“Brown Bag” French Apple Pie

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—————————-FOR THE PIE——————–
1 1/2 c  All-Purpose Flour
1/2 ts Salt
1/2 c  Shortening
5 tb ICE Water
8 c  Apples [peeled & sliced]
1/4 c  Granulated Sugar
2 tb All-Purpose Flour
1/2 ts Nutmeg, Ground
2 tb Lemon Juice
1 ts Cinnamon, Ground

——————————FOR THE TOPPING——————————
1/2 c  Granulated Sugar
1/2 c  All-Purpose Flour
1/3 c  Butter
1 lg Paper Bag
Vanilla Ice Cream

Preheat the oven to 400 degrees.

To make the pie: 1) Combine the first measure of flour, salt and shortening
using a pastry blender until the mixture resembles coarse crumbs, then stir
in the water a little at a time, using a fork, and form the dough into a
ball.

2) Roll out the pastry dough on a lightly floured board. Roll to an 11″ or
12″ diameter and fit into a 9″ pie pan fluting the edges.

3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg
and the lemon juice in a large bowl then toss the apple slices in the
mixture and arrange them in the pie crust.

To make the topping: 4) Combine the sugar and flour in a bowl and cut in
the butter using a pastry cutter then sprinkle the topping over the apple
filling.

5) Place the pie in the LARGE paper bag and place the paper bag on a baking
sheet and loosely fold the open end of the bag under. Bake until the apples
are tender (50-60 minutes).

6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM
COMING OUT OF THE BAG!

7) Serve warm with generous portions of vanilla ice cream.

1,000 Calorie-A-Bite Trifle

———————————–FRUIT———————————–
3    Pears
8 oz Raspberries
-(tinned or fresh)
1    Passion fruit
Dry sherry
-(1 bottle)

——————————–SPONGE CAKE——————————–
1/2 c  Butter
10 T  Sugar, castor
1 1/4 c  Flour, self-raising
2    Eggs (slightly whisked)

———————————-CUSTARD———————————-
2    Eggs
1 pn Salt
1 pn Nutmeg
10 oz Double cream
-(or use whipping cream)

———————————-TOPPING———————————-
10 oz Double cream
Roast almonds

Peel and slice pears, drain raspberries if tinned, and scoop out passion
fruit.  Place fruit in large trifle bowl and add an ample quantity of
sherry. Leave for twenty-four hours to soak in the refrigerator.

Preheat oven to 350 degrees F.  Cream butter and sugar until light and
fluffy. Add eggs and about 2 T of flour and beat. Fold in rest of flour.
Bake in 7-inch square tin for 25-30 mins until brown. Let cool. Slice into
fingers and arrange on top of fruit. More sherry may be added at this
point.

Pour one large glass of sherry.  Mix eggs and add all ingredients to small
bowl.  Place bowl in pan of simmering water.  Stir continuously with wooden
spoon, sipping sherry, until custard thickens.  This takes about ten
minutes. Pour custard on top of sponge. Chill in fridge. Whip cream until
stiff and smooth over top of custard. Arrange almonds decoratively.

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24-Hour Slaw

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Ingredients:

– 3/4 cup sugar
– 1 lg. head  cabbage – shredded/not chopped
– 2 lg red onions — thinly sliced
– Hot Dressing

Direction:

Stir sugar into cabbage.  Place half of the cabbage in a large bowl. Cover with onion slices.  Top with the remaining cabbage.  Pour boiling hot dressing over slowly. Do not stir. Cover and refrigerate at once. Chill 24 hours. Stir well before serving.

HOT DRESSING

– 1 teaspoon celery seeds
– 1 1/2 teaspoons salt
– 1 teaspoon sugar
– 1 cup cider vinegar
– 1 teaspoon dry mustard
– 1 cup oil

Directions:

Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
Bring to a rolling boil.  Add oil, stirring,
and return to rolling boil.  Makes about two cups.

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2. Adreana’s Greek Pasta Salad

– 1 pound  rotini
– 1 pound  boneless skinless chicken breasts
– 3 stalks celery  – chopped
– 1 red bell pepper  – chopped
– 2 1/4 ounces black olives  – sliced
– 4 ounces feta cheese  – drained & crumbled
– 3 green onions  – finely sliced
– 16 ounces Italian salad dressing

Directions;

Cook chicken in water to cover with 1 bay leaf.  Bring to boil and cook
for 30 min. or until juices run clear.  Cool and remove skins.  Or, you
can cook chicken in frying pan until cooked through.  Cut into bite size pieces. Cook noodles and drain.  Add all ingredients and mix well.  I use only about half the bottle of dressing and then put the rest on the table if someone wants more.  Serve warm or cold.  Serves 6

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