Purcell Family Recipes from Nora

I’ve used this a bunch of times but always have to go looking for it. I know this isn’t the prettiest presentation for such a loving work but thought I’d try it: Dad

Hi Sweet Family,

I hope you enjoy this collection of recipes! It was lovingly compiled for you using Mom and Dad’s recipe collection and cookbooks. I picked out my favorite recipes from our childhood and then added in some recipes I’ve discovered as an adult. I’d love it if you added the recipes that you like to cook too – then mail it back to me!

So much love,

                                   Nora and Martin



Soups, Stews, Chilis

Brunch. 8

Dinner. 10

Appetizers. 15

Side Dishes. 18

Breads. 20

Dessert. 22



Mom’s list of “Standard Dinners”

Chef salad, tacos/refried beans, chili/garlic bread, tuna casserole, Spanish rice, scrambled tofu, grilled cheese, sausage gravy and cornbread, fish fillets and spinach soufflé, tofu dip and veggies/crackers, fruit salad/yogurt/bagels, English muffin pizzas, nacho salad, soup, bean and rice casserole, lentil pilaf and tabouli, stir-fried rice (w/veggies and cheese), broiled chicken, chicken and rice stir fry, beef stroganoff, quiche and salad, spaghetti and sauce, pasta w/cheese, smothered pork chops, chuck roast with veggies, twice baked potatoes, pizza, sweet potato and ham slices, hobo stew, beef stew, sausage links and applesauce, hotdogs and beans, grilled burgers, spinach burgers, tofu burgers, grinders, blts


  • 4 c. flour
  • 1 c. salt
  • 8 tsp cream of tartar
  • 4 c. water
  • 4 Tbsp cooking oil
  • Food coloring as needed – easier to add before cooking

Mix all in a large saucepan, and cook over low heat, stirring constantly, until dough forms a sticky, lumpy ball around the spoon. Cool. Knead, with extra flour as needed, until smooth. Keeps well in fridge.

E.L.F. Punch

  • 2 12-oz cans frozen lemonade concentrate, thawed
  • 6 bags red zinger tea
  • 4 bags spearmint tea
  • Fresh mint leaves
  • 2 c. boiling water

Boil the 2 cups of water and steep all the tea bags until the water is cooled completely. Remove bags. Mix tea with the 2 12-oz cans lemonade and 6 12-oz cans of cold water. Sprinkle with fresh mint leaves and chill well.

Frozen Bubbles

200 ml warm water

35 ml light corn syrup

35 ml dish soap

2 T sugar

Soups, Stews, Chilis

Cashew Chili (from Wings of Life)

  • 2-3 c. cooked kidneys/pintos
  • 4 medium onions, chopped
  • 2 green peppers, chopped
  • 2 stalks celery, finely chopped
  • 3 cloves garlic
  • 1 tsp dried basil
  • 1 tsp oregano
  • 1 TBsp chili or ½ tsp chile powder
  • 1 tsp ground cumin
  • 1 qt canned tomatoes
  • Black pepper
  • 1 bay leaf
  • ½ – 1 c. cashews
  • 1 handful raisins or 1 TBsp molasses
  • 1 tsp salt
  • ¼ c. red wine vinegar or cider vinegar

Stir-fry the celery, onion, and peppers. Add the vinegar when chili is almost ready to serve.

White Bean Chili

  • 8 c. chkn broth
  • 1 tsp cumin seeds
  • 6 boneless chkn
  • 2 large onions, chopped
  • 6 garlic cloves
  • 3 cans Great Northern beans
  • 2 cans white corn
  • 5 cans chopped green chilis, undrained
  • Juice of 2 limes
  • 4t ground cumin
  • 2t ground coriander
  • 1t white pepper
  • 1 c. lowfat sour cream
  • Chopped fresh cilantro

Combine broth and cumin, bring to a boil. Add chkn and cook until fork tender. Reduce broth by ½. Cut chkn to bite size.  Saute onion in 1T oil, add garlic. Stir in everything but sour cream and cilantro. Bring to a boil. Add chicken, lower heat, and cook until heated.  Top with sour cream and cilantro.

Nora’s alternative: I’ve never been able to find canned green chilis in Montreal, so I buy 9 fresh green chilis (3 jalapenos and 6 of whatever else I see that is green and a chili…eg. poblanos, etc.). I chop ‘em up and start the recipe by sautéing the chilis, onion, cumin, and garlic in a pot. When that’s cooked, I puree it up, throw in the beans and broth and boil it. I also add two big cans of tomatillos to bulk it all up. I cook the chicken separately so it’s a vegan dish but so guests can add shredded chicken as a topping if they want.

Curried Peanut Soup

  • 3 tablespoons butter or margarine
  • 1 small onion, finely chopped
  • 1 medium .. size carrot, finely chopped
  • 1 large stalk celery, finely chopped
  • 1 teaspoon curry powder
  • 2 tablespoons whole wheat flour
  • 4 cups vegetable stock
  • ½ cup peanut butter
  • 2 tablespoons catsup
  • 2 teaspoons Worcestershire
  • 1 cup cooked brown rice
  • ½ cup sour cream
  • ½ chopped peanuts

In a 3-quart pan over medium heat, melt butter. Add onion, carrot, and celery and cook, stirring

occasionally, until vegetables are soft (about 10 minutes).

Stir in curry powder and cook for 1 minute.  Stir in flour and cook for 1 more minute.  Gradually stir in stock.

Reduce heat; cover and simmer for15 minutes.

Stir in peanut butter, catsup, and Worcestershire until smooth. Add rice and simmer, uncovered, for 5

minutes. Garnish each serving with a spoonful of sour cream and peanuts.

Makes four 1 1/3-cup servings.

Aztec Soup

Aztec Soup glows with the golden-orange colors of squash and corn. And that’s just the basic soup-the background, as it were. At the table you pass bowls of condiments (pine nuts, walnuts, fried

tortilla pieces, grated cheese, pumpkin seeds, diced avocado) and let family or guests compose their own soup to suit their individual tastes.

To complete the meal, you might want to include a bowl of refried beans; fresh fruit would be excellent for dessert.

Fried Tortilla Pieces

(directions follow)

  • 3 tablespoons butter or margarine
  • 2/3 cup (about 3 oz.) pine nuts
  • 3/4 cup walnut halves
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, minced or pressed
  • 12 cups vegetable stock
  • 4 cups diced, peeled butternut, acorn, or hubbard squash
  • 2 packages (10 oz. each) frozen corn
  • 3/4 cup toasted shelled pumpkin seeds
  • 1 large avocado
  • 3 cups (12 oz.) shredded jack cheese

Fry tortilla pieces.

In an 8-quart pan over medium heat, melt 1 tablespoon of the butter. Add pine nuts and walnuts and

cook, stirring, until golden (about 2 minutes). Remove nuts; reserve.

Melt the remaininq 2 tablespoons butter in pan and cook onion and garlic until onion is golden.

Add stock and squash and bring to boil.

Reduce heat; cover and simmer until squash is tender (10 to 15 minutes).  Add corn and cook for 5 more minutes. Sprinkle with pumpkin seeds just before serving.

Peel and dice avocado. Arrange avocado, reserved nuts,  cheese, and tortilla pieces in bowls.

Pass condiments at the table to add to the soup.

Fried Tortilla Pieces:   Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about

½ inch salad oil in a deep 2 or 3-quart pan and set on medium- high to high heat. When oil is hot

enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate.

Cook until crisp (1 to 1 ½  minutes): lift from oil with slotted spoon and drain on paper towels.

Makes ten 2-cup servings.

Mexican Corn Bread

Great taste of corny bread.

Start w/ a 8- inch square pan, heat over to 375

  • 1 c unbleached white flour
    1 c yellow corn meal
  • 3 tsp baking powder
    1/2 tsp salt
    1 egg, lighten beaten
    2 tbs honey
    1 c milk
    1/4 c olive oil
    1/2 cup finely minced onion
  • 1 c fresh or frozen corn [whole kernels]
    1/2 c grated cheese
    1. heat the olive oil in a small skillet, add minced onion and saute over med heat for 5-8 m. set aside to cool.

2. Beat eggs, honey and milk together.

3. Thoroughly combine flour, corn meal, baking powder, and salt.

4. Mix the dry mixture into the milk n honey mixture and blend it.

5. Add the corn kernels, sauteed onions, [+oil] and the cheese; blend.

6. Spread into a well buttered 8″sqaure pan and bake at 375 for 25-30 minutes or until brown and firm on top.

This is really good. Dad says serve with greens based on bacon, raisins, greens [OR, screw the greens, serve with beacon]

Nora’s Pea Soup with Mint

  • ½ Tbsp butter
  • 1 c. leeks, chopped
  • 3 c. chkn broth
  • 5 c. (20 oz) frozen baby peas
  • 1/3 cup mint leaves
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ c. low-fat buttermilk

Add leeks to melted butter; cook, stirring occasionally, until transparent, about 7 to 10 minutes. Stir in broth, increase heat to high and bring to a boil. Stir in peas; cook until peas are tender crisp, about 3 minutes for frozen peas and 5 to 6 minutes for fresh peas. Remove pan from heat; stir in mint, salt and pepper. Puree soup in pot using an immersion blender (or in small batches using your blender or food processor); stir in milk. Serve warm or chilled.

Nora’s Tagine

~1 pound of spicy sausage, shredded chicken, or whatever meat of your choosing (optional – great vegan meal, too)

  • 2 onions, sliced
  • 1 fennel bulb, halved and sliced
  • 1 lemon, quartered
  • ½ pound carrots, chopped
  • 1 small butternut squash, peeled, seeded, and chopped
  • 1 cup green olives, pitted (optional)
  • ½ pound zucchini, chopped
  • 1 cup cilantro, chopped
  • 1 cup chickpeas
  • ½ cup raisins or dates
  • ½ cup dried apricots, chopped
  • 2 tsp cinnamon
  • 1 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp turmeric
  • 3 tsp cumin
  • 3 cups chicken stock (just as good with veggie stock if you want to make a vegan version)
  • ¼ cup olive oil

Heat the olive oil in a large, heavy pot (eg. tagine, dutch oven). Add the spices to oil and cook until fragrant. Add the lemon, onion, fennel, garlic, and green olives to the pot and cook until softened, for about 15 minutes.

Meanwhile, brown the meat separately and set aside.

Add the broth and bring to a boil. Add in the remaining veggies, chickpeas, dried fruits, and the meat (if you’re using meat) at this point. Cook another 15 minutes more over medium or until veggies are tender.

Garnish with generous amounts of cilantro.


Egg Strada

  • 6 slices white bread, no crust
  • 1 lb sausage, browned/drained
  • 1 c. swiss (or cheddar) cheese
  • 3 eggs
  • 2 c. cream
  • 1 Tbsp each: salt, pepper, nutmeg

3500 Butter bottom of pan and line with bread. Spread sausage and cheese. Mix remainder and add. Bake 60 min.

Kibber’s Brunch Eggs aka. “Eggy Thing”

8 slices bacon
1 pkg (8oz, 3 c.) sliced mushrooms
3 Tbsp butter
16 eggs
1 c. half-and-half or milk
½ tsp salt
¼ tsp pepper
1 can (11oz) cream of mushroom (condensed)
2 Tbsp chopped chives
4 plum tomatoes, chopped
2 c. shredded cheddar cheese (8 oz)

1) cook, crumble the bacon. Cook mushrooms in bacon drippings.

2) melt butter in skillet. Beat eggs with half-and-half, spices. Cook eggs until firm and moist, stir in soup and chives.

3) put half the eggs in a slow cooker, top with half the mushrooms, tomatoes, cheese, and crumbled bacon. Repeat.

4) Keep warm (on low) in slow cooker up to 4 hours.

Chile Relleno Casserole

1 c. half-and-half
2 eggs
1/3 c. flour
Whole green chiles (10 oz can)
½ lb. Monterey jack, grated
½ lb. sharp cheese, grated
1 c. tomato sauce

3750. A bit blurry after that, but here’s what I think it says: combine the egg and flour and half-and-half. Split open, seed, and rinse the chilles. Mix the cheeses together, keeping someaside for topping. Mix alternate layers of egg mixture, cheese, and chilles in a glass casserole dish. Top with the last of the cheese. Bake 45-60 min.

Classic Quiche Pastry

1 c. + 2 Tbsp flour

Pinch of salt

3 Tbsp firm butter AND 3 Tbsp  shortening (OR use 6 Tbsp margarine instead)

2-5 Tbsp cold milk

Put flour and salt in bowl. Work butter in with fork until mealy. Stir while adding milk, 1 TBsp at a time. Add milk until mixture gathers into a firm (yet crumbly) ball. Roll b/w wax paper. Line pan, Prick all over surface. Rub w/ a little egg white. Chill and bake.

French Toast Casserole

1 challah bread (cut off crusts and slice thickly)

Beat together:

5 egg
1 1/2 cups milk
1 tsp vanilla
dash salt
sprinkle cinnamon

Simmer until syrupy:
2 tbsp light corn syrup
1/2 cup butter
1 cup brown sugar

Pour this into bottom of 9×13 pan.

Fit bread over syrup. Pour egg mixture over bread. Cover with foil and refrig overnight.

Preheat overn to 350. Bake 20 minutes with foil and 20 minutes without foil.

Check. Done when middle is set.


Casey’s Mac n Cheese

¼ c. marg or butter

¼ c. flour (WW or regular)

¼ c. onion, chopped (opt)

Melt butter in saucepan, add flour and stir until smooth and bubbly.  Remove from heat, add:

1 ¾ c. milk

Return to med. heat. Stir frequently until smooth and just bubbling. Stir in:

2c. cheese (sharper is better)

Then mix with about half a box (2 ½ c. dry) macaroni cooked al dente. Bake 20 min at 3500.


Karen Murphy’s Million Dollar Chicken Recipe


3 cups hot couscous or rice
1 Tbs olive or vegetable oil
1/4 cup coarsely chopped almonds (I toast mine in a hot skillet)
2 cloves garlic, minced
8 chicken thighs, skin removed (what a waste)
1 cup chunky salsa
2 Tbs. dried currants
1 tsp honey
3/4 tsp ground cumin
1/2 tsp cinnamon

Heat oil in large skillet over medium heat until hot. Add garlic to  skillet and stir for 30 seconds.

Add chicken: cook 4-5 minutes or until brown, turning once.

In medium bowl combine salsa and remaining ingredients: mix well and add to chicken. Mix well. Cover and cook on medium heat, stirring occasionally for 20 minutes or until fork tender and juices run clear. Stir in almonds. Serve with couscous.

Serves 4

30 minutes to prepare.

“Barbecued” Brisket

2 tablespoons extra-virgin olive oil or vegetable oil, more as needed
1 whole beef brisket, about 5 pounds
Salt and freshly ground black pepper
1 or 2 large onions, chopped
2 cups ketchup
1/2 cup dry red wine or water
1/4 cup wine or rice vinegar
1 tablespoon Worcestershire or soy sauce
1 tablespoon chili powder, or to taste
2 cloves garlic, minced or crushed


Preheat oven to 300 degrees. Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes. When it is hot, add oil, swirl it around, then add beef. Sear meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot.

Turn off heat under pot for a minute.

Add onion to pot and cook, stirring, over medium-low heat until softened,  5 to 10 minutes (if meat is very lean you might need to add a little oil). Add all remaining ingredients, stir, and cook for about a minute. Return meat to pot, nestling it in sauce.

Cover pan, put it in oven, and cook until meat is tender, at least 2 hours and probably closer to 3. When it is done, you can refrigerate it in its liquid for 1 to 2 days before proceeding.

Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, warm gently, and use as sauce.

8 or more servings.

Oven-Roasted Pulled Pork Sandwiches

Prep Time: 15 min

Inactive Prep Time: 24 hr

Cook Time: 6 hr

12 servings


Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt


Cider Vinegar Barbecue Sauce:

1 ½ cups cider vinegar
1 cup yellow or brown mustard
½ cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
½ teaspoon freshly ground black pepper
12 hamburger buns
1 recipe Spicy Slaw, recipe follows
Pickle spears

Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl.

Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.

To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.

Caribbean-Style Pork

1 (2-pound) boneless center-cut pork loin roast, trimmed
1 teaspoon olive oil
2 cups chopped red bell pepper
6 green onions, cut into 1-inch pieces

Cooking spray

2 tablespoons hoisin sauce
1 tablespoon lower-sodium soy sauce
1 tablespoon fresh lime juice
2 tablespoons creamy peanut butter
1 teaspoon cumin seeds, crushed
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
4 1/2 cups hot cooked basmati rice
2 tablespoons diagonally sliced green onions

Cut roast into 1-inch pieces. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add pork; saute 5 minutes or until browned.

Place pork, bell pepper, and green onion pieces in a 4-quart electric slow cooker coated with cooking spray; stir well.

Combine hoisin sauce and next 7 ingredients (through garlic) in a small bowl; stir until well blended. Pour mixture over pork and vegetables; stir well.

Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 5 to 6 hours.

Serve over rice; sprinkle with sliced green onions.

Flavor Tip: With their crisp texture and sweet flavor, bell peppers are a nice complement to the pork in this dish. If you plan to use the peppers within a day or two, keep them at room temperature for better flavor.

Nora’s Stuffed Eggplants

I like to make this for vegetarians – it’s a hearty main dish. Sometimes, if I don’t have eggplants, I just bake the stuffing in patties and top it with the sauce and relish.

Tahini sauce:
3 tablespoons warm water
2 tablespoons tahini
4 teaspoons lemon juice
1 teaspoon honey
1/2 teaspoon ground cumin
1 garlic clove, minced



2 eggplants

Cooking spray

3/4 teaspoon kosher salt, divided
1/4 cup chopped onion
1/4 cup fresh breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon tahini
2 teaspoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 large eggs
2 garlic cloves, minced
1 (15-ounce) can no-salt-added chickpeas, rinsed and drained



1 cup chopped seeded tomato
1/2 cup chopped seeded peeled cucumber
1/2 cup vertically sliced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil


To prepare sauce, combine first 6 ingredients in a small bowl, and stir with a whisk. Set aside.


To prepare eggplant, slice the eggplants in half lengthwise; score cut sides with a crosshatch pattern. Place the eggplant halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 475° for 7 minutes or until slightly tender and browned. Remove from oven; carefully scoop out pulp, leaving a 3/4-inch shell. Reserve pulp for another use. Season cut sides with 1/4 teaspoon salt.


Combine remaining 1/2 teaspoon salt, onion, and next 11 ingredients (through chickpeas) in a food processor; process until smooth. Spoon 1/2 cup chickpea mixture into each eggplant shell. Bake at 475° for 25 minutes or until eggplant halves are tender and chickpea mixture is lightly browned.


To prepare relish, combine the tomato and remaining ingredients in a bowl; stir to combine. Place 1 eggplant half on each of 4 plates. Top each half with 1/4 cup relish and 1 1/2 tablespoons sauce.


Nora’s Lemon Caper Chicken

1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon olive oil
Cooking spray
1/3 cup extra-dry vermouth  (I never have it around and I’ve never used it…)
3 tablespoons fresh lemon juice
1 1/2 tablespoons capers
1 tablespoon chopped fresh parsley


Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove from skillet. Set aside; keep warm.

Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice, and capers to skillet, scraping skillet to loosen browned bits. Cook until reduced to 1/4 cup (about 2 minutes). Stir in parsley. Spoon sauce over chicken.

Nora’s Kofteh (Middle Eastern spiced meatballs)

4 cloves garlic, minced

1 teaspoon kosher salt
1 pound ground lamb (…I usually use beef)
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper

Mash the garlic and mix it into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Either cook these on skewers over a grill, or bake them in the oven.



Artichoke Nibblers

2 jars (6 oz each) marinated artichoke hearts

1 med onion, diced
4 eggs
¼ c bread crumbs
¼ c wheat germ (opt)
2 cloves garlic, chopped
½ t salt
¼ t oregano
½ lb (2c) grated cheddar
2 Tbsp minced parsley
1/8 t pepper


Drain marinade from jars into frying pan, reserving enough to grease pan. Chop artichokes and set aside. Saute onion and garlic in skillet. In a bowl, beat eggs, add bread crumbs, wheat germ, salt, pepper, and oregano. Stir in cheese, parsley, artichoke, and onion. Turn into greased 7×11 pan. Bake at 3500 for 30 min or until set. Cool then cut in squares. Serve cold or rewarmed.


Pepperoni Pizza Dip

1 8-ounce package cream cheese, softened
½ cup dairy sour cream
1 teaspoon dried oregano, crushed
1/8 teaspoon garlic powder
1/8 teaspoon crushed red pepper (optional)
½  cup pizza sauce
½  cup chopped pepperoni
¼ cup sliced green onion
¼ cup chopped green pepper
½ cup shredded mozzarella cheese (2 ounces)

Sweet pepper strips, broccoli flowerets, or crackers (optional)


In a small mixer bowl beat together cream cheese, sour cream, oregano, garlic  powder, and red pepper. Spread evenly in a 9- or 10-inch quiche dish or pie plate.

Spread pizza sauce over the top. Sprinkle with pepperoni, green onion, and green pepper.

Bake in a 350ooven for 10 minutes. Top with cheese; bake 5 minutes more or till cheese is melted and mixture is heated through.

Serve with sweet pepper strips, broccoli flowerets, or crackers.

Makes 1 ½  cups, 12 servings.

Spinach-Artichoke Dip

1 10-ounce box frozen cut or chopped spinach, thawed
1 12-ounce jar artichoke hearts, drained and roughly chopped
½ cup whipped cream cheese
¾ cup sour cream
1 cup grated Cheddar
½ teaspoon kosher salt
¼ teaspoon black pepper
Pita chips, tortilla chips, or sliced French bread
1 lemon, cut into wedges (optional)

Heat oven to 4000F. Squeeze the spinach between paper towels to remove excess  moisture.

In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar.

Season with the salt and pepper. Scrape the mixture into a small oven -safe baking dish.

Bake until lightly golden and heated through,  about 15 minutes.

Serve warm with the chips or bread and the lemon wedges, if desired.

Makes 4 servings

Hands-on time: 5 minutes I total time: 20 minutes I if made from scratch: 1 hour


2 c. firmly packed basil leaves
½ c. olive oil
3 cloves garlic
½ t salt
½ c. grated Parmesan
¼ c. pine nuts or walnuts (opt)

Place ingredients through salt in a blender. Then pulse in the cheese and nuts. Freezes well.

Stuffed Mushrooms

  • 1 lb fresh mushrooms
  • 1 stalk celery
  • 1 small onion
  • Garlic
  • ¼ c. bread crumbs
  • ¼ c. parmesan cheese
  • 1 egg, beaten
  • White wine
  • Salt and pepper

Wash mushrooms, break off stems and chop the stems. Arrange caps on a baking sheet and sprinkle with white wine. Bake 5 minutes at 3500.

For the filling: saute celery, onion, garlic, stems.

Cool caps and filling. Stuff caps and bake another 10 minutes.

Mushroom Pate

4 ½ tablespoons butter, softened

½ pound mushrooms, cleaned and minced

¼ cup minced scallions
1 tsp shallots
1 tsp minced garlic
¼ cup low sodium chicken broth
¼ minced walnuts
½ tsp lemon juice
4 ounces light cream cheese, softened
1 tsp salt
1 tsp black pepper
Melt 2 tbsps. butter in skillet over medium heat.  Add mushrooms, shallots, garlic and scallions and cook for 2 to 3 minutes stirring occasionally.

Add broth to the skillet and cook over medium heat until all the liquid has been absorbed; about 4 to 5 minutes.  Take the skillet of the stove and let cool for about 20 minutes.

Combine cream cheese and remaining 1 ½  tablespoons butter in a mixing bowl.  Add the mushroom mixture and combine.  Stir in salt and pepper and mix well.

Fill a 1 cup crockery bowl or pretty dish with the mushroom mixture and smooth surface. Cover with plastic wrap and refrigerate for at least three hours .

Serve with plain toasted, bagel chips or with endive leaves.



8 oz cream cheese
8 oz horse radish
2 8-oz jars of jelly
Mix jelly and horse radish, pour over cream cheese. Serve with crackers.

Apricot Barley Casserole

2/3 cup pine nuts or slivered almonds
1/4 cup butter or margarine, divided
2 cups pearl barley
1 cup sliced green onions
7 cups chicken broth
2/3 cup diced dried apricots
1/2 cup golden raisins


In a skillet, saute nuts in 2 tablespoons butter until lightly browned; remove and

set aside. In the same skillet, saute the barley and onions in remaining butter

until onions are tender.

Add broth; bring to a boil. Stir in the apricots, raisins and nuts. Pour into a greased 13-in. x s-in. x 2-in. baking dish. Bake, uncovered, at 325° for 1-1/4 hours or until barley is tender.


8-10 servings.

Side Dishes

Tamari Pasta Salad

2 lbs fettucine

1 c. tamari
2 lemons
1 c. olive oil


Marinate cooked pasta at least one hour. Add veggie assortment (I think mom does bell peppers) after the pasta’s marinated.


Napa Cabbage Salad

1 head Napa
1 bunch scallions
5 Tbsp margarine
2, 3-oz. pkgs of Ramen noodles
2 ½ oz sliced almonds
4 Tbsp sesame seeds
¼ c. oil
2 Tbsp soy sauce
½ c. sugar


Slice cabbage, add onions. Melt margarine and bbrown the noodles. Add almonds and sesame seeds. Combine remaining ingredients and boil for 1 minute. Toss salad, nuts, and noodles with dressing.


Wild rice salad

1 cup uncooked wild rice
1 ½ cups low-sodium chicken broth
1 ½ cups water
1 cup pine nuts or slivered almonds
1 cup dried cherries or dried cranberries or raisins
1/2 cup chopped dried apricots
1/4 cup minced shallots
1/4 cup canola oil
1/3 cup orange juice
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon salt


Rinse wild rice in a strainer under cold water. (You have to rinse it because it’s gathered directly from marsh grasses and may contain dirt or twigs.)

In a large saucepan, combine rice, broth, and water. Bring to a BOIL over high heat so you see nickle-sized bubbles at the surface.

Once it’s reached boiling point, immediately REDUCE heat to low and SIMMER (a few pearl-sized bubbles will form every minute) uncovered for 40 minutes, Do not stir.

Drain rice in a colander or strainer (take a taste, it should be a bit crunchy).

In a large bowl, COMBINE rice with remaining ingredients. Mix well and let stand at room temperature for up to four hours or until ready to serve.


Serves 4-6 • Prep time: 15 minutes • Cooking time: 40 minutes

Nora’s Fridge Pickles

6 cups thinly sliced pickling cucumbers (about 2 pounds)
2 cups thinly sliced onion
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced


Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.

Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Note: Pickles may be stored in the refrigerator for up to one month.


Nora’s Chakchoukah

2 tablespoons extra virgin olive oil

1 large onion, quartered lengthwise, then sliced thin across the grain

1 large green bell pepper, quartered lengthwise, seeded and sliced thin across the grain

1 large red bell pepper, quartered lengthwise, seeded and sliced thin across the grain

Salt to taste

1/2 medium or 1 small head cabbage, cored and shredded (about 4 cups)
2 serrano chiles or jalapeños, seeded and minced
4 garlic cloves, minced
1 to 2 teaspoons harissa, to taste, or 1/4 to 1/2 teaspoon cayenne
1 teaspoon lightly toasted coriander seeds, ground
1 teaspoon lightly toasted cumin seeds, ground
1/2 teaspoon caraway seeds, ground
1 28-ounce can chopped tomatoes, with juice
Freshly ground pepper
1/4 cup chopped fresh parsley or cilantro, or a mix
6 eggs


Heat oil over medium heat in a large heavy casserole or skillet, or in an earthenware casserole set on a flame tamer. Add the onion and cook, stirring often, until golden, about 10 minutes. If they begin to stick to the pan add a generous pinch of salt. Add another generous pinch of salt and the peppers and cook, stirring often, until they begin to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the cabbage, chiles, coriander seeds, cumin and caraway and cook, stirring, until cabbage has wilted, about 5 minutes. Stir in the harissa or cayenne, salt and pepper, stir together and add the tomatoes. Bring to a simmer, cover partially, reduce heat to medium-low and cook, stirring from time to time, until tomatoes have cooked down and the mixture is thick and fragrant, about 20 to 25 minutes. Stir in all but 2 teaspoons of the parsley or cilantro, taste and adjust seasonings.


With the back of your spoon, make 6 depressions in the vegetables. Break an egg into each depression. Cover and cook for 5 to 6 minutes, until the eggs are set. Sprinkle the eggs with salt, pepper and the remaining parsley and serve.

Bennington’s Scalloped Corn

here is my scalloped corn recipe…  this is a family secret.

2 cups uncooked corn
2 beaten eggs
1/2 teaspoon salt
(1/4 cup minced seeded green peppers with skin removed – optional  you could also put all sorts of other things in it; onion, cheese, dried tomatoes)
3/4 cup cream

Spread a thin layer of Crisco (or whatever you use to grease a dish) on the bottom and sides of your baking dish (a casserole dish is best) and then cover the Crisco with a light coating of flour.

Place the mixings (you have two tweak the amounts intil you get the right consistency…  thick but pourable) in the dish and sprinkle with bread crumbs and a bit of Parmesan cheese.

Bake for about 1/2 – 3/4  hour or until it kinda congeals…



Mary Jean’s English Muffin Bread

2 pkg dry yeast
6 c. flour
1 Tbsp sugar
2 tsp salt
½ tsp soda
½ c. water
2 c. milk


Combine 3 c. flour, yeast, sugar, salt, and soda – mix. Heat liquids to very warm (120-1300). Add to dry mix and beat well with a wooden spoon (if you’ve got a wooden spoon). Stir in rest of flour and mix into a stiff batter. Spoon into well greased pans that are coated with corn meal. Sprinkle corn meal over top. Cover*and let rise** 45 min in warm place. Bake 25 min at 4000, remove from pan onto wire rack at once.

*Grease a piece of wax paper and sprinkle with corn meal so it won’t stick to dough.

**For a great warming place – Just before I start the bread, I turn on my oven to 1700 five minutes for gas, ten minutes for electric, then put your bread into the oven to rise.


Zucchini Bread

1 c. white sugar
1 c. brown sugar
1 c. oil
2 c. peeled chopped zucchini
3 c. flour
1 ½ tsp vanilla
1 tsp salt
1tsp soda
¼ tsp baking powder
3 tsp cinnamon
3 eggs, beaten
1 c. nuts or raisins
Pour into 1 loaf pan or 2 small loaf pans. Bake 1 hr at 3500


1 1/2 cup white or yellow cornmeal
1/2 cup sifted flour
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1 small onion, finely chopped
1 egg, beaten
3/4 cup milk


Sift dry ingredients together; add onion. Add beaten egg and milk, stirring lightly. Drop by teaspoon into hot fat. Fry few at a time until golden brown. Drain on absorbent paper. Serve hot. 2 dozen.

Pizza dough

For 1 14” pizza:
½ c. white flour
½ c. whole wheat flour
3 Tbsp corn meal
½ tsp salt
Put all of the above in bowl, place into oven to warm, not cook. Meanwhile, into
¼ c. tepid water, measure:
¾ tsp yeast and
¾ tsp molasses.

Mix and let proof until bubbly, about 10 minutes.

Remove bowl from oven and mix in the yeast mixture. Gradually add up to ½ c. verm warm water, working until dough comes away from bowl and it begins to be elastic. Form into ball, sprinkle with flour, cover with plastic wrap and set in warm place to rise double – about 1 ½ hours. When dough doubles, punch down, scrape out of bowl and knead on floured surface till smooth and elastic, about 10 minutes. Form into ball, roll out into circle, place on oiled pan. Brush dough with olive oil, place toppings. Bake at 425 for 20-30 minutes.


Pesto Pinwheels

1 Frozen Pepperidge farms puff pastry sheet – Thaw for 20 min on floured surface, roll to 14×11 inch rectangle.

1/3 c. pesto

Spread evenly with pesto and sprinkle with parmesan. Roll up like jelly roll. Cut into 3/8” slices. Place on lightly greased baking sheet. Brush with egg. Bake at 4000 for 8-10 minutes.


Carrot Cake with Cream Cheese Icing

2 c. sugar
1 ½ Wesson oil
4 eggs
Sift, then mix with egg mixture:
2 c. flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon


3 c. grated carrots.


Bake at 3500 for 30 min in a 9×13 pan.


For the icing:
1 lb. confectioner’s sugar
8 oz cream cheese
¼ stick butter
2 tsp vanilla
½ c. nuts (opt)


Mary Jean’s Date Pudding

1 c. chopped dates (if very hard, soak in milk about an hour)

1 c. chopped pecans
1 c. grated bread crumbs
1 c. sugar
1 c. milk
1 egg
1 cube butter
2 tsp baking powder


Mix well and bake 45 min at 3750

Baird’s Reindeer Cookies

1/6 ounce package of chocolate chips

½ 6-oz butter scotch (half cup)

1/  can of chow mein noodles


Melt butterscotch and chocolate in saucepan. Remove from heat, stir in noodles. On a cookie pan, shape into a V. Put half a cherry in middle of each. (Note – this looks like 6 year old Nora’s handwriting, so I can’t vouch that this recipe is correct!).

Praline Crunch

1 box Quaker Oat Squares – original with cinnamon
2 cups pecan pieces
½ c. lt brown sugar
½ c. lt corn syrup
¼ c. margarine
1 tsp baking soda
1 tsp vanilla


Mix cereal and pecans in a 13×9 pan.

In a microwaveable bowl, mix syrup, sugar, and butter. Micro on full for 1 ½ minutes. Stir and return to micro for 1-2 minutes until boiling

Pour mixture over cereal and coat evenly. Bake at 300 for 1 hr stirring every 20 minutes. Pour out on aluminum foil.

Red Jello Salad

1 3-oz pkg rasp or cherry jello, melted in 1 c. water

Add 1 c. sugar, let sit.

Take 2 pkg plain gelatin and dissolve in all the juice drained from 1 can crushed pineapple. Melt if needed. Then add all together with the whole can of crushed pineapple, 1 ½ c. crushed cranberries, one whole orange that’s been pureed in a food processor, and 1 cup of celery. Stores great.

Blueberry Jello Salad – Phyllis Shortsleeve

1 large Raspberry Jello
2 cups hot water
1 can Blueberry Pie filling
1 medium can crushed pineapples


Mix Jello and hot water together.

Add one can Blueberry Pie filling and one medium can crushed pineapple (undrained).
Let set.


1-oz cream cheese
1 cup sour cream

½ cup confectioner’s sugar
Beat until creamy.

Spread on salad.

Top with chopped nuts.

Seafoam Jello Salad

Hmm…I couldn’t find the recipe for this beloved classic! I think you mix lime jello, a can of crushed pineapple, and some cottage cheese, then let it firm up in a bundt pan in the fridge. If in doubt, call Mom and Dad for more directions.


Merlene’s Hermits (from Golde’s cookie book)

1 c. butter, softened
1 ½ c. granulated sugar
1 tsp each of ground: allspice, cinnamon, cloves
3 eggs
3 ¼ c. flour
1 tsp soda
½ tsp salt
½ c. molasses
1 cup raisins
½ cup nuts (opt)


Cream toether butter, sugar, spices. Add eggs one at a time, then add remaining ingredients. Spread on greased cookie sheet. Bake for 25 minutes at 3250.

Light Lemon Squares (from Golde’s cookie book)

1 c. flour
1 stick butter
1/3 cup powdered sugar

2 eggs
1 c. granulated sugar
½ Tbsp flour
3 TBsp lemon juice


Mix pastry ingredients together and bake 20 min. at 3500. Combine topping ingredients, pour over pastry and bake another 20-25 minutes.

Corsones’ Death by Chocolate

1 box Duncan Hines chewy fudge brownie mix
5 boxes nestle milk chocolate mousse mix
2 8-oz creamy cool whip
2 pkgs raspberries
1 pkg health bar crunch candies, crushed up


Make brownies – cool and cut into 1 inch squares. Make mousse. Layer the ingredients into a big bowl. “Feeds 24 in the primary grades, 18 in the middle school.”

Pumpkin Spice Cake with Honey Glaze (from Tao of Cooking)

2/4 c. butter
1 ½ c. brown sugar
3 eggs
½ tsp vanilla
1 ½ c. canned pumpkin
2 c. flour
1 tsp each of: baking powder, soda, salt, cinnamon, cloves
1 c. chopped pecans


Cream butter and sugar. Beat in eggs. Stir in pumpkin. Sift dry ingredietns and add. Fold in nuts. Pour batter into a greased, floured 9” tube or bundt pan. Bake at 375 for 50-55 minutes. Top with honey glaze:

¼ c. honey

2 Tbsp sugar

1 Tbsp butter

Boil the glaze ingredients, then cool and pour on top.


Gingerbread People

1 ½ cups dark molasses

1 cup packed brown sugar

2/3 cup cold water

1/3 cup shortening

7 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground allspice

2 teaspoons ground ginger

1 teaspoon ground cloves.

1 teaspoon ground cinnamon


Mix molasses, brown sugar, water and shortening.  Mix in remaining ingredients.  Cover and refrigerate at least 2 hours.


Heat oven to 350°. Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on lightly greased cookie sheet.  Bake until no indentation remains when touched, 10 to 12 minutes. Cool. Decorate with Decorators’ Frosting.

If using self-rising flour, omit baking soda and salt.


2 1/2 DOZEN 2 1/2-lNCH cookies.


Gingerbread Cookies: Decrease flour to 6 cups. Roll dough 1/2 inch thick and cut with floured 2-inch round cutter. Place about 1 inches apart on lightly greased cookie sheet. Bake about 15 minutes.


Hydrox Casserole

36 Hydrox cookies (crushed)

3/8 pound butter

1 pint cream

2 cups little colored marshmellow

2 cups pillow mints


Combine cookies and butter and press into buttered 13×9 inch pan .

Whip one pint cream ….. add 2 cups little colored marshmallows and 2 cups colored pillow mints. Allow to mellow 24 hours before serving.

(Top with additional whipped cream and crushed cookies if desired)


Cranberry/Pistachio Biscotti

8 saffron filaments

2 tablespoons orange juice

1/2 cup butter

3/4 cup sugar

2 eggs

2 cups plus 2 tablespoons unbleached or all-purpose flour

1  ½ tsp baking powder

1/2 tsp ground cloves

1/4 tsp salt (eliminate if using salted nuts)

3/4 cup apricot halves or cranberries

2/3 cup pistachio nuts


Sprinkle saffron into orange juice in a small bowl and heat in a preheated 325 degree oven for 5 minutes to infuse the flavor. In a small mixing bowl cream butter and sugar until light and fluffy. Beat in eggs and orange juice with saffron.

In a bowl combine the flour, baking powder, cloves and salt. Add to the creamed mixture, mixing until blended. Fold in apricots and nuts. Divide dough in half.

On a greased and floured baking sheet pat out two logs about  1/2 inch high, 1 ½  inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes.

Place on a cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick. Place the slices upright on the baking sheet  1/2 inch apart and return to the oven for 10 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container.


Makes about 3 ½  to 4 dozen


Sesame Crisps

1 cup sesame seeds

1/2 cup coconut

2 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4  cup of butter

1 cup packed brown sugar

1 egg

1 tsp vanilla


Toast sesame seeds and coconut at 3500 for 8 minutes until light brown.  Set aside.

Sift together the flour, baking powder, soda and salt. Set aside.

Cream butter and brown sugar. Add egg, vanilla, and sesame seed and coconut mix. Beat well. Gradually add dry ingredients, mixing well.

Drop dough on ungreased sheet. Flatten to 1/8″ thickness.

Bake at 3500 for 8 minutes.


Maple pecan squares

Bottom Crust:

1 1/4 cup flour

1/3 cup sugar

1/2 cup softened butter

Combine flour and sugar in medium sized bowl, cut in the butter. Mix until mixture resembles coarse meal. Press mixture into a greased 13X2″ pan. Bake at 375 for 15 min.



2 beaten eggs

2/3 cup sugar

3/4 cup Vt Maple Syrup

2 tbsp flour

1/4 tsp salt

2 tbsp melted butter

2 tsp vanilla

1 cup chopped pecans or walnuts

Combine ingredients and beat well. Add nuts. pour filling over prepared crust. Bake 25 minutes at 350 or until firm. Cool and cut into squares.


Makes about 2 dozen.


Chris Runcie’s Blueberry coffee cake

Mix 1/2 cup milk with1 tsp vinegar and let stand a few minutes


Separately, mix together and cut in the butter:

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

3/4 cup sugar

3 tbsp butter

(I do it in the food processor.)

Put it into a large bowl and add 2 cups of frozen blueberries (or fresh) to the above.


Now beat 1 egg with the milk. Fold this into the dry ingredients.

Put in a greased 8X8 glass pan.


For topping, mix (in food processor):

1/4 cup butter

1/3 cup sugar

1/3 cup flour

1/2 tsp cinnamon


Sprinkle over the batter.   Bake at 375 for 35 min.


Nora’s Cranberry Curd Tart

So…this one’s a lot of work, but the result is gorgeous and delicious.


For the hazelnut crust:

1 ¼ cups/180 grams raw hazelnuts

1 cup/125 grams rice flour

¼ teaspoon salt

½ cup/112 grams sugar

6 tablespoons/100 grams softened butter, more as necessary


For the cranberry curd:

12 ounces/340 grams cranberries

1 cup/225 grams sugar

Juice and peel (orange part only) of 1 orange

4 ounces/113 grams softened butter (1 stick)

2 eggs plus 2 egg yolks


To make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.

In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.

Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.

Press dough evenly into a 10-inch pie pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).

Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.


To make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid into a bowl. (I didn’t have either, so I pushed it through my strainer and that worked fine.) Whisk the butter into the warm liquid.

Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)

Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.

Dad’s pie crust

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water
  • Add all ingredients to list


  • Prep 15m
  • Ready In15 m
  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Blueberry Apple PieFilling

  • 4cups sliced peeled baking apples (4 medium)
  • 2cups fresh blueberries
  • 3/4cup granulated sugar
  • 1/4cup all-purpose flour
  • 1/2teaspoon ground cinnamon
  • 1tablespoon lemon juice


  • 1cup all-purpose flour
  • 1/2cup packed brown sugar
  • 1/4teaspoon ground nutmeg
  • 1/3cup butter or margarine, softened


  • 1Place sheet of foil on rack below middle oven rack to catch drips. Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
  • 2In large bowl, mix filling ingredients; set aside.
  • 3In medium bowl, mix topping ingredients with fork until crumbly. Spoon fruit into crust-lined pan. Spoon topping evenly over fruit.
  • 4Place pie on middle oven rack over foil; bake 50 to 70 minutes or until apples are tender and edge is bubbly. After 20 minutes of baking, cover entire pie loosely with foil to prevent excessive browning. Cool 2 hours. Serve warm or cold

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