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  Re: Pie Crust
  By: Ruth Haffly to Ben Collver on Fri Dec 19 2025 08:35 pm

Hi Ruth,

RH> Used up some turkey in a pot pie tonight. Steve rolled out the crusts for
RH> me; we have (and he used) a Vermont granite rolling pin. We also have the
RH> matching pastry slab but my KA mixer sits on it so he used our big cutting
RH> board to roll them on.

That sounds absolutely delicious.

Last night i visited one of my sisters and she made schnitzel with mushroom
gravy, with shiitake mushrooms.  She also made cabbage with apples, onions,
garlic, white wine, and balsamic vinegar.  She also made a venison meatloaf.
It all went well together.  I really enjoyed it.  I washed her dishes and
she sent me home with leftovers.  This morning we made pear crisp and
espresso.

RH> Take advantage of all the space and equipment to stock your
RH> fridge/freezer.

Good idea!

RH> The other day when I made the goulash soup, I doubled the
RH> recipe to put 4 quarts of it (in quart size boxes) into the freezer to
RH> enjoy later. I'd not made it in years but when I saw the smoked chuck
RH> roast in the freezer last month, I thought about using it for the soup.
RH> Between whatever seasoning Steve put on it before smoking it and the
RH> spicing I used, it turned out to be the best version I've ever made or
RH> eaten elsewhere.

Yum!

Recently i made a lentil soup with turkey broth.  I cooked the turkey
bones for 36 hours, the last 12 of which i had the crockpot lid
part-way off to reduce the broth.  I was pleased with the results.

RH> Since it's just Steve and me, it would last for the second day--and
RH> beyond. (G)

A childhood friend of mine, his mother made zucchini "bread" in big
batches and froze them.  It was really more of a cake than a bread.
She was generous with the butter.  It was a convenient dessert, just
pull it out of the freezer, remove the bag and foil, and warm it up
in the toaster oven.

As a teen i could eat an entire loaf in one sitting, if they let me.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Cheesecake
 Categories: Cheesecakes
      Yield: 12 Servings
 
    1/2 c  Graham cracker crumbs
      5 tb Butter; melted
    1/4 c  Sugar
      2 lb Cream cheese;
           - room temperature
    1/2 c  Non-fat yogurt
      2    Eggs
    1/2 c  Powdered sugar
      6 oz Chocolate chips
      3 tb Butter
      2 tb Cocoa powder
  4 1/2 ts Vanilla
 
  Mix together the graham cracker crumbs, sugar, and melted butter.
  Press into the bottom and 1/3rd of the way up the sides of a 9"
  springform pan. Refrigerate for 1 hour or more.
  
  Preheat oven to 300?F. Cream together the cream cheese, yogurt,
  eggs, then add the sugar. In a saucepan, melt the chocolate and
  butter together and let cool slightly. Add the cocoa to the cheese
  mixture then slowly add the melted chocolate. Beat until smooth, then
  add vanilla. Pour filling onto chilled shell and bake for 1 hour.
  Remove from oven when center is set and cool on a rack for 2 hours
  before placing in the refrigerator. Refrigerate for at least 12 hours
  before serving.
  
  Recipe by Alison Meyer
 
MMMMM
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