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Assisting the cook online! Explore OLGA'S FRUMPY FOLDS 60 ways to fold a cloth napkin, match food to wine and remove the stains!

  Recipes & More...
Whats Ready? The asparagus and rhubarb crops are going strong right now, and the strawberries are coming. My family has gone though the first planting of radishes, and the leaf lettuce is ready for cutting.

Its almost time to start thinning out the rows of onions. Small onions are excellent on the side of a salad, or use the whole thing for cooking. Just chop it up and add it to whatever you're making and it will add flavor as well as color.

CookN.com

Spice of Life
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Gourmet Pastas and Sauces on-line
Flying Noodle Pasta Club!
Hey, lets bake a pie!
Think you can't make a pie crust? Yes you can! Just use my recipe and tips and your pie will get rave reviews.

Crust (9-inch two-crust pie) I use my food processor and butter flavored shortening.

  1. Mix 2 1/2 cups of flour with 1/2 teaspoon of salt.
  2. Cut in 3/4 cup of shortening. Mix this until it resembles course cornmeal.
  3. Sprinkle 6-7 tablespoons of cold water over the flour mixture and mix only until dough will stay together in a ball.
  4. Divide the dough into two balls. For the bottom crust, roll the dough out until it is 2 inches or so larger than the lip of the pie pan.
  5. Fold the crust in half and then in half again and place it into the pie pan. A glass or dull fisnish pan works best. Shiny pie pans can cause a soggy bottom crust.
  6. Ease the crust in the bottom of the pan. Run a knife around the edge, trimming the extra crust.
  7. Fill the crust. Remember that if you are using fresh fruit, it will cook down, so fill it generously.
  8. Roll out the top crust, fold so that it forms a quarter of a circle and place on the top of the pie. Unfold.
  9. Don't trim this crust. Fold the top crust under the bottom leaving a raised ridge around the edge. Using your fingers, pinch this together in intervals forming a pretty decorative edge.
  10. Vent the top of the pie with decorative cuts or prick with a fork or toothpick. Just make sure that you go through to the filling. This will prevent the baking pie from bubbling out around the edge.

Now, bake your pie and enjoy. The temperature and time will depend upon the type of filling that you are using.