Vera's Tea Biscuits

Mix together the following:

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon cream of tartar
  • 1 tablespoon sugar

In a large measuring cup, mix the following:

  • 1/2 cup vegetable oil
  • 1 egg
  • 3/4 cup milk

Directions:

  1. Pour large measuring cup of ingredients into dry ingredients.
  2. Mix with a fork until blended evenly.
  3. Drop large ball onto a flour surface.
  4. Gently pat with the palm of your hand.
  5. Cut with tea biscuit cutter.
  6. Spray cookie sheet with non-stick cooking spray.
  7. Place tea biscuits on a cookie sheet.
  8. Bake 15 minutes @ 425 F.

Sometimes Vera adds extras such as...

  • 3/4 cup grated cheddar cheese
  • 1/2 cup bacon bits
  • 1/2 cup raisins

Vera’s Blueberry Pie

Ingredients for pastry:

  • 2 cups flour
  • 1 cup Crisco™ all vegetable shortening
  • ½ teaspoon salt
  • 4 tablespoons cold water

Ingredients for pie filling:

  • 1 cup white sugar
  • 3 tablespoons tapioca
  • 4 cups fresh (or frozen) blueberries

Directions

  1. Preheat oven to 425ºF.
  2. In a medium bowl, mix together flour and salt. Cut in shortening until mixture resembles coarse meal.
  3. Stir in water gently to flour mixture until smooth. Divide pastry into 2 even balls.
  4. Roll out first ball of pastry on lightly floured waxed paper.
  5. Line pie dish with one pie crust. (For further tips from Nana, please read the Blueberry Pie chapter of Barn Swallows The Second Adventure by Carolyn j Morris)
  6. Mix sugar and tapioca, and sprinkle over blueberries.
  7. Pour berry mixture into the crust.
  8. Cut remaining pastry into ½ inch wide strips and make lattice top. Crimp and flute edges.
  9. Bake pie on lower shelf of oven for about 50 minutes or until crust is golden brown.

Vera’s Hearty Soup

Ingredients:

  • 1 tbsp vegetable oil
  • 2 stalks celery - chopped
  • 2 medium potatoes – diced
  • ½ cup of pearl barley - rinsed
  • 1 lb steak, cut into bite size cubes
  • 2 carrots - diced
  • 1 medium onion - chopped
  • 7 or 8 mushrooms – sliced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 8 cups beef stock
  • Worcestershire sauce
  • Italian seasoning

Directions

  1. Sauté onions and steak, until browned, in oil
  2. Add celery, mushrooms and carrots
  3. Season with Italian seasoning, salt and pepper to taste
  4. Continue to sauté for a couple of minutes
  5. Add Beef stock and bring to a boil
  6. Add potatoes and barley
  7. Cover and let simmer for 1 hour
  8. Add frozen peas and corn
  9. Add Worcestershire sauce to taste
  10. Continue to simmer for 15 minutes or until barley is cooked
  11. Enjoy!

Chocolate Coconut Macaroons

Ingredients:

  • 2 cups white sugar
  • 4 tsp. cocoa
  • ½ cup milk
  • ½ cup butter

Directions

  1. Put above ingredients in a pan and bring to a boil
  2. Remove from heat and add: 1 cup coconut, a pinch of salt and 2 ½ to 3 cups rolled oats
  3. Drop by spoonfuls on cookie sheet lined with wax paper.
  4. Refrigerate.
Excerpt from Barn Swallows

"You need to hold a rolling pin like it is an extension of your arm," Nana spoke softly. "It took me a few tries to perfect my pastry; my mother made it look so easy."Excerpt from Barn Swallows