Title: Sweet Potato Pie
Categories: Pies, Ceideburg 2
Yield: 8 servings

1 lg Sweet potatoes
4 tb Butter
1/2 c Light brown sugar
1/2 c Milk
3 Eggs, separated
1/4 ts Salt, or to taste
1/8 ts Grated nutmeg, or to taste
1/2 ts Cinnamon, or to taste
1/4 ts Ground cloves, or to taste
1/2 ts Vanilla extract
Prepared pie crust (see
-below)

MMMMM————————FLAKY PASTRY—————————–
2 c Flour
1/4 ts Salt
1/3 c Cold lard or vegetable
-shortening and
Cold butter or margarine
3 To 5 tablespoons cold water

In this very accommodating pie, the amount of sweet potato used need
not be exact.

1. Preheat oven to 375F. Pare sweet potato, cut in half lengthwise,
then cut each piece once crosswise, and drop into boiling water to
cover. Boil until tender (15 to 20 minutes). Meanwhile, cut butter
in small chunks and place in a medium mixing bowl with sugar.

2. Drain sweet potato and quickly mash with butter and sugar. While
mixture is still hot, beat until smooth. Beat in milk and egg yolks.
Add salt, nutmeg, cinnamon, cloves, and vanilla; carefully adjust
spicing to taste.

3. Using an electric mixer with clean, dry beaters, beat egg whites
in a small bowl until stiff. Gently fold beaten whites into sweet
potatoes. Pour mixture into pie crust, place on a baking sheet, and
bake for 40 minutes. Lower heat to 350F and bake until top is medium
brown and crust is golden brown (an additional 5 to 10 minutes).
Serve at room temperature or chilled.

Serves 8.

VARIATION: For the more familiar, heavier pie filling, omit milk,
and beat whole, unseparated eggs into the sweet potato mixture. Bake
at 375F for 40 minutes. Serve warm or at room temperature.

FLAKY PASTRY:

1. In a large bowl mix flour and salt. Using a pastry blender or 2
knives, cut in lard and butter until mixture is crumbly and particles
are the size of small dried peas.

2. Mixing lightly with a fork, sprinkle on water, 1 tablespoon at a
time, until dough begins to cling together. With your hands press
dough into 2 flattened balls of equal size. Enclose in plastic wrap
to prevent dough from drying out while preparing filling. To avoid
stickiness, refrigerate for up to a day.

3. Roll out on a lightly floured surface, using short, firm strokes
to achieve uniform thinness, according to recipe directions.

Makes two 9-inch pie crusts.

NOTE: To prepare in food processor, combine flour and salt in work
bowl. Add lard and butter. Process, using short on-off bursts, until
coarse crumbs form. Add water through feed tube, 1 tablespoon at a
time, processing until mixture barely clings together. Use your
hands to press pastry together into 2 smooth balls.

From “Regional American Classics”, California Culinary Academy,
Chevron Chemical Company, 1987.

Posted by Stephen Ceideberg; November 3 1992.

MMMMM

Title: BANANA-RUM ICE CREAM
Categories: Frozen, Desserts, Fruits
Yield: 1 servings

2 Egg
1/2 c Sugar
1/4 c Honey
1 tb Lemon juice
2 c Half-and-half
1 c Whipping cream
3 tb Rum

In a large bowl, beat eggs until blended. Beat in sugar and
honey un- til smooth and light. Stir in bananas and lemon juice.
Stir in half-and-half, whipping cream and rum.

MMMMM

Here is one of my current favorite recipes, quick and delicious.
It freezes well also. Serves about 4 as a main dish.

Lentils Ole (originally from the Jane Brody Good Food Gourmet, modified)

1c lentils
3c water
1/2c chopped scallions (green white parts), or onion (either is good)
1/2c green peppers, diced
1/2c red peppers, diced
1 TBSP chili powder (adjust to taste, esp. if you use spicy chili powder)
1/2 tsp cumin seeds, crushed (what I use) or 1 tsp ground cumin
4 cloves minced garlic
1-2 TBSP red wine vinegar
1 8oz can tomato sauce
1 TBSP molasses

Bring the lentils and water to a boil, then cover simmer for about 25 – 30
minutes until soft but not mushy. While the lentils cook, saute the scallions,
pepppers, garlic, chili powder and cumin in 1 TBSP vinegar til the vegetables
are limp (about 2 mins). (NB: I do use a nonstick pan for this step.)
Add tomato sauce and molasses, cook for 1 minute (scrape the stuck pieces
off the pan), taste and add more vinegar if needed (I usually add another
TBSP). Add mixture to lentils and cook until heated through.

Great over rice, or maybe as a burrito or taco filling (recommend using less
than 3c. water then, since this comes out very sauce-y).

Title: Elegant Stuffed Pumpkin
Categories: Vegetarian
Yield: 5 servings

1 5-pound pumpkin
2 To 3 cups brown rice,
Cooked
2 c Crumbled dry whole wheat
Bread (or part corn bread
Etc ) I used bread
Crumbs and corn meal.
1 Onion, chopped
1/2 To 1 cup chopped celery and
Leaves
2 Apples (tart and unpeeled),
Chopped
1 c Roasted chestnuts or a
Andful of cashew nuts, cut
In half.
x Herbs: Sage, savory,
Marjoram, oregano, and
Paprika to taste. I used
About a teaspoon
Each
1 To 2 cups vegetable stock
1/4 To 1/2 cup butter, melted,
Or safflower oil.
[ed …Necessary?]
Soy sauce or salt to taste.

Cut off top of pumpkin to make a lid. Remove the seeds and scrape out
any stringy pulp. Combine dry ingredients in a large mixing bowl and
mix well with hands. Add stock and butter, and mix well, adding soy
sauce and salt if desired. Stuffing should be moist but not wet. Pack
loosely into pumpkin, replace lid, and bake on oiled cookie sheet for
1 1/2 hours or more at 325 F. It is done when a fork pushes easily
through the pumpkin. Transfer to a caserloe dish and serve at the
table, scooping out some of the tender pumpkin flesh with each
serving of stuffing. If the pumpkin is organically grown, you may eat
the skin too. (If you have too much stuffing for your pumpkin, place
extra in an oiled casserole, cover, and bake for 1 hour.)

The Vegetarian Times Cookbook, p. 290

Posted by “norman (n.m.) kruse” 18 Oct 1994 to
rec.food.veg.cook. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

MMMMM

GLAZED STRAWBERRY YOGURT SQUARES*

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
3/4 c Sugar, devided
2 tb Butter or margarine
1 c Strawberry yogurt
2 Lg. eggs
1/2 ts Vanilla

Makes 16 squares

3 “Fruit Corners” fruit roll-ups strawberry fruit
snacks

Preheat oven to 375^. Mix Bisquick, 1/4 c. sugar and
the butter with fork till crumbly. Reserve 1/4 crumb
mixture; press remain- ing mixture in bottom of
ungreased 8 x 8 x 2 inch pan. Bake 10 to 15 minutes,
or until light brown.

Mix 1/2 c. sugar and remaining ingredients except
fruit roll- ups; pour over baked layer.Completely
cover top of yogurt mixture with opened fruit
roll-ups, cutting to fit if necessary. Sprinkle with
reserved crumb mixture. Return to oven; bake about 20
minutes longer, or until wooden pick in center comes
out clean. Cool 15 minutes. Cut into squares.

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SPICY BEAN GOULASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Red kidney beans, soaked
-overnight
1 tb Olive oil
1 md Onion, finely chopped
1 Garlic clove, finely chopped
1 sm Red chile, finely chopped
3 lg Red peppers, chopped
3 c Chopped mushrooms
1 md Potato, diced
3 ts Paprika
1 t Thyme
2 tb Tomato paste
1 t Miso (soy paste), dissolved
-in a little water
Salt
Black pepper
Brown rice or whole-wheat
-noodles

This simple goulash recipe is from “Vegetarian
Cooking,” an RD Home Handbook Publication.

Drain the beans, cover with plenty of fresh water,
bring to a boil, uncovered and boil fast for 10
minutes. Reduce heat, cover, and simmer for 40 minutes
or until soft. Drain, reserving liquid.

Heat the oil in a large saucepan and gently fry the
onion in the oil for 4 to 5 minutes or until soft. Add
the garlic, chile, peppers and mushrooms and cook for
five minutes. Cover and cook the mixture for 15-20
minutes over a very gentle heat.

Add the cooked beans, potato, paprika, thyme, tomato
puree and miso to the stew.

Simmer gently for 30 minutes, adding a little bean
liquid if necessary. Season with salt and pepper and
serve hot with rice or noodles. Serves four.

Nutritional analysis per serving: 289 calories, 4.6
grams fat, 0 milligrams cholesterol, 111 milligrams
sodium; 14 percent of calories from fat.

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Double Delicious Halloween Bars

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup margarine or butter
1 1/2 Cups graham cracker crumbs
1 (14 Oz.) Can sweetened condensed milk
1 (12 Oz.) Pac milk chocolate chips
1 Cup peanut butter chips

Preparation :
Preheat oven to 350 degrees (325 degrees for glass dish). In 13 x 9 inch
baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine;
pour sweetened condensed milk evenly over crumbs.

Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly
browned.

Cool. Cut into bars.

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Cheddar-Pepper Biscuits

Recipe By : Cooks Tip Page at Charleston.Net Sept 1996
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup butter or margarine — softened
1 1/2 cups Cheddar cheese — divided
3/4 cup milk

Pantry: Sargento 3 Cheese Gourmet Cheddar Recipe Blend

In medium bowl, combine flour, baking powder, salt and pepper. Cut in butter
with a pastry blender or 2 knives until mixture is size of coarse crumbs. Stir
in 1 cup cheese. Add milk; mix just until dry ingredients are moistened. Turn
dough out onto floured surface; knead gently 8 to 10 turns. Roll out or pat
dough about 1/2-inch thick; cut with 2-1/2-inch biscuit cutter. Re-roll and
cut scraps. Place on greased baking sheet. Sprinkle with remaining 1/2 cup
cheese. Bake at 450°F 10 to 12 minutes or until biscuitsare golden brown. 12
to 14 biscuits.

Calories 168, 10 g fat
http://www.charleston.net

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NOTES : http://www.Sargento.com promo at charleston

APRICOT CHEESECAKE (NO BAKE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
17 oz Apricot halves — drain
Reserve juice
1 Envelope gelatin —
Unflavored
1/3 c Sugar
16 oz Cream cheese
1 t Vanilla extract
1 Pie crust, chocolate wafer

In blender or food processor, puree 10 apricot halves
with reserved syrup; heat to boiling. Meanwhile, in
large bowl, mix unflavored gelatine with sugar; add
hot liquid and stir until gelatine is completely
dissolved, about 5 minutes. With electric mixer, beat
in cream cheese and vanilla until
smooth; let stand 10 minutes. Pour into prepared
crust; chill until firm. Garnish with remaining
apricot halves, sliced and, if desired, whipping cream.

Recipe By : Knox Geletin Company

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Carrot-Tofu Soup with Dill

Recipe By : VegTImes (Nov 94)
Serving Size : 4 Preparation Time :0:00
Categories : Soups and stews*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds carrots — peeled and sliced
4 cups water
1 teaspoon salt
1/2 small onion
1 10.5 oz pkg soft silken tofu — reg or low-fat
1 scant tbs chopped fresh dill — (or 1tsp dried)
1 teaspoon red miso — or to taste
1/2 teaspoon ground white pepper

Combine carrots, water, salt, and onion in a medium saucepan.
Cook over medium heat until carrots are tender, about 15 min.

Scoop carrots and onion out of cooking water; place in a blender or food
processor.

Add tofu, dill, miso, white pepper, and a small amount of cooking water;
puree.

Return puree to cooking water, mix wiell and serve immediately.

Makes 4-6 servings.

Per serving: 129 Cal / 16g Prot / 2g Fat / 21g Carb / 0 Chol / 730mg Sod / 4g
Fiber.

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