Pie Crust

Basic Pie Crust

2 c flour
1 tsp salt
2/3 cup crisco shortening
6 -7 T cold water

Measure flour and salt in a bowl.  Use a whisk to mix thoroughly and remove any lumps.  Add shortening, using a fork, cut the shortening in and continue to mix until mixture has small lumps (about size of peas).  Add  6 T water, mix with large spoon gently only until water in incorporatated into mixture.  If very dry, then add last tablespoon of water.  DO NOT OVERMIX!!  Shape into a ball, use a knife to cut in half.

To roll out, lightly flour a clean surface.  Use a floured rolling pin and roll gently from middle out, flipping and flouring several times.  Remember, a crust need not look perfect, you can always patch your holes once in the pan.

I have used a mixture of half butter, half crisco, but I think an all crisco shortening tastes best.

This is the recipe my mother and grandmother taught me over 40 years ago.

Macaroni and Cheese

Mac N Cheese

1 pound of macaroni
1 8oz block of sharp cheddar, shredded
3 T flour
3 T butter
1 1/2 c milk
dash of red pepper (about 1/2 teaspoon)
salt and pepper to taste

Cook the macaroni (do not overcook) and drain.  In frying pan melt butter, add flour and mix until all lumps are gone and pasty, keep on medium heat and add milk and red pepper.  I use 1% milk, but you could use 2%.  Stir frequently and heat until thickens.  Remove from heat and add cheese.  Stir til melted and add hot spaghetti.  Place in large baking pan, cover with foil, cook at 350 for about 15 minutes.

Notes:  You can experiment with different types of macaroni and different cheeses.  Aunt Tricia likes to mix mozzarella with cheddar.  Sometimes I add a can of chicken for an entree.  You could also add ham or tuna.