Aunt Emma's Never Fail Pie Crust

3 c sifted flour
1 1/4 c Shortening
1 tsp salt
1 egg, well beaten
5 Tbsp water
1 Tbsp vinegar

Cut shortening into flour and salt.
Combine egg, water, and vinegar in a separate bowl.
Pour liquid into flour mixture all at once. Blend with spoon until flour is all moistened.
It can be re-rolled without toughening. Will keep in refrigerator for two weeks or divide into balls enough for one pie and wrap in Saran wrap and freeze indefinitely.

Makes 2 crusts

Sunday, July 10, 2011

Cooking With Friends

On a regular basis, hubby and I join friends and cook dinner for families staying at the Ronald McDonald House on the campus of Phoenix Children's Hospital. Anyone can sign up, it's a worthy effort.  We have a higher than average goal- we attempt to knock it out of the park. Convenience, simplicity, portability and costs are not considered. What is considered: outstanding quality, homemade goodness, and feeding these folks a dinner they don't see in the hospital cafeteria, at the nearest fast food joint, or any average night of the week at their temporary home. Thusly, we have been known to produce stuffed beef tenderloin, or prime rib, with sides that measure up, along with the ubiquitous Skillet Macaroni and Cheese (it's always a hit too!), and homemade desserts. We made dinner over the Fourth of July weekend and our head chef, Dan, decided that a mixed grill was in order. He literally spent the day (with a temperature that reached 115) at a public barbecue, grilling this spread, while the rest of us made appropriate sides and desserts.
Grilled items: ribs, sausages, peppers and tri tip steaks. Sides, broccoli salad, fruit salad, baked beans, potato salad, macaroni and cheese. Dessert included blueberry cobbler and strawberry tiramisu trifle.
Freedom is a wonderful thing, and that includes the food we celebrate with.

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