This recipe will serve 15-20 people but can easily be cut in half and placed in a 10 inch skillet.
2 (14.1-ounce) packages refrigerated pie crusts
2 cups granulated sugar
5 pounds fresh strawberries, hulled (about 15 cups)
2 pounds fresh blueberries (about 6 cups)
1/2 cup cornstarch
3 tablespoons unsalted butter
1 tablespoon fresh lemon zest (optional)
1 large egg, lightly beaten
2 tablespoons coarse sugar
Vanilla ice cream, to serve
In a large bowl, mix the 2 cups of sugar with strawberries and blueberries and let rest for 30 minutes.
Lightly flour a surface and unroll 1 piecrust. Drizzle with water and place another piecrust on top. With a knife, cut 5 strips that are 1 inch to 1.5 inch thick. Save strips for later.
Repeat the steps with the 2 remaining piecrusts. This time cut 9 stars using a 2.5 inch star cutter and 5 stars using a 3 inch star cutter.
Preheat oven to 400 degrees.
Put the berry mixture in a large 15″ skillet. The fruit will be hard to stir because it will be above the top. Don’t worry, this will cook down. Cook over medium/high heat until the mixture is bubbly and the sauce is thick. Stir in butter and lemon zest.
Place pie crust strips and stars on top of the mixture, brush egg lightly on the pie crust pieces and sprinkle with coarse sugar. This will help make the crust sugary and golden brown.
Place in oven for 20-30 minutes. Check oven as you don’t want the crust to burn. It is done when the crust is golden brown. Be careful pulling this out of the oven as it will be very hot and very heavy.
Credit: Southern Cast Iron Summer 2016 (page 23)
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27