 |
| Baked Pastry Shell 1 1/4 cups all purpose flour 1/2 teaspoon salt 1/3 cup shortening or lard 3 to 4 tablespoons cold water In a mixing bowl combine flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to sides of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface flatten dough with hands; roll from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease the pastry into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Prick bottom and sides of pastry with a fork. Bake in a 450 oven for 10 to 12 minutes or till golden. |
|
| MOCK CHEESE BUTTONS 8 oz. package Lasagna noodles (break in half) 22 oz. tub cottage cheese 1 egg (large) 2-3 green onions (chopped) 1 cup bread crumbs 1 Tbsp. butter or margarine Cook noodles in salted water for 10-15 minutes until very tender. Drain and rinse. Combine cottage cheeese, egg, and chopped onion. Salt and pepper to taste. Alternate layers of noodles and cheese mixture in a buttered 1 1/2 quart casserole. Brown the bread crumbs in melted butter and sprinkle on top of the casserole. A spoonful of sour cream here and there is optional. Bake for 30-40 minutes and 350 degrees. |
 |
 |
 |