Description:
This is a traditional apple pie recipe well worth the time and work. It is a family favorite. Also a favorite of many of my friends. Best eaten warm with a scoop of vanilla ice-cream. Actually Toshie, one of my friends, mentioned wanting to eat my apple pie a few weeks ago in an English class. After that I couldn't get the desire to eat it out of my head so have made it several times now that it is apple season.

Ingredients:
Pie Crust:
2 cups sifted flour
3/4 teaspoon salt
2/3 cup shortening (I use only Crisco)
4-6 Tablespoons cold water

Pie Filling:
4-5 large Apples (I used Fuji Apples but the latest were Jonagold which were excellent since they were a little more tart.)
1 cup sugar
1/4 teaspoon salt
cinnamon to taste, if desired.
1 Tablespoon flour

Directions:
Pie Crust:

Mix flour and salt. Cut in the shortening. I use a pastry cutter. Add water little by little just until the dough holds together. Divide it into 2 parts and roll 1 into the size needed for the pie pan. Put it into the pie pan. Follow Apple Filling directions

Apple Filling:
Peel and slice apples. Mix in flour, salt, sugar and cinnamon. Pile the apples high in the piecrust lines pan and dot with butter and top with a second crust with a few holes cut in it to let steam escape. I cover the edges of the pie crust with tin foil to prevent burning. I also brush the top crust with milk and sprinkle it with sugar.

Bake in a 450 degree oven for 15 minutes. Reduce the heat to 350 degrees and bake another 45 minutes till apples are tender. (Lower the temperatures 25 degrees if using glass pans.)

Description:
This is one of the best home-made sweet and sour dishes we have ever eaten. it reminds me of going to China Town in Yokohama. The best part is it is very easy. Kelly had it the first time when I made it for potluck Sunday and asked me to make it again for the family. She was gone when I made it previously for the family. I received several compliments from church folk and Shizuko asked to take home the leftovers for your mother and father. What a compliment!!

Ingredients:
4-8 skinned, deboned chicken breast halves ( I cut them in bite size
pieces.)
1 egg, beaten
cornstarch
vegetable oil (or Pam) to fry in.

Sauce: ( I doubled the sauce. We like sauce. )
3/4 cups sugar
4 Tbs. ketchup.
1/2 cup vinegar
1 Tbs. soy sauce
1/2 tsp. garlic powder


Directions:
Mix all the ingredients for sauce together. Dip chicken breast in egg, roll in cornstarch. Fry in oil (or
Pam) until just browned. Place chicken in a shallow baking pan. Pour the sauce over it and bake uncovered at 325 degrees F. for one hour. Turn chicken ever 15 min. Serve with rice!

I made this 3 times. The best was the first time when I was in a hurry and baked it with a lid at 425 degrees for 20-30 minutes. You can see which you prefer.

Description:
These are delicious noodles for the Turkey Corn Soup recipe.

Ingredients:
1 cup flour
1/2 teaspoon salt
2 eggs, beaten

Directions:
Sift flour and salt together into a bowl. Make a well in center of flour mixture and add eggs; blend thouroughly. Knead dough on a floured surface, cover and let stand 30 min. Roll to about 1/8 in. thickness. Turn dough over and continue rolling until paper thin. Allow dough to partially dry, about 1 hr. Cut dough into lengthwise strips 2 1/2 in. wide and stack on top of each other. Slice into short strips 1/8 in. wide. Separate noodles and allow to dry thoroughly. (Noodles can be stored in refrigerator in a tightly covered container if not cooked immediately.)

Description:
This recipe is from my old Pennsylvania Dutch cookbook. The recipe actually calls for one stewing chicken. We use our turkey bones from the holidays to make this and it is absolutely delicious. Everyone loves it. This along with homemade rolls makes a wonderful meal.

Ingredients:
Turkey bones (or 1 stewing chicken 3-4 lbs.)
1 stalk celery leaves
1 onion
2 teaspoons salt
3 qts. water
3 cups corn kernels (fresh, frozen, or canned)
2 cups Noodles for Soup ( I usually use store bought noodles but homemade are great in this and fairly easy to make.)
1/8 teaspoon pepper
2 tablespoons chopped parsley
2 hard-cooked eggs, chopped

Directions:
Boil turkey bones till the turkey comes off easily. Remove turkey bones and add turkey to broth along with celery, onion, and salt. Cook gently. Add corn, noodles and pepper. Bring to boiling and cook 15 minutes. Add more seasoning if needed. Garnish each serving with parsley and egg. (I usually just add parsley and egg to the broth in the pot.)

Note: If using a small amount of turkey bones or stewing chicken. You can boil the first five ingredients together. I always use bones from a large turkey so I double everything.

Happy Eating!!

Description:
This is a wonderful refreshing strawberry pie. Be prepared for many compliments.

Ingredients:
1 Baked Pastry Shell
8 cups strawberries
2/3 cup sugar
2 tablespoons cornstarch
Several drops red food coloring (optional) (I don't use it)

Directions:
1. Prepare pie crust. Set aside. Meanwhile, remove stems from strawberries. Set aside
2.For glaze. in a blender container or food processor bowl combine one cup of the strawberries and 2/3 cup water. Cover and blend until smooth. add enough additional water to the mixture to equal 1 1/2 cups. In a medium saucepan combine sugar and cornstarch; stir in blended berry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir two more minutes. If desired, stir in food coloring. Cool 10 minutes without stirring.
3. Spread about 1/4 cup of the glaze over bottom and sides of the Baked Pasty Shell. Arrange the berries stem side down in Pastry.
4. Carefully spoon glaze over berries making sure all berries are covered. Chill for 1 to 2 hours. May get watery after 2 hours. Garnish with whip cream.

Description:
This is a delicious sweet and sour salad that we ate at Grandma Jo's in Oklahoma. She doubled the recipe for all of us. It would be excellent for church potlucks.

Ingredients:
1 medium or large head of cabbage
1 large green pepper
1 onion
1 cup sugar
1 cup apple cider vinegar
3/4 cup salad oil
1 tsp. salt
1 tsp dry mustard
1 tsp. celery salt

Directions:
Chop and layer the first 3 ingredients. Cover with one cup of sugar. Combine vinegar, oil, salt, mustard and celery seed. Bring to boil. Pour over cabbage at bast 24 hours before serving. Refrigerate. Keeps 10 days.

Description:
These are a favorite cookie at Christmas. Many of my friends have requested this recipe

Ingredients:
2 1/2 cups flour (American cups)
1 cup Crisco
1/2 cup confectioners sugar
1 tsp. vanilla
1 cup chopped walnuts
1/2 tsp. salt

Directions:
Sift and measure the flour. Cream the crisco and sugar until fluffy. Add vanilla, then nuts and mix well. Mix in flour and salt. Form into balls about 3/4 inch in diameter. Bake 12-15 minutes at 350 degrees (180 degrees Japan). While warm roll in confectioners sugar.

Description:
A very refreshing drink on a hot Summer day

Ingredients:
Frozen Strawberries
Milk
Sugar

Directions:
Fill your blender about 2/3 full with the frozen strawberries.Add 1/2 cup sugar and enough milk to make the consistency you like. I stop below the strawberries. Push the button to blend. You will have to stop it 2 or 3 times to push the berries down . Pour into a glass with a straw and enjoy!

Description:
Korean salad. The recipe was originally from a good friend in Virginia, Young Mills.

Ingredients:
Bean Sprouts
Green Peppers
Salt
Sesame Seeds
Sesame Oil
Pepper

Directions:
Boil bean sprouts until they just change color. Cool. Slice green pepper very thinly. Add salt, pepper and sesame seed and oil to taste. We put in a lot of salt.