Raised Sausage meat And Egg Pie~

Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 4 Preparation Time :0:15
Categories : Pies Pastry Pork Ham
Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Frozen Puff Pastry
1 Pound Pork Sausage Meat
1 Small Onion — Finely Chopped
1 Pinch Sage
2 Ounces Soft White Bread Crumbs
1 Egg — Beaten
2 Eggs — Hard-boiled

Grease an oblong loaf or cake tin. Roll out thawed pastry into a large oblong
about the thickness of a penny. Cut off a piece of pastry to fit top of loaf
and
reserve. Use remainder to line base and sides of tin.

In a mixing bowl, combine sausagemeat, onion, sage and breadcrumbs. Bind with
beaten egg, reserving a little for glazing pastry. Turn mixture into
pastry-lined tin and press hard-boiled eggs down in the centre, covering them
with sausagemeat.

Put on pastry lid. Trim corners and seal edges. Roll out trimmings and cut
decorative “leaves”.
Make a small hole in centre of pie to allow steam to escape. Flute edges of
pastry. Brush with reserved beaten egg, put pastry leaves in position, and
brush
these, too.
Bake in a pre-heated, hot oven (425 F, gas mark 6) for 10 to 15 minutes until
pastry has set. Then reduce heat to moderate
(375F gas mark 4) and continue baking for a further 30 minutes.
Serve hot with cooked vegetables, or serve cold with salad or pickles.

– – – – – – – – – – – – – – – – – –

Title: Papa Joe’s Cucumber and Red Onion Soup
Categories: Soups, Vegetables
Yield: 6 servings

5 c Cucumbers
3 c Red onions
6 c Sour cream
2 tb Salt
3 tb Sugar
1/2 c Fresh dill weed- chopped
1/2 c Lemon juice

This is from Alice Brock at Alice’s Restaurant. Yes, THAT one.

Peel and slice cucumbers as thin as you can. Peel and slice red
onions thin as you can. (It’s easier if you cut the onion in half
and slice cut side down)

Use a deep 1 gallon bowl or crock. Alternate layers of cukes and
onions with sprinkles of the salt and sugar between each layer. This
will draw out the juices that make it soup. Pile sour cream on top.
DO NOT STIR. Cover and refrigerate for 24 hours or more.

To serve, add the fresh dill weed and lemon juice and stir it up. Add
more lemon juice or sugar to taste.

Cool and refreshing, this is just perfect when it is too hot to cook,
and cucumbers are running wild.

Posted by Alan Kundl. Courtesy of Fred Peters.

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Date: Wed, 06 Jul 94 11:23:07 CDT
From: herl jennifer l

Lentils with summer vegetables

2 cups lentils (any color), rinsed and drained
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 medium zucchini, quartered and sliced
1 – 1 1/2 tsp summer savory [I didn’t measure it exactly.]
black pepper
dried garlic [I’m out of fresh 🙁 ]
1 bay leaf
5 cups water (or use part broth if you want)

Put everything in a large pot, bring to a boil, reduce heat, cover and
simmer about 30-40 minutes. Remove bay leaf. Serve over brown rice (or
maybe potatoes). Makes 4 reasonably sized servings.

The vegetables used were the ones I happened to have on hand. Vary to
suit yourself. Leeks are great in this. If I want this to be more
soup-like, I add more water and a can of tomatoes, pureed. I’ve also put
potatoes in the pot with the rest of the veggies. The possibilities are
endless…

Title: Baked Potato Patties
Categories: Diabetic, Vegetarian, Vegetables
Yield: 4 servings

6 md Potatoes, scrubbed
2 tb Onion; minced
1 tb Fresh parsley; chopped
1/8 ts Freshly ground pepper
2 tb Whole wheat pastry flour

Preheat the oven to 375.

Shred the potatoes coarsely. Mix with the onion, parsley, pepper, and
flour. Shape into 4 patties and place on a nonstick baking sheet.
Bake for 30 minutes. If you like, place the patties under the
broiler during the last few minutes for browning.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGES

Source: Unknown…retrived from a cooking echo! Brought to you and

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Title: ASPARAGUS CHICKEN IN BLACK BEAN SAUCE
Categories: Chinese, Chicken
Yield: 6 servings

2 Chicken thighs
12 md Asparagus spears
3 tb Peanut or corn oil
MARINADE:
1 tb Dry sherry
1 ts Cornstarch
2 ts Thin soy sauce
1 pn Sugar
SAUCE:
2 ts Fermented black beans
3 Cloves garlic, minced
1/2 ts Brown sugar
2 ts Black soy sauce
3/4 c Chicken stock
Cornstarch paste as
-thickener

Marinating: With sharp paring knife, scrape chicken
meat from thigh; slice into thin strips across the
grain. (Breast meat is not preferred for this dish,
as meat is too dry and spongy.) Combine sherry, soy,
cornstarch and sugar in bowl; massage liquid into meat
with your fingers. Marinate for 15 to
30 minutes.
Preparation: Wash asparagus; peel tough white outer
skin off ends; slice on
diagonal in 2 1/2″ sections. Rinse fermented black
beans. In bowl, combine and mash black beans and
garlic, brown sugar, black soy sauce and chicken
stock; stir; reserve for 15 minutes. Stir-Frying: Add
2/3 of oil to hot wok; when oil is very hot, add
chicken. Stir-fry for about 3 minutes on high heat –
or until chicken begins to shrink
and firm up. Remove chicken to holding bowl.
Reheat wok to high, add remaining oil. When oil is
hot, add black bean sauce. Stir-fry for 1 minute.
Add asparagus; mix with sauce. Stir sauce with
asparagus. When sauce boils, add cooked chicken; toss
to combine. Dribble in a little cornstarch paste if
needed; cornstarch in chicken marinade might be
enough. Toss ingredients until very little liquid
remains and is reduced to glaze. Dish is ready when
asparagus brightens. If you still have too much
liquid, remove ingredients, continue to reduce sauce,
then return ingredients to coat them with sauce. Serve
in individual portions.

—–

Indian Spiced Green Beans

Recipe By : Gourmet
Serving Size : 1 Preparation Time :0:00
Categories : Side dishes, vegetables* Indian, Pakistani, Sri Lankan*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds green beans, trimmed, cut into 1/4″ pieces
– – – – –
1/3 cup water
5 cloves garlic — crushed
1 tablespoon lemon juice
1 teaspoon salt
cayenne — to taste
– – – – –
1/3 cup oil
1/2 teaspoon cumin seed

In a glass or ceramic bowl, combine water, garlic, lemon juice,
salt, and cayenne.

Heat the oil in a 10″ enamel skillet over moderately high heat.
Add cumin seeds and stir 3-4 seconds.
Add green beans and saue for 1 minute.
Stir in the garlic mixture, reduce heat to low, and cook, covered,
stirring occasionally, for 20 minutes, or until beans are just tender.
Increase the heat to high and cook the beans, uncovered, stirring
constantly, until the liquid has evaporated.

– – – – – – – – – – – – – – – – – –

LEMON CURD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Sauces
Jams Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Whole eggs
5 Egg yolks
2 c Sugar
1 c Fresh lemon juice
2 Lemons, grated zest only
8 tb Sweet butter

COMBINE THE EGGS, EGG YOLKS and sugar in a mixing bowl
and beat until smooth. Add the lemon juice and lemon
zest and mix. Place the bowl over a pot of boiling
water or in the top of a double boiler and stir
vigorously with a wooden spoon until the mixture
thickens. This mixture will not curdle, so don’t worry
about overcooking it a little. Remove the bowl from
the boiling water and stir in the butter until melted.
Refrigerated, this will keep for up to 3 months.
TO MAKE A LEMON CUSTARD PIE: Preheat oven to 375F.
Fill a 9-inch pie shell and bake for 15 minutes.
Makes 1 Quart

– – – – – – – – – – – – – – – – – –

Title: EGG SALAD WITH LEAVES
Categories: Holiday, Salads
Yield: 8 servings

8 Hard-cooked lg eggs,shelled
1/3 c Mayonnaise
1/3 c Unflavored nonfat yogurt
3 tb Minced fresh dill
1 ts Pepper
Salt
2 qt Mixed lettuce leaves

1. In a food processor or in a bowl, finely mash eggs. Add mayonnaise,
yogurt, dill, pepper, and salt to taste; mix well. Serve, or cover and
chill up to a day.
2. Arrange leaves on a platter and put egg salad in a small bowl.
Serve leaves on plates and top with salad, or scoop salad onto leaves
and hold to eat. Makes 2 1/2 cups.

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Title: Artichoke Tomato Alfredo
Categories: Home Cookin,
Yield: 1

1 cn Artichokes (not packed in
Oil)
4 To 5 fresh tomatoes,
chopped
Into large chunks
1 md Onion, chopped fresh garlic
(or 1 T garlic powder)
1/2 c Fresh basil, chopped (or
3 T
Chopped dried basil)
2 tb Whole wheat flour
1/2 c (or more) non-fat Soy Moo
or
Low-fat soy or rice milk

Prepare fettucini, macaroni or spaghetti noodles al dente. Place
onion, tomato, garlic and basil in a non-stick pan and saute in a
little the of the liquid from the can of artichokes. Cut the
artichokes into small pieces. Add the artichokes (and liquid)
into the saute with a little flourto thicken. Mix thoroughly,
adding soy or rice milk and flour to desired thickness. Don’t
cook the artichokes for long, just enough heat allingredients and
to blend sauce to desired thickness. Top the pasta with the
artichoke sauce. (Pasta is about 100 calories/cup.)

Serves 2, each serving: Calories 210, Fat 1.5 g. (6% calories
from fat),Carbohydrate 46 g., Protein 10.7 g.

Neal Pinckney – Makaha, Hawaii – neal@aloha.com – AH6HM. Fatfree
Digest [Volume 10 Issue 33], Sept. 13, 1994. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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Title: Mock Chopped Liver
Categories: Pate
Yield: 4 cups

1 tb Vegetable oil or water
1 lg Onion, sliced
1 lb Green beans, trimmed
1 lb Soft tofu
1 t Paprika
Salt to taste
Pepper to taste

Heat the oil or water in a medium frying pan over medium heat. Cook
the onion, stirring occasionally, until soft – about 5 minutes.

Steam the green beans over boiling water until just tender, about 10
minutes.

Place the onion, beans and remaining ingredients in a food processor
and puree until smooth. Transfer to a serving dish and chill for 4
hours or overnight.

Serve with crackers or toast.

Preparation time, 30 minutes. Chilling time, 4 hours.

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