Deanne Fitzpatrick Rug Hooking Studio

Make your regular pie crust recipe. Mine is 3/4 cup shortening, 3 cups flour, 2 tbsp vinegar, 1 egg, 1/8 cup cold water. Cut shortening and flour together, Beat in egg and vinegar, and water, til it holds together. Roll out and put into two pie shells.In bottom of  each pie shell, sprinke, two tbsp mixed green onion, and parsley, and 1/4 cup grated old cheddar.

Then drain a cold pack of lobster, and divide equally between the two shells. I ussually eat a little just like that to be honest, but take it easy.

Beat seven eggs till fluffy, then beat in 1/2 cup thick yogurt, and 1/2 cup milk, salt and pepper. Pour half in one shell over the lobster, and half in the other. Grate another1/4 cup sharp old cheddar on top of the egg mix and bake for thirty minutes at 380 degrees.

Cook, 1/2 cup dry rice.

Put 1 tbsp olive oil, 2 tbsp sesame oil in fry pan, saute 1 clove garlic and 1/2 teaspoon fresh ginger minced. Toss in chicken and brown , then add 1 carrot thinly sliced in sticks, 1 cup fresh mushrooms quartered. Add 1 teaspoon chili garlec sauce, toss in pan for a few minutes, then add 3 tbsp oyster sauce. Cook a few minutes til  there is a glaze over vegetables. Add 1/2 cup water, bring to a boil, thicken with 1 teaspoon cornstarch in 1/8 cup water. When thick toss in 1 cup baby spinach leaves. Cook for a few minutes, Ensuring chicken is cooked through.
In a small fry pan add 1/teaspoon of sesame oil and toss in 1/4 cup  salted mixed nuts, cashews, and almonds, a few peanuts if you like.
Serve rice , with chicken mixture and top with nuts.

Feta Stuffed Chicken
take two large chicken breasts, and split them as a butterfly
Filling: fry,1/2 small onion in olive oil, then mix with 1 cup fresh chopped spinach, and 1/4 cup crumbled feta. Spread on one side of chicken and fold the other side over as if to  stuff it.
 In a jar, mix a dressing of 1/4 cup olive oil, juice of 1 lemon, 1 clove of garlic chopped, 1tbsp vinegar, 1tsp dried mint. Shake
Separate andsprinkle  2 tbsp of dressing over each breast, then top with fine bread crumbs, and drizzle olive oil over crumbs. Bake at 380 for 30 to 40 minutes.

I cut potatoes into long quarters, tossed with olive oil, salt and pepper and spread it around the chicken on a pizza pan.
On a spearate pan, I sliced two carrots and two beets, tossed with a tbsp of olive oil and 1/2 tsp of rosemary. The vegetables roasted while the chicken cooked.
The garlic lemon sauce for the chicken serves as a great salad dressing. I am careful to just take the two tbsp for the chicken in a separate little dish to baste the chicken, so that the dressing remains clean and safe to use.

I always find it hard to use leftover ham. Once a friend called and said, “..don’t cook, I’ll bring over lunch. ” I was delighted because I had cooked a ham that weekend and on Wednesday we were still eating it. When she came to visit, she said,”I cooked a ham and had leftovers so I made a pasta with ham in it.” I remained thankful for her company none the less.

Fry one fine chopped onion, 1 clove garlic, 1  chopped carrot in 3 tbsp olive oil. Lots of sea salt and pepper.
Add 1 chopped potato, 1/2 cup dried lentils, 1 cinamon stick, 1/2 cup finely chopped eggplant, Cover with 6 to 8 cups of water and simmer till vegetables are soft.
When vegetables are tender add 1 can navy beans, and 2 cups cubed baked ham. The cinamon stick is the key to the flavour, and the eggplant makes for a thinker consistency. Serve with crusty hard rolls, and a hunk of old cheese.

I have not made these for years but today, for my mother in laws birthday, my husband requested these instead of cake .
Base mix together 1/2 cup butter, 1 cup flour, 1 cup chopped pecans. Spread in a 9 by 11 pan and bake for 15 minutes at 350.

Whip 1 pint of cream til it stands in peaks.
Prepare a lemon pie filling and let it cool slightly. I use sherriff but you could do homemade.
Beat 1 cup icing sugar, with 8 oz softened cream cheese. Fold in 1 1/2 cups of the whipped cream.
 When the baked crust has cooled. Spread it with cream cheese mixture. Then pour on lemon pie filling. Cool in refridgerator. When cool, completely cover with rest of whipped cream. Serve in squares.

The story about John Wakeham below, came to mind today because as I was making my homemade granola, I was nibbling on the brazil nuts, and was immediately transported to my wooden desk in my grade four class. I love the way taste and smell can carry you through time.
Home Made Granola
6 cups quick oats
1 cup bran
1 cup wheat germ
1/2 cup wholewheat flour
1 cup brown sugar
2 cups chopped pecans
3/4 cup natural almonds chopped
3/4 cup brazil nuts chopped
1 cup dried cranberries/raisins mixed(optional)
Mix all dry ingredients together in a big turkey roaster.
In a pot on the stove, melt 1/2 cup honey with 1/2 cup canola oil. I bring to a gentle boil. Pour over dried mix, and stir really well. I mix it with my hands to try and get it mixed really well.  Bake at 300 degrees for forty minutes, stopping every ten minutes to give it a reallly good stir. Eat with mix, as it is, or with yogurt.

I come from a lone line of seven sisters who cannot make fudge but I can make these chocolate squares.

2 1/2 cups chocolate chips, 1 cup peanut butter, 1/2 cup margerine melted slowly. Remove from heat and fold in 1 bag minature marshmellows. Pour into greased pan and cool. My goodness, I am a woman who cannot make fudge, but no longer cares.