This dough is a dream to work with and bakes out tender and flakey with a delicious buttery flavor, you could use 3 cups all-purpose flour but the crust will not be a flakey, I have posted the processor method which is the way I most always make this, for processor method place the butter and lard in the freezer until almost frozen

Yield two 9-inch pastry

INGREDIENTS:

1 1/2 cups all-purpose flour

1 1/2 cups cake and pastry flour (or use 3 cups all purpose)

1 tablespoon sugar

1/2 teaspoon salt

3/4 cup butter, very cold

1/4 cup lard, very cold

1 egg yolk

7 tablespoons ice water

1 teaspoon vinegar

INSTRUCTIONS:—————————————–

Mix both flours, sugar and salt in a large bowl.

With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.

In a small bowl whisk the egg yolk, vinegar and water.

Stir the egg/water mixture into the flour mixture until moistened and dough holds together (usually it takes the full amount of water/egg mixture).

Gather into a ball then divide into two.

Cover with plastic wrap and store in the fridge for 30 minutes (or the dough may be frozen after the 30 minutes chilling time, just wrap firstly in plastic wrap and then tightly in foil, leave in fridge overnight to defrost).

Processor method———–

In a processor combine the flour, sugar and salt for a couple of seconds.

In a small bowl mix the egg, vinegar and water together; set aside.

Add in the partially frozen butter cubes and lard to the flour mixture; pulse until well mixed, then add in the water/egg mixture.

Process/pulse just until the dough holds together (do not over process or your dough will be tough!).

You will also find this recipe and  more of my  favorites on Recipezazz.com

This may be completely prepared and refrigerated up to 48 hours until ready to bake, use only russet potatoes and do not slice the potatoes leave them whole while cooking

Do not use the bottled dressing for this only dry mix and prepared with sour cream and mayonnaise, and for best flavor I recommend Hidden Valley dry mix, if desired omit the paprika and sprinkle 1 to 1-1/2 cups cheddar cheese on top after baking then return to oven for 5-8 minutes to melt the cheese

Servings

INGREDIENTS:

12 medium russet potatoes, peeled, leave potatoes whole do not slice (medium potatoes measuring about 4-inches in length and 2 inches wide, does not have to be exact)

1/3 cup butter, cubed

1 cup prepared Hidden Valley dry Ranch salad dressing mix (mix must be prepared with half mayonnaise and sour cream, then measured to 1 cup, save any remaining dressing for to use another time)

2 cups shredded sharp cheddar cheese

1/4 pound sliced bacon, cooked and crumbled (can use more bacon)

salt and fresh ground black pepper, to taste

paprika

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease a 13  x 9-inch baking dish (an 11 x 7-inch pan will work also but it will be very full)

Place whole potatoes in a large saucepan and cover with water; bring to a boil, reduce heat cover and simmer until fork-tender tender (because the potatoes are cooked whole cooking time may take about 25 minutes).

Transfer potatoes to a large bowl, add in butter then mash.

Stir in prepared ranch salad dressing, cheddar cheese and bacon (the mixture will be slightly orange in color).

Season with salt and pepper to taste

Spread into baking dish.

Sprinkle lightly with paprika.

*** At this point you may cover and refrigerate until ready to bake (up to 24 hours).

Bake uncovered for 20 minutes or until heated through.

Step-by-step instructions to create the perfect gnocchi, use only russet potatoes or you will have a “gluey glob”!

Gnocchi may be frozen, place gnocchi on a baking sheet, freeze until firm then toss into a freezer bag, drop gnocchi into boiling water from frozen state 

Servings 6

INGREDIENTS:

4 medium russet potatoes, peeled and quartered

1 large egg, lightly beaten

3 teaspoons salt, divided

1-3/4 to 2 cups all-purpose flour

about 3 quarts water

pasta sauce or alfredo sauce

INSTRUCTIONS:———————————————-

Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, cover and cook for 15-20 minutes or until just fork-tender.

Transfer to a bowl then mash until very smooth.

Measure out 2 cups mashed potatoes then place into a large bowl (save any remaining  mashed potatoes for another use) cool the mashed potatoes slightly.

Stir in egg and 1 teaspoon salt.

Using a wooden spoon gradually beat in 1-1/2 cups flour until blended (dough should be firm and elastic, keep adding in more flour a small amount at a time if needed until you achieve that texture).

Turn onto a lightly floured surface; knead 15 times.

 Roll into about 1/2-inch -wide ropes.

Cut ropes into 1-inch  pieces.

Press down with a lightly floured fork.

In a large saucepan bring about 3 quarts of  water and remaining 2 teaspoons  salt to a boil.

Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi floats to the top and are cooked through.

Remove with a slotted spoon.

Serve immediately with pasta sauce or alfredo sauce and Parmesan cheese (if not using right away toss the gnocchi generously with oil and refrigerate until ready to use, just heat in the microwave before serving).

You will also find this recipe and more of my favorites on Recipezazz.com

Taken from my “Favorites” folder!

This is all mixed in one bowl well except the cracker topping, and also works well using cooked turkey

Servings 4

INGREDIENTS:

2-1/2 cups cubed cooked chicken

2 cups cooked rice (white or brown)

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

3/4 cup mayonnaise (do not use salad dressing)

1/2-1 teaspoon garlic powder

1 1/2 tablespoons fresh lemon juice

1 can (8 ounces) sliced water chestnuts, drained

1 celery rib, finely diced

1/2 small onion, finely chopped (about 1/4 cup)

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste

20 saltine crackers, crushed 

2 tablespoon butter, melted

INSTRUCTIONS:———————————————

Preheat oven to 350 degrees F.

Grease a 2 1/2-quart baking dish.

In a large bowl, combine the condensed soup with mayonnaise, garlic powder and lemon juice until smooth and thoroughly combined.

Mix in cooked chicken, rice, water chestnuts, celery, onion, seasoned salt and pepper.

 Transfer to baking dish.

Combine the cracker crumbs and butter; sprinkle over the top.

Bake, uncovered for 30-35 minutes or until bubbly.

You will also find this recipe and many more of my favorites on Recipezazz.com

Servings 4-6

INGREDIENTS:

1 pound smoked sausage, cut into about thin slices

1 medium onion, chopped

1 medium green bell pepper, seeded and chopped

3 garlic cloves, minced

1 (14 ounce) can diced tomatoes, undrained

1/2 cup beef broth

3 tablespoons brown sugar (can use more)

1 (20 ounce) can unsweetened pineapple chunks

1/2 teaspoon fresh ground black pepper, or to tastes

pinch cayenne pepper, optional

2 tablespoons cornstarch

cooked rice

INSTRUCTIONS:——————————————–

In a large skillet cook/brown the sausage in a small amount of oil; remove to a plate.

Add in onion and green pepper; cook until tender.

Add in garlic; cook 1-2 minutes.

Add the tomatoes, broth, brown. sugar, black pepper and cayenne, then return the sausage to the skillet.

Drain pineapple, reserving juice; stir in pineapple chunks into sausage mixture; bring to a boil; cook uncovered, for about 12-15 minutes.

In a ssmall bowl combine cornstarch and reserved pineapple juice until smooth;
gradually add to sausage mixture; bring to a boil, cook and stir for about 3 minutes or until thickened.

Serve with cooked rice.

Taken from my “Favorites” file

You could substitute the same amount ground beef for sausage but the flavor will be reduced 

Servings 8-10

INGREDIENTS:

1-1/2 pounds Italian sausages links, casings removed (mild or spicy, I like spicy)

1 large green bell pepper, seeded and chopped

1 medium onion, chopped

6 garlic cloves, minced

1 teaspoon crushed pepper flakes, or to taste

2 (14-1/2 ounce) cans beef broth

2 (10-3/4 ounce) cans condensed tomato soup, undiluted

1(28 ounce) can crushed tomatoes, undrained

seasoned salt and fresh ground black pepper, to taste

heavy (35%) whipping cream (optional, use as much as you like until you have acheived desired creaminess)

cooked rice (use as much as you like)

INSTRUCTIONS:————————————————–

Add rice and whipping cream and heat through (start with 3 tablespoons of  whipping cream and add in more until you acheive the desired creaminess).

You will also find this recipe with many more of my favorites on Recipezazz.com

Servings 6-8

INGREDIENTS:

6 medium potatoes, peeled and cut into about 1/2-inch cubes

 1-1/2 cups coarsely crushed potato chips, divided

1 small onion, finely chopped

1/4 cup butter, melted

1/2 – 1 teaspoon garlic powder

1 teaspoon seasoned salt

fresh ground black pepper, to taste

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Grease a shallow 2-quart baking dish.

In a large bowl, combine the potatoes, 3/4 cup of crushed potato chips, onion, melted butter, garlic powder seasoned salt and black pepper; toss to combine.

Transfer to  baking dish.

Sprinkle with remaining 3/4 cup potato chips.

 Bake uncoveredfor 40-50 minutes or until potatoes are tender.