Recipe of the Week: As brought to you by Cooking Travians

[Drache]

WEEK IV - FALL IS HERE ? by Cooking Travians

Apple Pie - a favorite
This one is very simple, but is the one that i go back to over and over, because it is delicious.
Happy baking


For the filling:

* 8 or 9 large apples of several different cooking varieties (Delicious apples will NOT do), peeled, cored, and thinly sliced
* Juice of 1 large lemon
* Sugar
* Ground cinnamon
* Pinch of both ground mace and ground nutmeg
* Unsalted butter
* 1 large egg white beaten with a little water, for brushing


For the Butter and Lard Crust:
To be reaaaly honest, i use the store bought crust. The ones that come rolled up and are snap to use. I dare you to pick it out of a line up lol.



Preparation

To make the pie:
Preheat oven to 450° F.

Line a 9-inch pie pan with half of the pastry and set aside in the refrigerator.

Taste a few slices of the apples to gauge how much sugar you'll need to make them sweet.

In a large bowl, mix the apple slices in the lemon juice.

Sprinkle with sugar and cinnamon to taste, then add the mace and nutmeg.

Pour the apple mixture into the prepared pastry shell. Mound toward the center and dot with butter.

Roll out the remaining pastry and carefully lay it over the apples.

Seal the edges, cut vent holes, and decorate with extra pieces of dough cut into decorative shapes.

Brush the egg wash over the surface of the pastry.

Place the pie pan on a baking sheet (to catch any spill over) and cook in the middle of the oven for 10 minutes.

Turn the oven down to 350° F. and continue to cook for about another hour, until the top crust is a beautiful golden brown.

If the edges start to darken too much, cover with a ribbon of aluminum foil.

[Talipalynn]

Just like Raechel Ray, Yumoooooooooooooo

[Drache]

Call me Drache Ray lol

[Susann]

Cooking tip by Susann: when you are heating up soup, be sure and turn on the correct stove burner

[Drache]

It makes the soup hot a lot faster lol
Also, when making ice cubes, it helps a great deal to put the filled up trays inside the freezer, instead of the fridge.

[birdlvr]

Cooking tip by Susann: when you are heating up soup, be sure and turn on the correct stove burner

LOL, Susann! Well, speaking of soups, here is this weeks recipe, brought to you by ? Cooking Travians ?:

Broccoli Cheese Soup
Boone's Tavern is a really nice restaurant in Columbia, Mo. They graciously shared this recipe with my Mother

1 gallon water
1 cup chopped celery
1 cup chopped onion
1/2 cup finely diced carrots
5 chicken bouillon cubes
2 bunches broccoli, chopped

Bring above to a boil. Thicken with:

2 cups flour
12 ounces butter

When thick, add 1/2 gallon warm whole milk and 3 pounds American cheese. Allow cheese to melt. Can garnish with crispy bacon crumbles.

Makes 2 gallons.

[Drache]

Another Week, Another Recipe

ALFREDO - A CLASSIC SAUCE

I Love Alfredo, Chicken, Shrimp, Veggie its all good

Ingredients:
Garlic (pinch)
Olive Oil (dash)
White Wine (3-4 teaspoons)
Heavy Whipping Cream (1/2 cup)
Parmesan Cheese (1/4-1/2 cup grated)
Cooked Meat of your choice or veggies (We recommend Chicken or Shrimp)
Cooked Noodles of your choice (We like spinach ravioli's or fetucine noodles)

Start with a fresh garlic clove (just a small pinch is needed) and mince it up nice and small. Toss a slight dash of Olive Oil in a hot pan and add the garlic simmer garlic till its very lightly browned. Add white wine (a cheap one will do). Wait for the wine to cook off before adding the Heavy Whipping Cream. Allow the cream to reduce a bit then add Your Pre cooked Meat/Veggies and Noodles. Mix Well and then add the Cheese depending on how cheesy you like it

[_Black Phoenix_]

a staple in my house - as it is getting cold outside... Potato soup...

portions determined by fact I cooked for years for teenage farm boys (ie bottomless pits)

clean, peel and cube 10lbs of potatoes...

get out the big soup pot (ie 3 gallon pot also used for canning)

into the pot goes
1 gallon of water
1 whole chicken
1 whole sweet vidalia onion - cut unto 1/8ths
salt, peper and a tablespoon of dried parsley, 1 teaspoons of minced garlic

boil until chicken falls off the bones... remove the chicken and onions and set aside to cool (makes great start for chicken enchiladas}

now into the stock add the potatoes and bring back to a boil cook until tender...

remove 1/2 the potatoes and set aside mash the remaining potatoes in the broth...

add 1 gallon of whole milk
dill to taste
1 pint of cream

heat the mixture through but do NOT let it boil return to the pot the un-mashed potatoes and heat over low flame stirring occasionally - serve hot...

This makes a good hearty thick soup which fills up hungry boys

Ham bone and trimmings can replace the chicken.

Enjoy

[Drache]

Call your friends over: you could use help cleaning up the kitchen anyways lol

PORTUGUESE KALE AND POTATO SOUP - ohhh!! do try it

INGREDIENTS:

* 2 garlic cloves, minced
* 1 1/2 cups finely chopped onions
* 3/4 cup sliced carrots
* 1/4 cup olive oil
* 1 pound russet (baking) potatoes (about 2 large)
* 4 cups chicken broth
* 3/4 pound Spanish chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty food shops), cut into 1/4-inch pieces
* 3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
* 1 pound red potatoes

WHAT TO DO WITH THEM:

In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened.
Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender.
While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain.
With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth.
Stir the purée into the broth mixture, add the chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.

[Drache]

What about 'em apples?

Ok. There are soooo many apples around after a visit to the orchard that I had to find easy and yummy alternatives to use them all.

I made this and served with vanilla ice cream. It was gone in minutes


---------------------APPLE BARS-----------------------
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons all-purpose flour
1 bag (14 ounces) SOFT caramels



1. Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.

2. Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat (i microwave), stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.

3. Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.