Recipe: Sausage Soup, No-Knead Bread, Lemon Pie with No-Roll Crust

|February 24, 2011|read comments (0)
Author: Mama's Kitchen

Love these cold days for cooking and baking!  Brings back so many wonderful memories. 

I wanted to try out a new recipe I wrote for a no-knead bread so I assembled my bread and covered for the first rise.  (recipe posted on site)
Then I started my soup –

6 links smoked polish sausage (I had a partial bag left from a 3-lb. pack), sliced
1/2 large Vidalia onion, chopped
3 carrots, sliced
2 ribs celery, sliced
5 chicken bouillon cubes
Fresh ground black pepper, to taste
Some Kosher salt
(the bouillon is salty so watch the salt added)

Dried parsleyAdded my water and brought to boil; simmered for about 1 – 1 1/2 hours.

Then I added:

Egg noodles and diced cabbage – cooked until noodles were al dente.
Served with my no-knead bread.

After the first rise of the bread, I spooned my batter into my prepared pans and covered to rise again.

Then I made my no-roll pie crust.  You see – I love pie crust! One thing we do not like around here is thin pie crust. My pie crust has to have substance to it. Who the heck said pie crusts had to be rolled thin? Not in my house!

Very simple recipe, and I dirtied one fork and the bowl for the oil and milk.

Start out by preheating your oven to 350* F.
Directly into a 10-inch pie plate, I combined:

(approximately because I eyeball everything – I go by look, feel -)
2 1/2 cups flour
scant 2 teaspoons sugar
1/2 teaspoon salt

In a small bowl, I combined:

3/4 cup vegetable oil
1/4 cup milk – whisked well.

Add liquid to pie pan and using my giant fork, combined; patted up sides of pie pan and pressed gently into bottom.Baked for about 15 minutes.

Removed to rack to cool before filling.

When cool, I combined 2 packages (4-serving size each) with 2 3/4 cups milk; whisked well and poured into my cooled crust; refrigerate for 3 hours.

We enjoyed that with a nice topping of whipped cream!

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