BBQ Roasted Mushrooms

Had these on a recent fishing trip - fantastic.  This is the general recipe, about 1 medium sized onion to 16 oz of mushrooms works well - scale as needed.

Mushrooms (cut in large chucks) (Crimini are quite good, white mushrooms will also work nicely)
Onion (chopped to bite size portions)
Montreal Steak Spice (a fairly liberal covering)
Pepper (a few shakes)
Butter or Margarine (1 heaping tablespoon)

Mix ingredients and place in an aluminum tray, cover tightly with aluminum foil and roast over medium heat on the BBQ for about 45 minutes.

Roasted mushrooms etc.

Blueberry Crumble Pie

A nice twist on classic blueberry pie.

Blueberry Crumble Pie

Filling:
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
6 cups blueberries (if frozen add a bit of flour or more cornstarch to the mix to thicken the juice, if there is a lot of juice with the berries, drain before mixing in the ingredients).  You can mix up the fruit in this to whatever works for you, for example 4 cups strawberries with 2 cups sliced apple works beautifully (see image below).
1 tablespoon fresh lemon juice
Mix and place in pie shell (see pastry recipe)

Crumble:
1/2 cup oatmeal
1/2 cup flour
1/2 cup brown sugar
1/2 cup margarine
Mix into a crumble and add to the top of the filling:
Bake at 450 F for 15 minutes than reduce to 350 F for approximately 50 minutes or until done.

Strawberry Apple Crumble Pie

Pie Crust

This recipe will make enough pie crust for top and bottom crusts. 

2 cups all-purpose flour
3/4 tsp salt
1 cup Crisco Shortening
2 tbsp cold water
1 tbsp vinegar (mix together with the water)
1 egg

Combine flour, salt Crisco. Mix until small pea size balls form. Add liquid mixture - combine and shape into two balls. Refrigerate for 30 minutes.  Remove and roll out for crust.  Remember to grease pan or spray it with Pam so it doesn't stick. 

Pork Roast with Tangy Sauce

Roast Pork with Tangy Sauce

1/2 tsp salt
1/2 tsp garlic powder
2 1/2 tsp chilli powder
1 boneless pork loin roast
1 cup apple jelly (or you can also use apple butter)
1 cup ketchup
2 tbsp vinegar

Combine salt, garlic salt and 1/2 tsp chilli powder and rub onto pork roast
Roast on a rack in a shallow roasting pan at 325 F for approximately 2 hours (when done meat thermometer should read 170F - time will vary with roast size)
In a saucepan add jelly, ketchup, vinegar and 2 tsp chilli powder. Bring to a boil then reduce heat to a simmer for 2 minutes.
About 15 minutes before the roast is done brush the roast with the jelly sauce mixture. When roast is finished, remove from oven and let roast stand for about 10 minutes.  Mix 1/2 cup of the pan drippings with the jelly mixture sauce and serve with the roast.

Beef Stew

If you need something to stick to your ribs (although do any of us really need that), stew is a good choice. Amounts of each ingredient are really up to you. Start with some stewing beef cut into cubes. Shake beef in a bag with some flour.  Brown the beef in a frying pan and add it to a large pot. Add a tin of canned tomatoes and/or beef broth (I prefer beef broth to tomatoes). Add chopped celery, carrots, onion, mushrooms (other veggies can go in as you like, hold off on the potatoes till later). Simmer on stove for at least 4 hours, more time is better.  Add potatoes (cubed) 1 hour before serving. Salt and pepper to taste. Thicken with a small amount of flour.

Beef Stew

Microwave Bread and Butter Pickles

6 cup sliced cucumbers (skin on)
1 large onion sliced

Mix 2 cups white sugar
1 1/2 cups white vinegar
1 tsp pickling salt
1 tsp mustard seed
1/4 tsp turmeric

Pour over cucumbers and onions in a large pyrex dish, microwave 15 minutes on high, stir halfway through.  Bottle in hot, sterilized jars.  Let cool.

Cherry Pie

Cherry Pie

I'll never use a can of store-bought cherry pie filling again....

Crust: Make enough pie crust for top and bottom crusts (you can also make a lattice top crust if desired).

2 cups all-purpose flour
3/4 tsp salt
1 cup Crisco Shortening
2 tbsp cold water
1 tbsp vinegar (mix together with the water)
1 egg

Combine flour, salt Crisco. Mix until small pea size balls form. Add liquid mixture - combine and shape into two balls. Refrigerate for 30 minutes.  Remove and roll out for crust.  Remember to grease pan or spray it with Pam so it doesn't stick.

Filling:

1 cup white sugar
4 cups red sour cherries (If using frozen cherries, thaw and drain off most of the juice - you want enough juice to dissolve everything but not so much that the pie is runny when cooked - it helps to squeeze the cherries with a wooden spoon as a lot of juice will be trapped within the cherries. If it is still runny after mixing adding in a bit of white flour and/or more cornstarch helps.)
1 1/2 tbsp cornstarch
1/4 tsp salt
1/4 tsp almond extract flavoring

Mix together, put in pie shell, add top.  Brush top with milk and sprinkle with sugar.
Bake 450 F for 10 minutes, then reduce to 350 F for 25 minutes. Check filling for doneness with a toothpick, may have to continue baking for up to 45 minutes depending on amount of water in the cherries.