LEMON CREAM MERINGUE PIE

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #1A16
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Flaky Pie Dough for a 1crust pie — about 10 ounces
Filling:
2 cups milk
2/3 cup sugar
3 medium lemons — (3 to 4)
1/4 cup cornstarch
4 egg yolks
2 tablespoons unsalted butter — softened
Meringue topping:
4 egg whites
2/3 cup sugar
1 Pinch salt

To make the filling, combine milk and sugar in a nonreactive saucepan,
preferably enameled iron.
Strip the zest from the lemons with a sharp vegetable peeler, making sure
you remove the yellow
zest but none of the white pith beneath. If you do remove some of the white
pith, scrape it off the
strips of zest with the point of a paring knife and discard it. Add the zest
to the milk and sugar and
bring to a simmer over low heat. Remove from heat and allow to steep for 5
minutes; remove the
strips of zest with a slotted spoon or skimmer anddiscard them.
Squeeze lemons to make 1/2 cup strained juice. Place juice in a mixing bowl
and whisk in
cornstarch, then yolks.
Return milk and sugar mixture to a boil over low heat and whisk about a
third of the boiling milk into
the lemon juice mixture. Return remaining milk and sugar mixture to a boil
once more and whisk the
lemon juice and yolk mixture back into it, whisking constantly until the
filling comes to a boil and
thickens. Allow to boil, whisking constantly, for about 30seconds. Remove
from heat, whisk in butter
and pour into a nonreactive bowl. Press plastic wrap against the surface of
the filling and chill until it
is approximately 75 degrees. (If you prepare the filling in advance, let it
come to room temperature
before proceeding.) Set a rack at the middle level of the oven and preheat
to 350 degrees. Roll out
the dough to make bottom crust and arrange in pan. Chill crust until firm.
To bake the crust, pierce it
all over with the tines of a fork at 1/2inch intervals. Line it with a disk
of parchment or wax paper and
fill with cherry stones or dried beans. Bake about 20 minutes, until lightly
colored. Remove paper and
beans and continue baking until the crust is a deep golden brown. Cool crust
on a rack. Spread the
cooled filling evenly in the cooled crust. Set a rack at the middle level of
the oven and preheat to 400
degrees.To make the meringue bring a small pan of water to a boil. Lower
heat so that
watersimmers. Combine egg whites, sugar and salt in the bowl of the mixer or
if you are using a
hand whisk another heatproof bowl. Place bowl over pan of simmering water
and whisk gently for
about 2 minutes, until egg whites are hot (about 140 degrees) and sugar has
dissolved. Whip
meringue on medium speed until it has cooled and is able to hold a shape,
but it should not be dry.
Distribute spoonfuls of the meringue all over the top of the pie, then use
the back of a spoon or a
small offset metal spatula to spread the meringue evenly. It should cover
the top of the pie and touch
the edges of the crust all around. Here and there, bring up the surface of
the meringue so that it is
swirled. Place the pie on a cookie sheet and bake for about 5 to 10 minutes,
until the meringue is
colored evenly. Cool on a rack.
Yield: One 9 inch pie

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AUTUMN BREAKFAST SQUASH SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast Soups
Vegetarian Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Diced butternut squash
— (peeled)
1 c Diced carrots
1/2 c Diced onions
1 tb Canola oil
1 tb White miso
3/4 c Water
—–OPTIONAL—–
1 tb Orange juice concentrate
-OR- more if desired
— thawed

A soup this hearty makes a wonderful morning meal by itself or served with
whole grain bread.

DIRECTIONS ÿÿÿÿteam squash and carrots for 10 minutes. Set aside.

Saute onions in oil until translucent.

Dissolve miso in water.

Place all ingredients in a blender and puree.

Per serving: 202 cal, 4 g prot, 342 mg sod, 31 g carb, 9 g fat, 0 mg chol,
112 mg calcium

* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for
you by Karen Mintzias

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Title: Whole Wheat Fruit Bread
Categories: Bread Osg1966
Servings: 2

2 c Flour; pastry
1 c Flour; whole wheat
3/4 c Sugar
2 tb Baking powder
1 ts Salt
1 ea Egg; slightly beaten
2 c Mincemeat; dry

Sift pastry flour, baking powder, sugar and salt. Add whole wheat
flour. Add slightly beaten egg with milk to dry mixture, and beat
vigorously. Fold in mincemeat and bake at 350 F. for 40 minutes or
until done. Makes 2 loaves.

Source: Mrs. Elden Crabill, Pitchin Grange, Clark County, OH
—–

NO-CHOLESTEROL FRUIT-FILLED MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Skim milk
1 tb Vegetable oil
1/4 c Cholesterol-free egg product
2 c Bisquick baking mix
2 tb Sugar
1/4 c Fruit preserves (any flavor)
—–GLAZE—–
2/3 c Powdered sugar
4 ts Water

1. Heat oven to 400’F. (High-altitude (3500-6500 ft.):
Heat oven to 425’F.) Grease bottom of 12 medium muffin
cups, 2 1/2×1 1/4", or line with paper baking cups.
2. Stir milk, oil and egg in medium bowl until
blended. Stir in remaining ingredients except fruit
preserves and glaze just until moistened.
3. Divide batter evenly among cups. Drop 1 level
teaspoon fruit preserves onto center of batter in each
cup. Bake 13-18 minutes or until golden brown. Cool
slightly; remove from pan. Drizzle with glaze.

*** GLAZE ***
Stir powdered sugar and water in small bowl until
smooth.

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PRIK KAENG KIAO WAN (GREEN CURRY-SWEET/HOT)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Thai Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Prik ki nu
(green birdseye chilis)
5 tb Lemon grass,
Finely sliced
10 tb Shallots (purple onions),
Chopped
10 tb Garlic, minced
5 tb Galangal (kha) grated
5 tb Coriander/cilantro root,
Chopped
2 tb Coriander seed
1 tb Cumin seed
1 tb Freshly ground
Black pepper
2 tb Shredded bai makroot
(lime leaves)
4 tb Kapi (fermented shrimp
Paste)
1 tb Palm sugar.

This is a paste for a green curry, and the ‘wan’
indicates that it should be slightly sweet as well as
hot. If you can’t get prik ki nu, you can use half a
pound of habanero chilis or one pound of jalapena
chilis. If you use the latter deseed them before use.
Note that if you use a substitute you will get a
different volume of paste, and that you will need to
use different amounts in subsequent recipes.
If you can’t get kha use ginger if you can’t get bai
makroot use lime zest if you can’t get coriander root,
use coriander leaves.

coarsely chop the chilis.
Toast the dry seeds in a heavy iron skillet or wok,
and grind them coarsely.
Add all the ingredients to a food processor and
process to a smooth paste.
Place in tightly stoppered jars, and keep in the
fridge for at least a week for the flavors to combine
and develop before use. The remaining three pastes are
all made from dried red chilis: those sold in Thailand
are frankly stale. Those sold in Europe and America
are generally barely fit for human consumption. If you
must use them then break them up and shake out the
seeds, and soak them in tepid water for about 30
minutes before use. Preferably dry fresh red chilis.
All these recipes call for one cup of fresh red
chilis, or half a pound of red habaneros, or one pound
of red jalapenas, deseeded. Dry them in the sun, or if
the climate doesn’t allow then dry them in a herb
desicator, or smoke them in a smoker or over a
barbeque. The dried chilis (which need not be tinder
dry – it is enough to remove most of the water) are
then toasted under a broiler until *almost* burnt.
Treat this stage with extreme caution: if you overcook
them a noxious gas closely related to Mustard gas is
released. This is quite dangerous at a minimum cook
them in a very well ventillated room with a fan on and
have a damp cloth ready to cover your mouth and nose
in case of emergencies — and disconnect your smoke
detector/fire alarm! Thai ‘curries’ are typically made
using a ‘curry’ paste. However that is an
oversimplification: firstly the word used for these
dishes in Thai is kaeng (pronounced ‘gang’) and it
covers soups, stews and of course curries. A paste
which is used could be used just as well for a soup as
for a curry. Secondly of course it is not true that
Thais call them curry: the word for curry is kari and
it is only applied to a small number of dishes: the
dishes that appear on western Thai restaurant menues
as ‘curries’ are kaengs, and they are made not with
curry paste but with a sauce made from prik kaeng
(which in this case could be translated better as
chili paste). There are many different prik kaeng in
Thai cuisine and from them you could make a vast
number of different dishes by using different protein
ingredients, and vegetable ingredients and so on to
the extent that it is said that most Thai housewives
could cook a different kaeng every day of the year.
However if you know the four basic pastes listed here,
and the basic techniques from my next posting, you can
make a vast array of dishes, if not perhaps quite one
per day for a year. A rough rule of thumb is that one
cup of raw chilis yields a cup or so of paste (since
there is air in the chilis). Further it will keep
about 3 months in a preserving jar in the fridge.
Since the average kaeng will require (depending on how
hot you make it) between 2 and 8 tablespoons of paste,
and since there are roughly 16 tablespoons in a cup,
you can scale this recipe up to suit your needs.
Suffice it to say that we make these pastes on a cycle
over 8 weeks and make 6-8 portions of each of them. As
they say in US motor advertisements: your mileage may
vary!

Colonel Ian F. Khuntilanont-Philpott
Systems Engineering, Vongchavalitkul University, Korat
30000, Thailand

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Title: ASIAN MARINADE (FOR FISH)
Categories: Seafood, Spices
Yield: 1 servings

1/4 c Soy sauce or tamari
2 tb Dark sesame oil
2 tb Rice vinegar
1 tb Minced garlic
1 tb Minced ginger
1 Scallion, sliced thin
– (about 2 tb)
Ground black pepper to taste

Marinate fish for 30 minutes, turning after 15
minutes. Then grill for about 8 minutes.

printed in Rochester, NY _Times_Union_ 11/29/93
Posted in COOKING by: Jean Cody 12/1/93

—–

GHOSTLY GREEN BREW

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 liter chilled ginger ale
1/2 gallon lime sherbet

Allow sherbet to soften for about 1 hour in bottom of punch bowl.
Pour ginger ale over and stir until all sherbet is dissolved. For a
great Halloween treat, serve in a large well-cleaned pumpkin with a
great face painted in it!

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Title: ALMOND CHEESE HORSESHOE
Categories: Breadmaker, Brunch, Dairy, Desserts
Yield: 1 servings

-RAMONA WACHTER (WMPX47A)
2 c Bread flour
1/4 c Water
1/4 c Sugar
1 Egg; or 1/4 cup egg sub.
1/4 ts Salt
1 1/2 ts Act. dry yeast
1/4 c Margarine

MMMMM———————–ALMOND FILLING—————————-
-Combine
8 oz Cream cheese; softened .
-I prefer 4 oz
1/8 c Sugar, and
2 tb Almond Extract

Make of dough cycle and remove to greased bowl. Rest in refrigerater
30 min. Knead breifly on floured board and roll into 15×10 in.
rectangle. Spread filling leaving 1/2 inch border on all sides.
Starting long side, roll into jellyroll and tuck and seal ends. Seal
long seam and place on greased baking sheet, shaping into horseshoe.
Cut slits with scissors through top of dough at 2 inch intervals.
Cover and let rise in warm place till double in bulk, about 45
minutes. Brush top with beaten egg or egg sub. and bke in preheated
oven 375 degrees for 15 to 20 min. till>>>>>> golden. Cool slightly
and drizzle with powdered sugar glaze.

ALMOND FILLING: Combine in small bowl and mix to spreading
consistency. You may add more extract and sugar to taste. Also you
may use 1 T. milk or more to thin depending on type of cream cheese.
For a really festive one add candied cherries in slits and sprinkle
with sliced almonds before baking. I have also used the Marscapone
cream Cheese and some times use a few drops of Barnies Ammareto
Flavoring. You can double this recipe for 2 as I cut it in half as
this makes a pretty large one. Mona/Ill.

Formatted by Elaine Radis

MMMMM

Fried Ice Cream5

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Scoops Ice Cream
1 Cup Graham Crackers — finely crushed
Vanilla Wafer Crumbs
1/4 Teaspoon Ground Cinnamon
1 Tablespoon Milk
Deep-Frying Oil
Sauce

Place ice cream balls in a pan and cover with foil or plastic wrap. Freeze
until very firm, at least 3 hours. In a small bowl, combine crumbs and
cinnamon.
Quickly roll ice cream balls, one at a time, in crumbs; set crumbs
aside. Put balls back into freezer until very firm, 1-3 hours. In a
small bowl, beat egg and milk until blended. Quickly roll coated balls in
egg mixture; then in crumbs again. Return to freezer; freeze until very
firm, 1-3 hours. Heat oil to 375F (at this temp a 1-inch cube of bread
will turn golden brown in 45 seconds). Use a slotted spoon to lower 1 ice
cream ball at a time into hot oil. Fry until coating begins to brown, 8
to 10 seconds on each side.
Serve immediately, plain or with sauce.

Posted on Nvn #18110 By Rtaule on 6/25/93, MM format

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LIMA “LIVER”

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Lima Beans — frozen
3 To 4 Hard-Boiled Eggs
1/4 Bag Ground Nuts
2 Onions — diced
Salt — to taste

Cook beans. Saute onion. Combine all ingredients in
blender and mix well until spreading consistency is
attained.

Recipe By : Karen Weston

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