Title: English CHEESE Pie
Categories: Cheesecakes
Yield: 8 servings

CRUST:
2 c Flour
2 ts Sugar
3 tb Shortening, Chilled
1/2 ts Salt
4 tb Butter, Chilled,
Not margarine
5 tb Cold water
FILLING:
1/2 c Cottage Cheese
1/4 c Cream Sherry
2 lg Egg Yolks
2 tb Rosewater
1/4 ts Cinnamon
1 c Heavy Cream
3 lg Eggs
1/3 c Sugar
1/2 ts Nutmeg, Grated
1/4 c Currants, Dried

CRUST: Sift together the flour, salt and sugar into a medium-sized mixing
bowl. Add the butter to the flour all at once. Mix together until well
blended. Then add the shortening and continue to blend by cutting it into
the flour mixture. The mixture will begin to look like crumbs or small
pebbles. It will have the texture of oatmeal. Sprinkle the water over the
dough, distributing it evenly throughout. The dough will be come sticky and
cling together. Gather it into a ball and wrap it in plastic wrap. Chill
for at least 30 minutes. Preheat the oven to 450’F. When the pastry has
chilled, roll it out on a pastry board to a thickness of 1/8-inch. The
easiest way is to roll the dough between 2 sheets of waxed paper. Roll the
dough up onto the rolling pin and transfer it to a 9-inch pie tin. Gently
press it into the tin without stretching it. Use the excess pastry to make
flutes or cut away the excess with a sharp knife or scissors. Prick the
bottom of the pastry shell thoroughly to prevent trapped air from bubbling
the dough. Butter a sheet of aluminum foil and place the foil down into the
shell. Weight it down with weights or beans to keep the crust from lifting
up. Bake the crust for 7 to 10 minutes then remove the weight and the foil.
Return the crust to the oven and continue baking for another 8 to 10
minutes or until the crust is lightly browned. If you have difficulty
rolling out the dough, do not reroll it; just patch the tears or holes.
Rerolling will make the pastry tough. FILLING: Preheat the oven to 350’F.
Press the cottage cheese through a sieve. In a small saucepan, gently heat
the cream and the sherry until steamy, do not allow it to scorch. In a
mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and the
spices until frothy, about 5 minutes. In a large mixing bowl, beat the
cottage cheese until it is smooth then add the egg mixture and blend well.
Add the hot cream and sherry slowly to the cheese mixture and beat until
well blended. Stir in the currants and pour the mixture into the prepared
crust. Bake for about 30 minutes, then allow to cool. Chill and sprinkle
with cinnamon.

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Title: CURRIED SHELLFISH POT PIE
Categories: Seafood, Main dish, Pruess
Yield: 8 servings

6 tb Unsalted butter
1/2 c Unbleached all-purpose flour
1 c Clam broth
3/4 c Dry sherry
1 c Light cream or milk
1 tb Lemon juice
3 tb Freshly grated ginger
3 lg Garlic cloves
– peeled and crushed
2 tb Curry powder (hot or mild)
1/8 ts Ground red pepper
Salt
Freshly ground black pepper
1/2 c Chopped flat-leaf parsley
1/2 Meat from a 1 1/4 lb lobster
– steamed or boiled
– 5 minutes to loosen,
– then removed and chopped
1 1/2 lb Large shrimp
– peeled and deveined
3/4 lb Young carrots; scraped,
– trimmed, cut into
– 2-in lengths, blanched
– for 2 minutes
4 oz Shiitake mushrooms
– stems removed
– and cut into thick slices
1 c Slivered almonds; toasted
10 oz Frozen “petite” peas
– defrosted
16 oz Frozen pearl onions
– defrosted
1 lb All-butter puff pastry
– defrosted in the
– refrigerator if frozen
1 Egg; mixed with
1 tb -Water, for egg wash

PREHEAT OVEN TO 425F. Invert a 3-quart oval or rectangular casserole,
preferably earthenware or porcelain, onto a piece of parchment or
waxed paper. Trace the shape, adding a 1-inch border all around, then
cut it out. In a large heavy skillet, heat the butter over medium
high heat until it foams. Whisk in the flour, adjust the heat to
medium low, and continue cooking until the flour is light-cream
colored, about 2 minutes. Stir in the clam broth, sherry, cream and
lemon juice. Adjust the heat to medium high, and slowly bring the
mixture to a boil, stirring constantly. Cook 30 seconds longer. It
will be quite thick. Remove the pan from the heat. Stir in the
ginger, garlic, curry powder, red pepper, salt and black pepper. Let
the mixture cook slightly, then fold in the parsley, lobster, shrimp,
carrots, mushrooms, almonds, peas and onions. Scrape the filling into
the casserole. On a slightly floured work space, roll the puff pastry
to a thickness of 1/4 inch. Cut it out, using the paper template. In
the center of the pastry, cut out an air hole about 1/2 inch in
diameter. Place the pastry over the casserole, pressing it down on
the sides to seal. Cut the remaining pastry into strips or shapes and
decorate the top of the pot pie. (This dish may be prepared ahead to
this point, covered and refrigerated up to 1 day.) Brush the top with
the egg wash. To help prevent the liquid from boiling over onto the
crust, make a steam vent by rolling a 3-inch strip of heavy aluminum
foil width-wise around a wooden spoon handle. Insert it gently into
the hole. Remove spoon, leaving foil in place. Place the casserole on
a cookie sheet and transfer it to the middle of the oven. Bake for 20
minutes, then reduce heat to 375F and continue baking for 20-to-25
minutes longer, or until the pastry is puffed and rich golden brown.
Remove the pan, let it rest with the vent inside for 15-to-20 minutes
to keep the crust from becoming soggy.

JOANNA PRUESS – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: Buttermilk Biscuits 1
Categories: Home Cookin,
Yield: 10

2 c flour
2 ts baking powder
1/2 ts baking soda
1/2 ts salt
1/4 c shortening
3/4 c buttermilk

In a bowl, combine the flour, baking powder, baking soda, and
salt; cut in shortening until the mixture resembles coarse
crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2″
thickness. Cut with a 2-1/2″ biscuit cutter and place on a
lightly greased baking sheet. Bake at 450 degrees for 10-15
minutes or until golden brown.

MMMMM

BUTTERNUT SQUASH AND PRAWN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stock :
6 tb Butter
18 lg Prawns, shelled and
-deveined, shells and p
2 Leeks, trimmed and slices
4 Fresh thyme sprigs
6 Fresh parsley sprigs
3 c Water
4 c Dry white wine
Soup:
6 tb Butter
2 md Yellow onions, thinly sliced
2 lb Butternut squash, peeled and
-cut into 2inc
1 Fresh sprig rosemary
6 c Prawn stock
2 tb Fresh lemon juice
Salt and pepper
A few dashes Tabasco

The Stock : Melt the butter in a large saucepan over
medium high heat. When hot, add the prawn shells and
leeks and saute until the shells turn pink and the
leeks are translucent. Add the thyme, parsley, water
and wine and bring to a boil. Reduce the heat and
simmer for 20 minutes, pressing down on the prawn
shells to extract their flavor. Strain the stock
through a fine sieve, again pressing on the prawn
shells. Reserve the stock and discard the solids. The
Soup: In the same saucepan in which you sauteed the
prawns, add the onions and saute until translucent.
Add the squash and rosemary, reduce heat to low, cover
and cook, stirring occasionally, for 10 minutes. Add 5
cups of the stock and lemon juice. Bring to a boil,
reduce heat to low, cover and cook until the squask is
very tender, 1015 minutes. Discard the rosemary. Puree
the soup in a food processor or food mill in small
batches. Add the remaining 1 cup stock if the soup is
you desire a thinner soup. Return the puree to the pan
over medium heat. Slice the prawns in half lengthwise.
Add the prawns to the soup and cook until they turn
pink. Transfer prawns to a warm platter and cover.
Season soup to taste with salt and pepper and a few
dashes of Tabasco. To serve: Ladle the soup into
shallow soup bowls and set 6 prawns on top of each.
Garnish with rosemary. Yield:6 serving
Posted to MC-Recipe Digest V1 #1

Recipe by: CHEF DU JOUR DONATA MAGGINITO SHOW #DJ9319

From: “Ed Bauman”

Date: Thu, 5 Dec 96 19:55:29 UT

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Title: Date Drops
Categories: Diabetic, Desserts, Rice, Cooky/bars
Yield: 21 servings

-Phillip Bower (FHMN87A) 1 1/2 c Crisp rice cereal
2 Eggs beaten 1/2 c Chopped nuts
1/3 c Margarine 1 ts Vanilla
1/2 lb Dates

Combine eggs, margarine, and CHOPPED Dates. Cook over low heat,
stirring constantly. Boil 2 minutes. remove from heat and add cereal
and nuts and vanilla. Cool, shape into 42 little From ADA Family
Cookbook vol.II Exchanges for 2 cookies: 1/2 fruit, 1/2 bread, 1/2
fat cal 95, cho 10, pro 1, fat 6, Na 66, K 102,

MMMMM

Title: Lemon Curd
Categories: Lemon, Citrus
Yield: 1 servings

3 Whole eggs
1 c Sugar
3 T Butter
2 Lemon, juice and grated rind
-(oranges may be
-substituted)

Put all in double boiler. Cook until thick and creamy (about 15-20
minutes), stirring frequently, more frequently as it thickens. Water
in double boiler should be simmering and should not touch bottom of
top pan.

Makes about 1-1/2 cups.

MMMMM

1/3 c butter
1 c sugar
2 eggs
3 T sour milk
1 t baking soda
1 t baking powder
1/2 t salt
2 c flour
3 bananas
1 c nuts

cream butter and sugar. beat eggs well. mash bananas. combine
all together. bake in a large bread pan (or makes ~14 muffins) at
350 deg F for about an hour.

Source: Our Favorite Recipes from West Bend, WI –
originally printed in 1949, this recipe submitted by Mrs. Arnold Moeller

Title: SUMMER FRUIT COMPOTE
Categories: Salads
Yield: 1 servings

1/2 c Maple syrup
2 c Water
1 1/2 lb Halved pitted plums
1 Basket boysenberries
1 Basket raspberries
2 Peeled sectioned naval
Oranges
Fresh mint leaves
1 Peeled sectioned
Grapefruit
1/2 lb Green seedless grapes
1/3 c Wine (plum is good)
Fresh mint leaves

In a saucepan, bring maple syrup and water to boil; simmer for two minutes.
Reduce heat to low simmer and poach plums (submerge them in hot water) for
30 seconds. Transfer plums with slotted spoon to the serving bowl. Poach
boysenberries and raspberries for 15 seconds, and then transfer them to the
serving bowl. Poach orange and grapefruit sections 1 minute, and remove
them to the serving dish. Poach grapes for 15 seconds, and transfer them to
the serving dish. Stir wine into the syrup and simmer two minutes. Let wine
syrup cool; spoon over fruit. Sprinkle compote with fresh mint leaves.
Ladle into individual bowls. May be served alone, or with ice cream or
yogurt.

—–

FRENCH SILK PIE (MHRH24B)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shirley Ferguson
Pie crust, 9 inch — baked
1 cup Butter, unsalted — softened
2 ounces Chocolate — unsweetened*
2 teaspoons Vanilla
4 Eggs
—–GARNISH—–
1 cup Whipping cream
2 tablespoons Powdered sugar
1 teaspoon Vanilla

*Melt chocolate and cool. In large mixing bowl, cream butter and sugar until
fluffy. Blend in chocolate and 2 tsp. vanilla. Add eggs, two at a time, beating
5 minutes after each addition, or until sugar is dissolved and mixture is light
and fluffy. Pour into cooled pie shell.Refrigerate for at least 2 hours, or
until filling is firm. Whip cream with powdered sugar and 1 tsp.vanilla until
stiff. Garnish pie with whipped cream and grated chocolate before serving.

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Smothered Okra and Tomatoes

Recipe By : COOKING LIVE SHOW #CL8733
Serving Size : 10 Preparation Time :0:00
Categories : Cooking Live Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds okra
3 cups chopped onions
2 cups chopped celery
3 cups chopped, peeled, and seeded tomatoes,
or 3 cups chopped canned tomatoes
5 bay leaves
1/3 cup vegetable oil
1 tablespoon plus 2 teaspoons salt
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 tablespoons chopped garlic

Preheat the oven to 300 degrees F.

Wash the okra under cool water. Cut off the stems and
slice each pod crosswise into 1/2-inch rounds. Combine
the okra and the rest of the ingredients in a large heavy
ovenproof pot, not cast iron. Mix well. Cover the pot
with a lid. Bake, stirring occasionally, for 1 1/2 to 2 hours,
or until the slime has disappeared. Bake, uncovered, for
the last 15 minutes of the cooking time. The time will vary,
depending on the tenderness of the okra. Remove the bay
leaves.
Serve immediately or let cool completely and store in freezer
ontainers.

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