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Thanksgiving is fast approaching. Hard to believe the Holidays are
upon us already. This has been a very difficult year for so many of us.
The idea of just staying home can seem very appealing.
It is importantto try to enjoy each other's company and keep the celebrations as simple
and easy as you can while trying to enjoy this special time.
I have an enormous family so I have had to find ways to simplify things.
Making anything that you can ahead of time and freezing them is a real time saver.
Particularly hors d'oeuvres or appetizers as I prefer to say. If it is your turn to cook
you can cut your costs tremendously with a buffet service and offer many little appetizers
instead of a main course. Your guests will love it! You will not be cheating them
at all. Sit down meals are not always practical and guests today prefer a more casual setting.
Anthing tastes great in a crust. Here is my absolute favorite go to recipe for a crust that you can put anything in.
I use it for pigs in blankets, empanadas, sausages, caramelized onions and goat cheese, add chedder and you have an instant cheddar puff!
Sour Cream Pastry Dough (from Flo Braker as seen on Food TV in 2002)
2 cups flour
1/2 tsp salt
1/2 cup butter
1/2 cup shortening (or all butter if you prefer)
1/2 cup sour cream or yogurt.
Put everything except the sour cream in food processor and whirr until all the fat is mixed in
Add the sour cream and whirr unil the dough cleans the side of bowl.
If dry, add a bit of milk until wet enough to form a ball and clean the sides of of bowl.
Wrap in plastic wrap and refrigerate until ready to use but within 3 days.
You will not believe how east it is to work with.
Let me know how you decided to use this dough!!!
Happy Cooking
Elise Vetri
www.elisevetri.com
(This recipe is a reprint from cookbook author, Flo Braker)