Month: April 2021

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

Crust

• 1 Cup Gold Medal All-Purpose Flour
• 1/2 Tsp Salt
• 1/3 Cup Plus 1 Tbsp Shortening
• 2 to 3 Tbsp Cold Water

Meat Pie

• 1 Lrg Potato
• 1 1/2 Lb Ground Lean Beef
• Poultry Seasoning
• Seasoned Salt

Directions

Crust

1. Mix flour and salt in medium bowl.
2. Cut in shortening, using pastry blender. (or pulling 2 table knives through ingredients in opposite Directions), until particles are size of small peas.
3. Sprinkle with cold water, 1 Tbsp at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.
4. Gather pastry into a ball.
5. Shape into flattened round on lightly floured surface.
6. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
7. This allows the shortening to become slightly firm, which helps make the baked pastry flakier.
8. If refrigerated longer, let pastry soften slightly before rolling.
9. Roll pastry, using floured rolling pin, into 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
10. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute if desired.
11. Prick bottom side of pastry thoroughly with fork.
12. Bake 8 to 10 minutes at 475°F or until lightly brown; cool on wire rack.

Meat Pie

1. Preheat oven to 350°F
2. Cook large potato until very mushy then peel of skin and mash.
3. Add ground beef to potato and blend with your hands.
4. Pan Cook the meat stirring constantly.
5. As the meat browns add the seasoned salt and poultry seasoning.
6. Taste before putting it in the cooked pie crust.
7. Add the meat then top with a second crust.
8. Take strips of tin foil and wrap around the crust on the edges and poke holes in the top of the crust.
9. Bake then remove the foil during the last few minutes. When light brown it is done.

Ingredients

• 1 Jar Grape Leaves
• Box of Wild Rice
• 1 1/2 lbs Ground Beef
• Pasta Sauce

Directions

1. Preheat oven to 350°F
2. Cook the ground beef draining off any excess fat.
3. Cook wild rice according to directions.
4. Mix the cooked beef with the rice. Add spoonful of mixture to grape leaf and wrap like you would an egg roll.
5. Place in tray and cover with pasta sauce.
6. Cook for 25 to 30 minutes to make leaves tender.

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

• 1 lb Ground Beef
• 1 Box Spiral Pasta
• 8 oz Sour Cream
• 2/3 Cups Worcestershire
• 10 3/4oz Can Cream Of Mushroom Soup
• 4 oz cream cheese (optional)

Directions

1. Cook ground beef, drain, and add it to large pot.
2. Cook pasta according to directions, drain, add it to the large pot.
3. Stir in sour cream, Worcestershire, cream of mushroom, and optional cream cheese.
4. Cook until all is hot.
5. Salt and pepper to taste.

Notes: Use ½ block of cream cheese to make thicker and creamier

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

• 8 oz Can French Cut Green Beans (Drained)
• 8 oz Can Bean Sprouts (Drained)
• 1 lb Ground Beef
• 1 ½ Cups Soy Sauce
• 1 Tsp Ground Ginger
• 1 Celery Bunch

Directions

1. Cook beef in large skillet, drain excess fat
2. Slice up the celery
3. Add all ingredients when beef is done, mix in
4. Cook until celery is soft

Notes: Mom’s recipe includes a can of mushrooms pieces and sliced water chestnuts

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

Egg Rolls

• 2 Cups Boneless Chicken Thighs Boiled (or use Rotisserie Chicken)
• 8 oz Can Bean Sprouts Drained
• 17 oz Bag Broccoli Florets
• 1/2 Cup Soy Sauce
• 1 Tbs Ginger Powder
• 1 Pkg Egg Roll Wraps
• 3-4 Cups Vegetable Oil

Mustard Sauce

• 2 Cups Mustard
• 1/4 Cup Soy Sauce
• 2Tbs Hot Sauce

Directions

Egg Rolls

1. Boil chicken and dice, or dice up rotisserie chicken
2. Cut any large broccoli up into smaller pieces
3. Mix chicken, broccoli, sprouts, soy sauce & ginger
4. Lay egg roll wrap down diagonally, place filling in middle fold up to the bottom then from the sides
5. Wet top corner (with chicken broth) and roll wrap upwards
6. Heat up oil in large pan before placing egg rolls in
7. Cook each side until golden brown then place on napkins to absorb excess oil

Mustard Sauce

1. Mix mustard, soy sauce & hot sauce in bowl
2. Mix in enough soy sauce to darken mustard

Notes: Use a Rotisserie Chicken to save time