• 2 1/2 c. sifted cake flour
• 1 tsp. salt
• 2/3 c. shortening
• 1/3 c. cold water (approximately)
• FILLING FOR ONE 9" UNCOOKED PIE SHELL:
• 2 tbsp. butter
• 1 c. sugar
• 3 eggs, separated
• 3 tbsp. flour
• 1/2 tsp. salt
• Lemon juice & rind of 1 lemon
• 1 1/2 c. hot milk

How to Prepare : 

1. Measure sifted flour, add salt and sift again. 
2. Cut in shortening using a pastry blender or two knifes. 
3. Sprinkle with water mixing lightly with fork. 
4. Press into ball.   Makes enough pastry for a 9 inch two crust pie or two shells.
5. Cream butter; add sugar and egg yolks. Beat until light and fluffy. 
6. Stir in flour, salt, lemon juice, rind and hot milk. Fold in stiffly beaten egg whites.
7. Bake in 400 degree oven for approximately 40 minutes. 

Serves 6 at 371 calories per serving.

• 1/3 c. vegetable oil
• 1/3 c. butter 
• 1 c. all-purpose flour
• 1 tsp. salt
• 2 tsp. black pepper
• 2 tsp. paprika
• 1 tsp. garlic salt
• 1 tsp. dried marjoram
• 8 or 9 pieces chicken

How to Prepare :

1. Place oil and butter in a shallow cooking pan and place in 375 degree oven to melt butter, set aside. 
2. In a large paper sack combine dry ingredients. 
3. Roll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. 
4. Place on a plate until all pieces are coated. 
5. Leave any excess butter and oil in pan. 
6. Place chicken in the pan skin side down.
7. Bake at 375 degrees for 45 minutes.
8. With spatula, turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.

• 3 lb boneless chuck --,Cubed
• 2 T vegetable oil
• 3 garlic cloves --,Chopped
• 2 t cumin
• 3 T flour
• 1 T oregano
• 2 beef broth cans salt pepper
• 4 T chili powder -- (or), To-Taste

How to Prepare :

1. Heat oil in a 4 qt. pot, add beef, stirring frequently until meat loses color - DO NOT brown!
2. Lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated.
3. Crumble oregano over meat.
4. Add 1 1/2 cans broth and stir til liquid is well blended.
5. Add salt & pepper, bring to a boil, stirring occasionally.
6. Reduce heat; simmer partially covered over low heat for 1 1/2 hours, stirring occasionally.
7. Add remaining broth, cook 30 minutes more.
8. Cool thoroughly.
9. Cover & refrigerate overnight.
10. Reheat chili very gently.

8 Servings

• 1/4 c vegetable oil
• 1 md onion,chopped
• 1 jalapeno pepper,finely
• 1 chopped,remove seeds
• 2 T chili powder
• 1 T masa harina (or corn flour)
• 2 t paprika
• 1 t cumin powder
• 1 t oregano
• 1/8 t cayenne pepper
• 6 dried apricots,chopped
• 2 cloves garlic,minced
• 1 T brown sugar
• 1 t yellow salad mustard
• 15 oz hunt's tomato sauce w/bits
• 1 1/2 c water
• 1 c heartline meatless meat
• 1 (ground beef style)
• 1/4 c heartline meatless meat
• 1 (beef fillet style)
• 1/2 c beer
• 1 T tomato paste

How to Prepare :

1. Heat oil in large cast iron skillet.
2. Add onions and jalapeno pepper and cook until the onion is transparent.
3. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper.
4. Stir until seasonings are slightly toasted.
5. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste.
6. Cook over medium heat for 15 to 20 minutes, stirring often.
7. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors.

2 Servings

• 1 c pinto beans,dried
• 5 c water
• 2 T lard
• 1 T bacon drippings
• 1 onion
• 12 oz pork sausage,country-style
• 1 lb beef,coarse grind
• 4 garlic cloves
• 1 t anise
• 1/2 t coriander seeds
• 1/2 t fennel seeds
• 1/2 t cloves,ground
• 1 cinnamon stick,ground
• 1 t black pepper,freshly ground
• 1 t paprika
• 1 nutmeg,ground,whole
• 1 t cumin
• 2 t oregano,dried,pref. mexican
• 4 T sesame seeds
• 1 c almonds,blanched, skins-removed
• 12 red chiles,whole dried or 1 1/2 c chile caribe
• 1 1/2 oz milk chocolate,small pieces
• 1 cn tomato paste(6 oz ea)
• 2 T vinegar
• 3 t lemon juice
• 1 soft tortilla,chopped
• 1 salt

How to Prepare :

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight.
2. Check the beans occasionally and add water as necessary to keep them moist.
3. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.
4. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm.
5. Check occasionally and add water if necessary.
6. Drain the beans, reserving the cooking liquid.
7. Melt the lard in a heavy skillet over medium heat.
8. Add the beans and lightly fry them in the lard.  Set aside.
9. Melt the drippings in a large heavy pot over medium heat.
10. Add the onion and cook until it is translucent.
11. Combine the sausage and the beef with all the spices up through the oregano.
12. Add this meat-and-spice mixture to the pot with the onion.
13. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.
14. Add the reserved bean-cooking liquid to the pot.
15. Stir in all the remaining ingredients.
16. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer.
17. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.

Yield: 4 Servings

• 1/4 lb each,beans: kidney, white
• 1/4 c paprika
• 1 lb bacon
• 5 onions,lg, peeled chopped
• 2/3 c garlic,minced
• 1/4 c coriander seed,toasted grnd
• 1/4 c cinnamon,ground
• 1 red,pinto, navy, cranberry
• 1/4 c pepper,cayenne,or to taste
• 1/2 c peppers,grnd dried poblano
• 108 oz tomatoes,italian plum, with
• 12 oz beer
• 5 lb beef,lean ground

How to Prepare :

1. In a large pot, soak the beans together overnight in water to cover.
2. Drain and add fresh water to cover.
3. Cook at a simmer for 1 1/2 hours or until beans are just tender.
4. While the beans are simmering, heat a large skillet.
5. Mince the bacon and cook it until it begins to crisp.
6. Add the onions and garlic and cook over medium heat for 5 minutes.
7. Add all the spices and the ground Poblanos and cook another 5 minutes.
8. Add the Tomatoes with their juice and the Beer.
9. Simmer for half an hour.
10. In another pan, cook the beef until the pink color disappears.
11. Drain and add it to tomato mixture.
12. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture.
13. Salt to taste and let the mixture simmer for about 1 hour.
14. If it is too dry, add some of the bean liquid.

Yield: 25 Servings

• 3 c dried black beans,soaked
• 8 c water
• 2 jalapeno peppers,minced
• 1 1/2 T ginger,Grated
• 1 bay leaf
• 1 c cilantro,Chopped
• 1 t cumin seeds
• 2 T chili powder
• 1/2 T oregano
• 1/2 c sun-dried tomatoes
• 4 c peeled,chopped plum tomatos
• 1/3 c bulgur wheat,Uncooked
• 1/2 c water,Boiling

Salt Pepper Seasoning Ingredients :

• 1/2 T mustard seeds
• 1/2 t fennel seeds

How to Prepare :

1. Drain beans. Place in a large pot & add 8 c water. Bring to a boil.
2. Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours.
3. Remove from heat & discard bay leaf.
4. Place cumin seeds in a pot & toast.
5. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil.
6. Reduce heat & simmer for 30 minutes.
7. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes.
8. When beans are cooked, remove 1 c & puree it with some cooking liquid.
9. Combine puree with remaining beans.
10. Stir in tomato mixture & bulgur.
11. Season & simer for 10 minutes.
12. Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop.
13. Add fennel seeds & cover.
14. Cook till popping stops & fennel darkens.
15. Pour over chili. Add remaining cilantro & drizzle with olive oil.

Yield: 8 Servings

• 1 1/2 lb ground round
• 1 cl garlic,minced
• 1 onion,chopped
• 1 green bell pepper,Chopped
• 1 pk chili seasoning,or to taste
• 1 cn kidney beans (16 oz)
• 1 cn tomatoes,chopped (8 oz)
• 1 c monterey jack cheese shred
• 1 chopped onions,(optional)

How to Prepare :

1. Brown ground round, onion, and bell pepper in a large saucepan until soft.
2. Add chili seasoning, undrained kidney beans and tomatoes.
3. Simmer covered for about 1 hour.
4. Just before serving, add cheese and stir to melt.
5. Top with chopped onions and serve.

Yield: 6 Servings

It depends on whom you're asking. Novices and cooking amateurs will name a thousand different fancy items or obscure gadgets. But when you ask experienced housewives and top-quality chefs, they will all choose their knives first above everything else.

Yes, your kitchen knives are the most important items in your repertory of utensils and other cooking gadgets, and if you want to sharpen your cooking skills, you seriously need to learn how to make the best use of your kitchen knives.

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First, of course, comes the type of kitchen knives commonly used. Chef's knives, paring knives and serrated knives are the three basic varieties you'll find in any self-respecting kitchen. What are they good for?

A chef's knife will usually have a blade that is between 6 and 12 inches long, depending on whether it's the French or the German variety. The depth is, however, the same – at least an inch and a half at its widest point. The main use of this knife is in chopping, mincing and slicing. The side of the blade is used for crushing garlic cloves, peppercorns, and ginger slices.

A chef's knife can be a daunting tool to use at first, but you'll get the hang of one if you go ahead confidently. It's best to start with smaller versions of the chef’s knives, no more than six inches long, so that you can easily gain speed and control. You will take some time and practice in getting used to the longer blade but eventually you'll prefer it to the shorter one because it's extremely efficient for slicing and chopping. You'll also get tired faster if you're using a small tool for chopping large amounts.

A paring knife is much shorter, and has only a three to four inch long blade that is less than an inch wide at its widest. This small blade is used mainly for paring and peeling fruits and vegetables, and for numerous small tasks such as trimming the chicken's breasts, etching grooves in thin slices of meat, and corrugating pastry dough. The paring knife is really a very versatile tool whose size belies its usefulness.

A long serrated knife is the perfect tool for cutting/slicing crusty breads or bagels. However, a good specimen will be handy for many varieties of tasks. Many experienced cooks prefer using serrated knives on tomatoes and peaches, and other kinds of food that have a soft and easily bruised skin. You'll really be surprised at the hardiness of this tool, and how it manages to keep its sharp edge in spite of repeated heavy use.

When buying kitchen knives, always try to find out which one you are most comfortable with and can easily be gripped in your hand. Unless you can chop and slice your vegetables, fruits or meats confidently and with relative ease you can't concentrate on the cooking itself. Also, make sure that the blades of your kitchen knives are made of high-carbon stainless steel and forged, not cut out of sheet metal. This is the kind that makes for the hardiest blades.

Try to keep the door of the refrigerator closed for most of the time. Open it only briefly and close it as soon as your job is done. Don't chat on the phone holding the door open with one hand. It reduces the effectiveness of the machine and thereby the quality of foodstuffs stored inside. Follow this rule more strictly if you're experiencing frequent power cuts.

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There are some kinds of foodstuffs that do not refrigerate well. Dairy products with a high fat content, like butter, cream and cheese, will tend to separate into their components when taken out and defrosted. Certain types of cheese and cream will not spoil easily, so it's probably better to keep them outside. See labels for more instructions. If your cheese becomes moldy, you can normally cut off an inch on that side and use the rest. However, in the case of the softer cheeses like Cottage, Brie or Cream, it's best to throw the whole thing away.

Certain vegetables with high water content, like lettuce or cucumbers, tend to become soggy when kept in the fridge. Buy only as much as you need to, and eat them fresh.

When storing vegetables in the fridge, put them in directly without washing, and wash them only when you take them out for cooking or eating. This will keep them fresher, and preserve more food value.

It's a good idea to defrost food in the microwave. But when you do, don't delay much before cooking it. Thus quickly cook the microwave-defrosted foodstuff and avoid putting remaining portions of such defrosted food back into the fridge. Remember, the microwave cooks it partially while defrosting, and it's not at all a healthy practice to store partially cooked food in the fridge.

You can store fully cooked food in the refrigerator, but only when you have let it sit out for at least 2 hours after cooking.

Food items that aren't easily perishable, like canned foods and spices, should be kept in a cool, dark place rather than in the fridge. The best places are inside storing cabinets that aren't anywhere near stoves, ovens, microwaves and such heated areas. Most spices will keep well for at least six months and up to or more than a year from the manufacturing dates, so you needn't really worry about them.

Be careful about canned food though – if any of the cans are even a little bloated, bulging or puffy, throw them away directly without even trying to open them. They may contain food that has gone stale and is capable of causing food poisoning.