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Shit Pie

November 29, 2011 in Dessert, FOOD

Shit Pie From Thanksgiving Leftovers
Prep Time: 15 minutes
Cook Time 60 minutes

Base the amounts on the size casserole that you have and ingredients vary per your leftovers

• Sliced and Chunks of Turkey
• Stuffing
• Corn
• Peas
• Pearl Onions
• Lots of Gravy
• Pillsbury Pie Crust

Preheat oven to 350 degrees

1. Put Stuffing, turkey, vegetables in casserole and any other leftovers that you think would be make a good combination.

2. Cover everything generously with gravy and mix well to evenly distribute all ingredients then cover casserole with one piecrust. Use a knife to make small slits to allow steam to vent.

3. Bake in the oven for one hour and allow to set for 15 minutes prior to eating.

4. Serve with extra gravy and any remaining leftovers that you have.

Chipotle Pork Meatballs In Spicy Red Sauce

November 29, 2011 in Dinner, FOOD

Chipotle Pork Meatballs In Spicy Red Sauce
Prep Time: 45 minutes
Cook Time 45 minutes


MEATBALLS: Yields 45
• 4 pounds ground pork as col as possible
• 8 pieces of bacon, minced
• 4 eggs beaten lightly
• 1 ¼ cup bread crumbs
• 4 scallions minced- whites and all
• ½ cup finely cut cilantro
• 6 cloves of garlic minced
• 1 Tablespoon chipotle powder
• 1 Tablespoon pepper powder

• 1 ½ large onions, chopped
• 8 cloves of garlic minced
• 1 small can chipotles in red sauce (adobo) minced – approx.. 3-4 peppers
• 2 – 28 oz cans low sodium crushed tomatoes
• 1 small can mild Rotel
• 2 Tablespoons oregano
• Remaining pieces of bacon from package cut into thin strips
• Reserved bacon fat
• Olive Oil if necessary after sweating bacon

Preheat oven to 400 degrees
1. Mix all meat ball ingredients together in a large bowl by hand until everything is incorporated but not overworked into mush because they will not be delicate after cooking.

2. Working quickly, use a scoop to form 45 balls and place them on a foiled lined backing sheet until lightly browned for about 20 minutes.

3. After the meatballs are in the oven, sweat the bacon over medium heat allowing them to release their fat but not brown then sauté the onions in bacon fat (add olive oil if there is not enough) until they become slightly translucent. Add garlic and oregano and continue to cook for 2 minutes adding the chipotles at the end stirring for another minute. Add the rotel, cans of tomatoes and stir well. After 5 minutes slowly add the chipotle red sauce to taste- REMEMBER you can always add more but you cannot take it away so add slowly tasting often. Thicken sauce.

4. When meatballs are finished after 20 minutes, place them on some paper towels to drain for a minute before adding them to a shallow baking disk. Then cover with sauce and put back into the oven for about fifteen minutes.

5. Serve over mashed potatoes or brown rice and add a dollop of sour cream or crème fresh to cut the heat

Jackie’s Challah

November 29, 2011 in Bread, FOOD

Jackie’s Hollah
Prep Time: 15 minutes
Rising Time: 4 hours
Cook Time 45 – 60 minutes

This will make one large braided loaf (20 people) and two small snails (6 people).

• 2 Packages Yeast
• 1 1/3 Cup Warm Water
• 4 Eggs Slightly Beaten
• 1/2 Cup Sugar
• 1/2 Cup Vegetable Oil
• 7 1/2 Cups All Purpose Flour
• 2 Teaspoons Salt

• 2 Egg Yolks
• 2 Tablespoon Water
• Poppy Seeds
• Sesame Seeds

You will need a warm place to let the dough rise
1. Dissolve yeast, a pinch of sugar and the warm water in a measuring cup to allow the yeast to proof. In the bowl of a stand alone mixer (Kitchenaid fitted with dough hook attachment) add sugar, salt, eggs, oil and proofed yeast mixture then slowly add flour in 3 batches to incorporate without dusting the kitchen with flour. Knead in mixer on low speed until dough comes together and resembles a sticky but not wet ball. Remove mixing bowl, cover with plastic wrap, place in a warm place and let rise until doubled (about 1 hour).

2. Punch down dough, scrape the side of the mixing bowl to form another dough ball, cover again with plastic wrap and place in a warm place and let rise until doubled (about 1 hour)

3. Preheat oven to 350 degrees.

4. Lightly flour a clean working surface and turn dough out working to get most of the air out and form into a ball. Divide dough ball into 2 so that one half is slightly larger than the other and separate. Now divide the smaller half into 2 equal pieces and the larger half into three equal pieces and then form in balls. Cover with a dry dishtowel let rise for 10 minutes.

5. For the large loaf, take the three equal pieces and roll out into 20 inch strips forcing the air out slightly as you roll. Braid then seal ends under loaf and transfer to a parchment paper lined baking sheet. For the smaller loaves, roll each out into a 15 inch strip and coil from the middle out to make two snail loaves and transfer to a parchment paper lined baking sheet. Cover and let rise for about 1 ½ hours.

6. After final rising, mix egg yolks and water then brush the exposed surfaces of the loaves. Sprinkle with seeds and bake for 45 minutes to an hour until deep golden brown.

7. Remove from oven, let cool slightly on baking sheet before transferring to wire cooling racks. If eating after baking then allow to cool until bread is warm to the touch. We usually let the bread cool completely, bag it up and freeze until we are ready to serve. All you have to do is thaw it out and you are good to go.