Title: ITALIAN 8-LAYER PIE
Categories: Main dish, Cheese, Vegetables, Meats
Yield: 10 servings

———————————–CRUST———————————–
2 1/2 c All-purpose flour
1/2 c Cold butter or margerine,
Cut into pieces
1 Egg
1 Egg white
2 tb Milk

———————————-FILLING———————————-
1 lg Red sweet pepper, roasted
1 pk 10-ounces frozen chopped,
Spinach thawed
1 lg Fennel bulb, trimmed and
Coarsely chopped (1 cup)
2 md Leeks, thinly sliced, 2/3 C.
2 tb Olive oil
1 c Ricotta cheese
1 c Shredded mozzarella (4-oz.)
1/4 c Pesto or Homemade pesto
1/4 c Grated Parmesan cheese
1 Egg yolk
4 oz Salami, coarsely chopped
(3/4 cup)
1 Beaten egg yolk

TO MAKE DOUGH in the food processor, place the steel blade in the processor
bowl. Add flour, cold butter, and 1/4 teaspoon salt. Process with
serveral on/off turns till mixture resembles coarse cornmeal. combine egg,
egg white, and milk; add to processor and process till mixture forms a
ball. (Or, for the mixing bowl method, combine flour and 1/4 teaspoon salt
in a medium mixing bowl; cut in butter till mixture resembles coarse
crumbs. Add egg mixture; mix with a spoon or your hands till mixture forms
a ball.) Cover dough; chill while preparing filling.

FOR FILLING, cut roasted sweet pepper into strips; set aside. Drain
spinach squeezing to remove excess liquid. In a 10-inch skillet cook
fennel and leeks in hot oil for 5 to 7 minutes or till tender. In a mixing
bowl stir together drained spinach, ricotta, mozarella, pesto, Parmesan,
the first egg yolk and 1/8 teaspoon pepper.

ON A LIGHTLY FLOURED SURFACE roll 2/3’s of the chilled dough into a 12-inch
diameter circle. Place the dough in an 8-inch sprinform pan (the dough
will go about 2-1/2 inches up the sides). Press pleats in dough as
necessary to fit. Spread the bottom crust with half of the fennel mixture.
Top with half of the spinach mixture, half of the salami, and half of the
red pepper strips. Repeat layers.

ROLL REMAINING DOUGH into an 8-inch circle; place atop filling. (You may
want to save a few dough scraps for decorating the top of the pie.) Fold
excess bottom crust over top crust; crimp edge to seal. If desired, cut
reserved dough scraps into shapes and use to decorate the top of the pie.
Or, cut a design, such as a leaf or a flower, out of the top. (If you
don’t cut a design out of top crust make a few slits in the top crust to
let steam escape while baking.) Brush with remaining egg yolk. Bake in a
375-degree oven about 50 minutes or till golden. Let stand 15 to 20
minutes. Remove sides of pan to serve. Serves 10 to 12.

TO BAKE AND CHILL AHEAD: Bake pie as directed; cool. Chill pie in pan
about 1 hour. Remove from pan, wrap in foil, and chill for up to 2 days.
Before serving, heat wrapped in foil, in a 350-degree oven for 50 to 55
minutes or till heated through.

TO BAKE AND FREEZE AHEAD: Bake pie as directed; cool. Chill pie in pan
about 1 hour. Remove from pan, wrap in foil, and freeze for up to 1 month.
To serve, thaw overnight in the refrigerator. Heat, wrapped in foil in a
350-degree oven for 50 to 55 minutes.

Source: BETTER HOMES AND GARDENS MAGAZINE, October 1991.

—–

Title: Vegiburgers in Pita Bread
Categories: Veg-cook, August
Yield: 14 servings

3 c Water
2/3 c Pearl barley
2/3 c Brown lentils
2/3 c Long-grain brown rice
1/4 c Vegetable oil
2 c Carrots; grated
1 c Onion; chopped
1 c Celery; chopped
1/4 c Sunflower seeds; shelled
1 tb Garlic; minced
1 tb Basil, fresh; chopped
1 ts dried; crumbled
2 ts Thyme, fresh; chopped
1/2 ts Dried; crumbled
2 ts Oregano, fresh; chopped
1/2 ts Dried; crumbled
14 Pita bread rounds
4 lg Eggs; beaten to blend
7 tb All-purpose flour
Vegetable oil
Lettuce leaves
Sliced tomatoes

Bring 3 c water to boil in a heavy large pot. Stir in barley, lentils, and
rice. Reduce heat to low. Cover and cook until grains are tender, about 4
minutes. Transfer to large bowl. Drain; cool. Heat 1/4 c oil in a heavy
large skill over medium-low heat. Add carrots, onion, celery, sunflower
seeds, and garlic and saute until vegetables are tender, about 12 minutes.
Add to grains and cool. Mix in basil, thyme, and oregano. Season with salt
and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven
to 300F. cut tops off pita rounds to form pockets. Wrap in foil an place in
oven to warm. Stir beaten eggs and flour into grain mixture. Press 1/2 c
mixture between palms of hands to form patty. Repeat with remaining
mixture. Heat film of oil in heavy nonstick skillet over medium-high heat.
Add patties in batches and cook until golden brown and heated through,
about 5 minutes per side. Place 1 patty in each pita round. Top with
lettuce and tomatoes and serve.

From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com

—–

Chewy Pecan Cookie Squares

Recipe By : Donna Weymer Friends of Watertown Library, Ct.
Serving Size : 12 Preparation Time :0:00
Categories : Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup light brown sugar — packed
1/2 cup mayonaise
1 tsp vanilla
1 can flour — mixed with
1 teaspoon baking powder
3/4 cup pecans — chopped

In a large bowl mix sugar, mayonaise and vanilla until well blended. Stir in
flour mixture and add 1/2 cup pecans. (dough will be thick and sticky.) Press
into well greased 8 inch square baking pan. Sprinkle with remaining nuts and
press into dough. Bake in 350 degree F oven 15 minutes or until pick inserted
in center comes out clean. Cool in pan on rack. Cookies are soft while hot
but firm when cool. Cut into about 12 squares.

– – – – – – – – – – – – – – – – – –

NOTES : Bethann’s Mom

Title: MRS. FIELDS ICING *
Categories: Frostings, Chocolate
Yield: 1 servings

——————————PATTI – VDRJ67A——————————
8 Unsweetend chocolate
– squares
2 tb Butter
2 lb Powdered sugar
1 c Whipped cream
4 ts Vanilla
6 oz Milk chocolate chips
1 pk Hershey kisses

Combine chocolate and butter in small saucepan. Place
over low heat until melted. Remove from heat. Combine
sugar, cream, and vanilla in medium size bowl. Stir
till smooth. Add chocolate and butter. Set bowl in a
pan of ice and beat with wooden spoon till frosting is
thickened. After frosting bottom layer,add 1 cup of
chips. Spread on top of of cake. Add second layer.
Frost second layer. Apply kisses as desired over top
of cake. Add remaining chips to the sides.

—–

Plum Cake

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup oil
2 cups sugar
3 eggs
1 teaspoon cloves
1 teaspoon cinnamon
2 cups self-rising flour
2 jars strained plums (baby food)
1 cup milk
1 cup confectioner’s sugar
juice of one lemon

Mix oil, sugar, eggs, cloves, cinnamon, flour, and plums on medium speed. Add
nuts. Bake in greased and floured tube pan for 50 – 60 minutes at 300 degrees.
For glaze: Mix confectioner’s sugar and lemon juice. Pour over cake while
warm.

– – – – – – – – – – – – – – – – – –

Title: SZECHWAN BEEF WITH GARLIC
Categories: Chinese, Beef
Yield: 4 servings

1 lb Full cut round steak,
Partially frozen
8 Dried hot red pepper pieces,
Cayenne or Japanese

————————-MARINADE————————-
1 tb Dry vermouth
2 tb Soy sauce
1 1/2 tb Cornstarch
1 md Onion, sliced thinly
1 md Green pepper, sliced thinly

—————————SAUCE—————————
2 tb Soy sauce
1/4 c Water
1 1/2 tb Cornstarch
1 tb Chili paste with garlic
1 tb Brown sugar
1 ts Worcestershire sauce
2 tb Dry vermouth
2 ts Toasted sesame seeds
4 tb Peanut or vegetable oil
3 c Cooked rice

————————–GARNISH————————–
3 Green onions, chopped
1/2 c Beer nuts

Slice beef thin across grain.Mix marinade:add beef
slices.Let stand at room temperature 20 minutes.Mix
sauce ingredients in small bowl;set aside.Cut ends off
hot red peppers;shake out seeds.Chop skins into small
pieces. Heat large non-stick skillet over high
heat.Add 2 tbsp. oil;swirl to coat pan.Add chopped hot
red peppers;stir until pepper skins turn black.Remove
blackened skins from oil.Add beef and marinade to hot
oil.Stir-fry beef until beef loses red color and is
browned and has a satiny sheen.Remove from pan into
large bowl. Add 1 tbsp. oil to skillet and add
onion.Stir-fry 1 to 1 1/2 minutes. Onion should be
crisp-tender.Remove from pan to bowl with beef
mixture. Add 1 tbsp. oil to skillet;stir-fry green
pepper until bright green color,about 1 minute.Reduce
heat to medium.Add beef-onion mixture from bowl along
with sauce mixture;cook until sauce is thickened,about
3 minutes.Remove to serving bowl.Sprinkle with chopped
onion and beer nuts.Serve immediately with rice.Makes
4 servings.

—–

Vodka Sauce #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C. olive oil
1 shallot — minced fine
1 garlic clove — minced fine
Dash of crushed red pepper flakes
1/3 C. vodka
8 Oz. Can tomato sauce
1 Pt. heavy cream

Heat oil in saucepan. Add first 3 ingredients. Saute until golden and
soft. Add vodka. Simmer until alcohol dissipates, about 3 minutes. Add
tomato sauce, stir. Simmer over low flame, about 10 minutes. Set aside.
Before serving, microwave cream until warm. Do not boil. Add warm cream
slowly to hot tomato sauce. Stir constantly. Serve over hot, drained penne
or rigatoni. Parmesan is optional

– – – – – – – – – – – – – – – – – –

APPLE BROWN RICE STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Red apple — cored and diced
1/2 c Chopped onions
1/2 c Sliced celery
1/3 c Seedless raisins
1/2 ts Poultry seasoning
1/4 ts Dry thyme leaves
1/4 ts Ground black pepper
2 ts Margarine
3 c Cooked brown rice
— (cooked in apple juice)
1/3 c Rice bran
1/3 c Slivered almonds, toasted
1/4 c Apple juice

Cook apple, onions, celery, raisins, poultry
seasoning, thyme, and pepper in margarine in large
skillet until vegetables are tender crisp. Stir in
remaining ingredients. Use as stuffing for poultry or
pork roast. To serve as a side dish, cook until
thoroughly heated.

Each serving provides:
* 247 calories
* 5.3 g. protein
* 7.4 g. fat,
* 43.2 g. carbohydrate
* 5.1 g. dietary fiber
* 33 mg. sodium
* 0 mg. cholesterol

Source: “Light, Lean Low Fat” booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

PORTUGUESE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken stock – OR canned
-broth
1 lb CHORIZO – smoked, diced (or
-Linguica)
1 lb Potatoes – boiling type,
-peeled, diced
1 cn Kidney beans – drained
-(5-1/4 oz. can)
1 cn Tomatoes – diced (14-1/2 oz.
-can)
1/2 Head cabbage – green,
-medium, coarsely chopped
1 Med. onion – chopped
1 lg Carrot – diced
1/2 Bell pepper – green, diced
3 Clove garlic – minced

I saw this in Bon Appetit yesterday and decided to
keep it. I’ll bet a dollar to a doughnut that the
recipe originally called for Linguica, but was changed
to kielbasa for the masses. If you can’t find smoked
Linguica or Kielbasa, Andouille would also be a good
substitute. I hope to try this when it gets cooler
(like October — grin)! Hope it appeals to you, too.

Number of Servings: 8

Combine all ingredients in large pot. Bring to boil,
stirring occasionally. Reduce heat; simmer until
thick, stirring occasionally, about 2 hours. Season
with pepper. (Can be prepared 2 days ahead;
refrigerate. Rewarm before serving.)

Recipe from Benton’s Restaurant, Florence, South
Carolina. Courtesy of Bon Appetit, July, 1991.

Posted by Shelley Rodgers. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

ILLIRIA BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Great northern beans
6 c Vegetable Broth (home made)
6 c Water
2 1/2 c Carrots sliced
1 1/2 c Onion chopped
1 1/2 c Celery diced
16 oz Tomato canned, peeled
2 tb Extra Virgin olive oil
1/4 ts Hot Pepper Sauce
3/4 ts Salt

Rinse and pick over the white beans. Soak overnight
covered by at least 4 inches of water. Drain beans.
Add beans, broth and water to a 4 or 5 quart pot.
Bring to a boil then reduce heat and boil gently
uncovered for 40 minutes skimming off any foam. Add
carrots, onions, celery, tomatoes (chop or broken up)
undrained and pepper. Return to low boil for 40 more
minutes or until beans are tender. Stir in the olive
oil, salt and the hot pepper sauce.

– – – – – – – – – – – – – – – – – –