unbaked pastry for a two crust 9 inch pie
2 pounds (5 cups) stemmed, red, blue or green seedless grapes, rinsed well,
1/4 cup apple cidar or orange juice
2 1/2 T. cornstarch
1 T. lemon juice
3 T. water
2 t. grated orange zest
1/4 t. nutmeg
1/2 c. sugar

egg glaze 1 egg beaten with 1 T. water

Line a pie plate with half the pastry. Trim a 3/4 inch overhang.
Brush the moistureproofing egg glaze over the bottom of the pie crust.
Set the pastry lined pan in the refrigerator while you prepare the filling.

Stem, rince and drain the grapes. Place them in a 2 quart stainless steel or enamel saucepan along with the cidar or juice. Bring to a boil, cover, and cook on medium for about 5 minutes. Press the grapes with the back of a wooden spoon to burst about half of them releasing some juice.

Pour the grapes into a strainer set over a 2 cup measure. Measure the juice you will usually have about 1 1/4 cups. Return the grape mixture to the saucepan along with 1 cup of juice.

In a small bowl dissolve the cornstarch in the lemon juice and water. Add it to the grapes in the pan. Add the grated zest, nutmeg and sugar. Stir, bring to a boil over medium heat and cook uncovered until thickened and clear, about 5 minutes. Set aside to cool slightly.

Fill the pie with grape mixture. Moisten the rim of lower crust with egg glaze. Set the top crust in place. Fold the overhanging crust edges together and pinch into a raised fluted rim. Brush the crust with egg glaze and sprinkle with a litle sugar.

Place pie on the rack in the lower third of a 425 f preheated oven.
Bake 12 minutes.
Lower the heat to 350 f and continue baking for 25 minutes or until the crust is golden brown. Cool pie on wire rack.

They might not be exactly pink, but more a delightful shade of peach. The addition of a sweet potato adds the color, but also a terrific flavor, your kids may never want the plain ones ever again. Using the potato's cooking water, instead of milk, adds back some of the nutrients that cook out the potatoes, and are a big hit for anyone with a diary allergy (or lactose intolerance).

Ingredients:

* 4 medium sized white potatoes
* 1 medium sized sweet potato
* 1-3 garlic cloves, peeled
* 4 Tbsp butter or margarine
* Salt and pepper to taste

Directions:
Scrub and peel the potatoes and cut them into to 2- inch chunks. Place the potatoes and the garlic cloves in a saucepan; add tap water until it covers the potatoes. Set pan over high heat and bring to a boil. Boil for 10-12 minutes, until a fork slides easily through the potatoes. Drain potatoes, reserving 3/4 cup of the cooking liquid. Mash the cooked potatoes and garlic with a potato masher, add butter or margarine, and reserved liquid ¼ cup at a time, until potatoes are creamy, whipped consistency. Serves 4-6


http://www.mothering.com/sections/recipes/pink-potatoes.html

nobleheart: it's duck season

satinjade: thanks i love lemon

Bebs: no i haven't. But i adore lemon anything.

nobleheart: It has been said of me that i like a little cake with my iceing. Oh and it has to be chocolate :)

nobleheart:

Zorro: thanks for sharing, that sounds great. I'm always getting splinters out in the garden.

MagicDragon: it sounds yummmmmmmmmmmmmie

4 boneless chicken breast halves
2 t. cajun seasoning, or your favorite seasoning
2 T. olive oil
1 can cream of chicken soup
1 can green chilis chopped
1 t. lime juice

Sprinkle chicken with seasoning. Brown chicken in olive oil 6 to 8 minutes, turning over once.
Combine all remaining ingreadients. Pour over chicken in skillet. Cook 5 minutes or untill chicken is done.

4 large or 8 small boneless chicken breast halves
1/2 t. salt
1/2 t. black pepper
2 T. olive oil
2 T. butter
3 T. chopped fresh chives or green onion
juice of 1/2 lime or lemon
2 T. brandy or cognac, optional
3 T. chopped fresh parsley
2 t. dijon mustard
1/4 C. chicken broth

Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper. Heat 1 T. each of olive oil and butter in a large skillet. Cook chicken over high heat 5 minutes per side or untill done. Remove chicken to warm serving platter. Add chives or green onion, lime or lemon juice, brandy (if used), parsley and mustard to pan. Cook 15 seconds whisking constantly. Whisk in broth, stir untill sauce is smooth. Whisk in remaining olive oil and butter. Pour sauce over chicken.

simplycreative: YIPPEEE :) that's so wonderful i'm so happy for you :) way to go!!!

simplycreative: Beef stew can be a bit of a catch all like soup. Putting in what you like and leaving out what you don't. And don't worry too much about the exact amounts. Here is a recipe I found i hope it helps some.

Beef Stew
1/3 cup flour
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
2 pounds round steak trimmed of excess fat and cut into 1 inch pieces
3 Tbs olive oil
1 Tbs Worcestershire sauce
4 and 1/2 cups beef broth
1 bay leaf
2 medium onions chopped
4 carrots trimmed and sliced
2 stalks celery sliced
4 cups 1 inch peeled cubed potatoes

In a plastic food storage bag combine paprika, salt and pepper. Add half of the meat and shake to coat. Remove meat and repeat with other half.
In a large heavy pot heat half of the oil put in half of the meat and brown on all sides. About 8 minutes. Add half of the Worcestershire sauce, stir. Remove meat to a plate or bowl. Repeat with the remaining oil, meat and Worcestershire sauce.
Return the meat to the pot. Add enough beef broth to just cover the meat, about 2 cups. Add the bay leaf. Simmer covered for 1 hour.
Add the onion, celery, carrots and potatoes to the pot.
Add enough beef broth to cover the vegetables. Simmer on low covered, stirring occasionally, untill the beef and vegetables are fork tender about 45 minutes. Fish out the bay leaf and discard. Taste and add salt and pepper if desired.

RECIPE BOARD

Thank You :)

I just love a versatile recipe.

1 cup walnuts
1 cup sugar
1/2 cup melted butter
1 egg
1 cup orange juice
3 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 teaspoon orange zest
1 cup cranberries

Toast walnuts 350 about 5 minutes
Beat together sugar and egg add butter and orange juice
add flour, baking powder, salt and orange zest
mix untill just blended
stir in walnuts and cranberries
Put in a greased 9X5X3 pan
Bake till top is golden and toothpick comes out clean
350 degrees 50-55 minutes
let set in pan 10 minutes
unmold, cool

I like to buy extra cranberries while they are available and keep them in the freezer.

Makes one 10-11 inch tart or 8 tartlets 4 1/2 inch diameter.
You need unbaked pastry for a 2 crust 10-11 inch pie.
3 cups fresh or frozen whole cranberries, picked over, rinced and patted dry with paper towels
1 cup raisins
1/2 cup walnuts chopped coarse
1 large orange: grated rind plus 1/2 cup orange juice
1/2 cup dark brown sugar packed
1 cup sugar (if you like a very sweet pie add an extra 1/2 cup sugar)
2 Tablespoons quick cooking tapioca
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

egg glaze: 1 egg beaten with 1 Tablespoon water

Prepare your pastry and use half of it to line a pan or tartlet shells.
In a bowl combine and stir together cranberries, raisins, walnuts, orange rind and juice, sugar, tapioca and spices
Brush the egg glaze over the bottom of the pastry
Fill with the fruit mixture and spread flat
Place on your top crust, crimp edges, brush top with egg glaze, sprinkle lightly with sugar and cut slits or holes to allow steam to escape
Place in a preheated 425 fahrenheit oven bake 15 minutes reduce heat to 350 bake an additional 30-35 minutes or untill crust is golden brown

When I was 10 my high school aged cousin wrote out this recipe on a 3x5 card and gave it to me. It was the first such of many family and friends would give me over the years and treasured for that.

Quick Oatmeal Cookies
mix in a pan
2 C. sugar
1/3 C. cocoa
1/4 C. butter
1/2 C. milk
bring to a boil over medium heat, stirring, boil for 2 minutes
then add
3 C. quick oats
1/4 C. peanut butter
stir to mix
drop by teaspoonfuls onto waxed paper

2 oranges
1. 12 oz. bag cranberries
2 C. sugar

Wash and sort the cranberries. Wash the oranges. Cut up the oranges peeling and all. Run oranges (plus peel) and cranberries through a food grinder. Mix together with sugar. Keep in refrigerator.