Fresh Tomato Tart

This is beyond delicious, but it’s NOT a dessert! It makes an elegant appetizer, or wonderful lunch or dinner.

1 1/2 cups (7 1/2 ounces)  all-purpose flour
2 teaspoons table salt - divided
10 tbsp. Unsalted butter , cut into 1/2 inch cubes and chilled
6-7 tbsp. Ice water

1 1/2 pounds mixed sliced tomatoes (1/4 inch thick slices
1 shallot, sliced thin
2 tbsp. Olive oil
1 teaspoon minced fresh thyme
1 garlic clove - minced
1/4 teaspoon pepper

2 teaspoons Dijon mustard
3 ounces shredded Gruyerr cheese (3/4 cup)
2 tbsp. Grated Parmesan
1 egg, beaten

1 tbsp. Chopped fresh basil

To make crust:

In food processor, mix flour with 1/2 teaspoon salt.  Add butter all at once and pulse about 10-15 times, until mixture resembles coarse crumbs.  Transfer to large bowl and sprinkle 6 tbsp. water over the flour mixture. Using rubber spatula, stir and press dough until it holds together. Use extra tbsp. water if necessary. Turn out dough onto lightly floured surface, forming 4 inch diameter disc. Wrap well in plastic wrap and refrigerate for 1 hour.
Dough can be made in advance and refrigerated for up to 2 days or frozen for 1 month.

Slice tomatoes 1/4 inch thick, removing chunks of the gelatinous seed structure if possible. Toss tomatoes with 1 teaspoon salt. Transfer tomatoes to colander and let drain in sink for 30 minutes.

In small bowl, mix together thyme, garlic, pepper, 1/2 teaspoon salt, and olive oil.

Adjust oven rack to lower-middle position and heat oven to 375 degrees.
Line a rimmed baking sheet with parchment paper.
Remove dough from refrigerator and Allow it to soften slightly (about 10 minutes) before rolling.

Shake colander well to rid tomatoes of as much moisture as possible. Place tomatoes in bowl, and mix in sliced shallot and the olive oil mixture mixture.

Roll dough into 12 inch circle on lightly floured parchment paper on firm surface. Transfer dough to parchment covered baking sheet.

Spread dough with Dijon mustard to within 1 1/2 inch of the edge. Sprinkle evenly on top of the mustard with the Gruyere.  Shingle tomatoes and shallot evenly over the cheese, trying to let the tomato liquid remain in the bowl.

Carefully grasp 1 edge of dough and fold up about 1 inch over filling.  Repeat around circumference of tart, overlapping dough about every 2 inches, gently pleating and pinching to secure.  Brush folded edge with egg.  Sprinkle Parmesan on top of tomatoes.

Bake until crust is golden brown and tomatoes are bubbling, 45-50 minutes.
Transfer baking sheet to wire rack and allow tart to cool for 10 minutes.  Using metal spatula, loosen tart from parchment and carefully slide tart onto wire rack. Let cool to room temperature. Sprinkle with chopped basil. Slice and serve.

Beans Cooked in Crockpot.

On LOW:

Green Lentils, dried. 2 cups lentils/4 1/2 cups water. 4 hours. Makes 4 cups

Garbanzo beans, dried.   1 pound beans. 6 hours. Makes 6 cups

Black beans, dried.  1 pound beans.  6 hours.  Makes 6 cups.

Bean Cooking Times In Crockpot

On LOW:

Green Lentils, dried. 2 cups lentils/4 1/2 cups water. 4 hours. Makes 4 cups
Garbanzo beans, dried.   1 pound beans. 6 hours. Makes 6 cups

Braised Baby Potatoes

These are just amazingly delicious!


12 inch nonstick skillet with lid

1 1/2 pounds unpeeled baby red or Yukon gold potatoes (as round as possible)

2 cups water

3 TBSP. Butter

1 tsp. Dried Thyme

3/4 tsp. Salt

3 cloves fresh, peeled garlic


Cut potatoes in half and place cut side down in one layer in the nonstick skillet.  Pour in water, then chunks of butter, salt, garlic, and thyme.  Cover and let simmer over a medium heat for 15 minutes.  Remove lid and take out garlic.  Let potatoes continue to cook over medium high heat until the water has evaporated.  As water is evaporating, swirl pan a bit to encourage the evaporation.  Chop garlic and set aside. Once water has evaporated, allow the potatoes to fry in the butter for about 5 minutes, until the cut side is spotted brown and the butter is browned.  Add garlic and some fresh ground pepper, toss.

Canned Pinto Beans

This is the easiest canning ever.  Once you have them canned and in your cupboard, you will never have to spend an entire day cooking a pot of beans, makiing sure you don't scorch them or that they get done in time for dinner.
This recipe is for just one can, depending on the size of your canner you will adjust accordingly. (I can make 7 quarts at a time in mine).  Also, this is a very basic recipe, but it's the way I always make them.  You can add other ingredients if you like, but I would rather season differently once they are opened and warming up.
WHAT YOU NEED:

Pressure Canner
Quart Glass Jars with rings and NEW flats
Large Pot for boiling water
Ladle
Butterknife
Canning Funnel

1 "scant" cup dried pinto beans
1 tsp. canning Salt (fine grained without iodine)
1/2 slice bacon (thick sliced, naturally cured if possible)

1. Make sure jars are super clean.  You don't need to sterilize them.

2.  Put rings and flats in a pot of water and get to simmer.  Then turn off water.  Let sit.

3.  Start water boiling in large pot.  (Each quart of beans takes about 2 2/3 cups of water)

4.  Measure out pinto beans, rinse.

5.  Start correct amount of water to simmering in pressure canner.  You put it in until the first mark from the   bottom of canner. ( Make sure canner has grate in it to elevate the cans from the bottom.)

6.  Put a cup of the beans along with a half slice of bacon and a teaspoon of canning salt into each jar. Ladle boiling water on top until 1 inch from top of jar.

7.  Gently stir beans around with butterknife to release trapped air bubbles.

8.  Place flat on jar.  Place ring on jar.  Tighten only "finger tight". (This means to not hold the jar with your other hand, but screw the ring on until turning causes the jar to spin.)

9.  Gently lower jars into canner.

10. Place lid on canner and tighten.  Watch until you see a strong stream of steam coming from the little chimney that holds the regulator. (About 5 minutes). THEN, put on regulator.

11. Watch as pressure starts to build.  When the pressure reaches 12 lb., start your timer for 90 minutes.

12. Here's the only tricky part -You have to maintain that 12 lb. pressure.  Check every couple of minutes.   If the pressure is going down, increase heat.  If the pressure is rising, let out steam by tipping the regulator until it's back to 12 lb. and then lower heat.  It can take a half hour or so before you get the correct amount of heat and pressure to maintain.

13.  Once the timer goes off.  Let beans stay in canner until pressure goes down to normal and the button valve goes down.  Remove jars, and listen for the POP sound that tells that the jars have formed a vacuum seal.

14. EAT THOSE BEANS!

Green Beans & Baby Potatoes

1 1/2 pounds tiny yellow potatoes
1 1/2 pounds fresh, cleaned green beans
1 large onion - chopped
4 thick slices bacon
1 1/2 cups water (or chicken broth for a bit more flavor)
salt & pepper to taste.

Fry bacon in large skillet with a tight fitting lid. When bacon is crisp, remove from skillet and pour off all of the grease except 2 TBSP.
Fry onion in the bacon grease until it begins to turn clear and a bit brown.
Add green beans and potatoes. Add water and cover with lid. Turn heat to medium-low and let simmer/steam until potatoes are tender. Crumble bacon into dish and add salt and pepper to taste.

Succotash

SUPER good side dish.  Don't be a sissy because of the lima beans, I promise you will like them!

4 slices bacon
6 medium potato -- peeled and diced
1 medium onion -- diced
1 medium green pepper -- diced
2 medium tomatoes -- chopped
5 ounces frozen lima beans
5 ounces frozen corn
3/4 cup water
2 teaspoons salt
1 1/2 teaspoons sugar
1/4 teaspoon pepper

In large skillet fry bacon till crisp. Remove bacon and stir in the potatoes, green pepper and onions, frying till browned. Add tomatoes and remaining ingredients over high heat. Heat to boiling, reduce heat to medium low, cover and simmer 30 minutes. Add reserved bacon and serve.

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Creamy Squash Casserole

When you are asked to bring a vegetable to a potluck, this one will get rave reviews.  (Easy, too.)

1 1/2 pounds summer squash -- sliced
2 onions -- chopped fine
1 can cream of celery soup
8 ounces sour cream
4 ounces pimientos -- chopped,canned
8 ounces waterchestnuts, canned -- drained
6 tablespoons margarine
2 cups herb-seasoned stuffing cubes

Place squash in large pan and cover with water. Add 1 teaspoon salt and bring to boil over high heat. Cover, reduce heat to low and simmer 4 minutes. Drain. Mix soup, sour cream, onions, pimentos, and water chestnuts together. Add squash and mix. In skillet melt butter &add croutons. Set aside one cup stuffing and place rest on bottom of 2 quart cassarole dish. Put squash mixture over & sprinkle reserved stuffed around edges. Bake at 350 degrees for 30 minutes.

Carrot Pudding (casserole)

Okay, I know the name is weird, but this recipe is from the 1918 and it has been on every Thanksgiving table in our family since then.  I LOVE IT and think of my Grandma every time I take a taste...

1 pound carrots
12 saltine crackers -- crumbled
1 small onion -- minced
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
6 ounces Velveeta cheese

Peel carrots and cut into thick slices. Boil until soft, then mash. Mix mashed carrots with the saltines, onion, melted butter, salt and pepper. Spray casserole dish with non-stick spray and layer in 1/2 the carrots, 1/2 the cheese cut into slices, remaining carrots and cheese. Bake uncovered for 30 minutes at 350 degrees.
You can saute the onion in the butter, but it isn't necessary.

Broccoli Rice Casserole

I know the ingredients are yicky, but when my kids were tiny, it's the only way I could get them to eat broccoli.  I gradually omitted the rice and upped the broccoli content...all trickery is accepted when getting a bratty kid to eat!

1 tablespoon butter
1 small onion -- minced
10 ounces frozen chopped broccoli -- thawed
1/2 cup Cheez Whiz
1 can cream of mushroom soup
1 cup cooked rice

Saute onion in butter. Add other ingredients and cook in greased dish 30 minutes at 350 degrees.