Record Recipes (5/2/21 issue) | Morrison County Record

• 1 1/4 cups all-purpose flour, plus additional for greasing
• 2 Tablespoons superfine sugar
• 4 ounces butter, reduce into small items
• 1 Tablespoon water

• 1 1/2 cups raspberries
• 1 pound plums, halved, pitted and chopped coarsely
• 1/3 cup uncooked sugar

• 1 (scant) cup all-purpose flour
• 1/3 cup uncooked sugar
• 4 ounces butter, reduce into small items
• 2/3 cup chopped blended nuts
• 1 teaspoon floor cinnamon
• Mild cream, to serve

To make the dough, place the flour, sugar and butter in a bowl and rub within the butter along with your fingertips. Add the water and work the combination collectively till a gentle dough has fashioned. Wrap and let chill within the fridge for half-hour. Roll out the dough on a flippantly floured work counter and line the underside of a 9 1/2-inch loose-bottomed tart pan. Prick the underside of the dough with a fork and let chill for half-hour. Preheat the oven to 400°. To make the filling, toss the raspberries and plums along with the sugar and spoon into the pastry shell. To make the crumble topping, mix the flour, sugar and butter in a bowl. Work the butter into the flour along with your fingertips till the mixtures resembles coarse bread crumbs. Stir within the nuts and floor cinnamon. Sprinkle the topping over the fruit and press down gently with the again of a spoon. Bake within the preheated oven for 20-25 minutes, till the topping is golden. Serve the tart instantly with gentle cream. Makes 8 servings.

• 1 pound floor beef
• 1 onion, chopped
• 1 (16 oz.) can chili beans with liquid
• 1 (15 oz.) cam kidney beans with liquid
• 1 (15 oz.) can entire kernel corn with liquid
• 1 (8 oz.) can tomato sauce
• 2 cups water
• 2 (14.5 oz.) can diced tomatoes
• 1 (1.25 oz.) bundle taco seasoning combine
• Shredded cheese, optionally available
• Bitter cream, optionally available

Brown the bottom beef in a skillet. Drain extra oil. Combine floor beef, onion, chili beans, kidney beans, corn, tomato sauce, water, tomatoes and taco seasoning in crockpot. Cook dinner on low for 8 hours. If desired, add shredded cheese and bitter cream to every serving. Makes 8 servings.

• 1 pound skinless, boneless rooster breast halves
• 1 cup water
• 3 Tablespoons reduced-sodium soy sauce
• 2 Tablespoons rooster broth
• 1 Tablespoon corn starch
• 2 Tablespoons cooking oil
• 10 inexperienced onions, bias-sliced into 1-inch items
• 1 cup thinly sliced assorted recent mushrooms
• 12 cloves garlic, peeled and thinly sliced or 2 Tablespoons bottled minced garlic
• 1/2 cup sliced water chestnuts
• Sizzling cooked rice, optionally available

Reduce rooster into bite-size items. Place rooster in a resealable plastic bag set in a shallow bowl. In a measuring cup, stir collectively the water, the soy sauce and broth. Pour over rooster in bag; seal bag. Marinate within the fridge for half-hour. Drain rooster, reserving marinade. Stir cornstarch into the reserved marinade; put aside. In a wok or giant skillet, warmth oil over medium-high warmth. Add inexperienced onions, mushrooms and garlic; cook dinner and stir for 1 to 2 minutes or till tender. Take away greens from wok. Add rooster to wok, cook dinner and stir for two to three minutes or till now not pink, including extra oil if essential. Push rooster from heart of wok. Stir marinade combination; add to heart of wok. Cook dinner and stir till thickened and bubbly. Return cooked greens to wok. Add water chestnuts. Cook dinner and stir about 1 minute extra or till mixed and heated by. If desired, serve with scorching cooked rice. Makes 4 servings.

• 1 Tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size items
• 1 cup dried cranberries
• 2 Tablespoons toasted sesame seeds
• 1 Tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/2 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

In a medium saucepan, soften butter over medium warmth. Cook dinner and stir almonds in butter till flippantly toasted. Take away from warmth and let cool. In a medium bowl, whisk collectively the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and vegetable  oil. Toss with spinach simply earlier than serving. In a big bowl, mix the spinach with the toasted almonds and cranberries. Makes 8 servings.

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