8 cups thinly sliced apples (peeled, quartered, cored, and sliced crosswise)
3/4 cup sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon apple pie spice
1 tablespoon flour
Directions
For the crust:
Preheat oven to 400°F.
Cut shortening into flour and salt until particles are the size of small peas.
Sprinkle in ice water, one tablespoon at a time, tossing with a fork until all flour is moistened and a ball of dough can be formed. Add more water if necessary.
Refrigerate dough until ready to roll.
For the filling:
Mix all ingredients with the apple slices.
Roll out refrigerated pie crust dough, place in pie pan. Add apple mixture.
Top with remaining crust.
Cut a few small slashes in top crust for a steam vent.
With pastry brush, brush on egg wash (beat one egg with 1 tablespoon of milk).
Bake in a 400°F oven for 10 minutes.
Reduce heat to 375°F and continue baking for another 20 minutes.
In a food processor, combine the olive oil, garlic cloves, rosemary, salt, paprika and pepper; cover and process until the garlic is coarsely chopped.
With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin.
Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325º until a thermometer reads 170°, 12-2 hours. Let turkey stand for 15 minutes before slicing. Discard toothpicks.
Melt margarine in 8 cup microwavable bowl. Stir in evaporated milk and sugar.
Microwave on high for 4 minutes. Remove and stir. Microwave on high another 4 minutes.
Remove and stir again. Add pecans and cook for an additional 3 minutes. Add vanilla and stir until mixture begins to thicken. Drop on wax paper and let cool overnight. Enjoy!
Microwave frozen COOL WHIP and chopped chocolate on HIGH 1-1/2 min, or until chocolate is melted, stirring after 1 min. Cool 15 min to thicken.
BEAT cream cheese and remaining sugar with whisk until well blended. Stir in cherries and thawed COOL WHIP.
Stack cake layers on plate, filling with cream cheese mixture. Frost with chocolate mixture. Decorate with wafers and remaining ingredients to resemble drum and sticks. Refrigerate leftovers.
PREHEAT the oven to 400°. MIX together the potatoes, asparagus, carrots, onions, lemon wedges, 2 tablespoons of olive oil, salt and pepper in a large bowl and set aside.
COMBINE lemon zest, rosemary, garlic and 2 tablespoons in a separate bowl and mix and set aside.
SEASON the beef on all sides with salt and pepper. Coat the beef on all sized with lemon, garlic, and rosemary mixture.
UNFOLD a Large Oven Bag and open it up at the seal and add 1 tablespoon of flour. CLOSE the bag and shake.
Place the bag into a 13×9 casserole dish and place the vegetable mixture into the bag along with the beef on top.
CLOSE up the bag with the tie that’s provided and using a pair of scissors make 6 half-inch slits in the top of the bag.
TUCK the extra plastic from the bag into the casserole dish. Bake in the oven on 400° for 60 minutes.
Chopped fresh parsley, if desired 1 Large Oven Bag
Directions:
Preheat Oven to 400°F. Place Reynolds Kitchens Oven Bag, Large size in a 13x9x2-inch pan.
Add flour, salt, and pepper to bag. Gently squeeze the bag to blend ingredients.
ADD onion, mushrooms, rice, and 1 tablespoon butter to oven bag. Turn bag several times to mix ingredients. Then arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
MICROWAVE water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot.
Carefully pour or ladle liquid over ingredients in bag.
CLOSE bag at gathers with nylon tie. Cut six ½ inch slits in the top near the tie.
BAKE 25 to 30 minutes or until most of the liquid is absorbed.
Let’s stand for 5 minutes.
Carefully cut top of bag open. Spoon rice mixture into a large serving bowl.
Stir in the remaining tablespoon of butter and shredded cheese. Stir in up to cup additional hot water, if needed to make mixture creamy.
Add additional salt and pepper and garnish with parsley, if desired.
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