LEMON MACAROON PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust—–
1 c All-Purpose Flour
1/3 c Cake Flour
1 tb Sugar
1/2 ts Salt
3/4 Stick Unsalted Butter,
Chilled — cut into 4
Pieces
2 tb Vegetable Shortening (Solid)
Chilled — cut into pieces
3 tb Ice Water — (or more)
Filling—–
3 lg Eggs
2 lg Egg Yolks
1/4 ts Salt
1 1/4 c Sugar
1 1/4 c Shredded Sweetened Coconut
(about 5 ounces)
1 c Whipping Cream — chilled
1/4 c Fresh Lemon Juice
2 tb Unsalted Butter — melted
2 ts Grated Lemon Peel
2 1/4 ts Vanilla Extract
1/2 ts Almond Extract
2 ts Powdered Sugar
8 Thin Lemon Slices

FOR CRUST: Mix flour, cake flour, 1 tablespoon sugar
and salt in processor.
Add chilled butter and shortening and cut in, using
on/off turns, until mixture resembles coarse meal.
Add 3 tablespoons ice water and process until moist
clumps form. If dough is too dry, add more water by
teaspoonfuls.

Gather dough into ball; flatten into disk. Wrap in
plastic and refrigerate 1 hour. (Can be prepared 2
days ahead. Keep refrigerated. Let dough soften
slightly at room temperature before rolling out. )

Position rack in bottom third of oven; preheat oven to
350F. Butter 9-inch-
diameter glass pie dish. Roll out dough on lightly
floured work surface to 12-inch round. Transfer to
prepared dish. Trim crust edge, leaving 1/2-inch
overhang. Decoratively crimp overheang. Freeze 15
minutes.

Line crust with foil. Fill with dried beans or pie
weights. Bake until crust is set and rim is pale
golden, about 20 minutes. Remove foil and beans.
Cool completely. Maintain oven temperature.

FOR FILLING: Using electric mixer, beat eggs, egg
yolks and salt in large bowl to blend. Add 1 and 1/4
cups sugar and beat until mixture is thick and fluffy,
about 1 minute. Beat in coconut, 1/4 cup chilled
whipping cream, lemon juice, melted butter, lemon
peel, 1 and 1/2 teaspoons vanilla and almond extract.

Poor filling into crust. Bake until filling is golden
and set, about 40 minutes. Cool on rack. Refrigerate
until well chilled, about 3 hours. (Can be prepared 1
day ahead. Cover and keep refrigerated. )

Beat remaining 3/4 cup cream, powdered sugar and
remaining 3/4 teaspoon vanilla extract in large bowl
until stiff peaks form. Pipe whipped cream around
border of pie. Garnish with lemon slices and serve.

Serves 8.

Recipe By : pamram@bev. net (Pam Ramsey)

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CHICK PEA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried chick peas
6 c -Cold water
2 Onions,thinly sliced
1 tb Olive oil
1 t Salt

Lemon juice or wine vinegar

1. Wash and soak chick p[eas overnight in water to cover. The next day,
rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and
add the chick peas. 2. Remove the froth, then add the onion and olive oil.
Simmer until tender, about one to two hours. Add salt at the end and hot
water (not cold), if needed to make more stock. 3. Serve hot with lemon
juice or vinegar. Makes six servings.

Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams
fat, 12 grams carbohydrates. via Karen Mintzias, I-Cooking

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Bob’s Burger Soup

Recipe By : Bob Bowersox, 1995
Serving Size : 6 Preparation Time :0:00
Categories : Favorites Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. ground round
2 small chopped onions
1 can tomato juice — (48 oz.)
1 C. water
1 can cream of mushroom soup
1 1/2 t. basil
1/4 t. dill weed
1/4 t. Italian seasoning
1 1/2 t. marjorum
1/4 t. oregano
2 bay leaves
s p to taste
1 pkg frozen peas — (10 oz.)
4 oz. dry noodles
Note: increase to 6 or 8 oz.?

Saute beef with onions. Add tomato juice and water. Stir well. Simmer =

few mins. Add cream of mushroom soup and seasonings. Bring to boil. =

Add peas and noodles. Simmer 30 mins.

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Title: CORNSTARCH PASTE
Categories: Chinese, Condiment
Yield: 1 servings

—————————THIN—————————
3 tb Cold water
1 tb Cornstarch

—————————THICK—————————
1 tb Cold water
1 ts Cornstarch

Here’s a way to make the cornstarch paste called for
in many of our recipes.

Our recipes call for cornstarch paste as the
thickening agent without specifying the exact
proportions of cornstarch and water. This recipe is
offered as an approximate guide until you find what
works best for you. Some cooks prefer the thin paste,
some prefer thick.

Thoroughly mix together cornstarch and cold water.
Always stir mixture again just before using because
the starch settles.

—–

SPICED LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive oil
2 tb Unsalted butter
1 Onion, chopped
2 Carrots, diced
2 Ribs celery, diced
1 Green bell pepper, cored,
-seeded and diced
1 sm “waxy” boiling potato,
-peeled and diced
1 t Ground cumin
1 t Ground pure chili powder
3/4 ts Ground allspice
1 sm Imported bay leaf and 5
-sprigs parsley
Tied together with kitchen
-string
1/2 lb Lentils, picked over
6 c Chicken broth
Salt
Freshly-ground black pepper

Place the olive oil, butter, and onion in a soup
kettle, set over low heat and cook until the onion has
softened, about 5 to 7 minutes. Increase the heat to
medium, add the carrots and stir-cook for 1 minute.
Add the celery and stir-cook for 1 minute. Add the
green pepper and stir-cook for 1 minute. Add the
diced potato, cumin, chili powder, and allspice;
stir-cook for 1 minute. Add the herb bundle, lentils,
and chicken broth; bring to a boil, then boil for 1
minute. Cover and simmer for about 1 hour, or until
the lentils are tender. The soup may be prepared in
advance up to this point.)

Season the soup with salt and fresh pepper to taste
and discard the parsley-bay leaf bundle. Ladle the
soup into warm bowls and serve steaming hot.

Makes 4 to 5 servings.

[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.

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ELEGANT CHESTNUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chestnuts, roasted peeled
1 tb Oil
1/2 c Onion, finely chopped
1/4 c Celery, chopped
2 1/4 c Water
3/4 c Apple juice
1 t Tamari
1 Vegetable bouillon cube
—–OPTIONAL—–
1 d Nutmeg

* To roast chestnuts: Choose fresh, firm, unwrinkled
chestnuts with no signs of mold. On the flat side of
each chestnut make 2 cuts with a small, sharp knife,
from one end to the other in the shape of an X. Place
the chestnuts, cut side up, on a low baking sheet with
a thin layer of water on the bottom. Bake the
chestnuts for 20-25 minutes at 350F until browned and
the cuts peel back naturally from the heat. Test one
chestnut to be sure its “meat” is tender. When tender,
remove from oven, cool only slightly, peel and enjoy
or use in recipes. Some people like to boil the cut
chestnuts for easier peeling. This is okay, though
some nutrients and flavour will be lost.

Prepare chestnuts. Peel off the outer shell and the
fuzzy skin before using the inner chestnut meat.

Heat the oil until hot and saute the onion until
semi-tender. Add the celery and saute until both are
very tender. Blend the water and apple juice with the
chestnuts and all the remaining ingredients*. Simmer
everything on low to medium heat (do NOT boil!) for
about 15-20 minutes or until hot throughout and the
flavours mingle. Enjoy this rich and tantalizing soup
with extra chopped or ground nuts as a garnish.

Keeps 4-6 days refrigerated.

*Two vegetable bouillon cubes may be used instead of
the tamari or miso. Also, 1/2 cup applesauce and 2 1/2
cups water can be used instead of the juice and 2 1/4
cups water. *Anne’s note: I would assume by reading
this, she means blend these ingredients in a blender
and return to the pot.

Jeanne Marie Martin, “Vegan Delights” posted by Anne
MacLellan

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Title: Shallot Puree – Great Chefs
Categories: Basics, Puree, Masterchefs, Frisco, M
Yield: 1 cup

3 ea Shallot, bulbs, peeled, 1/2 c Oil, olive
— chopped

Puree the shallot with 1/2 cup of olive oil. Drizzle a little
clear olive oil over the top of the puree and refrigerate overnight or
for up to a week if desired.

You can store this puree in the refrigerator for up to three
weeks without significant loss of flavor.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

—–

Cheddar, Ham and Broccoli Sauce

Recipe By : Family Circle – 4/22/97
Serving Size : 4 Preparation Time :0:10
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz elbow macaroni
1 sma bunch broccoli — cut in bite-size
2 tbsp olive oil
1 med onion — chopped
6 oz smoked ham — diced
2 cloves garlic — finely chopped
1/2 tsp salt
1/8 tsp black pepper
2 c sharp cheddar cheese — shredded

Cook macaroni in large pot of boiling water following package
directions. Stir in broccoli 2 minutes before end of cooking.

Meanwhile, heat oil in large, deep, nonstick skillet over medium-high
heat. Add onion and ham; cook, stirring, until onion has softened,
about 2 minutes. Add garlic; season with salt and pepper.

Drain pasta and broccoli, reserving 1/4 cup water; toss in bowl with ham
mixture and cheddar. Add 3 tbsp water, more if needed.

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From: Barbara Freijomil
Date: 5 Aug 1995 07:37:58 -0600

Conway Twitty Cake

1 1/2 sticks butter
1 1/2 c. flour
1 c. chopped pecans

mix all together and press into greased 9 x 13 pan. bake at 350 degrees
for 25 minutes.

8 oz. cream cheese
1 c. sugar
1 large cool whip

mix 1/2 cool whip with cream cheese and sugar. spread onto the pressed
mixture above.

1 small instant vanilla pudding
1 small instant chocolate pudding
3 cups milk

beat for 3 minutes. Put on top of cream cheese layer. top with other
half of cool whip.

Title: Chocolate Spiders
Categories: Kids, Halloween, Candies
Yield: 2 dozen

12 oz Twizzlers; chocolate flavor
4 oz Milk chocolate candy melts

Cut twizzlers into 1 1/2″ pieces. Slice each piece in half
lengthwise. On waxed paper place 4 legs (pieces) on each side and
then drop 1 tsp melted candy in middle for body. Use a toothpick to
smooth to uniform circle and connect all candy pieces. Cool
completely before removing from waxed paper. Source: Gifts That
Taste Good (ISBN 0-942237-09-9)

MMMMM