Uncle Bills Fig Pie Recipes

Steps:

• Preheat oven to 450 degrees F.
• In a mixing bowl, combine milk and flour.
• Add eggs one at a time and beat well after each addition until batter is smooth.
• Add salt and mix well.
• Heat a 12 cup muffin pan for 3 minutes in preheated 450 F oven.
• Remove pan from oven and add 1 1/2 teaspoons of olive oil to each muffin cup.
• Return muffin pan to preheated 450 F oven and heat for about 2 minutes or until oil gets hot (THIS IS VERY IMPORANT.) Remove heated pan from oven and spoon about 3 tablespoons of batter into each cup until mixture is evenly distributed in the 12 cups.
• Return to oven and bake in preheated 450 F overn for 10 minutes.
• Reduce heat to 350 F and continue to bake for another 10 minutes or until Yorkshire pudding has risen and is lightly browned.
• DO NOT OPEN OVEN DOOR AT ANYTIME DURING THE BAKING PERIOD.
• At the end of the baking time specified, you may open the oven door to take a peek at the pudding to see if it has risen and is lightly browned.
• Remove from oven and serve immediately with your favorite gravy recipe along with your roast.
• If you have any fat from your roast, you may use this in lieu of the olive oil.
• Prepare muffin pan in the same manner.
• For an easy gravy, see recipe #25365.

Steps:

• Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
• Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
• Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

Steps:

• Cut kidney in half; remove fat, tubes and membranes and discard.
• Soak kidney in salted water for 2 hours.
• Trim fat from steak and discard.
• Cut steak and kidney into 1 inch cubes.
• Dredge in flour.
• In a large frying pan, heat oil on medium-high.
• Add kidney and steak and fry until brown on all sides.
• Add onion; cook until soft but not brown.
• Add boiling water, enough to cover the meat.
• Add salt, pepper, basil and Worcestershire sauce; cover and simmer for 2 hours.
• Stir in mushrooms and peas.
• Pour contents into a 9" x 9" oven-proof casserole dish.
• Cover with a biscuit dough crust.
• Bake in preheated 400 F oven for 20 minutes or until crust is lightly browned.
• Serve while hot.

Steps:

• In a medium size saucepan, add cubed potatoes, cover with water and cook until tender; about 15 minutes.
• Drain potatoes when cooked; mash and set aside.
• In the meantime, in a large frying pan, add oil and butter and heat to melt on medium heat.
• In a bowl, combine ground beef, ground lamb, onions, garlic, beaten eggs, Worcestershire sauce and mix well to incorporate.
• Add mixture to frying pan and cook until beef is browned, about 10 minutes, stirring occasionally.
• Now add carrots, petite peas, cauliflower florets, chopped zucchini, mushrooms, tomato paste, chili powder, seasoning salt, garlic salt, spaghetti seasoning and dry mustard; mix well and cook for about 5 minutes stirring often.
• Prepare a 7" x 10" or a 8" x 8" casserole dish by rubbing interior with butter or spraying with a vegetable oil.
• Preheat oven to 325°F.
• Transfer beef mixture to prepared casserole dish, level and pat down slightly with a spatula.
• Spread mashed potatoes evenly over the top.
• Bake in preheated 325°F oven for 30 minutes or until potatoes are lightly browned.
• Now sprinkle the grated cheese over the potatoes and return to oven and bake until cheese melts, about 5 minutes.
• Remove from oven and let sit for about 5 minutes to set before cutting into 2 1/2 by 2 1/2 inch squares.
• Serve with a dollop of ketchup if desired.
• Refrigerate any unused portions.
• Reheat 2 squares at a time in a microwave proof dish, on HIGH (full power) for 3 minutes or until nice and hot.

Steps:

• In a mixing bowl, sift together flour and salt.
• Using a pastry cutter, blend in butter and shortening until the mixture resembles coarse crumbs.
• Add ice water gradually, stirring with a fork until dough forms.
• Remove dough to a lightly floured surface and knead until dough is smooth.
• Pat dough down into a flat disk about 3/4 inch thick, wrap in plastic wrap and refrigerate for at least 1 hour to chill.
• Place a large piece of parchment or wax paper on a flat surface and dust lightly with flour.
• Place the dough disk on the paper and roll out to a 13 inch round and about 1/8 inch thick.
• Carefully lift the paper into a 9 inch pie plate and slide the rolled dough into the plate and press dough to cover the bottom and form up the sides of the plate.
• Crimp the edges in a decorative pattern.
• Using a fork, pierce the bottom and sides all over so that the crust does not puff up when baking.
• Place a sheet of aluminum foil inside the formed dough crust and fill with dried beans or peas as a weight.
• Place the pie shell in the refrigerator for at least 30 minutes to chill.
• Preheat oven to 375°F.
• Remove pie shell from fridge with the beans and bake for 20 minutes.
• Remove beans and foil and continue to bake for another 20 minutes or until the pastry is golden and crisp.
• Cool on a wire rack.
• Continue with whatever filling you decide to use.