Joyce's Pie Crust

2 1/4 cups flour
3/4 tsp salt
3/4 cups shortening
3 TB butter
1/3 cup plus 1 TB ice water
1 egg white

Combine flour and salt with shortening and butter until small particles appear...Beat ice water and egg white until foamy. Stir into flour mixture with a fork.
Roll out on a flour covered board.

This will make one double crust pie.

For pie shells, bake at 450 deg About 12 min.

Marci's Lasagna

Marci's Lasagna

2 lbs. lean hamburger

1 box lasagna noodles

2 bottles spaghetti sauce ( I use Ragu/Mushroom)

1 16oz - cottage cheese ( I use 2%)

1 to 1 1/2 cups grated mozzarella cheese

1 to 1 1/2 cups grated mild cheddar cheese

garlic salt

Cook noodles. Cook hamburger. Add spaghetti sauce to cooked hamburger. Spray a 13x9 casserole dish with cooking spray. Spread meat sauce on the bottom of dish. Layer with lasagna noodles, meat sauce, cottage cheese, then light layers of both mozzarella cheese and mild cheddar cheese. Lay lasagna noodles on top and repeat with meat sauce, cottage cheese, light layers on both mozzarella and mild cheddar cheeses. Lightly sprinkle garlic salt on top. Wrap dish in foil and bake at 350 for about 1 1/2 hours. You can also freeze this recipe - just cook the noodles less time.

Almond Salad (Marilyn Snow Salad)

ALMOND SALAD: (Marilyn Snow Salad)

Salad Dressing - MAKE DRESSING THE DAY BEFORE & REFRIGERATE

juice of 1 lemon

1/4 tsp garlic powder

1 tsp salt

1/2 tsp pepper

3/4 cup canola or olive oil

Combine all ingredients and stir briskly- mix well

Refrigerate overnight.

Shake/mix dressing prior to pouring over the salad just before serving

Salad:

1 lb crisp bacon (you can microwave on paper towels, then crunch up)

2 heads lettuce - 1 iceberg & 1 romaine (clean thoroughly & dry leaves well)

1 cup grated Swiss cheese

2 1/2 cups toasted almond slivers (toast in oven - you can baste them with butter if you want)

1 1/2 cups croutons

2 cups grape tomatoes (you can also use cherry tomatoes)

In a large serving bowl, break up the lettuce and combine all ingredients together.

Mix together. POUR THE DRESSING ON JUST BEFORE SERVING.

This makes a large salad for many to eat.

Chocolate Cream Cake (Marci)

Famous Chocolate Refrigerator Roll (Chocolate Cream Cake):

*This recipe is for a larger cake.

1 1/2 pkgs. Nabisco Famous Chocolate Wafers

4 1/2 cups Heavy Whipping Cream

2 tsp vanilla

2 tbsp powdered sugar

Beat heavy whipping cream in a large mixing bowl on high speed until peaks form. Gently stir in vanilla and powdered sugar - mix well.

In a 13 x 9 pan or oblong pan - Take about a 1/2 cup of whipping cream and spread it across the center on the bottom of the pan. Take a cookie and spread whipping cream on one side. Place side up and start creating rows of cookies spread with whipping cream. Frost the whole cake with the remaining whipping cream. MAKE SURE THE CAKE IS COMPLETELY COVERED WITH WHIPPING CREAM.

Refrigerate overnight. Garnish with grated chocolate. Cut on a diagonal.

Please note: Nabisco Famous Chocolate Wafers can be found at Maceys by the ice cream toppings.

Market Street Clam Chowder

Creamy White Chili

LION HOUSE HEARTY CHICKEN NOODLE SOUP

2 tsp chicken soup base (Better Than Bouillon or Watkins soup base)

3 cups chicken stock - cover chicken carcass with water, bring to boil and simmer 1- 2 hrs or buy it already made at the store. I like to use Costco’s rotisserie chicken. I pull/cut off all the meat then boil the bones.

2 cups chopped carrots

2 cups chopped celery

¾ cup chopped onion

2 cans cream of chicken soup (I only used one)

¼ cup milk or cream (evaporated, whole, or just cream)

2 cups diced cooked chicken

Approx 4 cups cooked noodles (Country Pasta brand, tastes like homemade)

Salt and pepper to taste

Roux to thicken – melt 1-cup butter then add 2 cups flour. This can be stored in the refrigerator. When ready to use add to hot liquid a little at a time. Stir constantly until the preferred consistency is reached.

Heat chicken soup base and stock together. Add carrots, celery and onions and simmer until vegetables are tender. Add ream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper, and taste to correct seasoning. Makes about 2 ½ quarts or 10 one-cup servings.