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Rub 6 oz. Bison steaks with a combination of garlic, salt, cooking oil, and lemon pepper. Use only rib-eye, T-bone, or New York Strip steaks. Lesser quality Bison steaks are not recommended for grilling unless they have been marinated. Grill steaks 4-6 inches above medium hot coals (325° F.) for the following times, depending upon the thickness of the steaks: 1-1/2-in., rare: 8-10 min.; medium: 10-12 min. per side 2-in., rare: 10-12 min.; medium: 14-18 min. per side To keep juices sealed in the steak, always use tongs for turning as forks will puncture the meat. |
Galletta Family
Sour Cream Blueberry Pie
Sour Cream Blueberry Pie
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For crust: mix 1 3/4 cups flour, sugar, cinnamon, and salt. Cut in butter or blend with fingertips to consistency of coarse meal. Add apple cider just to moisten, one tablespoon to start, then a teaspoonful at a time, just until evenly moistened (two tablespoons average). Press dough into a ball. Roll on lightly floured board or between sheets of wax paper. Fit into a deep 9 or 10-in. pie pan. Flute or crimp extra dough around edge of crust for a thick, raised rim. Heat oven to 450° F. Filling: Beat sour cream, cream cheese, egg, brown sugar, 1/4 cup flour and vanilla smooth. Brush pastry shell with egg white; fill with blueberries. Pour sour cream mixture over berries, filling shell. Bake 10 minutes at 450°. Reduce to 350° and bake 35 to 40 minutes more until set. Remove. Add walnut streusel topping evenly over pie. Bake 10 to 15 minutes more. (If not using nut topping, bake 10 minutes more.) Let cool on rack before slicing. If desired, add whipped cream and raspberries or strawberry wedges as garnish. Makes 8 servings. |
Walnut Streusel Topping
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Mix nuts, butter, flour, white and brown sugars, cinnamon and salt in blender. Pulse to a coarse crumb. Use to top desserts, added for the last 10 to 15 minutes of baking. |
