Apple Tarte Tatins Part 1

Recipe By : Chef Molly O’Neill
Serving Size : 8 Preparation Time :0:00
Categories : Pastry Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 large Granny Smith apples
2 Tbs. fresh lemon juice
3/4 cup sugar
4 Tbs unsalted butter (1/2 stick)
Tarte Tatin Pastry
2 cups all-purpose flour
1 tsp. kosher salt
1/2 lb. cold unsalted butter
1 egg yolk
2 tablespoons water

Peel, quarter and core the apples. Put in a large mixing bowl and toss
with the lemon juice. Set aside. Place the sugar in a 10-inch skillet or
Tarte Tain pan over lowheat. When some of the sugar begins to melt,
begin stirring with a wooden spoon until all of the sugar is melted and
begins to turn a pale golden color. Remove the pan from the heat.
Arrange the apple piecess in the skillet, rounded side down, in
concentric circles, fitting them together as close as possible. Fill the
center with 2 or 3 apple pieces as needed. Arrange the remaining pieces,
rounded side up, in concentric circles, filling in the gaps left in the
first layer. Cut the butter into small pieces and scatter over the
apples. Place the pan over medium heat. Cook until the sugar turns a
deep caramel color and the juice released from the apples are nearly
evaporated, about 15 to 20 minutes. (Continued in Part 2)

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ZUNI INDIAN BREAD

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
PNewton vkbb14a
3 tablespoon Dry buttermilk — OR
7/8 cup Buttermilk
7/8 cup Water — if you use dry
buttermilk
1 Egg — (I use just a white)
1 teaspoon Powdered lecithin — optional
1 2/3 cup Whole wheat flour
1 cup Bread flour
1/3 cup Cornmeal
1 1/2 teaspoon Salt
1 1/2 tablespoon Applesauce (butter)
3 tablespoon Molasses
1/3 cup Dry roasted sunflower seeds
1/4 teaspoon Baking soda — (omit if using
powder buttermilk
3 teaspoon Yeast

Use light setting.

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FIGGS DINNER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Salt meat
6 Carrots
1 md Turnip
6 Potatoes
3 Parsnips
1 Head cabbage

Cover salt meat with cold water and soak overnight.
Next morning drain, add fresh water to cover meat.
Bring to a boil, then reduce heat to simmer about 2
hours. Peel carrots and parsnips. Cut in half
lengthwise. Cut peeled potatoes in half and turnip
into thick slices. Cut cabbage into large wedges.
Wash all vegetables in cold water. Add vegetables to
the above meat about 30 minutes before meat is cooked.
Peas pudding goes well with this.

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Title: Roman Pepper Pastry Crust
Categories: Pizza
Servings: 6

2 c Flour
1/4 ts Salt
1/2 ts Coarsely ground black pepper
1 Extra large egg, beaten
4 tb Water (approximately)
1/2 c Packed down naturally
-rendered pork lard

Yield: 1-12 inch tart shell

“This is an excellent tart or panzerotti dough. The lard makes it flaky,
extremely flavorful, and easy to roll out.”

1. Mix the flour, salt, and pepper together in a medium-sized bowl.

2. Mix the egg and 2 Tbspl of the water together in a small bowl.

3. Add the lard to the dry ingredients and rub the flour between the palms
of your hands until it is evenly distributed.

4. Stir in the egg-water mixture and work the dough with your hands until
it is smooth. Add the remaining water 1 Tbsp at a time if the dough
appears too dry.

5. Put the dough into an oiled bowl, cover the bowl tightly with plastic
wrap, and let it stand at room temperature for about 30 minutes before
rolling it out.

Source: The Pizza Book by Evelyne Sloman, Times Books, 1984 Posted by Linda
Davis

MMMMM

RAPES IN POTAGE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Turnip, white — peeled
-chunked
2 c Meat broth
2 Onion — minced
1/2 ts Salt
1 pn Saffron — opt
1/8 ts Cardamom — opt
1/8 ts Coriander — opt
1 t Sugar — opt

Parboil turnips in a pot of boiling, salted water for
about five minutes; then drain, and put in a pan with
onions, broth and seasonings, and simmer until tender
(ten to thirty minutes, depending on the age and size
of the turnips).

Take rapus and make hem clene and waissh hem clene;
quare hem; parboile hem; take hem up, caste hem in a
gode broth and seeth hem. Mynce Oynons and caste
ther-to Safron and Salt and messe it forth with powdor
douce. In the wise make of Pasturnakes and skyrwates.
— The Forme of Cury
in Pleyn Delit
by Hieatt Butler

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Strawberry Broil

Recipe By : Country Woman Magazine, 5/97
Serving Size : 4 Preparation Time :0:10
Categories : Desserts Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c strawberries — halves
1/4 c nonfat sour cream
1/4 tsp cinnamon — ground
1/4 c brown sugar — packed

Put strawberries in an ungreased shallow 1 1/2 qt baking dish. Combine
sour cream and cinnamon; spoon over berries. Sprinkle with brown
sugar. Broil until bubbly, about 3-4 minutes. Serve over low-fat ice
cream if desired.

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Date: Wed, 10 Aug 94 20:55:58 EDT
From: Cindy_Bloch@transarc.com

White Beans with Sage

There have been a number of good polenta suggestions…here is
one that we enjoyed earlier this summer. It was one of those hot
days, so I chilled the polenta in a loaf pan, and just sliced it
(without dry-frying or anything). On top I put white beans and sage.
It’s an adaptation of a recipe from Fields of Greens (called Warm
Cannellini Beans with Sage, p. 270, for those of you with this
cookbook):

2 cans of your favorite white beans…
1 bay leaf
2 fresh winter savory or thyme sprigs
10 fresh sage leaves
1 med. yellow onion, cut into 1/2 inch pieces
salt and pepper
3 garlic cloves, finely chopped
1/3 C dry white wine
1/2 T parsley

Put the beans into a saucepan with the bay leaf, savory and
two of the sage leaves. Warm gently until you need them, so that they
take in the herb flavors. Remove the herbs and bay leaf, leave the
beans in their broth.

While the beans cook, chop the remaining sage leaves.
Water-saute the onion, 1/2 t salt, and a few pinches of pepper. Saute
(I’ll probably use water next time; I tried wine, but I thought it
made the whole thing to wine-y.) over medium heat until the onion
begins to release its juices. Add the garlic and sage; saute for
about 10 minutes, then add the wine and cook for a minute or two,
until the pan is nearly dry.

Add the beans and their broth to the onions along with 1/2 t
salt and a few pinches of pepper. Lower the heat and cook for 20
minutes, adding alittle water if needed to keep the beans saucy. Add
salt and pepper to taste. Add the parsley just before serving.

RAISIN ENGLISH MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Dry yeast
1 c Water — warm (105 to 115f)
1 c Milk
2 tb Sugar
1 t Salt
3 tb Butter (or marg.) — softened
1 c Raisins
5 1/2 c All-purpose flour — (to 6cups)
Cornmeal

Dissolve yeast in water in a large mixing bowl; let
stand 5 minutes.

Combine milk, sugar, salt, and butter in a small
saucepan. Cook over medium-low heat, stirring until
butter melts. Coll to likewarm (105 to 115 degrees).

Stir milk mixture, raisins, and 3 cups flour into
yeast mixture; beat until smooth. Add 2-1/2 to 3 cups
flour to form a stiff dough.

Turn dough out onto a floured surface, and knead 2
minutes or until dough can be shaped into a ball
(dough will be slightly sticky). Place in a
well-greased bowl, turning to grease top. Cover and
let rise in a warm place (85 degrees) free of drafts,
about 1 hour or until doubled in bulk.

Punch dough down, and divide in half. Turn each half
out onto a smooth surface heavily sprinkled with
cornmeal. Pat one half of dough into a circle, 1/2
inch thick, using palms of hands; cut dough into
rounds with a 2-3/4inch cutter. (Cut carefully, as any
leftover dough should not be reused.)

Sprinkle 2 baking sheets with cornmeal. Transfer cut
dough rounds to baking sheets, placing 2 inches apart
with cornmeal side down (one side of dough should
remain free of cornmeal). Repeat process with
remaining half of dough. Cover and let rixe in a warm
place (85F), free of drafts, for 30 minutes or until
doubled in bulk.

Using a wide spatula, transfer rounds to a preheated
360 degree, lighlty greased electric skillet. Place
cornmeal side down; cook for 6 minutes. Turn and cook
6 additional minutes. Cool on wire racks.

To serve, split muffins and toast until lighlty
browned. Store muffins in an airtight container.

Note: Muffins may be cooked over direct medium-high
heat in a skillet.

To ease the morning breakfast rush, the muffins can be
prepared ahead of time and stored in an airtight
container; just split and toast before serving.

SOURCE: Southern Living Magazine, sometime in 1980.
Typed for you by Nancy Coleman

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Title: Souperior Meat Loaf
Categories: Meats
Yield: 8 Servings

1 Env. Lipton Recipe Secrets
Onion recipe soup mix
2 lb Ground beef
1 1/2 c Fresh bread crumbs
2 Eggs
3/4 c Water
1/3 c Ketchup

preheat oven to 350 degrees.
In large bowl, combine all ingredients. In large baking pan, shape
into loaf. Bake 1 hour or until done.

from Thomas J. Lipton Co.

MMMMM

Title: APPLE RICOTTA PIE
Categories: Pies, Desserts, Fruits
Yield: 8 servings

3/4 c Grape-Nuts cereal
2 lg Apples (Rome, Beauty),
-peeled, cored, and
-sliced thin
1 ts Lemon rind, grated
1 ts Lemon juice
1/2 ts Cinnamon
1 1/2 c Ricotta
1/3 c Sugar
1 Egg white, and
1 Egg, whole, lightly beaten
1 c Yogurt, plain

Sprinkle the cereal on the bottom of a greased 8″
springform cake pan. Arrange the apple slices over the
cereal and sprinkle them with the lemon rind, lemon
juice and cinnamon. Combine the ricotta, sugar, egg
white and whole egg and yogurt in a medium bowl,
mixing with a spoon until smooth. Pour evenly over the
apples. Bake in a preheated 350 degrees oven for 45
minutes. When cool, go around the circumference of the
pan with a knife before removing the side.

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