LEMON CHIFFON PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Deep dish pie crust shell,ba
1 t Unflavored gelatin
1/4 c Water
3 ea Large eggs,separated
1 c Sugar
1/2 c Lemon juice
2 ts Grated lemon peel
3 dr Yellow food coloring,optiona
1 c Whipped topping,thawed
1 x Chocolate shavings,garnish
1 x Lemon slices,garnish

Soak gelatin in water.In double boiler over gently
simmering water, beat yolks;add 1/2 cup sugar and
lemon juice.Cook,stirring until mixture coats the
bottom of a spoon.Add grated lemon peel,gelatin and
food coloring.Stir well.Cool in refrigerator about 1/2
hour until slightly thickened.Beat egg whites with 1/2
cup sugar;fold into lemon mixture.Fold in whipped
topping.Spoon into baked pie crust.Refrigerate 2 to 3
hours before serving.garnish with chocolate shavings
and lemon slices.Serves 8.

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Title: COOKIES N’ CREAM PIE
Categories: Desserts, Pies
Yield: 1 pie

1 1/2 c Cold half/half
1 pk Chocolate instant pudding
4 serving size
8 oz Whipped topping, thawed
1 c Crushed tagalong cookies
1 Ready made chocolate pie
Crust

Pour half and half into large bowl. Add pudding mix, beat with wire whisk
until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping
and crushed cookies. Spoon into crust. Freeze until firm, about 6 hours or
overnight. Remove from freezer and let stand 10 minutes to soften before
serving. Store leftover pie in freezer.

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Date: Thu, 03 Feb 94 08:06:37 EST
From: “P. Brad Smith”

Mexican Beans and Rice
.
2 C Cooked black beans
1 10oz pkg frozen whole kernel corn
1 C raw white rice (can use brown, but should parboil a little)
1 jar (16oz) thick and chunky mild salsa
1.5 C V8 (or you can blend together 3/4 C canned diced tomatos with green
chiles and 3/4 C water)
1/4 tsp oregano
1/4 tsp cumin
.
Heat oven to 375′ Combine all ingredients, stir to mix and bake
for 1.25 hours, or until rice is tender, and casserole has
started to thicken. Serve with tortillas, fat free sour cream
and/or FF cheddar cheese. Enough for four servings.

Mushroom Soup Concentrate

Recipe By : Hazel Meyer Freezer Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds fresh mushrooms
1/4 cup minced fresh onion
1/2 cup celery — finely slivered
6 tablespoons butter
2 1/2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon paprika
4 tablespoons flour
2 cups broth — beef, chicken or veg

Slice mushroom caps and chop stems. Set aside while you saute onion and
celery in butter in a large heavy skillet or dutch oven 3 minutes. Add
parsley and saute 3 minutes stirring with a wooden spoon. Add mushrooms.
Sprinkle on salt, paprika and flour. Stir constantly until well blended.
Add broth slowly. Bring to a boil. Lower heat and simmer 10 min.

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Title: ORIENTAL RICE
Categories: Chinese, Rice
Yield: 6 servings

2 tb Oil
1 c Coarsely chopped scallions
1 Bag cooked boil-in-bag rice
1 tb Chinese soy sauce
8 oz Can sliced bamboo shoots
-drained
2 c Cooked chopped shrimp, ham
-or chicken or combination
10 oz Pkg frozen green peas
2 ts Butter

In large frying pan or wok, heat oil, Add scallions
and cook over high heat, 30 seconds, stirring until
wilted. Add remaining ingredients, except butter,
cooking and stirring 2 minutes. Remove from heat. Stir
in butter.

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SPICY PEA SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Water
1 1/2 c Split green peas
2 x Carrots, diced fine
2 x Celery, diced fine
1 x Onion,chopped fine
1 t Onion powder
1 t Garlic powder
1 t Paprika
1/4 ts Cayenne
2 tb Soy sauce

Place peas and water in large pot. Bring to a boil,
reduce heat to medium low, add remaining ingredients,
cover and cook for 2 hours. Stir occasionally. When
the ingredients are smooth like puree, serve.

Helpful hint: stirring with a wisk helps blend the
ingredients.

FROM: Mcdougall Helath Supporting Cookbook

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SZECHUAN SHRIMP – GWHP32A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Seafood
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Scallions — minced
3 tablespoon Dry sherry
3 tablespoon Water
1/2 cup Catsup
1 tablespoon Soy saude
1 tablespoon Cornstarch
1/4 tablespoon Hot pepper sauce
1 pound Shrimp — cleaned
1/4 tablespoon Minced ginger root
1 1/2 tablespoon Sesame oil
3 cl Garlic
2 tablespoon Sugar
1/2 cup Bamboo shoots — minced
1 1/2 cup Oil

COMBINE SCALLIONS (OR GREEN ONIONS), BAMBOO SHOOTS, GINGER, GARLIC AND PEPPER
SAUCE (I USE TABASCO).
COMBINE SUGAR, CATSUP, SHERRY, SOY SAUCE AND SESAME OIL MIX CORNSTARCH AND
WATER. HEAT SOME OF THE OIL IN A WOK OR SKILLET. ADD THE SHRIMP (I USUALLY CUT
THE LARGE ONES UP IN SMALL PIECES) AND STIR FRY UNTIL DONE. ABOUT 2 MINUTES.
DRAIN THE SHRIMP AND RESERVE THE OIL AND SHRIMP. HEAT 2 TBSP OIL AND ADD
SCAALLION MIXTURE. STIR FRY ABOUT ONE MINUTE AND ADD THE SHRIMP.
STIR FRY 30 SECONDS THEN ADD THE CATSUP MIXTURE.
STIR ANOTHER 30 SECONDS AND ADD CORNSTARCH MIX. COOK AND STIR UNTIL SLIGHTLY
THICKENED. SERVE WITH STEAMED RICE.

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Moggy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb plain flour
3 ts baking powder
6 oz lard
6 oz margarine
8 oz golden syrup
8 oz sugar
1 salt
1 milk as necessary

Mix together the flour, salt and baking powder. Rub in the fats, add
the sugar and syrup. Mix to a stiff dough with milk. Shape into two
pieces 1″ thick . PLce on a greased baking tin and bake in a moderate
oven for about 25 mins, until firm and light brown. Cut and serve
thickly buttered.

Remarks: This recipe can be found in many very old books, and may have
come orm the Old Norse language, where a heap of corn was known as Mugi.
The
word can be traced back through early English, where corn was refered
to as Muge and later Muga. In it’s ealiest form, it was probably made
with yeast and honey instead of baking powder and syrup/sugar.

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CRUST
2 cups flour, sifted
1 teaspoon baking powder
(“You don’t want a big rise.”)
1/3 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter
1/3 cup vegetable shortening
About 3/4 cup half-and-half
or milk

FILLING
7 cups sliced canned peaches, packed in
syrup, or ripe, fresh peaches
1/4 cup sugar, plus an additional 1/3 cup
if using fresh peaches
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup (2 sticks) butter

Preheat the oven to 325 degrees F. Butter an 8-inch square
baking dish. To prepare the crust, sift the flour, baking powder,
sugar, and salt into a large bowl. Using a wooden spoon, and in
small pieces, alternately cut the butter and shortening into the
flour mixture, until it resembles cornmeal in consistency. Slowly
add the half-and-half (or milk), mashing the mixture with a fork
and using only enough liquid to make the dough soft. Turn the
dough out onto a floured surface and, with your hands, knead for
30 to 45 seconds. Separate the dough into 2 portions, making one
portion slightly (10 to 15 percent) larger than the other. Set
aside.

To prepare the peach mixture, if using canned peaches, drain
the syrup from both cans, reserving 1/4 cup. (If using fresh
peaches, make a sugar syrup by combining 1/3 cup water and
1/3 cup sugar in a saucepan. Bring the mixture to a boil,
stirring continuously, then lower the heat to a simmer and
continue to stir for 5 minutes or until it coats the back of a
wooden spoon. Remove from the heat and cool.)

Place the peaches in a large bowl and sift the sugar, nutmeg,
and cinnamon over them. Mix well. Pour half the peach mixture
into the prepared baking dish and dot with half the butter. Roll
out the smaller portion of dough and place over the peaches. Pour
the second half of the peach mixture on top of the layer of dough.
Lightly drizzle the peach syrup (or sugar syrup) over the peaches.
Dot with the remaining butter. Roll out the remaining piece of
dough so that it is large enough to slightly overlap the baking
dish, and crimp the edges. Place the dough on top of the peaches,
allowing the excess to hang over the edge of the baking dish.
Place a large dish or bowl on the rack below the baking dish to
catch drips, and cook for 1 to 1 1/2 hours, until the top crust
is lightly browned all over. Serve with vanilla-spiked whipped
cream, ice cream, or as Jackson likes it, “just plain.”
Serves 6.

* From Jazz Cooks: Portraits and Recipes of the Greats, by Bob
Young and Al Stankus, Workman Publishing, New York, 1992.

RECIPES FROM SEASONINGS’ “DECEMBER: A SEASON OF CELEBRATION”
For winter holidays 1994-1995

Title: HOT HORSERADISH SAUCE
Categories: Penndutch, Sauces
Yield: 1 servings

1/2 c Horseradish, grated
1/4 c Cream
1 x *or:
1/4 c Milk
1 ts Flour
1 ea Egg yolk
1 tb Butter
1/8 ts Pepper
1 x Paprika

Put the grated horseradish into a small earthen
cooking vessel; add the flour, salt, paprika and
butter; pour in the cream and let cook until thick and
smooth. Keep stirring constantly. Move to the back of
the stove and add the egg yolk, stirring rapidly. Cook
for 30 seconds and serve at once. This sauce may be
eaten as a relish with hot roast or boiled beef.
Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

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