Title: EGGNOG PIE IN PECAN CRUST
Categories: Desserts, Pies
Yield: 6 servings

PECAN CRUST ***
2 1/2 c Ground pecans (9oz)
1/3 c Granulated sugar
1/4 c Butter, melted, unsalted
EGGNOG FILLING ***
2 pk Unflavored gelatin
1/4 c Cold water
2 tb Brandy
6 Egg yolks
1/2 c Granulated sugar
2 c Scalded milk
2 ts Vanilla extract
1/4 c Dark rum
1 c Heavy cream
CREAM TOPPING ***
1 c Heavy cream
2 tb Confectioners sugar
Chocolate curls and
Raspberries for garnish

PECAN CRUST: Butter 10 in. pie plate. In medium bowl, combine pecans, sugar
and melted butter. Mix well. Press firmly into pie plate. Cover and
refrigerate 30 minutes while preheating oven to 375 F. Bake crust until
lightly browned (about 15 – 20 min.) EGGNOG FILLING: In a small bowl
sprinkle gelatin over cold water and brandy and allow to soften. While that
soaks, combine egg yolks and sugar in small mixer bowl and mix at high
speed with electric mixer until mixture forms ribbons when beaters are
lifted. Pour into large heavy saucepan and slowly stir in hot milk. Cook
over medium-low heat, stirring constantly, until mixture thickens enough to
coat the spoon (and/or thermometer registers 172 F). DO NOT BOIL. Remove
from heat and stir in softened gelatin until disolved. Stir in vanilla and
rum. Pour custard into a medium bowl set into a larger bowl of ice and
water and allow to cool, stirring frequently. When it begins to set around
the edges, remove from ice bath (do not allow to set completely). In
chilled bowl, beat cream to soft peaks and fold gradually into custard. If
necessary, refrigerate filling a few minutes until it mounds when spooned.
Pile filling into crust and refigerate until set (about an hour). CREAM
TOPPING: In chilled medium bowl, whip cream and confectioners sugar to
stiff peaks and pile on top of pie. Garnish with chocolate curls and
raspberries.

—–

Orange-Cinnamon Rice

Recipe By : COOKING RIGHT SHOW#CR9621
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon olive oil or unsalted butter
1/3 Cup onion — finely chopped
1 Cup basmati or other long-grain rice
2 Teaspoons grated orange zest
1 4-inch piece cinnamon stick
1 1/4 Cups water
1/2 Cup fresh orange juice
1/2 Teaspoon salt

In a saucepan, heat the oil or butter and saute the onions over medium heat
until soft but not brown. Add the rice and saute 2 minutes longer, stirring
occasionally. Add the remaining ingredients and bring to a boil, stirring
once or twice. Reduce the heat to a simmer, cover, and cook 15 minutes or
until all the liquid is absorbed. Remove the cinnamon stick. Let the rice
stand 5 minutes, partially covered, before serving.

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Title: Catalan Lamb – Garlic Lamb
Categories: Spanish, Meats, Stephen
Yield: 4 servings

Stephen Ceideburg
1 tb Olive oil
1 Shoulder of lamb
20 Cloves garlic, peeled
Flour
300 ml Stock
1 tb Tomato puree

This recipe from northern Spain takes only minute of the cook’s time
but produces melting lamb in a lush sauce, thick with sweet (and
innocuous) cloves of garlic.

In a wide casserole which can be used on top of the stove, heat a
tablespoon of olive oil and brown a shoulder of lamb on both sides.
remove the meat and add to the saucepan 20 peeled whole cloves of
garlic. Cook gently for a few minutes and sprinkle in a few
tablespoons of flour, stir well, then continuing to stir, add 300 ml
stock mixed with a tablespoon of tomato puree. Return the meat to
the casserole, turn it over in the stock mixture, cover tightly and
simmer very gently until the meat is cooked. Turn the meat over
halfway through cooking and check at intervals, adding more stock if
the sauce is getting dry.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald,
7/20/93. Courtesy Mark Herron.

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Pastry Pockets for Creole Style Pies

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

4 c Flour,all-purpose

1/2 ts Baking soda

2 ts Baking powder

1/2 c Vegetable shortening

1 Egg

1 c Milk

1. Combine dry ingredients in large mixing bowl.

2. Cut in shortening, using pastry blender.

3. Add milk and form dough; divide dough into egg-size pieces.

4. Roll each piece of dough into a circle 6 inches in diameter; set aside.

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Vanilla-Nutmeg Pound Cake

Recipe By : the California Culinary Academy
Serving Size : 12 Preparation Time :0:45
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups cake flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup unsalted butter — softened
2 cups granulated sugar
2 eggs
1 tablespoon vanilla extract
2 cups buttermilk or sour cream
confectioner’s sugar — for dusting

1. Butter and flour a 12-cup tube pan. Preheat oven to 350 degrees F.
Sift flour, baking soda, salt, and nutmeg together.

2. Cream butter and sugar until light and fluffy. Add eggs, one at a
time, beating well after each egg is added. Stir in vanilla.

3. Stir half of the sifted flour mixture into the butter-sugar
mixture. Add 1 cup of the buttermilk. Add the other half of the flour
mixture, then the remaining buttermilk.

4. Pour batter into prepared tube pan and bake until a wooden skewer
inserted 2 inches from edge comes out clean (about 1 hour and 5
minutes). Cool cake in pan 10 to 15 minutes; invert onto a cooling
rack, remove pan, and cool completely before serving. Transfer to a
serving plate. Dust with confectioners’ sugar.

– – – – – – – – – – – – – – – – – –

NOTES : This versatile vanilla pound cake can be dressed up with
Chocolate Fudge Sauce or Zinfandel Pears (recipes included in this
cookbook).
Nutr. Assoc. : 0 0 0 0 0 0 0 0 228 0

Title: Pseudo-Melinda’s Habanero Pepper Sauce
Categories: Other sauce
Yield: 1 servings

1/2 c Onion, chopped
2 ea Garlic cloves, minced
1 tb Olive oil
1/2 c Carrots, chopped
1/8 c Water
12 ea Habaneros, stemmed, chopped
1/2 c White vinegar
1/4 c Lime juice

Saute onions and garlic in oil over medium low heat until soft
but not brown. Add carrots and water. Bring to boil, reduce to
low and cook until carrots are cooked. Remove this mixture to a
blender and blend alow with the Habaneros. When smooth, mix in
vinegar and lime juice and simmer briefly. If you are looking
to use the sauce immediately, simmer for 5 minutes; if you are
going to store it, 2 minutes will be sufficient heat. You may up
to double the Habs before creating a painfully hot sauce (about
at hot as Melinda’s reserve). In any case, this stuff should be
packed into sterilized containers for storage unless you wat to
drink it up all at once… Adapted from DeWitt and
Gerlach, The Whole Chile Pepper Book.

—–

Title: Linzer Tart
Categories: Diabetic, Desserts, Pies
Yield: 8 servings

1/4 c Butter; softened 1/4 ts Salt
2 Egg yolks 1/4 ts Cinnamon, ground
2 tb Juice, apple, conc. 1/8 ts Allspice, ground
2 ts Extract, vanilla 1 1/2 c Almonds, ground
1 c Flour 10 oz Fruit spread, raspberry
1/2 ts Baking powder

Use blanched almonds or hazelnuts.

Beat butter in large bowl until light and fluffy. Blend in egg yolks,
juice concentrate, and vanilla. Combine flour, baking powder, salt,
cinnamon, and allspice; mix well. Stir in almonds. Gradually add to
butter mixture, mixing until well-blended. Spread 1-1/2 c batter
evenly onto bottom of 10″ tart pan with removable bottom or 10″
springform pan. Spread fruit evenly over batter, leaving 1″ border
around edge. Spoon remaining batter into pastry bag fitted with 1/2″
plain or star tip. Pipe batter in lattice design over fruit spread.
Chill 30 minutes.

Preheat oven to 350. Bake tart 35 minutes, until crust is golden
brown and fruit spread is bubbly. Cool completely on wire rack.
Serve at room temperature.

Nutrition information per slice: 486 calories, 8 gm protein, 41 gm
carbohydrate, 34 gm fat, 63% of calories from fat, 100 mg
cholesterol, 276 mg sodium, 3/4 diabetic starch/bread exchange,
6-1/4 diabetic fat exchange, 2 diabetic fruit exchange, 1/2
diabetic medium-fat meat exchange

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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Mango Pudding

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chinese Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY TSPN00B—–
1/4 ounce Agar agar
2/3 cup Sugar
2 cup Warm water
1/4 cup Evaporated milk
4 cup Water
Marachino cherries
1 Lg. mango

Soak agar agar stick in a med. bowl with 2 c. warm water 30 minutes.

Transfer agar agar and water to a lg. saucepan. Add 4 c. water. Bring to a
boil over med. heat and cook until agar agar is completely dissolved. Peel
mango and chop into sm. pieces. Remove saucepan from heat and add sugar, milk
and chopped mango. Stir until sugar is totally dissolved. Pour into a 12×8
cake pan. Let stand until cool. Refrig. until pudding is firm, about 15 min.
Cut into diamond shapes. Garnish with marachino cherries. Serve chilled.
Makes 6-8 servings. VARIATION: Mandarin Orange Pudding:

Substitute 1 segmented peeled mandarin orange for the mango pieces. LISA
CRAWLEY TSPN00B

– – – – – – – – – – – – – – – – – –

1 Cup Sour Cream
1/2 Tsp Grainy Dijon Mustard
1/2 Tsp Horseradish
1/4 Tsp Salt

Blend together and refrigerate. Will keep well if refrigerated. Make several
portions ahead. Once you start using it you will find many other foods it
compliments.

NOTES: This is a superb accompaniments to Grilled or Barbecued Salmon but
people love it with hamburgers and on baked potatoes. Since I introduced it it
is now the main sauce served with Salmon at the World Famous Painter’s Lodge
in Campbell River, British Columbia. The Salmon Fishing Capitol of the World.

Title: Lemon Berry Pie
Categories: Pies
Yield: 8 servings

4 oz PHILADELPHIA BRAND Cream
-Cheese, softened *
1 tb Milk
1 tb Sugar
2 t Grated lemon peel
1 tb Lemon juice
8 oz COOL WHIP Whipped Topping,
-thawed (1 tub)
1 Prepared graham cracker
-crumb crust (6 oz)
1 pt Strawberries, hulled, halved
2 c Cold milk
2 pk JELL-O Vanilla or Lemon
-Flavor Instant Pudding
-and Pie Filling

* – Helpful Hint: Soften cream cheese in microwave on HIGH 15-20
seconds.

BEAT cream cheese, 1 tablespoon milk and sugar in medium bowl with
wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2
cups of the whipped topping. Spread evenly in bottom of crust. Press
strawberry halves into cream cheese layer, reserving several for
garnish, if desired.

POUR 2 cups milk into large bowl. Add pudding mixes. Beat with wire
whisk 1 minute, Let stand 1 minute or until thickened. Gently stir in
1 cup of the whipped topping. Spoon over strawberries in crust.

REFRIGERATE 4 hours or until set. Garnish with remaining whipped
topping and reserved strawberry halves. Store leftover pie in
refrigerator.

To Prepare with JELL-O Brand Sugar Free Pudding: Prepare as directed
above, using JELL-O Vanilla Flavor Sugar Free Instant Reduced Calorie
Pudding Pie Filling and COOL WHIP LITE Whipped Topping. Substitute
Light PHILADELPHIA BRAND Neufchatel Cheese for the cream cheese.

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