Chili Soup and Fry Bread

Posted on January 27, 2009
Filed Under Breads Biscuits and Rolls, Soups

When it looks like this outside,
winter.jpg

it oughta look like this inside:
chili-fry-bread.jpg

“Huh?! Shouldn’t it be chili soup and cornbread?” you say.

Nope.

I do like chili soup with cornbread too. But not nearly as good as chili soup with fry bread!

I grew up with that combo. ‘Chili soup and fry bread’ was like ‘peanut butter and jelly’ or ‘cake and ice cream’ or ‘donuts and coffee’… where one was, it was a given that the other would probably be there too. I wonder if my mom grew up with the chili-soup-and-fry-bread combo too. The reason I wonder that is because my fry bread recipe comes from my aunt Dar. She gave me a little collection of recipes when I got married and this was one of them. Aunt Dar and my mom are twins, complete with rhyming names… Darlene Fay and Marlene Kay (just a little tidbit from my family tree).

Navajo Indian Fry Bread …I’ll bet you’ve got all the ingredients on hand for this. :)

Printable recipe coming soon

4 cups flour
2 tsp. salt
2 tsp. baking powder
1 1/2 cups warm water

Mix by hand. Set aside in a covered bowl for a few hours. Take out small bowl of soft dough and, with hands, stretch and flatten into shape of a pancake, round and flat. Melt 1 cup of shortening in frying pan. Deep fry at 375 degrees.
fry-bread1.jpg

When it looks likes this,
fry-bread2.jpg

flip it over, browning on both sides.
fry-bread3.jpg
Makes 8 pieces, about 4″ in diameter. This, by the way, is a little saute pan. I only made a half batch of fry bread because they don’t make good leftovers, so I just used a little pan. Another really good thing to do with this fry bread is to coat it with cinnamon sugar as soon as you get it out of the frying pan. Would make a good breakfast side dish or an after school snack. Yum!

HOT Chili Soup …as in spicy. This recipe did not come from a cookbook. This is from my kitchen, exactly how I like chili soup… 

Printable recipe coming soon

1 lb. ground beef
1/2 of an onion, chopped
1 28 oz. can diced tomatoes
1/2 cup water
1 Tbsp. flour
2 Tbsp. brown sugar
1/4 cup ketchup
1 16 oz can hot chili beans, juice and all, do not drain
2 tsp. chili powder
1/4 cup canned hot jalepenos, chopped
several shakes of Tabasco sauce

Brown beef with onion. Stir in rest of ingredients.
chili.jpg

Simmer, covered, for 30 min. Serve with sour cream, shredded cheese, and FRY BREAD. :) You could adjust the spiciness of this to your liking, maybe you don’t like your nose to run while you’re eating. This isn’t very juicy. Or brothy. Or whatever you call it when it’s chili soup. That’s how I like it. You could always add more diced tomatoes or tomato juice.
chili2.jpg

Comments

8 Responses to “Chili Soup and Fry Bread”

  1. Monica on January 27th, 2009 10:19 am

    Your chili recipe looks alot like mine…I had to come up with a new recipe after I got married because my husband likes his spicy, too!! I use chili-ready tomatoes instead of regular diced tomatoes and a pack of chili seasoning. I used to use spicy chili seasoning, but the kids won’t eat that!! He sometimes adds hot sauce for more zip!! Not sure how he would like the fry bread….he’s pretty stuck on cornbread in his chili. Puts me in the mood to make chili again, since they’re calling for a winter storm tonight!!

  2. Lisa@The Cutting Edge of Ordinary on January 27th, 2009 5:55 pm

    Your fry bread reminds me of what we make here in New England….dough boys. We cover ours in cinnamon sugar…yum! Soup looks great!

  3. Kay on January 27th, 2009 6:04 pm

    Mmmm, Lisa! Mom used to make dough boys too! She baked her own bread and on bread-baking days, she’d save some extra dough and fry dough boys for us for after school snacks.

    Monica, I never saw chili-ready tomatoes! Will have to look for that next time.

  4. Sandra on January 27th, 2009 9:47 pm

    Yah that Indian Bread is a hit at our house too!!The other nite I made chili w/out the bread that was a mistake!!I believe the recipe comes from Grandma Hershey.I haven’t found a recipe for chili soup that I can make off a recipe that turns out the same every time.So I will try yours!!Do your girls eat this if its spicy?

  5. Kay on January 27th, 2009 9:56 pm

    Nope. The girls don’t eat it if it’s spicy. I don’t blame them, so I make something else for them, or take some out before putting the spice in.

  6. Sheila G. on February 19th, 2009 5:25 pm

    I’m making this for supper tonight. It’s been a chilly day(for us southerners that is! ???? Hubby is always looking for something to try in his Fry Daddy so I’m going to give the Fry Bread a trial run too. BTW-Occasion is spelled w/ only one ‘”s”.–I’m not being picky I just figured you might like to know.

  7. April on March 21st, 2009 6:02 am

    I know this is a bit late commenting… But we call that bread Bannock! We grew up in Canada, NW Ontario and that’s the native bread. They also use a slightly different recipe and bake it in a cast iron pan or other pan. I like it batter the way you featured and I’ve got to make it and introduce my children to it!
    I enjoyed reading your site… lots of new stuff and I like that. I tend to collect a lot of recipes and not got to use most of them! LOl.

  8. Simple Bread Recipe on June 18th, 2009 8:44 am

    I was pulled up short by the mention of your Aunt Dar, because I’m an Aunt Dar too and have never heard of another one. It’s good to know I’m not alone :) I was attracted by the bread recipe, but it was the soup that really appealed. That one’s going to be appearing on my table very soon – it looks scrummy!

Hearty Hamburger Soup

Posted on January 12, 2009
Filed Under Soups

Mmmmm, soup. Perfect for winter. That reminds me, last Spring I got a taco soup craving and was going to spend this winter perfecting a taco soup recipe because I love taco soup… and now the winter is already half over!

One problem with soup is that you don’t get as much meat as you would in a meal with the meat separate. So, when I made this soup, I doubled the meat because it was going to be the main dish (served with biscuits and mozzarella cheese sticks). I wasn’t planning to feature it at the time I was making it because I put in double meat and added an extra spice (as in, I didn’t follow the recipe perfectly), so after the first step, I stopped taking progress pictures. Then, at mealtime I was regretting it because it was SO good and I thought you oughta have the recipe after all. ???? So, the ‘done’ picture was taken at lunch today when I warmed up the leftover soup and served it with fresh Red Lobster biscuits, salad, and sliced cheese.

soup1.jpg

Hearty Hamburger Soup …from the Treasured Recipes for our Mothers (compiled by the 3rd &4th grades 1990-1991 at Lebanon Valley Christian School, but I’ll bet the moms did more work at the compiling than the students did, altho’ the students names are written beside the recipes ???? )

2 Tbsp. butter
1/2 cup chopped green peppers
1 lb. hamburger (I used 2 lbs)
1 cup diced or shredded potatoes
1/8 tsp. pepper
4 cups milk
1 cup chopped onion
1 cup sliced carrots
2 cups tomato juice
1 1/2 tsp. salt
1/3 cup flour
and I added about 1/2 tsp. of Chef Paul Prudhomme’s Meat Magic seasoning

Melt butter in pan. Add onion, carrot, and green peppers. Cook until onion is tender, not brown.
soup-veggies.jpg

Add hamburger and cook until meat is crumbly (I assumed this meant how it gets after it’s browned). Stir in tomato juice, potatoes, and seasonings. Cover and cook over low heat until tender. Combine flour with 1 cup milk and beat until free of lumps. Stir into soup mixture. Add remaining milk and heat, stirring frequently. Do not allow to boil.
soup2.jpg

Soooo… what do YOU usually serve with soup? It’s often a got-all-the-food-groups-in-it dish (assuming you add crackers or croutons), so what food groups do you double up on?

Comments

9 Responses to “Hearty Hamburger Soup”

  1. Mrs.kw on January 12th, 2009 4:57 pm

    That soup looks delicious! I can’t wait to try it. I have been wanting a hamburger soup recipe to replace the one I have that calls for Dry Onion Soup mix.

    We usually have toast made with homemade whole wheat bread or cornbread with soup.

  2. Chris on January 12th, 2009 10:13 pm

    Is this Lebanon Valley as in Pennsylvania? That’s where I grew up. I now live in Arkansas, enjoy your web site.

  3. Lisa@The Cutting Edge of Ordinary on January 13th, 2009 5:20 am

    That looks just scrumptious! Great for the record cold temps we will get here in RI. High of 1 on Friday!

  4. Kay on January 13th, 2009 7:22 am

    Chris, yeah, same Lebanon Valley. :) My husband grew up around there too (till he was 14 yrs old).

  5. Joanna on January 13th, 2009 2:24 pm

    It’s a blustery, snowy, COLD day here — perfect for a bowl of hot soup! You just may have inspired me to make a decent supper for the boys & I tonight. :-) I use a Hamburger Soup recipe from Esther Shank’s cookbook.

  6. Mom M on January 14th, 2009 9:38 pm

    I make this soup a lot and love it, but I just cook the onion and peppers with the meat when I brown it and add the carrots when I add the potatoes. Cutting corners, I guess…wonder if I’m also cutting flavor! And my recipe has a bit of brown sugar added. Could we make a diet version? Maybe ground turkey and skim milk and none of those delicious looking croutons. =(
    ahhh…January!

  7. Sharon on January 14th, 2009 9:38 pm

    I think that recipe is about the same as the one in Esther Shank’s. It IS yummy! We love soup, it’s our regular Wednesday night meal, at least in the winter. It’s fast, you can make it ahead and let it simmer while everyone is getting their baths, and it’s ‘one-dish’, so it makes less to clean up before church. :-) I usually serve it with some sort of bread, sliced cheese, maybe pickles, and fruit.
    Just a health tip: more meat really isn’t necessary–we Americans think it’s a main food, where we’d do better to think of it as a side. (okay, that was all quoting from a certain doc I know…) If I want to stretch soup, I usually add more veggies. Sometimes I’ll even skimp on the meat, and even it out with veggies. But hey, I’m not sayin’ you gotta do that, ya know.
    BTW, I love your food photography. You’re getting good at this!

  8. Linda on January 14th, 2009 9:40 pm

    I enjoy dill cheese biscuits with soup.

  9. Barbara Miller on January 31st, 2009 2:22 pm

    I made this for our family (5 children and their spouses plus 11 grandchildren) over our ice storm and it was a winner!!! Served it with homemade bread. I also love your photography….. Not good for my diet though :(.

I LOVE Taco Soup!

Posted on April 7, 2008
Filed Under Soups

But I’m still looking for that perfect recipe.

I just recently made taco soup. I’ve had it at other people’s places, but this was the first time I’ve had it from my own kitchen. The taco soup I made was really good, but I’ve had better, so I’ll keep trying some other recipes in my cookbooks.

Actually, now that I think of it, I might put that on hold for awhile… that sounds like a great winter project for next year. With the snow melting outside and the promise of Spring, who wants to be making taco soup or any soup?!

Unless it’s bread soup. Now THAT’s a summer soup! Did you ever have that? Rip up a piece of bread, put some fruit chunks in (bananas, fresh peaches, or fresh strawberries are best), sprinkle some sugar over it, then add milk. On a hot summer day, that is just a great lunch. So refreshing! And you don’t break out in a sweat while eating. Mom made that now and then when we were growing up. Another cold soup (that I don’t know if I’d ever have the nerve to try) is Cool Raspberry Soup. I see it in one of my cookbooks now and then and even though there’s a picture, I always flip past, knowing I’d never make it.

Anyway, back to the taco soup. It’s cold and damp and rainy outside, so I think it’s still ok to talk about and feature hot soups. This recipe comes from the Fix-It and Forget-It cookbook. I’ll bet alot of you have that cookbook. It seems pretty popular. One thing I think is so neat about it is that I know a couple people who submitted recipes and tips. I have a few cookbooks like that. Makes it feel like it’s just not some random cookbook compiled by some random unknown people. I even know someone in one of my Taste of Home’s Quick Cooking cookbooks!

Taco Soup with Pizza Sauce

2 lbs. ground beef, browned
1 small onion, chopped and sauteed in ground beef drippings
3/4 tsp. salt
1/2 tsp. pepper
1 1/2 pkgs. dry taco seasoning
1 qt. pizza sauce
1 qt. water
Tortilla chips
Shredded mozzarella cheese
Sour cream

Combine ground beef, onion, salt, pepper, taco seasoning, pizza sauce, and water in 5-qt, or larger, slow cooker. Cover. Cook on Low 3-4 hours. And there ya go, easy as that! Top individual servings with tortilla chips, cheese, and sour cream. Notice there IS soup under the toppings. Can almost see it.
taco-soup.jpg
Makes 8-10 servings.

At the bottom of the recipe, it says, “Variation: Add 15-oz can black beans and 4 oz. can chilis to mixture before cooking.” I thought that sounded good, so I added both.

The soup went perfect with cornbread muffins! About every time I post, I wish there’d be a way to give you a taste of whatever food I’m featuring. Technology and computers keep advancing, but I’m quite sure there will never be software to install for that feature. Oh well, you’ll just have to come visit sometime… or try the recipes yourself.

Comments

7 Responses to “I LOVE Taco Soup!”

  1. barb on April 8th, 2008 7:41 am

    I found thisrecipe for taco soup lately, but haven’t got a chance to try it yet, but it sounds better than any I’ve ever made. Yummy, you got me in the mood for taco soup.
    This recipe came from the Duggar
    Family website. They have 17 children so it is a huge batch but you can break it down. If you haven’t checked out their website, you should. http://www.duggarfamily.com

    DUGGAR’S TACO SOUP
    3 lbs ground turkey or beef
    1 med. onion, chopped
    3 (4oz.) cans green chilies, chopped
    3 tsp. salt
    1 1/2 tsp. pepper
    3 pkg. taco seasoning
    3 pkg. ranch or 1 c. liquid ranch dressing
    3 cans hominy, undrained
    9 (14 1/2 oz.) cans diced tomatoes, undrained
    3 (15oz.) cans kidney beans, undrained
    6 (15oz.) cans pinto beans, undrained
    5 c. water

  2. barb on April 8th, 2008 7:44 am

    OOPS! I forgot to put the directions on with the recipe. Oh well, you are used to that from your horse and buggy cookbook, right?

    Brown ground beef w/ onion. stir in remaining ingr. Bring to boil. Simmer 30 min. Serve w/ Tortilla chips, grated ched. cheese & sour cream.

  3. Judi on April 8th, 2008 12:36 pm

    Both taco soup recipes look a lot like my chili recipes lol. Then cover with cheese, chips or crackers and sour cream. Yum

  4. Jo on April 8th, 2008 12:45 pm

    Well, today is definitely NOT a soup day here (sunny & near 70!—yay!!!), but the forecast predicts rain/snow showers over the weekend. :( So I just might be pulling out this recipe for Sunday lunch! Thanks!
    Did you find another coffee mug yet?

  5. Kay on April 8th, 2008 2:29 pm

    Thanks for the recipe, Barb! Ha, yeah, I’m used to that with the Horse and Buggy cookbook. :) Which reminds me, I want to scan a recipe in to have you all help me figure it out!

    Jo, I didn’t find the perfect coffee mug yet. Still lookin’. It’s actually kinda fun. One of these days, I’m gonna stroll the shops on Main Street. :)

  6. Berneice on April 9th, 2008 7:17 am

    Loren loves the cold bread soup stuff. i on the other hand can not handle soggy bread, so i fix a little for him and we eat something else. We used to eat it when we were kids, but for some reason I can’t choke it down anymore.

  7. Twila on April 9th, 2008 9:31 am

    Ah, bread soup! That has to be an old Amish dish if anything is (same with tomato gravy). We had bread soup suppers on hot summer evenings when I was growing up. I came to dislike soggy bread…just give me the fruit, sweetener, and milk…but then it’s not bread soup anymore, and you’ve lost the uniqueness of it. A good memory nonetheless. I would like to know why you’ll never make the Cool Raspberry Soup? Because I love raspberries and would be interested in knowing what the recipe is. :-)

Soup, Salad, and Red Lobster Biscuits

Posted on February 16, 2008
Filed Under Breads Biscuits and Rolls, Soups

soup6

You know the term “just quick throw a soup together”? Well, I don’t see it that way!!! Every time I make a soup from scratch, it’s alot of work. But I do get a satisfaction out of starting with raw whole veggies and ending up with a good soup. And it’s fun to make… I just don’t buy the thing of it being ‘quick’. Any comments on that?

This soup is actually pretty easy though because the only raw veggies in it is potatoes and onions.
soup1

Chunky Potato Soup    . ..I’m not sure where this recipe comes from, it’s handwritten it on a blank cookbook page

3 med red potatoes
2 c. water
1 sm onion, chopped
3 Tbsp. butter
3 Tbsp. flour
Crushed red pepper flakes
Black pepper
3 cups milk
1/2 tsp. sugar
1 cup shredded cheddar cheese
1 cup cubed ham

Peel potatoes and cut into 1″cubes. Cook until tender.
soup2
Drain, reserving liquid.
Saute onion in butter until tender, but not brown.
soup3
Add flour, red pepper flakes, and black pepper. Cook 3-4 min.
soup4
Add potatoes, 1 cup liquid, milk, and sugar to saucepan. Stir well. Add cheese and ham. Simmer 30 min, stirring frequently. Serves 12. Very good! That red pepper gives it some kick and extra flavor.
soup5 I know my dipper for the soup is way too big! I bought a smaller one just this morning.

Red Lobster Biscuits    …from Freida

Preheat oven to 450. Mix 2 cups Bisquick, 1/2 cup water or milk, and 3/4 cup grated cheddar cheese. Drop onto a greased baking sheet and bake for 8-10 min. After baking and while still hot, brush on 1/4 cup butter mixed with 1 tsp. parsley flakes, 1/2 tsp. garlic salt or powder, and 1/2 tsp. Italian seasoning. Serve hot!

biscuits I have tried to copy Red Lobster biscuits SO often! I think every time we go there, we say we’ve gotta figure out how to do them. And this is the closest I’ve gotten to them yet! Still not quite as light and moist, but very close. Definitely the best biscuit recipe I’ve tried so far! You know they’ve gotta be good though… the tops are laden with melted butter! You really oughta try them!!!!!
EDIT: This was my 1st attempt. Then, I got another recipe, which is better… so if you try the biscuits, please use this recipe
instead.

Comments

One Response to “Soup, Salad, and Red Lobster Biscuits”

  1. kitchens on May 13th, 2008 12:07 am

    I love soup so thick you have to eat it with a fork!

Soup & Sandwiches

ss meal

This was a very easy meal to make! I’ve had my eye on these sandwiches and have been wanting to try them for awhile. The domestic part of me gets a kick out of making soups from scratch, altho’ we don’t have soup very much. I’m more used to popping open a can when we do have soup, so there’s something kind of ‘fun’ about starting with raw potatoes and carrots! 

Quick and Easy Italian Vegetable Beef Soup    …This recipe comes from the Fix-It and Forget-It Cookbook , all the recipes use a crockpot.

1 lb ground beef or turkey, browned and drained
3 carrots, sliced
4 potatoes, peeled and cubed
1 small onion, diced
1 tsp garlic powder
1 tsp Italian seasoning
3/4 tsp salt
1/4 tsp pepper
15 oz can diced Italian tomatoes or 2 fresh tomatoes, chopped
6 oz can Italian-flavored tomato paste
4 1/2 cups water (I put in only about 3 cups to cut down on the broth, I like soups full of stuff without a lot of broth)
1 quart beef broth

Combine all ingredients in slow cooker. Cover. Cook on high 6-8 hours, or until potatoes and carrots are tender. So easy. I had it in the crockpot by 10:00 a.m. and didn’t have to touch it till supper… well, ok, I couldn’t help but stir it now and then. It made about 12 cups, fit nice in my 4 qt crockpot. It was a good hearty soup. We liked it.
ss soup

The Ultimate Grilled Cheese    … This recipe comes from the 2001 Annual Quick Cooking Cookbook.

1 pkg (3 oz) cream cheese, softened
3/4 cup mayonnaise ( I used a little less than 1/2 cup the second time and that tasted better)
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
1/2 tsp garlic powder
1/8 tsp seasoned salt
10 slices Italian bread (This isn’t with the regular bread, at our grocery store anyway. It’s over by the bakery.)
2 Tbsp butter or margarine, softened

In a mixing bowl, beat cream cheese and mayo until smooth. Stir in cheeses, garlic powder, and seasoned salt. Spread 5 slices of bread with the cheese mixture, about 1/3 cup each.
ss sandwch1Top with remaining bread. Butter the outsides of sandwiches; cook in a large skillet over medium heat until golden brown on both sides. Yield: 5 servings. I buttered the bread, put the bottom piece in the skillet, then put the stuff on, the put the other buttered piece on top… seemed like it would be a little less handling and a little less messy that way. We had one left over and it was really good reheated in the oven! I made this meal Wed evening and it tasted like too much mayo in these sandwiches, so when my sis-in-law Liz came over yesterday, I made them again and put less mayo in and it was better. We had some of the leftover soup and Liz brought salad to go with it. Anyway, Shannon and I really liked these sandwiches (I’ll let Liz speak for herself ). It was a nice variation from reg grilled cheese.
ss sandwch2


This tip was in a “Sandwich Secrets”  section in the same cookbook:  “Here’s a hurry-up way to make grilled cheese sandwiches for a crowd: Prepare the sandwiches as you would for the griddle, but place them all on a cookie sheet instead. Bake in a 350 oven for 5-8 minutes on each side until they’re golden brown.” I just saw that tip, so I didn’t get a chance to try it yet, but I plan to do it next time I get the chance.


On a different note: On the last post, someone commented on my smooth top range and wondered how I like it… I absolutely love it! I’ve had the other and this is much better… no getting down in under burners to clean and there’s a cleaning solution you get with the smooth top that works like a charm. My mom and dad built a new house and got new appliances. Mom got a smooth top and really likes it too. I’ve heard that it’s not good for them to do alot of canning on them, but that’s not an issue for either of us. I didn’t know that about the cast iron, ski_n_beach_bum. That’s interesting.

So, let’s hear from you… which do you like best, what are the pros and cons, or maybe you prefer gas over electric?

Totally “off the wall” recipes (sorry to those of you who don’t like puns… I couldn’t help myself)

Posted on January 8, 2007
Filed Under Breakfasts, Main dishes, Pies, Soups

Blueberry Muffins
Farmer’s Market Soup
Chicken Pot Pie
Apple Pie

If you remember my cookie baking/candy making post, the kitchen that we were at had the neatest wallpaper!!!!
recipe wall   It was in the kitchen at Sandra’s (xsenergyo5) church. Sandra, have you guys ever tried them? The wallpaper has 4 recipes repeated on it. So, I took pictures of each recipe and made them. I hope you can read them ok… I’ll see how it looks after it’s uploaded and if I can’t read them, I’ll type them out. *Edit*…I just checked to see if I could read them and it’s a little hard, but if you click on the picture, it opens a new window that it’s bigger and more readable in.

Blueberry Muffins

recipe muffins

Some notes: I didn’t know what double-acting baking powder was, but my baking powder in my cupboard said ‘double-acting’ on it, so maybe all baking powder is?????    I also just used my regular nutmeg from my spices instead of getting a nutmeg and grating it for ‘freshly grated’. I used frozen blueberries, not fresh, but I think fresh would be better and not as juicy, so I want to make it sometime with fresh. The batter was more of a cookie dough consistency, which kind of surprised me, but the muffins were great!!! Some of the best I’ve had! They were moist and dense, which I like! We loved them!!! I will definitely make these again!!! Now for the pictures…
muffins1

muffins2

muffins3

muffins4

Farmer’s Market Soup

recipe soup

Some notes: I used baby carrots and figured 9 would equal one big one. I’ve never in my life peeled a tomato before! What a juicy mess! I put just enough water in to come up to the level of the veggies, they weren’t totally covered… that way it wouldn’t make alot of broth.  Um, now for what we thought of it… I thought it was good in a but-I’d-never-make-it-again way. I made a half batch and was glad I did because I had the whole thing to myself! It sure is healthy though!!!! It took a long time to cut up all those veggies!

soup1

soup2

soup3

soup4

Chicken Pot Pie

recipe potpie

Some notes: After it simmered for 20 minutes, I thought the broth didn’t seem thick enough, so I put in an extra tablespoon of flour. I missed a picture of the chicken/veggie part of the pot pie before putting the dough on top. For the biscuit dough, I used a recipe that was very good, but it ended up sort of limp and sticky and hard to work with, so the pot pie ended up looking pretty messy. I used all but about 5 biscuit’s worth of the dough (the recipe took 2 cups of flour to give you an idea of the size batch it was), so then I just baked those biscuits and served them with the meal. We really liked this! It was good and flavorful. Not sure if I’d make it again, just simply because it took awhile to make and we don’t do much in the way of casserole-type dishes. But I would definitely recommend it!!!!

potpie1

potpie2

potpie3

potpie4   

Apple Pie

recipe pie

Some notes: Too many apples! I used a 9″ deep dish pie plate and as you will see, it was piled high! I cut up 8 and used probably 6 apples, and they were medium sized, not huge. I used Golden Delicious mainly because that’s the only kind I recognized (and I used to live on an apple orchard! ). I used brown sugar. Before the height of this pie scares you off, it’s not actually that huge. The crust stays up and the apples settle, as you can see in the last picture after we took a couple pieces out. This pie was absolutely tops! The winner of all the “wall” recipes! I will definitely make it again. Great flavor and so perfect warm with a serving of ice cream!!!

pie1

pie2

pie3

pie4

pie5   

subs-dessert.jpg