Title: Lemon Meringue Pie
Categories: Pies
Yield: 8 servings

1 pk jello lemon flavored pudding
1 pie filling (4 serving size)
2/3 c sugar
2 1/4 c water
3 ea egg yolks
2 tb lemon juice
2 tb butter or margarine
1 ea baked 9 pie shell,cooled
3 ea egg whites
6 tb sugar

Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in
saucepan.Blend in egg yolks and remaining water.Cook and stir over
medium heat,until mixture comes to a full bubbling boil. Remove from
heat.Blend in lemon juice and butter.Cool 5 minutes, stirring
twice.Pour into pie shell.
Beat egg whites until foamy throughout.Gradually beat in 6
tablespoons sugar and continue beating until mixture will form shiny
peaks.Spread over pie filling.Bake @ 425 degrees for 5 to 10 minutes
or until meringue is delicately brown.Cool at least 4 hour before
cutting.

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Pasta with Winter Squash

Recipe By : Kitty Morse – 365 Ways to Cook Vegetarian
Serving Size : 4 Preparation Time :0:30
Categories : Entree Pasta
Stovetop Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lbs squash, butternut — cooked
3 tbsps vegetable broth
1 med onion — chopped
2 cloves garlic — minced
1/2 c vegetable broth
1/2 c 1% low-fat milk
1/2 c lf Monterey jack cheese — shredded
1/2 tsp salt
1/4 tsp pepper
1 tbsp sun-dried tomatoes — chopped
12 ozs ziti pasta — cooked al dente
2 tbsps parsley — chopped

Cut squash in half, place cut-side down in microwave dish with a little water.
Cover and cook on high 10-12 minutes, rotating once. When cool, scoop out flesh
and mash with a fork. In frying pan, saute onion and garlic in few tbsp broth
until translucent. Add cooked squash, broth, milk and cheese. Stir until cheese
melts and mixture thickens somewhat. Season with salt and pepper, turn off heat
and stir in sun-dried tomatoes. Pour sauce over cooked pasta and sprinle with
parsley.

– – – – – – – – – – – – – – – – – –

Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

NOTES : may use any sweet yellow winter squash

Mango Relish

Recipe By : Stephan Pyles in __The New Texas Cuisine__
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Salsas
Southwestern Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ripe mango (peeled) — pitted and diced
2 tablespoons red bell pepper (peeled) — finely diced
3 tablespoons jicama — diced
1 tablespoon fresh cilantro — chopped
1 tablespoon serrano chile — minced
juice of 1 lime
1/2 teaspoon salt

In a mixing bowl, combine all the ingredients. Keep refrigerated. Serve with
Black Bean-Goat Cheese Enchiladas or grilled meats or poultry.

Chef’s Notes: This recipe is included in chef Stephan Pyles cookbook, __The
New Texas Cuisine__, Morrow, 1993, ($35.00).

– – – – – – – – – – – – – – – – – –

NOTES : Serve this relish with Black Bean-Goat Cheese Enchiladas or grilled
meats or poultry.

Title: Chicken or Turkey Casserole
Categories: Poultry Main dish Londontowne
Servings: 1

1 x Cubed chicken or turkey 2 c Pepperidge Farm Snd
Stuffing
1 pk String beans, french cut 2 1/2 T Blanched slivered almonds
1 cn Cream of mushroom soup 1/2 c Milk
2 T Butter, melted

Use as much sliced or cubed chicken or turkey as desired. Partially cook
frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green
beans, and almonds in layers in greased, shallow casserole. Pour over all
1-1/2 c gravy or 1 can condensed cream of mushroom soup blended with 1/2 c
milk. Moisten 1-1/3 c Stuffing with 1/4 c hot water and 2 T melted butter.
Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or
until hot and bubbly.

Mrs. Bernard Mahon

—————————————————————————–

Title: PRESSURE COOKER BLACK BEAN SOUP
Categories: Soups
Yield: 6 Servings

—–laurie morris ptjk30a–
16.00 oz Black beans; dry
4.00 c Beef stock; preferably
-homemade
3.50 c Water
1.00 lb Smoked ham hocks
1.00 md Onion; chopped
1.00 md Leek; chopped
1.00 md Celery rib; chopped
4.00 tb Dry sherry
—–spices—–
0.50 ts Pepper; freshly ground
0.25 ts Thyme
1.00 Bay leaf
0.50 ts Salt

Place draining basket in pressure cooker. Rinse beans. Place them in
basket, with all remaining ingredients except sherry. Cover cooker,
lock lid and bring to pressure then cook 45 minutes. Lift basket and
allow solids to drain. Remove pork knuckles. Puree remaining solids
in two batches with metal blade of food processor. Return puree to
stock and stir ro combine. Add sherry to taste. Cut meat from ham
hocks into small pieces and add to soup. Serve with sourdough rolls.
From “Cuisinart Quiet Pressure Cooker Recipes”

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Title: Oriental Rice Salad
Categories: Chinese, Rice
Yield: 6 servings

1 cn Chicken Broth
1/2 c Vegetable Oil
1/2 ts Salt
2 c Diced Cooked Poultry or Pork
1/4 lb Fresh Mushrooms
2 oz Jar Pimento, sliced or diced
1 c Rice, raw
2 tb Soy Sauce
2 tb Toasted Sesame Seeds
1/4 lb Fresh Bean Sprouts
4 Green Onions with tops

Slice mushrooms and onions. Drain pimento. Add
enough water to broth to make 2 1/2 cups. Bring to a
boil in a medium saucepan. Stir in rice. Cover
tightly and simmer for 20 minutes. Remove from heat
and let stand, covered, until all liquid is absorbed;
about 5 minutes. Transfer rice to large bowl.
Combine oil, soy sauce, salt and sesame seeds
(optional); mix well. Stir into hot, cooked rice.
Cover and chill. Stir in remaining ingredients before
serving.

—–

Title: Shredded Pork Delight
Categories: Pork, Oriental, Meats, Wok
Yield: 6 servings

2 c Lean pork, finely shredded
-(about 3/4 lb)
1 tb Soya sauce
1 tb Wine
Salt
Black pepper
6 tb Water
2 c Frozen peas
1 c Finely shredded bamboo
-shoots
1 c Sliced mushrooms, fresh or
-canned
3 tb Oil

1. Shred pork into fine narrow strips. Marinate in soya sauce, wine,
salt, and pepper. Shred bamboo shoots, slice mushrooms, assemble other
ingredients.

2. Heat oil up in wok until smoking slightly. Quickly stir-fry pork
shreds in it. Cook 5 minutes until all pork is browned. Cover and
cook under medium heat a further 3 minutes.

3. Uncover wok, add peas, bamboo shoots, 6 tablespoons water. Cover
and cook 2 minutes. Uncover, add mushrooms, cook a further 3 minutes.
Place on platter.

NOTE: Chicken can be substituted for pork.

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Title: Peppery Mozzarella Salad
Categories: Appetizers, Snacks, Salads
Yield: 4 servings

6 oz Mozzarella cheese
2 lg Beefsteak tomatoes, cut in
-half
1 Ripe avacado
2 Shallots, peeled, thinly
-sliced
1/3 c Olive oil
2 tb Lemon juice
1/2 ts Sugar
Salt to taste
1/2 ts Dry mustard
2 ts Green peppercorns, crushed
1/2 ts Dried oregano
Crusty bread or bread sticks

Thinly slice cheese and tomato and arrange on 4 small plates.

Cut avacado in thin slices and arrange with cheese and tomato.
Separate shallots in rings and scatter over salad.

In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt,
peppercorns and oregano. Shake vigorously until well blended. Spoon
over salad and let marinate 1 hour. Garnish with basil, if desired,
and serve with warm crusty bread or bread sticks.

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Title: Popcorn–Cajun Corn
Categories: Appetizers, Snacks, Thanksgivin
Yield: 4 servings

1/4 c Unpopped popcorn (8 cups
Popped)
4 T Butter
1 t Paprika
1 t Lemon pepper
1/2 t Onion powder
1/2 t Garlic powder
1/2 t Ground cayenne pepper

Pop popcorn. Melt butter and add the spices. Drizzle over the
unseasoned popcorn and toss until well blended.

From: The Thanksgiving Cookbook Holly Garrison Macmillan Publishing
Company, 1991

Entered by: Lawrence Kellie
From: Lawrence Kellie Date: 29 Sep 96

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Title: OLD-FASHIONED STRAWBERRY SHORTCAKE
Categories: Desserts, Fruits, Malgieri
Yield: 8 servings

1 qt Strawberries
1/3 c Sugar
1 tb Lemon juice
1 1/2 c Heavy cream
Buttermilk Biscuit Dough
-(RECIPE Follows)
2 tb Buttermilk
2 tb Sugar
2 tb Soft butter

MMMMM——————BUTTERMILK BISCUIT DOUGH———————–
1 1/2 c All-purpose flour
1/2 c Cake flour
1/2 ts Salt
2 ts Baking powder
1/2 c Cold unsalted butter
3/4 c Buttermilk or heavy cream
– (or more)

PLACE BERRIES in a colander and quickly rinse under running cold
water. Pour on a tray lined with several thicknesses of paper towel
to drain for 5 minutes. Hull the strawberries with the point of a
stainless-steel paring knife, then slice into a bowl. Sprinkle with
sugar and lemon juice, then set aside, covered, at room temperature
for an hour or two. Whip the cream (add a couple tablespoons of
sugar, if you like) until it holds a soft peak. Cover and
refrigerate. Preheat the oven to 450F; set rack in middle level.
Prepare biscuit dough. For a large shortcake, pat the dough into a
9-inch disk on a parchment-lined cookie sheet. For individual
shortcakes, pat dough into a 6-by-12- inch rectangle and cut into
eight 3-inch biscuits with a sharp, floured knife. Transfer to a
parchment-lined cookie sheet. Paint tops with buttermilk. Sprinkle
with sugar. Bake for 10 to 15 minutes, until well risen and golden.
Check the center of the large shortcake with a toothpick to make sure
it is baked through: If the pick emerges with dough still clinging to
it, lower temperature to 350F and bake another 5 minutes. Slide the
large shortcake onto a platter immediately after it is baked. Use a
sharp, serrated knife to slice through the middle, making two layers.
Slide the edge of a cookie sheet between the two layers and lift the
top layer off. Butter the bottom layer and pour all but 1/2 cup of the
sweetened berries on. Slide the top back on and pour the remaining
berries over the top. Split the small shortcakes in the same way and
place the bottoms on individual dessert plates. Butter them and top
with about 1/3 cup of the berry mixture. Replace tops and pour a
tablespoon or so of the remaining berries over the top. Serve
immediately. Pass the cream in a bowl for the guests to help
themselves.

BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and baking powder
in a mixing bowl and stir well to mix. Rub in the butter by hand or
with a pastry blender until the mixture is mealy. Stir in 3/4 cup of
the buttermilk with a fork and continue stirring gently until the
dough begins to hold together. (If the dough is dry, add more
buttermilk, 1 tablespoon at a time.) Sprinkle the work surface
generously with flour and scrape the dough onto it. Fold the dough
over on itself two or three times. Use the dough immediately for
shortcakes, following the instructions above. Use this recipe to make
a large shortcake or eight small ones. This same dough is used as the
topping in cobbler recipes.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

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