S.O.S.

By Kristin Riedel

1 pound ground meat
1 pound ground sage sausage
1 pound Velveeta cheese
pkg. of small sliced pumpernickel bread

Fry the the meats together. Once the meat is thouroughly cooked mix the diced Velvetta cheese to the meat mixture and stir until the cheese is melted. You can also add garlic pepper and worchestershire sauce to add more flavor. Add a spoonful of the mixture to the slices of pumbernickel bread and bake in the oven at 350 for 15-20 min.

Cheesy Potatoes (Funeral Potatoes)

By Kristin Riedel

Saute:
3 chopped green onions
1/4 cup butter (1/2 stick)

Mix together:
1 can cream of chicken soup
1 pint sour cream
2 cups grated sharp cheddar cheese
2 pounds Oreida Hash Browns
Sauted onions and butter
Salt and pepper to taste

Place this in a 13x9" pan

Bake at 350 degrees for 1 hour

Classic Pecan Pie Filling

-by Denise Robison

3 eggs
1 cup sugar
1 cup corn syrup
2 Tbsp melted butter
1 tsp vanilla
1 ¼ cups pecans
1 9 inch unbaked pie crust

Preheat oven to 350 degrees. In a medium bowl with fork beat eggs slightly. Stir in sugar, corn syrup, butter and vanilla until blended. Stir in pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

Apple Pie Filling

-by Denise Robison

6 cups Apples, peeled, cored, and thinly sliced
½ to ¾ cup sugar
2 T. flour
1 tsp cinnamon
Dash nutmeg

Mix together flour, sugar, cinnamon, and nutmeg. Toss apples with sugar flour mixture. Transfer to the pastry-lined pie plate. Dot apple filling with 1 T. butter cut into pieces. Adjust top crust over filling. Seal, flute edge, and cut slits in top crust. Sprinkle with sugar, if desired. Cover edge with foil. Bake at 400 degrees for 50 minutes or until top is golden and the fruit is tender.

Pie Crust

-by Denise Robison

Pastry for Single-Crust Pie
1 ¼ cups all-purpose flour
¼ tsp salt
1/3 cup shortening
3 to 4 Tbs cold water

Stir together flour and salt. Cut in shortening. Sprinkle 1 tablespoon of cold water over part of the mixture and gently toss with a fork. Repeat until moistened. Press dough into a ball. Between two pieces of wax paper, roll dough from center to edges. When dough is about 12 inches in diameter remove top sheet of wax paper and wrap the pastry around rolling pin and off of the bottom sheet of wax paper. Unroll onto a 9-inch pie plate. Ease pastry into pie plate. Trim to ½ inch beyond edge of pie plate, fold under extra pastry and flute edge. Bake as directed in individual recipes.

Pastry for Double-Crust Pie
2 cups all-purpose flour
½ tsp salt
2/3 cup shortening
6 to 7 Tbs cold water

Stir together flour and salt. Cut in shortening. Sprinkle 1 tablespoon of cold water over part of the mixture and gently toss with a fork. Repeat until moistened. Press dough into a ball, and cut in half. Between two pieces of wax paper, roll one half of dough from center to edges. When dough is about 12 inches in diameter remove top sheet of wax paper and wrap the pastry around rolling pin and off of the bottom sheet of wax paper. Unroll onto a 9-inch pie plate. Ease pastry into pie plate. Trim pastry even with rim of pie plate. For top crust, roll remaining dough. Fill pastry in pie plate with desired filling. Place top crust on filling. Trim top crust ½ inch beyond edge of plate. Fold top crust under bottom crust; flute edge. Bake as directed in individual recipes.