Brown Bag Apple Pie

Brown Bag Apple Pie
Crust: 1 1/2 cups flour, 1 1/2 cups flour, 1 tsp. salt, 1/2 cup oil, 2 T. cold milk. Combine and mix until blended. Pat into the bottom and sides of a 9 inch pie plate.
Filling:
4 cups slices apples, 1/2 cup sugar, 2 T. flour, 1/2 tsp nutmeg, 1/2 tsp.
Cinnamon. Combine dry ingredients and loss them lightly with the apples, Pour into the unbaked pie shell. Add topping (below).

Topping: 1/2 cup flour, 1/2 cup butter, room temperature, 1/2 cup sugar. Combine and mix with fingers until crumbly. Put the pie in a large brown paper grocery bag. Fold to seal, staple shut. Bake @ 350& for 1 1/2 hours.
Remove from oven and let cool in the bag.

Market Street Lemon-zucchini cookies

3 sticks butter,, unsalted and softened
1 1/2 cups granulated sugar
2 eggs
1 tsp salt
2 tsp baking soda
2 cups zucchini, grated, drained and squeezed dry
2 tsp grated lemon rind (zest)
3/1/2 cups flour
1 1/2 cups chopped pecans
Glaze:
1 cup powered sugar
2 T lemon juice
1 T light corn starch
15 pecan halves for garnish
Heat oven to 350* Lightly oil baking sheet. Place all the cookie ingredients into a large bowl. Mix until ingredients are well combined and a soft dough forms. Scoop the dough into balls the size of a golf ball. Place on sheet and bake 10-12 minutes. Let cool for 15 minutes When cool, spread the glaze on top of each cookie and top it with a pecan half.
Makes 3 dozen

Valentine Red Cake

½ cup shortening

(2) 1 oz. bottles red food coloring

1 tsp. salt

2 ½ cups cake flour

1 ¼ cups sugar

3 tsp. cocoa

1 tsp. soda

1 tsp. vinegar

2 eggs

1 tsp. vanilla

1 cup 2 T. buttermilk

Cream sugar, shortening and add eggs. Make a paste of food coloring and cocoa and add to the mixture. Add vanilla to buttermilk. Sift salt and flour together. Add all to mixture a little at a time. Dissolve soda in vinegar and fold in last. Bake at 375* for 35 minutes.

Icing

Cream: 1 cup butter and 1 cup sugar until fluffy and almost white. Add 1 tsp. vanilla. Blend in the following mixture slowly with a beater: 1 cup milk and 3 T. flour. Cook until very thick like a paste on low heat. Cool and put on cake.

Chile Verde Chicken

6 boneless chicken breasts, flattened

1 small chopped onion

1 cup celery

1/3 cup chopped green chili peppers

¼ cup chicken stock or bouillon

2 cups dry bread crumbs

1 can green salsa verde

Grated cheddar cheese

Lightly brown one side of chicken in a small amount of butter

Remove. Saute onion in butter, add celery, chilies, chicken stock. Simmer about 3 minutes. Toss mixture with bread cubes. Add more stock if necessary to hold together. Divide into portions. Wrap a chicken breast around a portion of stuffing. Secure with skewers. Brush all sides with melted butter. Bake 325* for one hour. Brush with butter and continue to bake another 30 minutes. Remove from oven, cover with salsa and sprinkle with cheese. Bake at 400* for 10 minutes or until cheese melts and sauce is bubbly.