PANCAKES
2 cups flour
5 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
2 eggs
2 cups milk
1/3 cup cooking oil
Mix together flour, baking powder, salt and sugar. In medium mixing bowl, whisk eggs; whisk in milk and oil. Add flour mixture and whisk until mostly smooth. Preheat griddle. Using approximately 1/4 cup batter, cook on hot griddle. When surface is covered with bubbles, turn and cook second side until browned and cooked through. Serve with syrup or fruit topping.
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GROUND BEEF TACO SKILLET
1 pound ground beef
3 cups uncooked noodles
taco seasoning mix, see recipe below (or use one package purchased)
1 can (8 oz.) tomato sauce
2 cups water
Shredded cheddar cheese, optional
taco seasoning: 2 teaspoons chili powder, 1 1/2 teaspoons paprika, 1 teaspoon onion powder, 1/2 teaspoon sea salt, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon oregano (can use Italian seasoning), 1/4 teaspoon ground black pepper, 1 pinch (or to taste) ground red pepper. Combine all and use in place of one package of purchased seasoning.
To prepare: Brown ground beef in a medium skillet; drain grease and spread evenly in bottom of skillet. Place dry noodles in layer over ground beef. Top with taco seasoning. Spread tomato sauce and pour water over all. Push noodles into liquid. DON'T STIR! Cover tightly and turn to high heat until steam appears around edge of cover. Reduce heat to simmer. Cook 20 minutes. Stir before serving. Top with cheese, if desired.
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APPLE PIE
Crust: for 2 crust pie
2 cups flour
1 teaspoon salt
2/3 cup shortening
6 to 8 tablespoons cold water
Filling:
6 cups peeled, sliced apples
3/4 cups sugar
2 tablespoons flour
1 teaspoon cinnamon
Crust: Mix flour and salt. Cut shortening into flour with pastry blender or rub in with fingertips until crumbly. Add water gradually tossing with a fork, using only enough water until mixture can be pressed into a ball and picked up. Divide into 2 portions, one slightly larger. Use the larger portion, roll out on lightly floured surface until large enough to fit into pie pan, pressing snuggly into bottom and sides. Trim to edge of pan.
Filling: Combine sugar, flour and cinnamon. Sprinkle just a little on the bottom of prepared pie crust. Add half of apple slices. Sprinkle with half of remaining sugar mixture. Repeat with remaining apples and sprinkle with remaining sugar mixture.
Roll out remaining crust dough to make top crust. Use a fork to make a few vent holes to release steam while baking. Moisten edge of bottom crust with water; lay top crust over and press together on moistened edge. Trim even to edge and crimp with fork or press with fingertip to seal. Bake at 425 degrees for 10 minutes then reduce heat to 350 degrees and finish baking for 45 minutes or until apples are tender and crust is lightly browned.