Cooking

I recently had Mom and Abigail over to my house for lunch. This is what I fed them. I tweaked the Swedish Meatball recipe a bit, making it my own, and tastier than I had ever had it before. The recipe posted below is exactly what I used.

Swedish Meatballs2 lb. ground beef

1 tsp. salt

1 cup milk

1/4 tsp. pepper

1 cup bread crumbs

2 eggs

Mix well. Roll into 1-2 inch balls. Place in 9x13 pan. Pour over 1 can beef gravy. I can of cream of mushroom soup. Bake at 350 degrees for 1 hour.

Instead of using a can of beef gravy, I used the recipe for gravy on the back of my beef base container, making the smallest serving size.

Serve over egg noodles or mashed potatoes.

Never Fail Pie Crust

3 c. flour
1 tsp. salt
1 1/4 c. shortening

Blend with a pastry blender until fine and crumbly.

1 tsp. vinegar
1 egg, beaten
6 Tbls. COLD water

Mix well, and add to dry ingredients. Blend with pastry blender until no longer sticky, but do not let it get dry. Roll out about 1/2 recipe at a time onto a heavily floured board until 1/8 inch thick.

Apple Pie

Peel 6 large, firm Granny Smith apples. Core and slice.

Make a recipe of Never fail Pie Crust.

Roll out the bottom crust. Sprinkle 1 tsp. of flour into pie pan. Place bottom crust in the pan.

Sprinkle with about 1 Tbls. flour. Mix 3/4 c. sugar with about 2 Tbls cinnamon. You may adjust the amount to suit your taste.

Place a layer of apples evenly over the bottom of the crust. Sprinkle the apples with the cinnamon mixture. Continue layering apples and cinnamon mixture until the apples are level with the top of the pie crust. Dot with 2 Tbls. butter.

Roll out the top crust, and drape it over the pie. Crimp the edges, and cut several vent slits in the top. Brush crust with melted butter.

Bake the pie in a preheated 425 degree oven for 10 minutes. Reduce the heat to 350, and bake 30-40 minutes longer until apples are tender when pierced with a skewer, and the crust is browned.

Enjoy!