Jeanne Punke's Chili Recipe 

  • 1 lb organic grass fed ground beef.  

  • 1 medium sweet onion, diced.  

  • 2 stalks celery, diced.  

  • 5 cans great value mixed chili beans in sauce.  

  • 1/2 can tomato paste.  

  • 1 12 oz can diced tomatoes.  

  • 1-2 tablespoons red pepper flakes.  

  • 1 teaspoon cumin.  

  • 2 tablespoons chili powder.  

  • 1 teaspoon garlic powder.  

  • 1/2 teaspoon salt.  

  • 1/2 teaspoon of chili seasoning that comes in a packet. 

Brown meat with onions and celery. Throw everything else in and bring to boil. Reduce heat. Simmer for an hour or so stirring occasionally so as not to burn the bottom of the pot. 

All the ingredients above can be altered to taste.

 

Maple Custard Pie made by Rebekah Noggle
from Pie Academy by Ken Haedric 

Ingredients 

• Enough pastry for one 9" - 9 1/2" pie shell, refrigerated 

• FILLING 

• 1 1/2 cups heavy cream 

• 1/2 cup light cream or half-and-half 

• 1/2 cup pure maple syrup 

• 1/3 cup sugar 

• 3/4 teaspoon pure vanilla extract 

• 1/8 teaspoon salt 

• 5 large egg yolks 

Instructions 

1. If you haven’t already, prepare the pie dough and refrigerate it for about 1 hour before rolling.

2. On a sheet of lightly floured wax paper, roll the dough into a 12- to 12 1/2-inch circle. Invert  the pastry over a 9- or 9 1/2-inch standard (not deep-dish) pie pan, center it, then peel off the  paper. Gently tuck the pastry into the pan without stretching it. Sculpt the overhanging dough  into an upstanding ridge and flute, if desired. Prick the bottom of the pie shell 6 or 7 times with  a fork. Refrigerate for at least 30 minutes or place in the freezer for 15 minutes.

3. Preheat the oven to 375°F. Tear off a sheet of aluminum foil about 16-inches long. Carefully - so you don’t disturb the dough - line the pie shell with the foil, pressing it into the creases so it  fits like a glove. Add a thick layer of dried beans, banking them up the sides. 

4. Bake the pie shell on the center oven rack for 25 minutes. Slide it out and carefully remove the  foil and beans. Repoke the holes if they’ve filled in. Slide the shell back in and bake another 6  to 8 minutes. Transfer the pie shell to a cooling rack. Once cooled, smear a little cream  cheese or sour cream into the fork holes to plug them. (Cool the beans thoroughly, store in a  jar, and save them for next time.)

5. Set the oven temperature to 325°. Combine the heavy cream, light cream, maple syrup, and  sugar in a medium size saucepan. Heat the mixture, stirring over medium heat, until hot and  the sugar has dissolved; do not boil. Stir in the vanilla and salt. Remove from the heat and set  aside for 10 minutes. 

6. Using a wooden spoon, stir the egg yolks in a medium mixing bowl. Gradually stir in the warm  cream mixture, a ladle full at a time; doing so gradually will temper the yolks so they don't  curdle. 

7. Place a fine mesh strainer over a large bowl and pour in the filling, to strain. Carefully pour the  strained filling into the prebaked pie shell. 

8. Place the pie on the center oven rack and bake for approximately 50 to 70 minutes. When the  pie is done the edge of the filling will likely have puffed slightly. Most importantly, give the pie  a gentle nudge: the filling should wobble, and show no signs of soupiness in the middle. When  it reaches this point, turn off the oven, open the oven door partially, and let the pie settle in the  oven for about 15 minutes. 

9. Transfer the pie to a cooling rack and cool completely. Refrigerate for at least 4 hours before serving. The pie releases a fair amount of moisture even after it has cooled, so I don't like to  cover it at first. If you do notice any puddling on the surface after the pie chills, gently blot it up with a paper towel. Makes 8 to 10 servings.

Food Processor Pie Dough 

Yield: Makes enough pastry for one 9" - 9 1/2" deep-dish pie shell; repeat for a double batch Ingredients 

• 5 tablespoons cold, unsalted butter, cut into approximate 1/2-inch dice 

• 4 tablespoons cold vegetable shortening, in about 8 equal pieces 

• 1 1/2 cups all-purpose flour 

• 2 teaspoons sugar 

• 1/2 teaspoon salt 

• 1/4 cup ice cold water (plus a bit more, if needed) 

Instructions 

1. Put the butter and shortening pieces on a plate and place in the freezer for 5 to 10 minutes.

2. Meanwhile, combine the flour, sugar, and salt in the bowl of a food processor. Pulse several times, to  mix. 

3. Remove the lid and scatter the butter over the dry ingredients. Pulse the machine 4 or 5 times, in a  series of 1- to 2-second bursts, until the fat is broken into random pieces. 

4. Remove the lid and add the shortening. Process again, in short bursts, until all the fat is broken into  small pieces - some slightly larger, some smaller, than peas. 

5. Remove the lid again and sprinkle all of the water here and there over the mixture. Pulse again until the  mixture forms clumpy crumbs that can be pressed together and hold their shape. The dough should not  form a ball around the blade, but it will start massing a bit in the machine. 

6. Dump the crumbs onto a large sheet of plastic wrap then pack the pastry as you would a snowball. Place on the plastic wrap - or in a plastic bag - and flatten the pastry into a disk about 1/2-inch thick.

7. Seal in the plastic - or a plastic bag - and refrigerate for 1 hour before rolling. 

8. HAND METHOD: To make this pastry by hand - without the food processor - chill the butter and shortening as directed. Mix the flour, sugar, and salt in a large bowl. Add the butter and toss to mix. Using a pastry blender, cut the butter into the dry mixture until you have large, pea-size pieces of fat. Add the shortening and continue to cut until none of the fat is larger than the size of split peas. Sprinkle all of the water over the mixture and mix quickly, using a large fork, until the dough coheres. (Use additional cold water - adding it a teaspoon or two at a time - if necessary to make the dough cohere.) Pack into a ball, and flatten into a disk on a sheet of plastic.Wrap and refrigerate as directed above.