Combine in Crock-Pot carrots, potatoes, chicken broth, evaporated milk, and spices.
Step 2
Cook on low for 6 hours.
Step 3
Following cooking time, remove from Crock-Pot and puree in food processor. Add applesauce and mix thorouthly. Return to Crock-Pot and continue cooking for 1 to 2 hours more. Serve hot.
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Crock-Pot Potato Corn Chowder

March 18, 2012No comments

Crock Pot Potato Corn Chowder

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Crock Pot Potato Corn Chowder
Serves 6
Prep time 15 minutes
Cook time 6 minutes
Total time 21 minutes
Allergy Milk
Meal type Lunch, Main Dish, Soup
Misc Serve Hot
By author Lisa Armstrong

Ingredients

  • 16oz Frozen Hash Brown Potatoes (Thawed)
  • 1 can Whole Kernel Corn (Undrained)
  • 1 can Cream-Style Corn
  • 1 can Evaporated Milk
  • 1 medium Onion (Chopped)
  • 8 Slices Bacon (Cooked and crumbled)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Worcestershire Sauce
  • 1/4 teaspoon Pepper

Directions

Step 1
In a 3 to 4 quart slow cooker, mix all ingredients together.
Step 2
Cover; cook on low for 6 to 8 hours. Serve hot.
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Custard

March 18, 2012No comments

Custard

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Custard
Serves 8
Prep time 20 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 35 minutes
Allergy Egg, Milk
Meal type Breakfast, Dessert, Snack
Misc Serve Hot
By author Louise Larsen Armstrong

Ingredients

  • 6 Eggs (Beaten)
  • 1 cup Sugar
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Salt
  • 2 cups Evaporated Milk
  • 2 cups Water

Directions

Step 1
Beat eggs. Mix in sugar, nutmeg, cinnamon, and salt. Beat egg mixture thoroughly.
Step 2
Mix in evaporated milk and water, beat again thoroughly.
Step 3
Pour into baking dish, or single serve baking dishes. Bake about 1 1/4 hours at 325°. Don't overcook. When water appears on top remove from oven immediately.
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crushed Pineapple-Carrot Mold

March 18, 2012No comments

Grandma Armstrong loved to make Jello salads.  She made them often, and they were frequently the subject of great debate in our family.  Some of our family only like their Jello flavors to match the fruit that is in them — and they should never have vegetables!  This was something that Grandma just didn’t understand.  Consequently whenever Grandma Armstrong made Jello salad, there was usually another option served, made by mom, in order for everyone to have something they liked.

crushed Pineapple-Carrot Mold

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crushed Pineapple-Carrot Mold
Serves 8
Prep time 20 minutes
Meal type Dessert, Salad
Misc Pre-preparable, Serve Cold
By author Louise Larsen Armstrong

Ingredients

  • 2 1/2 cups Crushed Pineapple
  • 1 1/2 cup Pineapple Juice
  • 1 Package Lemon Jello
  • 1/2 cup Sugar
  • 1/4 teaspoon Salt
  • 2 tablespoons Lemon Juice
  • 1 cup Carrots (Finely Grated)
  • 1 cup Whipping Cream (Whipped)

Directions

Step 1
Pour pineapple juice into a sauce pan. Heat to a boil. Add lemon jello, stirring until dissolved. Add sugar, salt, and lemon juice. Mix well. Chill until slightly thickened.
Step 2
Remove from refrigerator and mix in pineapple and finely grated carrots. Gently fold in whipping cream.
Step 3
Pour into a 1 1/2 quart jello mold. Chill until firm.
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Lemon Chiffon Pie

March 17, 2012No comments

Lemon Chiffon Pie

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Lemon Chiffon Pie
Serves 8
Prep time 1 hour
Allergy Egg
Meal type Dessert
Misc Freezable, Serve Cold
By author Louise Larsen Armstrong

Ingredients

  • 1 Deep Dish Pie Shell (Baked)
  • 1 teaspoon Unflavored Gelatin
  • 1/4 cup Water
  • 3 large Eggs (Separated)
  • 1 cup Sugar
  • 1/2 cup Lemon Juice
  • 2 teaspoons Grated Lemon Peel
  • 1 cup Whipped Topping (Thawed)

Directions

Step 1
Soak gelatin in water.
Step 2
In double boiler over gently simmering water, beat yolks and add 1/2 cup sugar and lemon juice. Cook, stirring mixture until mixture coats the back of a spoon.
Step 3
Add grated lemon peel, gelatin and food coloring if desired. Stir well.
Step 4
Cool in refrigerator for about 1/2 hour, until slightly thickened.
Step 5
Beat egg whites with 1/2 cup sugar. Fold into lemon mixture. Fold in cream topping. Spoon into baked pie shell.
Step 6
Refrigerate for 2 to 3 hours before serving. Garnish with chocolate shavings and lemon slices.
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