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Ingredients
2 cup of uncooked Amish extra wide egg noodles (Harrington Brand)
1/2 pound ground beef
salt and pepper (to taste)
1-10.5 ounce can cream of mushroom soup
½ cup dry white wine
2 cups fresh spinach
Dash of Worcestershire sauce
Dash of cayenne pepper
2 minced garlic cloves
¼ cup chopped yellow onions
¼ cup grated Parmesan cheese

Instructions
Cook noodles in boiling salted water 25 minutes
In a large Dutch oven w/ lid brown the meat on medium heat. Halfway browned throw in the onions and garlic.
Cook 5 minutes and turn heat to low.
Add the mushroom soup and wine, stir.
Add the spinach and stir.
Add the S&P, cayenne, and Worcestershire, stir.
Add the cheese and noodles, stir.
Cover and cook five to ten minutes until the cheese has melted.
Serve.

As of 11/6/23

Serves 2

Seasoning
Dash of Cayenne
Salt and Pepper
½ tsp. paprika
½ tsp. dry mustard( or use Dijon)
1 bay leaf

3½ oz. cubed Andouille Sausage
½ Lb. Ground Pork

Mirepoix (Trinity)
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped green bell pepper
1 large clove of garlic minced
1 scallion chopped

1TBSP butter
2 cups chicken broth/stock (maybe a dash of dry white wine)
1 cup uncooked rice

Lightly brown the meat (~5 minutes), add the seasoning stir, then add mirepoix, then add butter, on sauté (~8 minutes).

Add the stock, stir, cook (~5 minutes), add rice stir, cover pan cook on high 5 minutes (to a slight boil). Then simmer covered (~10 minutes) or until the rice is cooked.

As of 11/2/23

Ingredients:
½ tsp garlic powder
½ tsp dried sage
½ tsp dried thyme
½ tsp vinegar
salt and pepper
1/8 tsp nutmeg
Dash of Cayenne
½ tsp maple syrup
½ tsp red pepper flake
1 lb. batch of pork shoulder and add ¼ lb. pork belly fat (skin removed)
1 3-foot length sausage casing (29-32mm, 1 1/8″ – 1 1/4″, Natural Hog
½ cup water
10 Saltine crackers chopped finely in food processor

Open one end of the hog casing and fill a little with running tap water. Squeeze the water through the case. Do this a couple more times to clean the inside of the casing. Soak the casing in water with a touch of vinegar for an hour. This makes the casing easier to chew when cooked with the casing on.

Cut the meat into ½ inch cubes. This makes it easier to grind the meat through a small grinder setting on a KitchenAid grinder attachment. Grind a second time.

In the KitchenAid mixing bowl, add the sausage ingredients seasonings to the meat, crackers, and the water. Attach the mixing paddle and mix the meat and mix on low setting 2 minutes. Place the mixing bowl in the refrigerator. Need to always keep the meat cold to preserve the fat.

Setup the KitchenAid with the casing stuffer and stuff the casing. Roll the casing on the counter to get it even meat. About 4 inches from one end pinch the sausage and turn the link away from you. Another 4 inches down the same but roll the link towards you. Do this until the entire casing is completely linked. Place in the frig in a sealed container overnight if you will use the sausage the next day or you can place the links in a freezer bag and freeze until use.

When cooking: Remove the casing. Cook in a 350° over covered for 30 minutes. Remove and brown in a fry pan on two sides to create browned sides.

As of 5/3/23

Pie Crust – In a food processor run two of these, one for the bottom crust and one for the top crust.

1 ¼ Cup All Purpose Flour
½ tsp salt
½ tsp sugar
8 TBSP (1 stick) cold butter
2 TBSP cold water

Run in a food processor to make small clumps. Add the water and pulse again until the butter and flour can form a ball when mashed in your finger. Pour it on a board and form a disc. Wrap in plastic and leave in frig for 30 minutes. Repeat the process for the top crust. Remove from the frig and roll into a 20-inch round for a 10” oven proof pie plate. Place over the plate and form the sides. Roll the 2nd crust out and then cut it into 1” strips to make the lattice top.

Pie Filling –

2.5 lbs. of apples peeled and sliced into small pieces.
1 TBSP lemon juice
½ cup light brown sugar
¼ cup granulated sugar
1 ½ tsp ground cinnamon
¼ tsp nutmeg
Pinch of Salt
2 TBSP cornstarch
1 tsp vanilla extract
2 TBSP butter

Mix all the filling in a very large pot. Let sit for 15 minutes. On medium heat cook until the apples have softened. Stir often. Cook ~10 minutes. Add the filling to the crust, then add the lattice on top. You will have to check out a video on how to weave the lattice. It is sort of hard to describe in words.

Preheat oven to 375°. Brush either milk or cream on the lattice crust (this makes it brown good). Bake in oven for 50 minutes or until the filling begins to bubble. Remove and cool before serving. Even though the crust might be cool the filling might still be warm, which makes it difficult to slice the pie in one piece when serving. Later cut a slice of pie and microwave for 20 or 30 seconds then add cold ice cream on top.

As of 10/2/23