The Free Recipes Site

Here’s a free dessert recipe for your cooking pleasure…

Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cups shortening
5 tablespoons ICE water
8 cups apples [peeled & sliced]
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 tsp nutmeg, ground
2 tablespoons lemon juice
1 tsp cinnamon, ground

Topping:
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup butter
1 large paper bag
Vanilla ice cream

Directions:
Preheat the oven to 400 degrees. To make the pie, combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball. Roll out the pastry dough on a lightly floured board. Roll to an 11″ or 12″ diameter and fit into a 9″ pie pan fluting the edges.

Next, combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.
To make the topping: 4) Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling. Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes). Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG!

Serve warm with generous portions of vanilla ice cream.

Hope you enjoy this great dessert recipe!

Ingredients:
1.5 pounds salmon
1/2 cup water
Salt/white pepper to taste
1 whole clove
1 tsp. mace
3 sugar cubes (or 3 tsp)
1 shallot
1/2 cup vinegar
1 heaping tsp dry mustard
6 tomatoes
Sprig parsley
1 wineglassful of sherry
Toast

Directions:
This way of cooking fresh salmon is a pleasant change from the ordinary modes of cooking it. Cut salmon into pieces one inch square; put the pieces in a stewpan with water, a little salt, a little white pepper, one clove, mace, sugar, shallot and a heaping teaspoonful of mustard mixed smoothly with vinegar. Let this boil up once and add tomatoes peeled and cut into tiny pieces, a few sprigs of parsley finely minced, and sherry. Let all simmer gently for three-quarters of an hour. Serve very hot, and garnish with dry toast cut in triangular pieces. This dish is also good, very cold, for luncheon or breakfast.

Are you in search of chicken recipes? If so, I have chicken recipes for you that are scrumptious and easy to make too!

Free chicken recipe #1:

SPICY CHICKEN WINGS

Ingredients:
1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings

Directions:
Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.

Free chicken recipe #2:

QUICK AS A WINK CHICKEN

Ingredients:
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
5 lbs. cut up cooked chicken
1 pt. sour cream
1 pkg. stuffing mix

Directions:
Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking dish alternating with stuffing mix. Bake at 350 degrees for 1 hour.

Be sure & let me know what you think of these chicken recipes by leaving a comment on this blog.

Look for more free recipes tomorrow (and every day thereafter)…

Hi, I’m Kathi, and I love to cook! I also love to share recipes with others, so this blog will do just that… for FREE! That’s right… every couple of days, I’ll post a new recipe, at no charge, just for your pleasure.

Please use the comments function to post your own free recipes. Any & all are welcome!

Here’s your first free recipe…

Chicken “Comfort” Noodle Soup

This recipe is a slow cooker variation of the traditional healing aid. Whether you’re trying to comfort someone with a bad cold or you just love Chicken Noodle Soup, you’re sure to enjoy this version!

Ingredients
1 large onion, sliced
2 carrots, sliced
2 celery stalks, sliced
4 ounces mushrooms
2 teaspoons salt or to taste
1/2 teaspoon pepper
1/4 teaspoon thyme
1 tablespoon parsley
10 ounces frozen peas
2 boneless chicken breasts, diced
5 cups water
3 cups noodles or elbow macaroni

Directions:
Combine all ingredients except the noodles in your slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Stir in the noodles or macaroni. Increase heat to HIGH setting. Cook for 1 to 1-1/2 hours longer until the noodles are done.

Fall is a great time of year for soup, isn’t it?

Till next time… happy cooking!