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

Saturday, August 27, 2011

Fancy Mac 'n' Cheese on the Stove

While perusing my new favorite cookbook, Around My French Table, I spotted something interesting sounding.  Dressy Pasta "Risotto".  Wait a minute, risotto is an Italian dish, isn't it?  Dorie goes on to explain how she used the term loosely here. Rice is nowhere to be seen. I read on...had to try it.  My daughter grew up eating a skillet, stove-top, macaroni and cheese dish from my old copy of the Good Housekeeping Illustrated Cookbook. That recipe is a crowd-pleaser and is still in use today at our house.

Hubby bought this on a whim. I thought it perfect for this recipe.
 However, THIS recipe is way fancier but starts out very much like my earlier acquaintance. This one differs with the use of chicken bouillon cubes in the water and heavy cream.  The two kinds of cheese, don't be shocked, are freshly grated parmesan and mascarpone.  Wow. Can you imagine?  
You start out sauteeing onion in butter.


The recipe states this makes 4 side-servings. It fails to mention it also makes two main servings.  As if anyone would make this a main course. 
Well, uh...we did. It was fantastic!

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