Katie's Famous Pear Pie

My mom is famous for her pies, and one of the favorites is this pear pie.

1 9" unbaked pie crust

4-6 fresh pears

juice of 1/2 a lemon

1/4 cup margarine

1 cup sugar

1/4 cup flour

3 eggs

1 tsp vanilla

1/8 tsp salt

1/8 tsp mace

whipping cream (optional)

Place cored, peeled, lemon-coated pears in pie shell. Be careful not to use too many pears. I used three large pears for the pie pictured. If you use too many pears, the custard filling is too juicy and doesn't set.

Combine butter and sugar. Beat in flour, eggs, vanilla, and salt.

Pour custard filling over pears and sprinkle with mace. (I never use the mace because I never think to buy it.)

Bake 350 degrees for 30-35 minutes (or until it looks right...).

For the record, I don't think the whipping cream is optional. I think you've gotta have a dollop on top of your slice of pie.

Ratatouille

My friend Sara taught me how to make this delicious vegetable stew. It's perfect to make now with all the fresh vegetables at the market and in your gardens. It tastes even better as a leftover (maybe the flavors settle better?).

-2 onions
-1 big yellow or red bell pepper
-3 small zucchini
-1-2 eggplants
-1 big can diced tomatoes with juice
-1-2 cloves garlic, chopped
-1 tsp. Italian seasoning
-1/2 - 1 Tbsp sugar
-salt and pepper to taste

Dice all veggies to 1" cubes. Set a big pot on the back burner of your stove, set on low. In a frying pan, partially cook each vegetable in olive oil in the order given. As each one is done, put it in the big pot while you partially cook the next vegetable (I chop the next one in line while one is cooking). After adding all the partially-cooked vegetables to the pot, add the tomatoes and juice. Top with garlic and spices. Cover and cook at lease 30 minutes until cooked and tender, stirring occasionally. Can take an hour if the cut of the vegetables is big.

Orange Julius

I figure everyone has this recipe, but here's a reminder of something that made us feel oh, so cool on a day that was oh, so hot.

6 oz. frozen concentrated orange juice (we used raspberry lemonade--it was all I had and very yummy)

1 cup water

1 cup milk

1 tsp vanilla

1/2 cup sugar

mix together in a blender, then add 8-12 ice cubes.

Cool liquidy!

Breakfast Casserole

This went way too fast at my sons baby blessing to take a picture so you will have to use your imaginations...

8 frozen hash brown patties
1/2 C. butter, melted
1 C. cubed ham
1 C. shredded cheddar cheese
1 C. shredded Swiss cheese
8 eggs
2 C. milk or cream
1/2 tsp salt

Place potato patties in greased 9 x 13 pan, Pour melted butter evenly over the top of the patties and bake at 350 for 20 min. Remove from oven and sprinkle ham and cheese over the top. In large bowl beat eggs. Add milk and salt. Stir. Pour mixture over cheeses and ham. Bake for 30 min.

I have done this with southern style hash browns and cubed lunch meat as well. No matter how you make it, it is delicious! Add fresh fruit and you have a great and easy meal for family gatherings.

Pear and Gorgonzola Salad

Hi Recipe Room- I've been a little busy of late with my new little one, but here is a recipe for you, finally.

This is my favorite salad, all the flavors just have that perfect "harmony" together! Throw a smaller batch of this together for a tasty lunch for one, or make this version for a larger group.

Ingredients:

2 cups torn baby spinach greens

1 ripe pear, diced in 1/2" pieces

1/3 c. (or so) crumbled gorgonzola cheese

1/3 c. chopped walnuts. (Or pecans)

Dressing:

1/2 c. olive oil

1/3 c. lemon juice

2 Tbs. water

3 Tbs. Splenda or sugar

1 tsp. dill

dash of salt

Mix everything well in a bottle/jar.

Combine salad ingredients, and toss with dressing. Enjoy with a piece of crusty bread.