Double Pie Crust (with lard)
Ingredients:
2 cups flour
1⁄2 teaspoon salt
2⁄3 cup lard
6-8 (or more) tablespoons cold water
1. Add flour and salt to medium sized bowl.
2. Cut in cold lard with pastry cutter or using your hands mix together until crumbly.
3. Add water a few tablespoons at a time so the dough doesn't become too moist at once. Mix together with your hands and form two balls.
4. Lay balls separately on flat floured surface and squish down with hands. Roll out with floured rolling pin to 1/4 inch thick.
5. Roll up pie dough around rolling pin and roll out into pie plate.
6. Repeat with second ball and use to top pie.
Tallow Soap
Ingredients: 32 oz tallow 4.2 oz lye 12.16 oz water 1.5 fl. oz essential oils (optional) Instructions: Weigh tallow and put into a crockpot. I find it is easiest to melt the tallow before weighing it. If the tallow is below 100 degrees F, turn the crockpot on low to gently heat the tallow. Weigh the water in a heat-safe container or sturdy plastic bucket, and weigh the lye separately. Check the temperature of the tallow. You want it to be 100 degrees F. Let tallow cool if necessary. Once the tallow is 100 degrees F, take the lye and water outdoors. Wearing gloves and safety goggles, carefully and slowly pour the lye into the water. Stir gently. Once the...
Split Pea Soup (with leftover ham)
Split Pea Soup (with leftover ham & ham bone) ¼cup unsalted butter 2cups chopped onion 1cup diced carrot 1cup diced celery 1/2teaspoon kosher salt , to taste ½teaspoon ground pepper 2 clovesgarlic, minced 1pound dried split peas, rinsed 1meaty ham bone 1large bay leaf 2teaspoons fresh thyme leaves , chopped and quantity divided 6cups bone broth/stock 2cups water 1cup diced ham (¼-inch dice) In a large pot, melt butter over medium heat. Add onion, carrot, celery, ¼ teaspoon salt and ½ teaspoon pepper. Cook until vegetables are softened, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas. Add ham bone, bay leaf, and 1 teaspoon fresh thyme. Stir in stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are...
Hungarian Beef Paprikash
Hungarian Beef Paprikash Ingredients 1 1/2 lb boneless beef roast, cut into 1-inch cubes or stewing beef cubes Salt and freshly ground pepper 1 Tablespoon vegetable oil, plus more, as needed 1 cup onion, diced 1/2 red bell pepper, diced, (optional) Pinch salt 1/4 cup red wine, to deglaze pan 2 – 3 Tablespoon sweet Hungarian paprika, to taste 1 teaspoon caraway seeds, (optional) crushed with a mortal and pestle 1/2 teaspoon dried marjoram, or 1/4 teaspoon oregano 1/2 teaspoon dried thyme leaves Pinch cayenne pepper, or hot paprika (optional) 3 cups beef broth, low-sodium, recommended 3 Tablespoons tomato paste 2 cloves garlic, crushed 1/2 teaspoon brown sugar, (optional) 1 bay leaf To finish: Salt and freshly ground pepper, to taste 1/4 – 1/3 cup sour cream, at room temperature Instructions Cut beef into 1-inch cubes and season with salt and pepper. Heat oil in a Dutch oven or large, heavy skillet (with a lid) over medium-high heat. Add the beef cubes...
Shepherd's Pie
A simple dish, with lots of yummy ingredients! Great for dinner or even to take camping!
Corned Beef
Interested in cooking a traditional Irish meal for St. Patrick's Day or a dinner party? Try your hand at making Corned Beef!
