TART DOUGH AND PREBAKING

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6712
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups flour
3/4 teaspoon salt
12 tablespoons cold butter cut into tablespoon pieces
6 tablespoons chilled shortening cut into tablespoon pieces
12 tablespoons cold water
1 egg, — lightly beaten
1/2 cup grated Gruyere or Swiss cheese

In a food processor combine the flour with the salt. Process the butter and
shortening until they are cut into tiny pieces. Add 8 tablespoons of the
water and process until it comes into a ball. If it is dry, add water by
tablespoonfuls.

Turn the dough onto a board and press it into a round slab about 1-inch
thick. If it is not too hot, roll the dough out immediately. (easier to
handle) But if the fat is oozing out, then refrigerate for 2 hours at least
or overnight to relax the dough.

Gently flour your board and rolling pin. Roll dough out from the center
until it forms a circle about 1/2-inch thick; turn over and roll until a
little thicker than 1/8th-inch thick and 14-inches in diameter.

Roll the dough over a lightly buttered 12inch false bottomed tart shell.
Press the dough into the pan and trim the edges pressing up a border
1/2-inch wide. Fold that border back into the pan (it should not overlap
the bottom) and press it back into the sides of the tart shell so that you
are building up a double thickness of shell wall. Roll the rolling pin over
the top to trim off excess pastry and refrigerate for 30 minutes.

Preheat oven to 400 degrees. Set the pan on a baking sheet. Line the dough
with foil or parchment and fill it with dried beans. Bake for 10 minutes.
Remove beans and bake 10 minutes longer. Paint the bottom of the shell with
egg and sprinkle on grated cheese and return to oven for 3 to 4 minutes to
really seal the bottom. Remove from oven and cool tart shell on a rack for
30 minutes before filling and finishing baking.

Yield: enough for two 8inch tart shells or one 12inch tart

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Title: Yucatan Seafood Stew
Categories: Seafood, Soups, Masterchefs, Frisco, 4sg
Yield: 8 servings

3/4 c Oil, olive 2 ea Chilies, Pasilla, roasted,
1 md Onion, chopped — peeled, skin stripped
1 lg Garlic, head, roasted — off, and julienned (2
— chopped — Chipotle or Jalapeno
3 ea Bay leaves — chilies can be
2 ea Allspice, crushed — substituted.)
2 qt Stock, fish OR 12 ea Mussels, scrubbed,
2 qt Stock, chicken — debearded
3 bn Coriander 8 oz Tuna, filet
8 ea Clams, Manilla, or 8 oz Rock Cod, filet
— Little Neck 8 oz Ling Cod, filet
8 lg Tomatoes, grilled until 1 ea Lobster, parboiled
— almost black, roughly — (up to two pounds)
— chopped 8 ea Shrimp, parboiled
8 oz Fish, angler, OR 4 lg Oysters, removed from
8 oz Fish, monkfish — shell
1/2 c Juice, lime 4 sm Squid, fresh

Heat a large saute pan and add olive oil. Saute the onion, toasted
garlic, cloves, bay leaves, and allspice for about 10 minutes. (Do not
brown.)

Meanwhile, heat the fish stock (or chicken) in a saucepan.

To the saute pan, add 1 bunch of coriander (tied together), all of the
clams, and the grilled tomatoes. Turn the heat up to high and bring to a
boil.

Add 2 cups of heated fish stock, cover, and steam to open the clams
(about 5 minutes). Replenish fish stock as needed to keep ingredients
covered.

Add the angler fish, lime juice (to taste), and chilies. If
necessary, add more coriander and roasted garlic. Continue cooking for 2
minutes, then bring to a rolling boil and add mussels.

(Note: Mussels open quickly.)

Add the remainder of the fish (tuna or cod), then lobster, shrimp,
oysters, and squid. (Note: All fish should have the skin removed and be
cut into 1-inch cubes.)

Remove tied bunch of coriander, then cook covered for 2-3 minutes and
serve.

Garnish with fresh coriander.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

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Title: French Onion Soup with Croutons
Categories: Soups/stews, Appetizers, Londontowne, Beef, French
Yield: 4 servings

2 ea Medium onions 1/2 ts Kitchen Bouquet
2 ea Chicken boullion cubes 2 ea Beef bouillion cubes
1 qt Water

Slice onions finely, sautee in butter until tender. Add water, boullion
cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve.
Toast bread slices under broiler. Spread with butter, salt, pepper,
garlic, paprika and Parmesan cheese. Dice.
Mrs. John P. Elberti

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French Onion Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoon Butter
2 Tablespoon Vegetable oil
2 Pound Onions (about 7 cups) — thinly sliced (about
Vidalia are best
1 Teaspoon Salt
3 Tablespoon Flour
2 Quart Beef stock, fresh or canned
CROUTES
12 sl 1″ thick French bread
2 Teaspoon Olive oil
1 Garlic clove — cut
1 Cup Imported Swiss — freshly
-grated OR combination of
-Jack and Parmesan or your choice

In a heavy 4-5 qt saucepan or soup kettle, melt the butter with the oil
over a moderate heat. Stir in the onions and salt and cook uncovered over
low heat, stirring occasionally for 20-30 minutes, or until the onions are
a rich golden brown. Sprinkle flour over onions and cook, stirring, for 2-3
minutes. Remove the pan from the heat. In a separate saucepan, bring the
stock to a simmer, then stir the hot stock into the onions. Return the soup
to low heat and simmer, partially covered, for another 30-40 minutes,
occasionally skimming off the fat. Taste for
seasoning and add salt and pepper as needed.
CROTES: While the soup simmers, make the crotes. Preheat the oven to 325°.
Spread the slices of bread in one layer on a baking sheet and bake for 15
minutes. With a pastry brush, lightly coat both sides of each slice with
olice oil. Then turn the slices.
To serve, place the crotes in a large tureen or individual soup bowls and
ladle the soup over them. Pass the grated cheese seperately.
Alternative: To make onion soup gratine, preheat the oven to 375F. Ladle
the soup into an ovenproof tureen or individual soup bowls, top with
crotes, and spread the grated cheese on top. Sprinkle the cheese with a
little melted butter or olive oil. Bake.

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Per serving: 135 Calories; 14g Fat (89% calories from fat); 1g Protein; 3g
Carbohydrate; 20mg Cholesterol; 433mg Sodium

VEGETARIAN SHEPHERD’S PIE

Recipe By : Readers Digest, One Dish Meals The Easy Way
Serving Size : 4 Preparation Time :1:00
Categories : Grains And Beans Main Dishes
Family Approved

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 garlic cloves — crushed
1 red bell pepper — chopped
1 green bell pepper — chopped
2 medium zucchini — thinly sliced
1 cup canned tomatoes — crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups pinto beans, cooked — drained
1 1/3 cups black beans, cooked — drained
1 1/3 cups chickpeas, cooked — drained
3 cups mashed potatoes
1/4 teaspoon paprika

Preheat the Oven to 375 degreesF.
Saute 2 cloves garlic for 1 min. Add the red and green peppers, and zuccini
and saute, stirring occasionally for 4 minutes, or until tender. Add 3/4 cup
of the crushed tomatoes, salt, and black pepper, and cook uncovered three
minutes longer.
Place the Pinto beans, Black Beans, Chickpeas, remaining garlic and tomatoes in
food processor, and puree until smooth.
Spoon the puree into a lightly greased 9″ pie plan. Top with the skillet
mixture. Then spood the mashed potatoes on top.
Bake uncovered for 25 minutes, or until the potatoes are lightly browned.
Sprinkle with paprika if desired.

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Title: Hungarian Cabbage Rolls
Categories: Diabetic, Main dish, Vegetables, Meats, Rice
Yield: 6 servings

2 qt Water 1 1/2 c Tomato juice;
12 lg Green cabbage leaves; about 1 md Onion;
-1 pd. 1/4 ts Salt
1 c Cooked carrot; cooked 1/4 ts Freshly gound pepper;
1/4 c Raw brown rice; 2 cl Garlic; cruched
1 Egg; beaten sightly

Preheat oven to 325 F. Boil 2 quarts of water in a large saucepan or
dutch oven. Arrange cabbage leaves loosely in pan. Cover and cook
over medium heat until cabbage leaves are limp but not soft, about 8
minutes. Drain and cool leaves. Puree carrot in blender or food
processor fitted with steel blade; mix with ground beef, rice, and
egg. Spoon 2 tablespoon of the meat mixture onto each leaf. Tuck
ends in and roll up jelly roll style. Place seam side down in 9″ by
13″ baking pan. Pour tomato juice tomatoes, onion slices and
seasonings over cabbage rolls. Cover and bake 1 hour; uncover and
cook for an addional 30 minutes.

Food Exchanges per servings: 2 LEAN MEAT EXCHANGES + 1 STARCH
EXCHANGE + 1 VEGETABLE EXCHANGE
CHO: 20g; PRO: 16g; FAT: 6g; CAL: 197;

Low-sodium diet: Omit salt. Substitute unsalted tomatoe juice and
unsalted canned tomatoes.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

Brought by you and yours via Nancy O’Brion and her Meal Master

MMMMM

Title: Cafe au mint chocolate pie (a girl scout cookie recipe)
Categories: Desserts, Pies
Yield: 1 pie

2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chips
3 T Whipping cream (or condensed
Milk)
1 1/2 Sleeves of Girl Scout Thin
Mint Cookies (crushed)

Heavily grease sides and bottom of a 9 inch pie pan with regular (not
light) stick margarine. Crumb cookies in food processor and press into pie
pan. Bake this for 10 minutes at 350 degrees. Soften ice cream in
refrigerator for four hours (or 1 hour room temperature). Fill baked cool
pie shell with ice cream and cover with wax paper. Freeze. Melt chocolate
chips and whipping cream over lowest heat and spread over pie. Refreeze.
From: “Girl Scouts”

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Title: Dietetic Melt-Away Mints
Categories: Diabetic, Candies, Chocolate
Yield: 1 servings

1 1/2 lb Milkcote chocolate coating 2/3 c Melted vegetable shortening
-finely chopped 3 Or 4 drops Peppermint oil

Milkcote chocolate In the top of a double boiler, melt milkcote
coating over hot, not boiling, water. Add shortening and peppermint,
a little at a time, beating well after each addition. Chill chocolate
mixture in the refrigerator until of a soft custard consistency.
Place in a mixing bowl and beat for 30 seconds. DO NOT OVERBEAT. Pour
into a waxed paper-lined 10 x 13-inch pan. Cover with waxed paper and
tap pan to level mixture. Place in refrigerator until firm but not
hard. Cut into squares. Dip in melted and cooled milkcote coating.
Makes about 100 pieces. Source: Ideals Candy Cookbook by Mildred
Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

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Braune Zucker Platzchen (Brown Sugar Cookies)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Brown Sugar; Frimly Packed
2/3 Cup Shortening
2 Eggs; Large
2 Tablespoons Milk
1 Tablespoon Orange Rind; Grated
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
1/2 Teaspoon Cloves
1/4 Teaspoon Salt
2 Cups Unbleached Flour
1 Cup Raisins
1/2 Cup Nuts; Chopped, If Desired

Cream sugar and shortening until light and fluffy. Beat in eggs, milk and
orange rind. Stir togethr baking powder, spices, salt and flour.
Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by
teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to
12 minutes, or until done. Remove from baking sheets and cool cookies on
rack. Store in airtight tins. Makes about 4 to 5 dozen cookies.

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Nutr. Assoc. : 1580 1230 14 0 393 385 76 1009 902 541 1564 210

2 C russet potatoes, peels and shredded (about 3 medium potatoes)
1 cup onion, finely chopped
1 cup toasted wheat germ
2 egg whites
4 to 6 turns of the pepper mill
1/2 tsp salt
Oil spray

Makes: approximately 14 latkes

Preheat oven to 425 deg F. IN a large bowl, thoroughly mix all ingredients
into a batter. Coat two baking sheets with oil spray. Drop 1/4-cup cupfuls of
batter onto the prepared sheets; press the pancakes down with the bak of your
dampened hand. Bake 15 minutes; then turn and bake 10 minutes longer, or until
latkes are browned all over (but not blackened at edges). Serve with
applesauce or FF sour cream.

Source: the TV Guide