Title: Keebler 15-Minute Lemon Chiffon Pie
Categories: Pies
Yield: 1 pie

1 KEEBLER Ready Crust Graham
-Cracker Pie Crust (6 oz)
7 oz Carnation evaporated milk,
-well chilled
1/2 c Water
3 tb Lemon juice
1 pk Unflavored gelatin
3/4 c Sugar
Yellow food coloring (opt)
1 Kiwi fruit (garnish)

Preparation Time: 15 minutes. Chilling Time: 1 hour.

Pour chilled evaporated milk into a medium size bowl and whip with an
electric mixer until soft peaks form, about 1-2 minutes. Mix water,
lemon juice and gelatin in microwave bowl and heat on high for 1
minute. Stir to dissolve gelatin.

Mix whipped milk, sugar, food coloring, and gelatin mixture with an
electric mixer until thoroughly blended. Pour into pie crust. Cover
with inverted plastic dome and chill until fully set, at least 1
hour. Garnish with kiwi fruit, if desired.

MMMMM

Easy cheesecake (red lobster)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
—–CRUST—–
10 oz Pk Lorna Doone cookies — crush
1/4 lb Butter — melted
1/4 c Sugar
1 Env Knox unflavored gelatin
—–FILLING—–
16 oz Cream cheese — room temp
8 oz Sour cream
2 lg Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 c Sugar
1 tsp Vanilla
Crushed cookie crumbs — for

CRUST-Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of
greased 9″ springform pam. Bake at 350~ exactly 8 minutes. FILLING-Beat with
electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and
vanilla. When the filling is perfectly smooth and creamy pour into crust.
Return to 350~ oven and bake 30 to 35 minutes or until a knife inserted comes
out clean. Cool in pan on rack 20 minutes before releasing springform from the
cake. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs.
Source: Gloria Pitzer’s Secret Recipes Newletter.

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Title: GLUTEN-FREE PASTRY
Categories: Allergy, Diabetic, Pies
Yield: 8 servings

1 1/2 c Whole bean flour (try puree)
1/4 c Cornstarch
1 tb Cornmeal
1 ts GF baking powder
1/2 ts Salt
6 tb Vegetable shortening
1 Egg white
3/4 c Cold water

Bean flour is a new product being promoted by the
Ontario Coloured Bean Growers of Ontario. If not
available to you, try white bean puree. Less fat is
required with bean flour than whole wheat flour for
pastry.

Stir together dry ingredients, then cut in shortening
until mixture is crumbly using pastry blender or 2
knives. Try adding puree alternately with shortening.

Whisk together egg white and a little less water if
using bean puree. Stir into dry ingredients to make a
soft dough. Divide dough in half. Roll dough out to
1/8″ thickness on a cornstarch dusted surface, between
layers of waxed paper or layers of plastic wrap. Press
into pan, patching if necessary.

For pie shell or single crust: Trim edge leaving
half-inch overhang to tuck under and flute edge. Line
inside of pastry shell with piece of foil. Bake at 400
F for 15 minutes or until edges are golden brown,
remove foil.

For double-crust pie: Trim edge, fill, roll top
pastry. Tuck 1/2 inch overhang under edge of bottom
crust, press firmly together. Flue edges. Cut steam
vents. Bake as recipe directs for filling.

Makes 1 double-crust, 2 single pie shells or 24 medium
tart shells.

Double crust: 184 calories, 1 starch, 1 fat choice 8
grams total fat, 2 grams saturated, 0 mg cholesterol,
4 grams protein, 18 grams carbohydrate, 44 mg sodium,
274 mg potassium. High fibre.

Adapted from Full of Beans by Violet Currie Kay
Spicer, 1993 Shared but not tested by Elizabeth Rodier
Jan 94

—–

Date: Wed, 10 Aug 94 07:28:55 EDT
From: Lucinda Rasmussen

Mexican Lasagna

1/2 box lasagna noodles
1 can (1 lb) fatfree vegetarian refried beans
1 cup chunky salsa (any degree of heat you prefer)
1 cup fatfree or 1% fat cottage cheese
1 cup shredded fatfree (or low fat if desired) cheddar cheese

Cook noodles according to package directions. Rinse and drain.

In a small saucepan, mix beans and salsa and heat over a medium flame
until runny (helps to spread the mixture). Place a small amount of the
bean mixture in the bottom of a square 8 or 9 inch baking dish. Layer
four or five lasagna noodles over the dish (cut off extra length of noodle and
save for the next noodle layer). Spread 1/2 of the bean/salsa mix on top
of noodles then top with 1/2 the cottage cheese and some of the cheddar.
Top with more noodles then the remaining bean/salsa mix and cottage cheese.
top with more cheddar and remaining noodles. Top with a little more cheddar.
Bake in microwave at medium-high for 10 minutes (uncovered) or in oven
for 30 minutes at 350 degrees (or until hot and bubbly).

This was really good and alot easier than it sounds. Giving a recipe for
how you layer lasagna is really a pain!

Title: Almond Praline Bell
Categories: Candies
Yield: 1 servings

-Nancy Speicher DPXX20A
1 c Blanched almonds
1 1/3 c Granulated sugar
2/3 c Light-brown sugar; packed
1/3 c Honey
1/3 c -cold water
6 tb Butter
1 Lemon; cut in half

1. Preheat oven to 300F. Butter inside of 9", 10-cup decorative
mold; or use a 10-cup bowl. Grease a large cookie sheet. On another
cookie sheet, toast almonds until golden brown – about 20 minutes. In
blender or food processor, grind almonds (makes 1 1/2 cups).
2. In a heavy, 3-quart saucepan, combine granulated sugar, brown
sugar, honey and water. Cook, stirring with a wooden spoon, until
sugar is dissolved.
3. Cook, uncovered and without stirring, to 300F on candy
thermometer, or until a few drops of syrup in cold water form hard,
brittle threads.
4. Remove from heat; add butter and ground almonds.
5. Pour into prepared cookie sheet. Using the 2 lemon halves and
working quickly, smooth out and push from the center to the edge of
the cookie sheet until the brittle is 1/8″ thick.
6. Lift brittle off the sheet before it is completely cooled and
hardened, and mold it against the inside of prepared mold.
7. Cool completely – about 2 hours. Unmold just before it is to be
served.
8. To unmold: With spatula, carefully loosen candy from pan; remove.
Makes 1 large bell.
Note: Leftover pieces can be kept in a closed jar at room
temperature, or wrapped in aluminum foil.
From McCalls Cookery No. 13

MMMMM

Title: Tomatoes, Introduction
Categories: Canning, Information
Yield: 1 text

Quality: Select only disease-free, preferably vine-ripened, firm fruit
for canning.

Caution: Do not can tomatoes from dead or frost-killed vines. Green
tomatoes are more acidic than ripened fruit and can be canned safely
with any of the following recommendations.

Acidification: To ensure safe acidity in whole, crushed, or juiced
tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of
citric acid per quart of tomatoes. For pints, use one tablespoon bottled
lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to
the jars before filling with product. Add sugar to offset acid taste, if
desired. Four tablespoons of a 5 percent acidity vinegar per quart may
be used instead of lemon juice or citric acid. However, vinegar may
cause undesirable flavor changes.

Recommendation: Use of a pressure canner will result in higher quality
and more nutritious canned tomato products. If your pressure canner
cannot be operated above 15 PSI, select a process time at a lower
pressure.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

CALIFORNIA BREAD PUDDING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Eggs
1 qt Milk
1 t Vanilla
3/4 c Sugar
1/2 ts Ground nutmeg
6 sl Egg bread (thick) — diced
12 -regular size slices
– egg bread, diced
Jam or jelly (optional)
Cherries, raisins OR
– other fruit (optional)
Ground cinnamon (optional)
Flake coconut (optional)

Beat eggs. Beat in milk, vanilla, sugar and nutmeg. Mix in bread cubes.
Turn into greased 2-quart baking dish. Jam or jelly may be swirled through
mixture. Or add cherries, raisins or other fruit. Sprinkle with cinnamon
and coconut, if desired. Bake at 325F 45 minutes, until set.

– – – – – – – – – – – – – – – – – –

1 large onion
2 cloves garlic
1 teaspoonful tomato puree (tomato paste)
1 400g (14 oz) tin chopped tomatoes
6 oz water, stock or wine
Seasoning

Chop onion and garlic, microwave for five minutes (omit this step if
you don’t have a microwave; it isn’t essential but it makes the
sauce quicker to cook). Transfer to saucepan, add tomato puree (paste)
and stir. Add tinned tomatoes and other fluid (I use half the empty
tin as a measure, which has the added advantage of rinsing it out!).
Season, bring to boil, and simmer until the pasta is cooked (which
you are meanwhile cooking in another pan). For seasoning, I use
salt, freshly milled black pepper, Worcestershire sauce and some sort
of herbs; fresh basil if I have it, or dried Italian seasoning. But
use what you like and have handy.

I add frozen peas and sweetcorn to this, to make a balanced protein,
perhaps mushrooms, chopped peppers, etc. You can add bacon (back,
all visible fat removed, of course 🙂 ) at the tomato puree stage,
and season with chilli for pasta amatriciana. Or sometimes I omit
the tomato puree, use white wine for the liquid, and use as a
sauce for microwaved white fish, served on brown rice. The possibilities
are endless.

Godiva “Cup”puccino in the Park

Recipe By : Dan Budd, Park Avenue Cafe, New York
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Godiva

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart heavy cream
1 teaspoon vanilla extract
2 tablespoons confectioner’s sugar
1/3 cup Godiva Liqueur
3 large egg yolks — beaten
3/4 cup sugar
1/2 cup water
1 pound semisweet chocolate
1/3 cup Godiva Liqueur
2 tablespoons instant espresso granules
2 teaspoons cinnamon — divided
whipped cream
shaved chocolate

For the whipped cream, combine the heavy cream, vanilla extract,
confectioner’s sugar, and 1/3 cup Godiva Liqueur in a mixer and whip
until stiff; refrigerate. Beat the egg yolks until pale yellow; set
aside. For the syrup, combine the sugar and water in a small pot and
cook to 248 degrees. Pour the hot syrup steadily into the egg yolks
while beating, and beat until cool; set aside. In a double boiler, melt
the chocolate; cool slightly. Quickly fold half of the whipped cream
mixture into the chocolate and add it to the egg yolk mixture with 1/3
cup Godiva Liqueur, espresso granules, 1 teaspoon cinnamon, and the
remaining whipped cream mixture; beat until smooth. Fill eight 8-ounce
wine or other stemmed glasses with the mousse, cover and refrigerate for
at least 2 hours. To serve, garnish with whipped cream, shaved
chocolate, and the remaining cinnamon.

– – – – – – – – – – – – – – – – – –

Title: Instant Potato Lefse
Categories: Breads Christmas
Servings: 6

1 pk (7 oz) instant potatoes 2 t Salt
1 T Butter 1 c Rich milk
1 c Boiling water 1 1/2 c Flour

Place instant potato flakes, salt and butter in mixing bowl. Add boilig
water to milk and add to potato mixture. Mix quickly until thick and
smooth. Add just enough flour to be able to handle dough. Knead lightly.
Form into balls and roll very thin on floured board. Bake on hot
electric lefse grill (any griddle will work), turning to brown both sides.

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