The Chef You and I Show with Kathryn Raaker & Terry Young as they prepare Kathryn’s recipe for her favorite from England – Shepherd’s Pie. They also prepared a Greek salad with glazed carrots and mini pies for dessert.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 18 minutes. Drain and mash. Mix in butter, and sour cream and add egg yolk and mix into the potatoes. Season with salt and pepper to taste; set aside. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add Beef Gravy, tomato paste and tomatoes. Stir into the mixture then add shredded carrots and peas Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef mixture with carrots and peas in an even layer on the bottom of a 2-quart casserole dish. We used a 360 Pan from Oven to table Top with the mashed potato mixture under Broiler and let potato mixture become light brown take out and top with shredded cheese.
Chef Kathryn Americano Greek Salad and her own dressing
3cupsromaine lettuce -pre-washed and torn into bite size pieces
1cuphalved cherry tomatoes
1/2cupsweet onioncut into thin slivers
1/2cupblack olives -pitted
1/4cupfeta cheese crumbles
¼cuplemon olive oil
¼cup fig balsamic vinegar
Into a medium size serving bowl the following: Torn lettuce leaves, chopped cucumber, cherry tomatoes, sweet onion black olives and shake the dried oregano on top then mix all ingredients and top with Feta Cheese.
Course: Appetizer, Dessert, Salad, Side Dish, Snack
Keyword: Guacamole, Berry Peach Pie,
2pie crusts (you can use your favorite recipe or store prepared pie crusts)
1peachPeeled and chopped into small cubes
1qtFresh Blueberries(If using frozen, bring to room temperature)
2 4 ozpackages of Blackberries(If using frozen, bring to room temperature)
1cupSugarIf making sugar free, reduce to 3/4 cup
3Tbspbutter cut up in small cubes
Pre-Heat oven to 375 degrees
Using a sharp knife or pizza cutter, cut one pie crust into strips. Put the other Pie crust into your pie dish forming it to the pan and bringing the edges up over the pie pan.
In a large Mixing bowl, add Blueberries, blackberries, and peaches. Fold in sugar, corn starch, and cinnamon.
In a small bowl add cornstarch and cold water sir until there are no lumps add to fruit mixture and stir well. Pour ingredients into pie shell then top with small cut pieces of butter. Then lay strips onto pie in a lattice style. Put the pie into the oven. Fr 15 minutes bake at 375 then turn down to 350 degrees and bake for another 45 minutes.
Peel Avocados and cut into quarters and then slice lengthwise and the chop into small pieces. Add to glass Bowl (Father uses a method by smashing them with saran wrap until mushy, I prefer to mash mine with potato masher.)
Grill the Jalapeno on top Gas stove or Grill on outdoor Grill until it turns almost black. Turn with tongs (if you don’t have a grill or gas stove, you can roast them in the oven). Once the pepper is blackened remove from heat and place in a bowl covered with plastic wrap. After it has cooled slightly, peel the skin and remove the seeds. Next slice lengthwise into strips then chop up and put into the glass bowl.
Dice tomatoes, peel the cucumbers and cut lengthwise and then chop up into small pieces. Add the diced cucumber into the bowl add tomatoes and cucumbers into the glass bowl. Squeeze half of lemon juice/ lime juice over the Avocado’s. Mix all ingredients together and refrigerate for at least an hour before serving. Serve with Pita chips or tostado chips and sour cream.
In a 6 quart pan on medium heat add the olive oil, then add bacon grease and stir add about 1 to ½ cups of chicken broth and stir then add 2 12 cans of beans and stir, turn down heat, meanwhile put 2 ½ cans of beans in food processor add ½ cup of chicken broth and emulsify then add the emulsified beans to the soup mixture and stir. Add the Cayenne pepper and taco sauce heat till boiling. Serve soup with a dollop of Sour Cream.
10medium sizedfresh peachespitted, peeled and sliced into thin slices
1/2teaspoon Ground Cinnamon
1 1/2 teaspoons Lemon juiceI prefer Fresh Lemon juice
2 teaspoons Cornstarch
1cupAll Purpose Flour
1/4cupBrown Sugarthis is 1 additional for topping
1teaspoon Baking Powderfor topping
1/2teaspoon Saltfor topping
6tbspUnsalted Butterchilled and cut into small pieces for topping
1/4cupboiling wateryou will mix this with 3 tbsp of sugar and cinnamon
3tbspWhite Sugarthis ingredient is mixed with the boiling water
1teaspoonGround Cinnamonthis ingredient goes with boiling water
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine the sliced peaches, 1/4 cup of white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 9x14 baking dish. Bake in Preheated oven 10 minutes.
Topping for Peach Cobbler
In a large separate bowl, combine flour, 1/4 white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven, drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 35 minutes my gas oven took 40 minutes. I serve with Homemade Peach Ice Cream.
This recipe is one of my favorites my family loves it and we served Peach Ice Cream with it.
1package Pillsbury Crescent Dough Sheet(Alt: 1 10 in flour Tortilla)
8ouncesLight Cool whip
6 large fresh strawberries6 large fresh strawberries6 large fresh strawberries
4ouncescanned mandarin orangesdrained
2kiwisPeeled and sliced
35Green Grapes Cut in half
Preheat oven to 375° F.
On a lightly greased baking sheet, gently roll out the Crescent Seamless Dough Sheet to make a rectangle, lightly pressing the dough to shape as needed. Trim away the edges of the dough to form a rainbow, and gently press down the corners so that they do not flare up during baking.
Bake for 8-12 minutes, until lightly golden and crispy. Remove and let cool to room temperature. *
While the pizza bakes, prepare the fruit. Cut tops off of strawberries and slice thinly; rinse mandarin oranges and pat dry; peel and slice kiwis into coins, then slice coins in half cross-wise to form half moons. Simply wash and pat dry the blueberries and blackberries. Set fruit aside.
Spread the Cool Whip over the top of the cooled crust, leaving a 1/2-inch border around all sides. Arrange the strawberries along the outermost edge, "point" down to form the first rainbow stripe. Follow with a “stripe” of oranges, then kiwis, then blueberries, ending with the blackberries as the
lower-most stripe. Serve immediately or refrigerate for up to a few hours.
Slice and serve.
*We used a flour tortilla that we toasted in the oven for 2-3 min until lightly browned. We also left it in the circular shape.