Title: Jumbleberry Pie
Categories: Pastry, Desserts, Fruits
Yield: 6 servings

Pie pastry dough for 2 crust
3 c Blueberries
1/3 c Cornstarch
1/4 c Lemon juice
1/8 ts Cinnamon
1/4 c Half half
3 c Blackberries
2 1/2 c Raspberries
1 1/2 c Sugar
1/8 ts Nutmeg
1 tb Unsalted butter, in bits
Ice cream as accompaniment

Roll out half the dough 1/8 inch thick on a lightly floured surface,
fit it into a 9 inch deep dish pie plate and trim edge, leaving a 1/2
inch overhang. Chill the shell while making the filling. In a large
bowl, toss together the berries, cornstarch, 1 1/2 cups sugar, lemon
juice, nutmeg, and cinnamon until combined well. Mound the filling
in the shell and dot with butter. Roll out remaining dough into a 13
~ 14 inch round on a lightly floured surface. Drape it over the
filling and trim, leaving a 1 inch overhang. Fold the overhang under
the bottom crust, pressing the edge to seal it. Crimp the edge
decoratively. Brush the crust with h h, make slits in the top crust
and sprinkle with sugar. Bake on a large cookie sheet in a preheated
425f oven for 20 minutes. Reduce heat to 375f and bake for 35 – 40
minutes more or until crust is golden and filling is bubbling. Serve
with ice cream.

MMMMM

Title: Lamb with Orzo Paste, Greek Style
Categories: Lamb, Greek
Yield: 6 servings

3 lb Boneless lamb shoulder
3 tb Olive oil for pan browning
6 c Canned / fresh chicken broth
1/2 c Olive oil
2 c Orzo paste
1 1/2 c Peeled/chopped yellow onion
2 lg Ripe tomatoes, chopped
2 ts Dried dillweed
1/4 c Chopped parsley
Juice of lemon

1>. In a stove-top Dutch oven brown the boneless lamb shoulder in the
olive oil. Salt and pepper to taste. 2>. Add enough stock to come
halfway up the side of the meat and simmer, covered, until very
tender, about two hours. 3>. Remove the meat from the pot and set
aside, covered, to keep warm. Remove the fat from the stock in the
pan and add more stock if necessary to make up four cups. Remove the
stock from the pan and set aside. 4>. Heat the Dutch oven again and
add half cup olive oil. Add the orzo paste and toss for a minute. Add
the chopped onion and sautee until the onion is clear. Stir in the
tomatoes, dillweed and parsley. 5>. Return the meat to the pot along
with the 4 cups of stock. Cover and simmer until the broth is
absorbed and the pasta is tender, about 30 minutes. NOTE: if the dish
is toowet when the pasta is tender continue to cook for a few more
minutes with the lid off to reduce the sauce.

~ Jeff Smith “The Frugal Gourmet”

MMMMM

Memorable Knishes

Recipe By : New York Cookbook by Molly O’Neill
Serving Size : 24 Preparation Time :0:00
Categories : Potatoes Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DOUGH
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
2 eggs — lightly beaten
FILLING
2 tablespoons chicken fat — melted
or vegetable oil
2 cups finely chopped onion
2 cups plain mashed potatoes
salt and freshly ground black pepper — to
taste

1. To make the dough: Combine the flour, baking powder, and salt in a large
bowl. Make a well in the center and add the oil, eggs and 2 tablespoons of
water. Gradually mix the wet ingredients with the flour. Add up to 2
tablespoons more water if necessary. Knead the dough until it forms a rough
ball. (Personally, I do this part in my food processor. It makes wonderful
noodle dough, which is what this is. KM)

2. Knead the dough on a lightly floured surface until the dough is smooth,
about 6 minutes. Place the dough in a lightly oiled bowl, cover and
refrigerate for 1 hour.

3. Preheat the oven to 350 degrees.

4. To make the filling: Combine the chicken fat, onions, potatoes and salt and
pepper to taste in a bowl.

5. Remove the dough from the refrigerator and divide it into thirds. On a
floured surface, roll out one piece of the dough into a thin rectangle about
10 inches long. Spread about 2/3 cup of the filling along one long end, about
1 inch from the edge. Roll up like a jelly roll and pinch the the edges
closed. Repeat with the remaining pieces of dough and filling.

6. Arrange the rolls on baking sheets. Bake until browned, about 40
minutes.

7. Slice the knishes and serve.

Formatted for MC3 by Kim Mendoza, yqym81a@prodigy.com

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4113 0

Title: BLUEBERRY TORTE DESSERT
Categories: Diabetic, Tortes, Fruits
Yield: 6 servings

3 Eggs, seperated
1 tb Sugar
1/3 c Ground almonds
2 1/2 c Fresh blueberries
2 ts Cornstarch
1/2 c Whipping cream
2 pk Sugar substitute
1/2 c Vanilla yogurt

SOURCE: Special Celebrations and Parties Cookbook by
Betty Wedman, M.S., R.D., copyright 1989, ISBN
#0-13-004219-6. MM format by Ursula R. Taylor.
Beat egg yolks and sugar until light. Add almonds.
Beat egg whites until stiff. Fold egg whites into egg
yolk mixture. Line a 13 x 9 inch baking pan with waxed
paper. Pour batter into the pan. Bake in a 325~ oven
for 12 to 15 minutes. Remove from the pan and cool.
Cut into small squares.
To make blueberry sauce, puree 1/2 c blueberries in
a food processor or blender. Dissolve cornstarch in
cream. Cook cream, remaining blueberries, and
blueberry puree over low heat until thickened, about 5
minutes. Cool. Stir in sugar substitute. To serve,
line a serving dish with 1/2 of blueberry sauce;
arrange cake squares over blueberry sauce. Top with
remaining sauce. Spoon on yogurt. Serve immediately.
Yield: 6 each 1/2 cup servings.
Food exchanges per 1/2 cup serving: 1 skim milk + 2
fats.
Nutritional information per 1/2 cup serving: 177
calories, 6 g protein, 14 g carbohydrate, 12 g fat,
357 mg sodium, 171 mg potassium, 166 mg cholesterol.
Submitted By LIR119@DELPHI.COM On SUN, 21 JAN 1996
083110 -0500 (EST)

—–

GREEK BISCUITS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Greek Breads
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 oz Feta cheese, crumbled
2 tb Each chopped fresh dill and
-scallion (green onion)
6 Pimento-stuffed green
-olives, chopped
1 tb Lemon juice
10 oz Package ready-to-bake
-refrigerated buttermilk
-flaky biscuits,

(10 biscuits) *

Preheat oven to 400F. In small serving bowl, combine
all ingredients except biscuits; set aside.

Spray ten 2-inch diameter muffin pan cups with
nonstick cooking spray. Separate each biscuit into 2
thin layers of dough and arrange 1 layer in bottom of
each sprayed cup, reserving remaining layers. Arrange
1/10 of cheese mixture over each biscuit in cup, then
top each with remaining biscuit layer; press around
edge of each biscuit to seal. Partially fill
remaining cups with water (this will prevent pan from
burning and/or warping). Bake until biscuits are
golden brown, 8 to 10 minutes.

Remove pan from oven and carefully drain off water.
Remove biscuits to wire rack and let cool. Makes 5
servings

* Keep biscuits refrigerated until ready to use.
Separate dough into layers as soon as biscuits are
removed from refrigerator; they will be difficult to
work with if allowed to come to room temperature.

/// oo/ From the hearth in Sandee’s Kitchen…

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French Silk Pie (1)

Recipe By : Mary f (Pud)
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
3/4 cup butter (*not* margarine)
3 ounces unsweetened chocolate — melted and cooled
1 1/2 teaspoons vanilla
3 eggs
1 9-inch baked pastry shell
Unsweetened whipped cream (optional)
chocolate curls (optional)

In a small mixer bowl, cream sugar and butter about 4 minutes until
fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a
time, beating on medium speed of electric mixer after each addition
and scraping sides of bowl constantly. Turn into baked pastry shell.
Chill several hours or overnight till set. Garnish with whipped cream
and chocolate curls, if desired. Cover and chill.

Notes: I’ve never made this but I have heard that you must use butter.
Also, I’ve been told it helps if the ingredients are chilled (like
the butter, the bowl, beaters, etc).

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Title: CEVICHE ACAPULCO
Categories: Seafood, Appetizers, Mexican
Yield: 6 servings

3/4 lb Red snapper fillets; cut in
-1 x 1/2 inch pieces
8 oz Small peeled and deveined sh
-rimp
8 oz Scallops
Juice of 6 limes
Marinade:
3/4 White onion; finely chopped
4 Serrano peppers; chopped
2 Tomatoes; finely chopped
3/4 c Pimento-stuffed green olives
— finely chopped
1/4 c Parsley; finely chopped
1/2 c Cilantro; finely chopped
3/4 c Tomato juice
2 tb Olive oil
2 tb Jalapeno pepper strips, fine
-ly chopped, with juice
2 tb Worcestershire sauce
2 tb Oregano; dried and crushed
Salt to taste
Garnish:
Cilantro, chopped
Avocado

Place seafood in glass bowl. Cover with juice. Marinate 4 hours or
overnight. Drain. Return seafood to bowl.
Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro.
Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano
and salt. Pour sauce over fish, mix gently and marinate for 1 day in
refrigerator.
Fill serving cups with ceviche, garnishing with cilantro. Ceviche can
be refrigerated for up to 5 days. Serves 6 SOURCE: Carlos O’Brien’s, 3011
N. St. Mary’s, San Antonio, Tx NOTE: Ceviche, or Seviche, comes originally
from Polynesia and has undergone changes that make it a Mexican dish.
Mexicans perfer to use fat fish as mackerel or pompano for ceviche. Limes
are preferred, although lemons may be used, since both contain the citric
acid that “cooks” the fish. (According to Elisabeth Lambert Ortiz, The
Complete Book of Mexican Cooking) Posted by Clarence Fontish.

—–

Title: WHEAT STARCH WRAPPERS FOR DUMPLINGS
Categories: Chinese
Yield: 30 servings

1 c Wheat starch
1/4 c Tapioca starch
1 c Boiling water
1 tb Peanut oil plus more to oil
The wrappers

Combine the wheat starch and tapioca starch in a
mixing bowl. When the water reaches a boil
immediately pour it into the flour and stir vigorously
into a ball, with a wooden spoon. The hot boiling
water cooks the starches. Add the oil to the dough
and mix together as well as possible. The dough at
this point is quite thick and lumpy.

While hot, gather up the dough and knead on a
lightly oiled surface until smooth and well blended,
about 3 minutes. It should feel a bit rubbery and
putty-like. Cover with a damp towel.

Dough is ready to make Ha Gow or Fun Gwau.

Makes enough dough for 2 1/2 dozen Ha Gow or Fun Gwau
dumplings.

Posted by Stephen Ceideburg. Reposted by Fred Peters.

—–

Title: CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE
Categories: Mexican, Seafood, Poultry, Sauces
Yield: 4 servings

4 lg Poblano peppers
1/4 c Onion, chopped
1/2 lb Medium shrimp, lightly
Cooked, peeled, and chopped
1/4 c Cilantro, chopped
1/4 lb Monterey jack cheese,
Shredded
2 8 ozs chicken breasts,
Halved, deboned, and
Pounded flat
2 ts White pepper
Salt, to taste
12 6-in long strings
Oil, for frying

——————–CREAMY SHRIMP SAUCE——————–
3 Shallots, diced
1 c White wine
1/2 c Fish stock or chicken broth
1 lb Small shrimp
2 c Whipping cream
3/4 lb Butter

ROAST PEPPERS: Place poblano peppers under the
broiler and char on all sides. Put in plastic bag and
freeze 10 minutes. Remove from freezer, rub off peel,
then slit to remove seeds under running water.

Preheat oven to 400 degrees F. In a medium saute pan,
saute onion, shrimp, and cilantro until the shrimp are
almost cooked, about 5 minutes. Place in mixture in a
bowl, add the cheese and set aside.

TO ASSEMBLE: Lay the four prepared chicken breasts
flat, skin-side down. Season with salt and white
pepper. Layer each breast with one pepper and 2 to 3
tablespoons shrimp/cheese mixture over pepper. Roll
each breast tightly to form a cylinder. Tie each
cylinder in 3 places, both ends and in the middle.

In a skillet, heat about 1/4-inch of oil. Lightly
brown chicken breasts, one at a time, on all sides.
Remove from heat, transfer to a oven-proof dish and
bake for 10 minutes until golden brown.

Remove from oven. Cut strings and slice chicken into
1-inch roulades (rounds). Drizzle a few tablespoons
of Creamy Shrimp Sauce onto a plate and arrange the
roulades on top of the sauce. Serve warm. Makes 4
servings.

TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over
medium-high heat, combine shallots and wine. Cook
until reduced by three-fourths. Add stock/broth and
shrimp and cook until reduced by half. Add the cream
and reduce again by half. Whisk in the butter by
tablespoons. Cook until butter melts and sauce is
well-blended. Remove from heat. Recipe: Cafe Noche,
2409 Montrose Blvd, Houston, Texas — 1-(713)-529-2409

—–

Fried Okra Soup

Recipe By : Family Recipe
Serving Size : 12 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups fresh or frozen Lima beans
2 cups fresh or frozen cut corn
3 potatoes — peeled and diced
1/4 teaspoon pepper
1/4 teaspoon salt
6 tomatoes — chopped
2 onions — chopped
2 stalks celery — chopped
2 tablespoons sugar
1/4 head cabbage — chopped
1/4 lb salt pork — finely diced
1 quart fresh or frozen okra — sliced

Combine first 9 ingredients in soup kettle, adding water to cover.
Cover, simmer about 45 minutes or until vegetables are almost tender.
Add cabbage. Fry salt pork in skillet until done; reserve drippings,
add pork to soup. Brown okra in drippings; add to soup. Add water as
necessary for desired consistency. Simmer, covered, 20 minutes longer.
Yield: about 12 servings.

– – – – – – – – – – – – – – – – – –

NOTES : This is good eatin’!!