Traveling Apron And Tradition

 I mentioned previously that I prefer to not spend too much time in the kitchen. I'd rather wear an apron to do crafting. However I do cook and during the holiday's I spend a little more time in the kitchen. There are a few traditional side dishes that my family loves to eat during certain holidays. One favorite is potato filling. I once thought everyone everywhere had heard of potato filling but I learned a few years ago that it's a Berks County, PA dish. My mother-in-law, Helen, gave me the recipe I use for the filling over 41 years ago. Wow! That is a lot of potato filling making, isn't it?
I'm also going to share my pie dough recipe because I am told that my pie dough is very flaky and tasty.  I'm so glad that my turn with the apron has fallen during this time of year.

PIE DOUGH

2 cups + 2 Tbsp Flour

3/4 cup shortening

1 tsp. salt

1/2 tsp. lemon juice or vinegar

1/4 tsp. olive oil

pinch of baking powder

6 Tbsp. cold water

Cut together flour, shortening and salt using a pastry blender or a fork until crumbly. Remove 1/3 cup of the blended mixture from the bowl. Pour it into a 1-cup measuring cup; add water, lemon juice (or Vinegar), and olive oil. Stir. Add baking powder to the dry mixture bowl, stir slightly. Pour contents of the measuring cup into the dry crumbles. Gently cut together. Form dough into a ball. Roll out dough on a lightly floured board. Makes 2 pie shells.  

I made all the dough for our pie shells. But I must confess that I'm sharing the apron with my daughter.  She actually prepared all the pie fillings this year.    

Additional my granddaughter helped to chop and fry the onions, celery and bread cubes. Oh, how I like help with cooking. 

 Pecan Pie

 One of two pumpkin pies

Helen's POTATO FILLING

1  1/2 scant cup chopped celery

1 scant cup chopped onion

15 medium to small potatoes

4 cups of bread cubes

2 eggs 

 parsley sprig

milk as needed

butter as desired

salt and pepper

Fry onion and celery until clear, not brown. Fry bread cubes until slightly brown. Cook potatoes until soft. Mash, adding milk, butter, salt and pepper as desired. Pour mashed potatoes into a butter baking dish. Add remaining ingredients and stir until well blended. Bake in a 325 degree oven for 30 minutes.

Click here to read more about the traveling apron.

I hope you enjoy the recipes and please let me know if you try them.