Phyllis' Rhubarb-Pineapple Pie

I would like to dedicate this week's recipe in memory of a dear friend.  I learned earlier this week of her passing.  I had the honor of knowing this lady for many years.  We both shared a passion for cooking and we exchanged many delicious recipes as well as a friendship over those years.  She will be greatly missed by many but her legacy will live on through her wonderful recipes.

NOTE: Prepared refrigerated pie crust may be used in place of homemade.

Crust recipe (for a two-crusted pie):

3 c. all purpose flour
1½ tsp. salt
1 c. Crisco or lard
9-10 T. ice water (depending on the humidity of the day, you may add more or less water)

 In a bowl, add flour, salt, and shortening.  Using a pastry mixer, cut shortening into flour until until it resembles small peas.

Slowly add ice water until the pastry forms a ball.  Place in plastic wrap and put in refrigerator to chill.

Pineapple-Rhubarb mixture:

4 c. rhubarb, cut into medium dice
1 c. sugar
1 egg, beaten
5 T. flour
20 oz. can crushed pineapple, drained (1½ c.)

 
Roll out bottom crust*.  Place in pie plate, and trim edges allowing one inch of pastry to hang over the edge.

 In a medium-sized bowl, add rhubarb, sugar, flour, egg, and crushed pineapple.  Mix thoroughly.

Add fruit mixture to bottom crust.  Dot with butter and set aside.

Roll out top crust and place on top of filled pie shell.   Trim top crust.

Begin to roll bottom and top layers of pastry inward.  Crimp edges to keep juices from leaking out.  Place on a foil-lined baking sheet, in case it boils over.  Using a knife, cut thin holes in top of pie.

Preheat oven to 425º.  Place pie in oven and bake for 10 minutes.  Reduce oven temperature to 350º and bake for an additional 35 minutes, or until crust is golden brown.

*When rolling out the crust, I use plastic wrap and wax paper, to avoid using flour, which would make the crust tougher.

Pineapple Pepper Chicken Kebabs

In this demonstration, you will see that I used a fresh pineapple, although the recipe calls for canned.  The reason for this is because I prefer fresh pineapple over canned.  I think it is sweeter, juicier, and has an excellent texture for skewering and grilling.  If you do not have access to fresh pineapple, then feel free to use canned pineapple.

Ingredients:
15¼ oz. can pineapple chunks (unsweetened)
½ c. soy sauce
1/3 c. granulated sugar
1 clove minced garlic
½ tsp. ground fresh ginger
3-5 boneless skinless chicken breasts
2 bell peppers (color is optional - I used red and green)
1/3 c. pineapple juice

If using fresh pineapple, remove the top and bottom.  Cut the peel from the sides, trying to remove any debris.  Cut pineapple in half, and each half into quarters.  With a sharp knife, remove the core.  Cut the pineapple into one-inch cubes.  If using canned pineapple, remove the juice and save 1/3 cup.  If using fresh pineapple, you will want to add 1/3 cup canned pineapple juice.

Remove seeds from peppers and cut into one-inch cubes.  Set aside with chunked pineapple.

Cut chicken breasts into one-inch cubes and place in a separate bowl.

Add to chicken the soy sauce, sugar, minced garlic, ground ginger, and pineapple juice.  Stir and set in refrigerator for at least one hour.

Soak wooden skewers in a shallow pan with water for at least one hour.  This will prevent the skewers from burning on the grill.

Assemble the kebabs with chicken, pineapple, and peppers.

Using a piece of aluminum foil (folded into thirds), place kebabs on well-oiled grill so that ends of the kebabs are on the foil.  Using tongs, continue to grill on all sides until chicken is cooked and vegetables are charred.

Baste the kebabs often, using the marinade from the chicken.  Be sure to discard the marinade following the grilling process.

In this demonstration, the kebabs were accompanied with wild rice.

Mexican Goulash

Here is an easy Swedish Chef casserole sure to please your family... especially if you like Mexican cuisine.  This is a perfect dish for summer and is easy to prepare.  It requires very few ingredients and I think your family will really like this one.


Ingredients:
7.25 oz. Kraft Macaroni and Cheese Dinner
1 lb. lean ground beef
½ c. diced celery
¼ c. chopped green pepper OR 2 jalapeño peppers, seeded and minced
¼ c. chopped onion
15.25 oz. can whole kernel corn (reserve ½ c. liquid from can)
6 oz. tomato paste
1 c. crushed tortilla chips
1 c. shredded cheddar cheese
*sour cream

 

Prepare macaroni and cheese dinner as directed on the box.

Mince onions and peppers.

Brown meat, celery, onion, and peppers; cook until tender.

Stir in drained corn, tomato paste, corn liquid, and salt and pepper, to taste.  Simmer for five minutes.

In a large bowl, combine prepared macaroni and cheese and the hamburger mixture; stir to combine.

Coat a 9x13 baking dish with non-stick spray.  Add macaroni and cheese mixture.  Allow to cool.

Just before baking, add a layer of cheese over the top of the casserole.  Sprinkle with crushed tortilla chips.

Preheat oven to 350º.  Bake for 30 minutes.

*Serve with sour cream, if desired.

NOTE: This can be prepared ahead and frozen.  If baking after having been frozen, bake at 350º for 45 minutes.