Old Family Recipes
Old Family Recipes
Ingredients
1 1/2 tablespoons vegetable oil
3/4 pound stew beef, cut into 3/4-inch cubes
2 tablespoons chili powder
1 teaspoon cumin
2 tablespoons flour
1 large onion, chopped
2 to 3 cloves garlic, minced
1 small green or red bell pepper, chopped
1/4 cup chopped fresh parsley
16-ounce can black beans, drained and rinsed
16-ounce can red kidney beans, drained and rinsed
28-ounce can diced tomatoes
1 1/2 cups beef broth
2 tablespoons barbecue sauce
1 1/2 tablespoons brown sugar
3/4 teaspoon salt
Sour cream, chopped fresh parsley, or chopped red onion for garnish
Instructions
Heat the oil in a large skillet over medium-high heat. Add the meat and brown it for 2 minutes, stirring often. Add the chili powder and cumin and let the spices heat for 1 minute, stirring all the while. Stir in the flour and let the mixture cook for 1 minute more.
Transfer the meat mixture to a large slow cooker. Add the remaining ingredients (except for the garnishes), and stir well. Cover the cooker and let the mixture cook for 6 to 8 hours on the low setting, stirring occasionally. If necessary, thin the chili with a little water or stock as it cooks. Serves 8.
Slow-Cooked Chili
Ingredients
Pie Crust
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Dash salt
3 1/2 cups peeled, chopped cooking apples
1 (16-ounce) jar applesauce
1 tablespoon lemon juice
2 tablespoons butter, chopped into small pieces
Crunch Topping:
3 tablespoons all-purpose flour
1 tablespoon sugar
Dash salt
1 tablespoon butter, at room temperature
Directions
Preheat oven to 425 degrees F.
Line a 9-inch pie pan with half of dough. Combine the sugar, flour, cinnamon, and salt in a bowl. Stir in the apples, applesauce, and lemon juice. Spoon the apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie.
For crunch topping:
Combine the flour, sugar and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.
Pie Crust:
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, (1 1/2 sticks) cold and cubed
1/4 cup to 1⁄2 cup ice water
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour.
Add the cold butter cubes and work it into the flour with your hands or a pastry cutter.
Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal.
Add the ice water, a little at a time, until the mixture comes together forming a dough.
Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough.
Divide the dough in half and flatten it slightly to form a disk shape.
Wrap each disk in plastic and chill in the fridge for at least 2 hours.
On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
Yield: 2 (9-inch) pie crusts
Crunch Top Apple Pie
Ingredients
1 cup yellow cornmeal
1 cup sifted all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup whole milk or buttermilk
1/3 cup sour cream
1/4 cup vegetable oil
2 tablespoons chopped jalapenos, or to taste
Directions
Preheat oven to 425 degrees F.
Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.
Mexican Cornbread
