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Creamy Chicken Farfalle and Peas

•2 slices of an onion minced
•one small tomato diced
•2 cups cooked shredded chicken
•1 cup frozen peas
•1 Tble butter
Sauté onions in a skillet with the butter for about 4 minutes until browned. Add the chicken tomatoes and peas cook till almost tender. To this mixture add
•1 can cream of mushroom soup
•1 cup sour cream
•1 Tble olive oil
Bring to a boil then simmer until pasta is cooked.

In the mean time cook
•450 grams farfalle pasta in
•2 cups of chicken broth
•2 cups water
for the recommended time.

After pasta has been cooked do not drain, pour it and the broth into the simmering cream sauce toss to coat. Continue simmering until the pasta has achieved the proper tenderness
Serves 6-8 persons

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Posted by on November 27, 2012 in Main Dish, pasta, Recipe

 

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I’ve Got Your Guacamole!

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•1 tomato pealed cored and chopped into small pieces
• 2-3 ripe avocado mashed or blended till smooth
• 1 jalapeño pepper minced fine
• 1 slice white onion chopped fine
• 1 tsp salt
•1/2 tsp black pepper
• 2 tsp apple cider vinegar

Add all in one bowl and mix well.
Make just before serving for the best flavor. You can store this in the fridge too.

Serves 4

 
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Posted by on May 10, 2012 in mexican, Recipe

 

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Perfect Pie Crust

This is the easiest recipe I know and makes perfect crusts every time. I got this recipe from my grandma who is a well known and respected Amish pie baker. She just turned 80 and still is often asked to help bake pies for weddings in many communities. This is considered a great honor to any good cook. This is the recipe shes used for making hundreds if not thousands of flaky perfect crusts. I hope you have good success. 20120322-190107.jpg

Cut together until this become wet and is in small pea like pieces.
• 5 cups unbleached flour
• 1/2 salt
• 1 cup vegetable shortening

In a mixing cup place
• 1/3 cup plus 2 Tbles cold water
• 1 large egg
• 1 Tble vinegar
Mix together well before pouring this into flour mixture.
Add all together and slowly fold and knead together just until you have a smooth dough. The trick is to not work the dough more than you need to or it will become tuff. Divide dough into two equal pieces and then divide again one piece larger about the size of an orange for the bottom crust and smaller for the top. Flour your work surface. Roll out the dough to the desired size using flour to keep it from sticking to the rolling pin. Do not turn dough to roll both sides. The more moving and handling your dough gets the tuffer it will be.
Place the rolled piece into pie plate and add filling. Repeat the rolling process with the smaller piece. Rolling it round to the desired size. Wet the edge of the crust already in the pie plate with water. Then carefully place the top crust over the whole pie. Take a small kitchen knife and trim round the edge of pie plate and press the crusts together as you go round sealing the edge.
Cut vent holes in the top of the crust either before you lift it onto the pie or cut slits in it after. Depending on the design desired you will want to do this on your work area since you have a hard surface to work on.
You can freeze this dough but I have found it becomes twice as hard to work with after it thaws so if I need to freeze it I roll it flat and place it in a pie plate and trim off the excess and take it out again and freeze it flat so that when the crust thaws you can place it already rolled into you pie plate or use it to cover chicken pot pie etc before it thaws.

 
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Posted by on March 22, 2012 in dessert, pie, Recipe

 

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Burrito Casserole Night

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~1lb hamburger browned with half of sweet bell pepper diced, slice of sweet onion diced fine, 12oz.canned chili beans, 1/4 tsp garlic powder, 1/4 tsp oregano, Cajun or creole salt to flavor (about 1tsp)

~mix together one can Campbell’s cream of mushroom soup, 1 cup sour cream, 1/2 cup milk,

~2 cups grated cheese

~in a large enough area spread out 6 large tortilla wraps warmed or 8 small tortilla wraps warmed and evenly fill them with the meat mixture. On each pile of meat sprinkle a bit of grated cheese. Save any left over cheese for the top of casserole.
Next carefully fold up ends and roll up the sides of the tortillas and place them edge down in the prepared pan. After all the burritos are in the pan spread evenly over the top the mushroom soup mixture. Sprinkle with remaining cheese. Cover dish tightly with foil and bake for one hour or until bubbly hot through out.

~serve with diced tomatoes or salsa, sliced avocado and sour cream. (my husband always likes to have Ranch Dressing instead of sour cream with this and hot sauce, of course.)

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Posted by on January 21, 2012 in casserole, Main Dish, Recipe

 

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Easy Crocheted Kids Hat

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I used chunky thick warm yarn to make this hat using a size H crocheting hook. This pattern makes a hat that fits size 6 to 12 month little heads. I’m not the worlds fastest crocheter but this only took me about 1 hour to complete. I am experienced though so it may take longer for a beginner. This pattern also works with other yarns. You can double regular yarn, use wool, or other fuzzy thread. my son loves his hat and was so happy wearing this. He hates having tight things on his head and didn’t like the stocking cap I have for him. This sits on his head like a hat and stays on with out being very stretchy and tight. My 18 month old daughter can wear this too but it’s not long enough to cover her ears so make sure to try this hat on your kids head before finishing it off completely you may need to add rows.

chain (ch.) 4. slip stitch (sl.) to first ch. to form a loop

row 1. ch. 2 this will count as the first stitch (st.), double crochet (dbc.) 11 times in the loop just made. Sl. into top of prior made ch.2 to form a circle. 12 st. made

row 2. ch.2, dbc. in base of ch 2., dbc. 2 times in next dbc. repeat from around, sl. in top of ch. 2, 24 st. made.

row 3. ch. 2, dbc. in base of ch.2, dbc. 2 times in next dbc. repeat from around, sl. in top of ch. 2, 48 st. made.

row 4. ch. 2, dbc. in base of ch. 2,( dbc. 1 time in next 4 dbc., dbc 2 times in next dbc.,)* repeat around, sl. in top of ch. 2, 58 st. made

row 5- row 11. ch. 2 (dbc. in next dbc.)* repeat around sl. in top of ch. 2, 58 st. made

if you want to make easy stripes like the hat in the photo simply switch yarn and start a new colour in rows 8 and 9 this is simple to do. Instead of proceeding to the next row and making the next chain twos, cut the yarn 1 inch back from hook and pull all the way through to finish your slip stitch at the end of the 7th row. Fasten next colour of yarn by pulling a loop through leaving a small tail and crochet both the tail and the yarn up in the ch.2 of row 8 to fasten on a new colour. Proceed with instructions same as before and fasten off to finish stripe. Fasten next colour and so on, making stitches according to pattern.

To finish fasten off and weave cut yarn through finished hat in matching colours to hide the tails.

 
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Posted by on January 5, 2012 in crocheting patterns, Uncategorized

 

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