Title: Tyler Pie
Categories: Pies, Ceideburg 2
Yield: 1 servings

Pastry for two 8-inch,
-single-crust pies
4 Eggs
2 c Sugar
1 ts Flour
1/2 ts Salt
1 c (1/2 pound) slightly melted
-butter
1 ts Vanilla
1 ts Lemon extract
2 c Milk

Preheat oven to 350 F. Line two 8 inch pie pans with pastry; flute
edges, if desired.

Beat the eggs well, add the sugar mixed with flour and salt. Mix
well. Mix in the butter, vanilla and lemon extract. Stir in the
milk. Divide the filling between the pastry lined pans, and bake for
30 to 35 minutes, or until set and golden.

Makes two 8-inch pies; 6 slices each.

PER SLICE: 440 calories, 5 g protein, 44 g carbohydrate, 25 g fat
(13 g saturated), 117 mg cholesterol, 399 mg sodium, 0 g fiber.

From an article my Marion Cunningham, San Francisco Chronicle,
3/10/93.

Posted by Stephen Ceideberg; March 11 1993.

MMMMM

Red Lobster Cheese Garlic Biscuits

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Bisquick baking mix
2/3 Cup milk
1/2 Cup shredded cheddar cheese — (2 oz.)
1/4 Cup margarine or butter — melted
1/4 Teaspoon garlic powder

Mix Bisquick thru cheese until soft dough forms; beat vigorously for 30
seconds. Drop dough by spoonful into ungreased cookie sheet. Bake 8-10
minutes or until golden. Mix melted butter or margarine and garlic powder;
brush over warm biscuits before removing from cookie sheet. Serve warm.
Makes 10-12 biscuits.Preheat oven to 450.

Posted in KitMail by Donna J Hamilton

ARTICHOKE OYSTER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons Butter — melted
4 C Oysters, drained — reserve
1/2 C Shallots (chopped fine)
(less — to taste)
1/4 teaspoon Thyme
14 ounces Artichoke hearts — cooked
1 Bay leaf
2 teaspoons Salt
1/2 teaspoon Cayenne pepper
1/4 teaspoon Tabasco
2 tablespoons Flour
1/2 C Whipping cream
14 ounces Chicken broth
3 tablespoons Parsley (chopped — fresh)
or less won’t hurt)

In a 3-quart casserole, melt butter and saute shallots. When shallots are
translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk well.
Add broth, oyster water, artichoke hearts, salt and tabasco. Bring to a boil.
Add oysters and parsley. Simmer on medium, partly covered, for exactly 5
minutes. Add whipped cream and serve immediately.

NOTES:

* Chicken broth with artichokes and poached oysters — This is a modern
cajun-style recipe that I adapted from a local convenience-food cookbook by
Jean
Durkee. It’s an intriguing combination of modern American ingredients with
traditional cajun flavorings.

* Fresh parsley tastes much better than dried parsley. If the oysters are
bigger than a small bite-size, cut them up before adding them to the soup.
Use the smallest oysters you can find.

* When I’m not making a double recipe, I usually dump the entire (about
1-cup)
container of whipping cream into the soup, even though that’s double what the
recipe calls form.

* The timing on cooking the oysters is fairly critical. If you overcook
them,
they will be rubbery.

: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.

: Deborah Pedersen : Microelectronics Computer Corporation, Austin TX :
pedersen@mcchi2.ARPA
: Copyright (C) 1986 USENET Community Trust

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CHICK PEA – ZUCCHINI CURRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Pasta *
2 T Safflower Oil
1 x Sm Onion, chopped (1/4 cup)
1 x Clove Garlic, minced
1 1/2 c Sliced Mushrooms (4 oz)
2 x Med Zucchini, sliced
1 x Lg Tomato, cubed
15 oz Can Chick peas,drained (1.5 c
6 oz Can Tomato paste (2/3 c)
2 t Curry powder, to taste
1 c Water
1/4 t Black pepper

* preferably thin egg noodles or whole wheat spaghetti
GARNISH: scallion curls, opt. (Slice green part very thin lengthwise. Drop
into ice water. Curls will form in about 15 minutes)
Boil a large pot of water; cook pasta until al dente.
While pasta is cooking, heat oil in a saucepan. Add onion, garlic,
mushrooms, and zucchini. Saute until zucchini is tender but not mushy.
Stir in remaining ingredients and cook over medium heat, covered, for
about 8 minutes.
When pasta is done, drain well.
Spoon vegetables over pasta. Garnish with scallion curls.
VARIATIONS: – add 1-2 t finely minced gingerroot; saute with vegetables
~ serve on beds of hot cooked brown rice
~ serve on couscous
NOTE: Vegans are strict vegetarians who eat neither animal flesh nor
animal products, including all dairy products. This dish would fit
into a vegan diet. The chick peas and pasta complement each other to form
a complete protein.

– – – – – – – – – – – – – – – – – –

Broccoli (or Asparagus) Beef No. 2803 Yields 4 Servings

2 Lb Broccoli or Asparagus SAUCE:
1/2 Lb Beef Steak, Sliced 1/2 Cup Beef Stock
Thin Across the Grain 1 Tbls Light Soy Sauce
2 Tbls Light Soy Sauce 1 Tbls Dow See (Fermented
1 Tbls Dry Sherry Oriental Black Beans)
1/4 tsp Fresh Ginger, Grated 1 Pinch Sugar
– Peanut Oil
2 Cloves Garlic

Break the florets off the broccoli stalks.
Cut the stalks (or asparagus stalks) into 1/2″ thick slices.
Combine the soy sauce, sherry and ginger.
Marinate the beef in the mixture.
Place about 1 tablespoon of peanut oil in a hot wok or large skillet.
Drain the beef.
Add to the wok.
Don’t turn the meat, just allow it to cook until lightly browned on one side.
Remove from the wok.
Set aside – keep warm.
Add another tablespoon of peanut oil to the wok.
Add the garlic, broccoli (or asparagus).
Stir fry, covered, over high heat, until barely done (about 6 minutes).
The vegetable should still be crunchy.
Return the beef to the wok.
Combine the sauce ingredients.
Add the sauce to the wok.
Stir until the sauces blend.
Serve at once.

Title: Rainy Day Soup
Categories: Soups
Yield: 8 servings

4 TB olive oil
2 lg onions — sliced
2 md carrots — sliced
6 cloves garlic — minced
2 md zucchini — sliced
3 c chicken stock
28 oz tomatoes, canned — with
: juice
1/4 ts red pepper flakes
1/2 cn fettucine — uncooked
1 ts thyme
1 ts basil
1/2 ts salt

In dutch oven, heat olive oil and saute onions and
garlic. Add carrots and zucchini and cook covered
8-10 minutes on low. Add stock, tomatoes, pepper
flakes and simmer 1/2 hour. Stir in seasonings and
pasta, return to a low boil and cook 10-12 minutes,
until pasta is done.

Recipe By : Nathalie Dupree

—–

Title: SHANGHAI SPRING ROLLS
Categories: Vegetarian, Side dish, Ethnic
Yield: 8 servings

1/4 md Head cabbage; thinly sliced
2 Ribs celery; thinly sliced
1/4 c Fresh cilantro; minced
1/2 c Seitan; finely chopped
1 ts Salt
1/4 ts White pepper
1/2 ts Sesame oil
8 Spring roll skins
Soybean oil for frying

Combine cabbage, celery, cilantro and seitan in a
medium-size mixing bowl. set aside.

Sprinkle each spring roll with salt, pepper and a few
drops of sesame oil. Divide vegetable mixture into 8
equal portions and spoon a portion 2″ from one corner
of each spring rollskin. Fold corner over mixture,
then fold in side corders (similar to the 3 sealed
sides of an envelope). Roll towards top to wrap.

Heat 4″ of fryig oil to 350 deg in a deep saucepan or
wok. Carefully submerge spring rolls into oil and deep
fry until golden, about 5 minutes. (They will float
and should be turned once.) Remove and drain on
absorbent paper. Serve hot.

Per spring roll: 176 cal; 9 g prot; 323 mg sod; 11 g
carb; 11 g fat; 0 mg chol; 17 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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