Summer 2018

Old Fashioned Egg Custard Pie


1 unbaked pie shell 

4 whole eggs 

1/2 cup sugar 

1/4 teaspoon salt 

1 tablespoon vanilla 

2-1/2 cups milk 

1/4 teaspoon nutmeg  


Bake pie shell at 400 degrees F for 5 minutes. Set aside.  Mix eggs, sugar, salt, vanilla, milk and nutmeg. Combine well. 

Pour into pie shell. Bake at 475 degrees F for 5 minutes. Reduce heat to 325 degrees F for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook. 

June 2018

Turkey Chili

 Prep 10, cook 35 Serve 4-6 

I use turkey but will work with ground beef.  You will not believe the flavor.  You can find fish sauce at an Asian market or the Asian section of your grocer.  I make this in an Instant Pot.(if you need directions write Alan).   


1 Tbsp olive oil 

1 Pound Ground Turkey 

1 Onion diced 

4 cloves garlic minced 

30 oz diced can tomatoes 

30 oz red kidney bean, rinsed and drained 

1 Tbsp Chili Powder (add 2 Tbsp if you like chili) 

1 Tbsp ground cumin   

1 tsp dried oregano 

1 Tbsp olive oil 

1 Tbsp brown sugar 

Kosher Salt Black Pepper 

Umami Chicken Stock Mixture 

1 C unsalted chicken stock 

2 Tbsp fish sauce 

1 Tbsp light soy sauce 

3 Tbsp Tomato Paste 

1 tsp unsweetened cocoa powder

Jalapeno pepper sliced for garnish 


Saute ground turkey in olive oil with kosher salt and pepper on Med Heat until juices released and brown. While turkey is browning, start the chicken stock, mix in bowl: 

1 C Stock, 

2 T fish sauce,   

1 T soy, 

3 T tomato paste and 

1 t cocoa powder 

Saute onion, garlic, cumin, chili, oregano with ground turkey about 5 min. stir often Add chicken stock mix to deglaze bottom of pot by scrap with wooden spoon Stir in beans and tomatoes Simmer for 20 minutes STIRE IN BROWN SUGAR, MIX WELL Serve with Jalapenos