Category: Recipes

– Grandma Schneider

Serves 4-6

• 2 Tbsp salad oil
• 1 large onion chopped
• 1 pound chuck (stewing) beef – cubed
• 2-1/2cup water
• 4 tsp A1 Steak Sauce
• 2 chicken bouillon cubes
• 2 beef bouillon cubes
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp sugar
• 1 Tbsp four
• 1-3 pounds frying chicken – cut up
• 3 medium potatoes – cubed
• 3 large carrots – thickly sliced
• 1 14.5 oz can stewed tomatoes

1. Saute onions until clear.
2. Remove onions and set aside.
3. Brown the meat in oil.
4. Pour off extra fat, then return onions to pan with meat.
5. Add 2 cups of water and steak sauce, bouillon cubes, salt, pepper, and sugar.
6. Simmer for 30 minutes.
7. Add chicken, then continue cooking for 15 minutes.
8. Skim off fat, then add potatoes, carrots, tomatoes, and 1 Tbsp four dissolved in 2 Tbsp of water.
9. Continue cooking for an additional 45 minutes.

– Grandma Schneider

• (1) pound ground turkey
• (1/4) teaspoon – black pepper
• (1/4) teaspoon – paprika
• (1/2) teaspoon – ground sage
• (1) small onion – diced
• (1/4) cup – dry breadcrumbs (optional)
• (1) Tablespoon oil (optional)

1. Mix all ingredients well in a bowl.
2. Form into 8 patties.
3. Fry slowly until brown on each side (about 20 minutes)

– Grandma Schneider

Filling

• (2) cups – canned tart red cherries
• (1) cup – cherry juice
• (1) cup – sugar
• (1/4) teaspoon – salt
• (3) Tablespoons – flour
• (1/4) teaspoon – red food coloring
• (1/8) teaspoon – almond extract
• (1) Tablespoon – butter

1. In a saucepan, mix sugar, salt, and flour.
2. Add cherry juice, coloring, and almond extract. Stir until well blended.
3. Carefully mix in cherries. Let stand while making pastry.

Pie Crust

• 2 cups – sifted flour
• 1 teaspoon – salt
• 1 Tablespoon – sugar
• 2/3 cups – shortening
• 1/3 cup – cup cold milk
• 1 Tablespoon – melted butter

1. Sift flour into mixing bowl, then add salt, sugar, and shortening.
2. Mix with pastry blender until mixture is in even bits no larger than peas.
3. Sprinkle milk one Tablespoon at a time on a small area of the flour mixture. Toss the mix lightly with a fork after each spoon full of milk is added. Continue this process, adding only enough milk to make the pastry mixture moist enough to form a ball when patted lightly together.
4. Roll out half of the dough with quick, light strokes.
5. Fit into pie pan and trim off surplus pastry, then brush crust with melted butter.
6. Roll out other half of dough for top.
7. Put cherry filling into the pastry lined pan and dot with a Tablespoon of butter.
8. Place top pastry on pie.
9. Bake on top rack of oven at 450ºF for 5 minutes.
10. After 5 minutes, move to bottom rack and reduce heat to 375ºF for an additional 35 minutes.