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Burger Bash with The Casserole Queens!

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Published on Jul 21, 2012

Jalapeño Burgers, Greek Yogurt Potato Salad and Mason Jar Cherry Pie! Mmmm, Casserole Queens Summer Picnic! Recipe below.

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She's My Cherry Pie (in a Jar)
1 1/4 cups vegetable shortening
3 cups all-purpose flour
1 teaspoon salt
1 large egg, beaten
1 tablespoon white wine vinegar
4 - 5 tablespoons ice-cold water
6 cups fresh-pitted cherries, about 3 lbs., frozen
cherries can be substituted, thaw before using
1/2 cup water
1/2 lemon, zested
2 tablespoons fresh lemon juice
3 tablespoons light brown sugar
4 tablespoons cornstarch
1/4 teaspoon vanilla extract
2 tablespoons butter, cut into 8 small pieces
1 egg for egg wash

Specialty Equipment: (8) 8 ounce Mason Jars with wide mouths

Pre-heat your oven to 350 degrees.

In a food processor pulse together the shortening, flour and salt until the texture looks like sand. Combine the egg, vinegar and 3 tablespoons of ice-cold water in a small bowl. Add the wet ingredients into the flour mixture and pulse in the food processor, adding the additional ice-cold water, 1 tablespoon at a time as needed, until the dough just comes together into a ball. Wrap the dough in plastic wrap and chill for at least 1 hour before using.

While the dough is resting, make your pie filling. In a saucepan over medium heat, combine cherries, water, lemon zest and juice, sugar and cornstarch. Bring the mixture to a boil and then immediately reduce heat to low and cook, stirring frequently, for about 10 minutes or until the mixture thickens and the cherries just begin to burst. Remove the filling from the heat and stir in the vanilla extract. Allow to cool to room temperature before filling your pies.

When ready to assemble the pie jars, roll the dough out on a well-floured surface to an 1/8 inch thick circle. Use the lid of your jar to cut out 8 perfectly sized pie tops, make at least one slit in each top to keep the pies from bursting when cooking and set aside.
With the remaining dough, cut off small pieces and working from the bottom of the jar up press the dough evenly around the inside of the jar, no need to grease. Don't worry the different pieces of dough will easily adhere back together in the jar by pressing them together with your fingers. If you need help making the bottom layer even, use the end of a wooden spoon to gently push the dough into the edges of the jar.
Fill each jar with 1/2 cup of filling and divide butter pieces to top each pie. Place your piecrust topper on each jar and crimp the edges together with the back of a fork to seal completely. If you would like, make decorative additions from any leftover dough such as cut out hearts, autumn leaves or Casserole Queen crowns. Place these on top of the pie crusts, but make sure not to cover your vents. At this point the pies can be covered with the jar lids and stored in your freezer until ready to use.
When ready to bake, beat together your egg with 1 tablespoon of water and brush each pie crust with the egg wash. If your pies are frozen, there is no need to thaw them before baking, simply remove their lids and brush with egg wash. Place on a sheet tray and bake in the oven for 50 to 60 minutes or until the pie crust is golden brown.

Serves: 8

Crystal's May I Have More Mayo Potato Salad
3 pounds baby red potatoes, skin on
salt and pepper to taste
3 tablespoons rice vinegar
1/2 cup mayo
1/2 cup Greek yogurt
3 scallion, green part only, thinly sliced
3 celery stalks, cut into 1/3 inch slices for crunch
1/2 cup chopped parsley
1/2 cup chopped basil
3 tablespoons chopped dill
2 teaspoons lemon zest

Bring potatoes to a boil in a large pot of heavily salted water. Reduce heat to medium low and simmer until potatoes are tender, about 17 minutes. Drain and let cool. Cut potatoes into 3/4 inch-pieces, salt and pepper to taste. Set aside in a large bowl.
Mix together the vinegar, mayo and yogurt. Pour dressing over the cooled potatoes and stir to combine. Add the remaining ingredients over top and mix once more.
Cover and refrigerate overnight before serving.

Serves 6

Casserole Queen Burgers
2 lbs. 80/20 ground beef
vegetable oil
salt and pepper
4 burger buns
8 slices cheddar, pepper jack or swiss cheese
1 head of bibb or romaine lettuce
2 vine ripe tomato, cut into 1/4 inch slices
pickled jalapenos
mustard, mayonnaise, and ketchup

Divide ground beef into (4) 8 oz. patties. Preheat a cast iron pan over medium-high heat with enough vegetable oil to just coat your pan. Season your patties all over with salt and pepper. When your pan is just smoking add your patties and cook 4 minutes per side for medium rare. Remove patties to your burger buns and while the burgers are still warm top with your choice of cheese. Top with remaining ingredients.

Serves: 4

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