We all associate this recipe with Dorrie, although she credits her grandma for it.
3 pounds green apples, peeled and cut
6-8 tablespoons sugar, to taste
ground cinnamon
4 tablespoons butter
1 small lemon, halved
2 pie crusts
Place first crust in the bottom of a 9-inch pie plate, letting the edges fall over the rim. Place half the apples on the crust, sprinkle with 3-4 tablespoons of sugar, and liberally sprinkle with cinnamon. Dab half the butter, in pats, on top of the apples. Squeeze one half of the lemon across the top. With the remaining ingredients, repeat the layers. Cover with the other pie crust, seal the edges, and make holes for steam to escape.
Bake at 350°F for 1 hour.
Dorrie
Showing posts with label Dorrie. Show all posts
Showing posts with label Dorrie. Show all posts
Chicken with Rice
This is a variation of a hearty and filling casserole that Dorrie makes.
1 medium onion, chopped
2 tablespoons butter
1/2 cup sour cream
1/2 cup white wine
1/2 cup Velveeta
salt and pepper
1 can cream of mushroom soup
4 chicken breasts
2 cup cooked long-grain white or brown rice or 2 cups uncooked Minute Rice
Melt the butter in a large stock pot, and then add onions, sautéing until onions are brown and tender. Add sour cream, wine, Velveeta, salt, pepper, and soup. Use the empty soup can to add water, 2 cans worth, or as needed. Cut chicken breasts into bite-sized pieces and add to pot. Alternative: Leave the chicken breasts whole and shred them after cooking. Add the rice and simmer until chicken is springy to the touch, cooked through. If using Minute Rice, you may need to add more water as the rice absorbs it.
Laura
1 medium onion, chopped
2 tablespoons butter
1/2 cup sour cream
1/2 cup white wine
1/2 cup Velveeta
salt and pepper
1 can cream of mushroom soup
4 chicken breasts
2 cup cooked long-grain white or brown rice or 2 cups uncooked Minute Rice
Melt the butter in a large stock pot, and then add onions, sautéing until onions are brown and tender. Add sour cream, wine, Velveeta, salt, pepper, and soup. Use the empty soup can to add water, 2 cans worth, or as needed. Cut chicken breasts into bite-sized pieces and add to pot. Alternative: Leave the chicken breasts whole and shred them after cooking. Add the rice and simmer until chicken is springy to the touch, cooked through. If using Minute Rice, you may need to add more water as the rice absorbs it.
Laura
Granny's Potato Salad
5-6 Russet potatoes (2 1/2 pounds)
2 cups mayonnaise
salt & pepper
1 teaspoon sugar
1/3 cup vinegar
1/3 cup water
1 small onion
Boil potatoes with skins on, and then peel and slice them while still warm. Put the remaining ingredients in a blender or food processor and process until fairly smooth to create the dressing. Add mixture to warm potatoes and mix gently. Refrigerate and serve the next day for the best flavor.
Optional ingredients: fresh celery, 3/4 to 1 cup sour cream
Dorrie
2 cups mayonnaise
salt & pepper
1 teaspoon sugar
1/3 cup vinegar
1/3 cup water
1 small onion
Boil potatoes with skins on, and then peel and slice them while still warm. Put the remaining ingredients in a blender or food processor and process until fairly smooth to create the dressing. Add mixture to warm potatoes and mix gently. Refrigerate and serve the next day for the best flavor.
Optional ingredients: fresh celery, 3/4 to 1 cup sour cream
Dorrie
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