[The actual recipe for Tinka's Apple Pie is now in the Healthy Choices Forum Emma
Buttercups,
First of all the basics I start with usually comes from about an acre of garden of growing everything. I am not doing these things right now but for all the homemaking years. Learn to fix everything very simple and tasty. Know what to put together. What I am working on right now is a hot dog that taste really close to real. There is none on the market that I can stomach. vegetarian. I just need to get the texture a little more right. Also I make hamburger patties freeze them in large batches. They are still good at a year old I discovered a pack hidden and tried them. Still good!! Always have them on hand for company, used them at weddings, etc. Those recipes I won't share because if I can get the hot dog perfected, I want to put it on the market along with the burgers. I also am working out to what I think is good in texture and taste. I have a friend that might help me market as that end of things I do not know. I am not into soy beans at all unless just a very small quantity as most come from genetically engineered. Seed is hardly healthy unless you grow it yourself from organic or heirloom seeds impossible to eat healthy. Of course in Lev. it told not to mess with the creation of seed of which they must have even back then or it would not have mentioned it. So that leaves you more or less to work with just the simple things. I like to work with gluten but not much in a recipe. It is the procedure on how you cook it. The sausage is easy. I do start out from scratch with this. You can make it taste like breaded veal, sausage it just takes the right seasoning and cooking procedures. I cook each twice in two different ways to get what I want out of it. The first cooking will last refridgerated for at least 2 weeks and then you can do the second cooking when ever. This way you always have good food on hand prepared ahead and always ready for pop in company. I make meatloafs and have basics to use for cabbage rolls. Hot stuffed Joe's, Chili and Chili sauce for the hot dogs. Everything is from veg, grains, nuts except I do use some gluten but not a whole lot. I do have to say that none of this came quick but years of trying to fix very tasty dishes where you could not hardly tell the difference because of a huge family that did eat just the clean meats and very picky. I like to fool them sometimes. Actually my back ground is Slovenian and cooking was alway a must. It was never a pan, casserole, or dish but big roasters full. (Mock) Chicken and noodles, vegetable soup, and potatoes, carrots, celry, onions together fixed is always the most basic you can make that is very satisfying to take to Pot Luck in a whole roaster full. As all can be prepared the day before and so easy.
I can tell you what is really a big favorite dish that we have straight out of the garden and that is cut equal parts of garden onions, with equal parts, of green peppers, red, orange,yellow (butter) and cook until limp, have as many quartered tomatoes as you like that equal the onions and peppers, setting ready (raw) to mix in when onions and peppers are done. Put all the tomatoes on top and just mix in until tomatoes are warm and juicy. Now this looks pretty. I make as much as a gal or two in huge pan. I love this because when ever you go to the fair this is the smell that is familiar that they pour on to steak and meat sandwiches. But then after this is complete --just simple cooking for almost all raw veg. with a lot of tomatoes and juice is prepared I put it over or just dump large amount of rice mixed through. I have taken big roasters of this to church for Sabbath. I know most are not into the butter anymore, but I still go along with EGW stating that a little butter and milk to help out vegetables sometimes is just what she does to make it palatable. The only other thing you have in this fresh veg and rice dish is a little salt when cooking the rice. Even if you have rice the day before and left over you can always put it into the onion, peppers, and tomatoes.
I might add that I am very allergic to beans, peas, or legumes so I cook very simple and moderately. I will share my apple pie recipe with you because still everyone has their own technique and seems it comes out different even with the same recipe.
Please excuse this extra long recipe because I took it to the dentist office where the whole staff had some and the girls that never cooked or made apple pie asked me to fill in every detail so theirs could taste the same. I admit that Hydrogenated shortening is not the best but sometime I cut that and use butter instead. or half and half. I might add here that I only do this mouth watering pie about 2-3 times a year. As lemon, peach, and Black rasberry fill in at times. (Pumpkin is the best family recipe) and that is never, never, ever given out as our daughters under no circumstances give it either. None is better then this one. Great grandmother has passed it down. I just love cooking.....but it has to be right (smile) I am my own critique..... Thank you for being friendly and hope you like the recipe. As it has taken first place in contests and at fair.HOpe it turns out alright for you.
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