Mom's Tartar Sauce

Lemon Dipping Sauce aka Tartar Sauce

1 Cup Mayonnaise
1/4 cup parsley, chopped
1/2 tsp lemon peel, grated
1 Tbls lemon juice
1/4 tsp onion salt
Combine all ingredients. Chill until ready to serve. Makes about 1 cup

Best Pie Crust, Crispy and Tender

• 2 1/2 C flour
• 3/4 tsp salt
• 3/4 C shortening
• 8-10 tbs (1/2 C plus 2 tbs) ice cold water
• 9in pie pan

1. Combine flour and salt in mixing bowl
2. Gently cut in shortening until pea sized 
3. Sprinkle 6 tbs of cold water over flour mixture, tossing lightly with a fork or rubber scraper. Add the remaining water 1 tbs at a time, tossing with a fork, and press to the side of the bowl until all is moistened 
4. Divide dough in half, gently pat into 2 lightly flattened balls
5. For a two crust pie:
1. Bottom: On a lightly floured surface, roll one ball from center to edges to form a 12in circle. Place in pie pan. Trim for a 1in over hang. Place desired filling
2. Top: On a lightly floured surface, roll second ball from center to form a 12in circle. Place on filling, and cut slits or shapes to allow steam to escape. Trim pastry one inch beyond the rim. Fold top edge over the bottom edge and flute the edge to seal.
6. For a lattice top pie:
1. Bottom: On a lightly floured surface, roll one ball from center to edges to form a 12in circle. Place in pie pan. Trim for a 1in over hang. Place desired filling
2. Top: On a lightly floured surface, roll second ball from center to form a 12in circle. Cut the pastry into 1/2in strips. Starting at center of pie, weave the strips over the filling to make a lattice. Press the ends of the strips into the rim of bottom crust. Fold bottom crust over the strips, and flute the edge to seal. 
7. Topping: 2-3 tbs milk, sugar
8. Wrap edges with tinfoil (shiny side out) to avoid burning 
9. Bake in 425 oven

*2 C pastry flour sub

• 1 1/3 C all purpose flour plus 2/3 cup cake flour

*From KK's cooking class*

Fluffiest Waffles of Your Life

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 egg yolks
• 1 3/4 cups milk
• 1/2 cup cooking oil
• 2 egg whites

1.  In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center of dry mixture;set aside.
2. In another medium mixing bowl beat egg yolks slightly. stir in milk and oil. add egg yolk mixture all at once to the dry mixture. stir just till moistened (batter should be lumpy)
3. In a small mixing bowl beat egg whites till stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white.
4. Make the waffles

Orange Teriyaki Beef with Noodles

• 1 lb beef boneless sirloin, cut across grain into thin strips 
• 2 cans (14.5 oz each) of beef broth
• 3 tbs cornstarch
• 1/4 C soy sauce
• 1/4 C brown sugar
• 1 clove mined garlic
• 1/8 tsp powdered ginger
• 1/4 C orange marmalade
• 3 C snap pea pods
• 6 oz uncooked extra thin spaghetti noodles

1. Spray 12 in skillet with cooking spray. Cook beef in skillet over medium-high heat 2-4 min until brown. 
2. Mix cornstarch with 1/2 C beef broth. Set aside to think sauce later
3. In same skillet used to cook meat, mix remaining broth, soy sauce, brown sugar, garlic, ginger, and marmalade. Heat to boiling. Stir in noodles; reduce to medium heat. Cover and cook 5-10 min until noodles are tender
4. Stir in snap pea pods, broth/cornstarch mixture, and beef. Cook uncovered 2-3 min

*From KK's cooking class*

Cooking Class Meatballs

• 1 1/2 C bread cumbs
• 1/2 C oats
• 1/2 C milk
• 1/2 C minced yellow onion
• 1/2 C mined celery
• 2 beaten eggs
• 2 lbs lean ground beef
• 1 tbs salt
• 1/4 tsp pepper
• 1 tsp nutmeg
• 2 tbs dried parsley
• 1/2 C applesauce

1. Soak bread crumbs and oats in milk
2. Add seasonings and mix thoroughly
3. Add onion, celery, eggs, ground beef, apple sauce, 
4. Portion into 1 in balls (don't compress too tightly or center will not cook). Place balls on foil-lined cookie sheet. Cook at 400 for 10-20 min

Goes great with Cheese Fondue 

*From KK's cooking class*

Cheese Fondue

• 1 tbs olive oil
• 1 small shallot
• 2 tbs apple juice
• 1 C half & half
• 8oz cream cheese
• 1 C shredded Swiss cheese
• 1 tsp lemon juice
• 1/2 tsp ground nutmeg
• 1/2 tsp pepper

1. Heat olive oil in a saucepan over medium heat. Add chopped shallots and saute for 2-3 min
2. add apple juice and cook for 1-2 min. Juice will mostly evaporate
3. Add half & half and reduce heat to low
4. Add cream cheese pieces to pan. Allow to completely melt, stirring gently
5. Add parmesan and swiss cheese. Stir until cheese is completely melted
6. Stir in lemon juice, nutmeg and black pepper
7. Serve 

Goes great with Cooking Class Meatballs 

*From KK's cooking class*

Crunchy Hawaiian Salad

• 1/2 C oil
• 1 tbs sesame oil
• 6 tbs white vinegar
• 1/4 C sugar
• 1/4 tsp salt
• 1/2 tsp pepper
• 1 small head cabbage
• 4 green onions, chopped
• 11 oz can mandarin oranges, drained
• 3 oz ramen noodles
• 1/4 C slivered almonds, toasted
• 1/4 C sesame seed, toasted

1. Combine oil, sesame oil, vinegar, sugar, seasoning packet from noodles, salts and pepper in small bowl; chill
2. Shred cabbage. Mix cabbage, green onions, and mandarin oranges in bowl 
3. Toast seeds
4. Crumble noodles into salad. Sprinkle nuts. Add dressing, toss, refrigerate 

*From KK's cooking class*