Corn Pie

Crust:
1¼ cups all purpose flour
¼ ts salt
3 Tbs shortening, cut in pieces and chilled 1 cup heavy cream
5 Tbs butter, cut in pieces and chilled 4 Tbs butter
4-6 Tbs ice water 1 onion, minced
1 celery rib,
Filling: chopped fine
4 large eggs 1 ts salt
12 ears of corn, husk and silk removed
1 cup heavy cream
4 Tbs butter 1 clove,minced ¼ ts pepper
¼ cup chopped parsley
Crust:
Mix flour and salt together, work with pastrie blender or two knives first the shortening and when that is done, the butter through the flour. .Next take 4 Tbs ice water and work it in the mixture ,until the dough forms.Use the other Tbs of ice water if necessary- one at a time.
Turn the dough on a sheet of plastic wrap and form in a 4 inch disk, wrap it in plastic and refrigerate for at least an hour.

Filling:
Adjust an oven rack to the middle position and heat the oven to 375° F.
Hard boil 2 of the eggs, peel and slice them.
Slice corn kernels from the cobs.Mash half of the corn with the cream, easy in a blender or food processor. Combine with the 2 remaining eggs.
Melt 2 tablespoons of the butter in a 10 inch cast iron skillet over medium heat. Add the onion ,celery and salt, cook until softened.Stir in the garlic and pepper and cook for another 30 sec.Take it from the fire and stir in the remaining corn kernels,corn-cream mixture, and parsley.Smooth the surface of the filling and arrange the sliced eggs over the top in an even layer.
Break up the remaining butter and scatter it evenly over the top.
Roll out the dough to a 12 inch circle, roll the dough over a rolling pin-loose- and than over the pie. Make some vents in the crust.
Place the skillet on a baking sheet and bake until the filling is bubbling and the crust golden brown,
about an hour. Let stand for 10 minutes and serve!!

Breakfast

Berry Puff Pancake

1Tbs butter
3 large eggs
¾ cup milk
¾up all purpose flour
½ tsp salt
Berry topping:
Raspberry’s
Blueberry’s
Sliced Strawberry’s
A cup of each
⅓ cup orange marmalade
2 Tbs powder sugar

Place butter in a 9 inch pie pan, place in 400º oven until melted.Coat bottom and sides with butter.
Mix eggs and milk and pour in flour and salt. Pour batter in prepared pie pan.  Bake for ca
20 min or until it is golden brown.
Combine berry’s and marmalade. Sprenkle pancake with powder sugar and fill with berry’s
Serve if you want with whipped cream!

Enjoy!!

Chicken thighs in the pressure cooker

Pressure Cooker Chickenthighs in Wine Sauce:

Ingredients:
2 Tbs butter divided
1 cup sliced mushrooms
6 bone in chicken thighs
¼ tsp each salt, pepper, ital.seasoning and paprika
⅓ cup flour all purpose
½ cup chicken broth
½ cup white wine (or more broth)
3 green onions thinly sliced

Select saute setting and adjust for medium heat, heat one tablespoon butter and saute mushrooms. Remove. Put flour and spices in a bag and add chicken to coat it at all sides.
Heat remaining butter and brown the chicken. Remove. Add broth and wine to the cooker Cook
2 to 3 min. stirring to loose browned bits. Return chicken and mushrooms to the cooker. Lock lid, Cook for 10 min under high pressure, then for 10 min. natural release, after that quick release.
When you want to slow cook it takes 3 or 4hours on low.

Enjoy