Growing up in my small hometown in Indiana, pie baking was an art and if you made a good pie, you could probably have a statue of yourself on the courthouse lawn! LOL! This recipe came from one of the many bake-offs the Home Extension office put on during the year. It is the recipe from a lady who was famous for her pies. She made them for the best restaurant in town and was the go-to person if you wanted pie for a special occasion. Her crust was made of lard and just about melted in your mouth. Anyway, here is her cherry pie recipe. It's the only one I use. I haven't made one in years (but now I'm craving) and the recipe doesn't give the oven temp and I don't remember??? CHERRY PIE 2 c. canned tart cherries, drained (save juice) 1 c. cherry juice 1 c. sugar 1/4 tsp. salt 3 Tbsp, flour 1/3 tsp. red food coloring (optional) 1/8 tsp. almond extract 1 Tbsp. butter Mix sugar, salt and flour together. Add cherry juice, food coloring and extract. Stir well. Carefully add cherries.

SEAFARER'S SALMON PIE IN PARMESAN CRUST 1 15.5-oz can salmon 1 lg. onion, diced 2 tbsp. butter 1 16-oz container sour cream or yogurt 4 eggs 1 1/2 c. shredded cheese 1 tsp. dill weed crumbled 1/4 tsp. salt Combine all above ingredients and pour into Parmesan crust. Bake at 375 degrees for 65 to 70 minutes. Cool 15 minutes in pan. Serves 6. PARMESAN CRUST 1 1/2 c. flour 1/2 c. Parmesan cheese 3/4 c. shortening 2 to 4 tbsp. water Combine flour and cheese, cut in shortening until mixture resembles small peas. Sprinkle with 2 tbsp. water, form into ball, add more water if needed. Press into bottom and up sides of pie pan. Bake at 375 degrees for 10 minutes. Salmon in Cream Sauce over Pasta 12 ounces fresh linguini or other thin pasta 1/2 cup butter 1 cup fresh or thawed frozen peas 1 cup heavy (whipping) cream 2 cups flaked cooked salmon 1 cup freshly grated Parmesan cheese Salt and pepper to taste 1 dash nutmeg to taste 1/4 cup minced fresh parsley Cook the pasta in 4 quarts boiling water (about 12 minutes for dried and 2 minutes for fresh). Meanwhile, melt 2 tablespoons of the butter in a saute pan or skillet over medium heat. Add the peas and saute (about 3 minutes for fresh peas and 1 minute for thawed). Add the remaining 6 tablespoons butter and cream, reduce the heat to low, and cook, stirring occasionally, about 5 minutes Add the salmon, 1/2 cup of the Parmesan, salt, pepper, and nutmeg to taste. Simmer until the cheese melts and the salmon is heated through, about 2 minutes.The sauce should not boil. Drain the pasta and place it in a heated bowl. Pour the sauce over the pasta, add the parsley, and gently toss to mix. Serve immediately. (The rest of the cheese may be used as a topping at serving time). This recipe for serves/makes 4

I use matzah meal, I've never made them with flour. I use the food processor these days. I seem to lose too much of my knuckle when I grate them by hand. I make a ton and then freeze them and bake them, but their the best right from the frying pan! Potato Latkes 6 medium Idaho potatoes 2 medium yellow onions 2 large eggs 1/4 cup matzoh meal, or 3 tablespoons all-purpose, unbleached flour 1 teaspoon salt 1/4 teaspoon pepper Chicken fat, or vegetable oil, for frying Applesauce Sour cream Peel potatoes and place in cold water. Using a box grater, grate potatoes and onions into large bowl. Transfer potato-and-onion mixture to a colander set over a bowl, and squeeze out excess moisture. Return mixture to bowl. In separate bowl, combine eggs, matzo meal or flour, and salt and pepper, to taste. Combine all ingredients, adding more matzo meal if mixture is too wet. In large skillet, heat 1/2-inch oil (or chicken fat) over medium-high heat. Drop tablespoon or serving spoon-size portions of mixture into hot oil, and press down with spoon to flatten. Fry until brown and crispy on edges; turn until golden brown on each side, cooking 3 minutes per side. Remove to paper towels to drain. Serve with applesauce or sour cream.

I have gooseberry bushes, I planted them for Dad when he was still alive because Grandpa had gooseberry bushes. We used to sneak them when we were small and Grandpa would pretend he was yelling at us to leave his gooseberries alone. Grandma made pie and jam from them, I like to just eat them, but I spent a lot of time "tipping and tailing" them, they had a stem on one end and a "thorn" on the other. The bushes had thorns too. I have two varieties of berries. One is green when ripe, one is red/purple. When they are underripe they are so sour they can pucker you right up, when they are fully ripe they are sweeter, but still rather sour. Gooseberry Pie (Farm Journal) Recipe By :Farm Journal's Best-Ever Pies (Patricia A. Ward) 3 cups gooseberries -- fresh 1 1/2 cups sugar 3 tablespoons tapioca -- quick cooking 1/8 teaspoon salt 2 tablespoons butter or margarine milk 1 pie crust (9 inch) Crush 3/4 cup of the gooseberries. Combine sugar, tapioca, salt and crushed berries in 3-quart saucepan. Stir in remaining berries. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Pour mixture into pastry-lined pie plate. Dot with butter. Place top crust over filling and seal and flute edges. Brush crust with milk. Bake at 425 F. for 35 to 45 minutes or until crust is golden brown and filling is bubbly. Cool on rack. I also have a gooseberry meringue pie, but I've not made it. Grandma used to make it occasionally, but it was more "fussy" and so we mostly had the one above .Gooseberry Meringue Pie Recipe By :Cookbook USA 2 cups gooseberries 1/2 cup water 1 cup sugar 1/4 cup flour 1/8 teaspoon salt 1 (9-inch) baked pastry shell 2 egg whites -- beaten stiff 4 tablespoons sugar Cook gooseberries in water until tender. Mix 1 cup sugar, flour and salt; add to gooseberries, cook until thick; cool; pour into baked shell. Spread with meringue made of egg whites and sugar. Bake in 350 degree oven 12 to 15 minutes. Have fun! Annie