Title: LATTICE COCONUT-CUSTARD PIE
Categories: Pies
Yield: 6 servings

1 Baked 9″ pie shell
4 Eggs, slighlly beaten
1/2 c Granulated sugar
1/2 Teasp. salt
1 Teasp. vanilla extract
2 c Milk
1/2 c Shredded coconut
1/2 Teasp. nutmeg
1/3 c Semisweet chocolate pieces
1 Teasp. vegetable shortening

Several hours ahead: Start heating oven to 350ø F. To eggs, add sugar,
salt, vanilla, and milk; beat well. Add coconut. Pour into greased 9″ pie
plate that has been set in shallow baking pan; sprinkle with nutmeg. Set in
oven; into baking pan, pour enough hot water to come three fourths way up
side of pie plate. Bake 35 min., or till silver knife inserted in center
comes out clean. Cool at room temperature.

When shell and custard are cool, melt chocolate with shortening over hot,
not boiling, water. Meanwhile, slip custard into shell this way: Tilt
custard-filled pie plate a bit. With small spatula, gently pull custard
away from all sides of plate. To complete loosening, hold plate level with
both hands; shake gently. Now hold custard, tilted, over shell, with far
edge of custard just above and close to far edge of shell; shake gently. As
custard slips out, pull plate back toward you till custard is in shell. To
make chocolate top, dip metal or wooden skewer into melted-chocolate
mixture and draw it across top of pie in crisscross manner, dipping skewer
into chocolate as needed. Let settle a few minutes; then serve at once.

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APPLE OAT MUFFINS (OVO LACTO)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Apples

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Pitted prunes
2 tb Water
1 2/3 c Unbleached all-purpose flour
1/2 c Old-fashioned oatmeal
1/2 c Brown sugar — firmly packed
1 tb Baking powder
1/4 ts Salt — optional
1 1/2 ts Ground cinnamon
1/2 c Skim milk
1/4 c Maple syrup
2 Egg whites — .
1 c Chopped apples

1. Preheat oven to 375 degrees 2. Place prunes and
water in a food processor or blender and puree. 3.
Combine flour, oats, brown sugar, baking powder, salt
if using and cinnamon in a bowl. 4. In a seperate
bowl, beat together the prune puree, milk, maple
syrup, egg whites and apples. 5. Stir the we
ingredients into the dry ingredients until the dry
ingredients are moistened. 6. Transfer batter to
nonstick or paper lined muffin cups, or to muffin cups
lightly sprayed with vegtable cooking spray. Bake
20-30min until muffin tops are lightly browned and a
wooden toothpick inserted into the middle of a muffin
comes out clean.
NOTE: You can substitute 1/3 cup commercially
prepared pureed prunebaby food of prune butter (found
in jam jelly of baking section of your supermarket
for the prune puree) the baby food prune jars you will
need 2 2/2 oz jars and the prune butter will add extra
cal sue to the added sugars in the mixture. I used the
baby food prunes and it worked quite well.
Nutrition (per serving): 144 calories Total Fat 0 g
(3% of calories) Source: 500 Fat-Free Recipes By
Sarah Schlesinger Page (s): 43 Date Published: 1994 A
complete guide to Reducing the fat in your diet. :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Title: PEKING DOILIES (AKA MANDARIN PANCAKES)
Categories: Chinese, Breads, Loo
Yield: 6 – enough f

1 1/4 c Flour
3/8 c Boiling water
1/8 c Cold water
2 ts Sesame oil

Mix flour and boiling water. Add cold water and knead
into a smooth dough. Let rest a few minutes. Roll out
into a baguette and cut into six pieces. Use a rolling
pin to flatten each piece into a 4″ pancake. Brush
each with a thin layer of sesame oil and place them
together in pairs, oiled sides together. Roll each
pair out until you have 6″ pancakes.

Heat a dry nonstick pan to medium-high. Drop in a
pancake pair and cook until golden bubbles form on the
underside, shaking the pan from time to time. Flip and
repeat for the other side. Remove and separate
pancakes. Fold into quarters and cover with a warm
damp towel until serving time.

This recipe may be doubled. Pancakes may be made ahead
and reheated by steaming (but they’re better fresh).

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Title: Lentil Rice Burgers
Categories: Vegan
Yield: 6 servings

1/2 c Rice, white; cooked
-cooled
1/2 c Lentils — cooked
1 sm Sweet potato; peeled,cooked
-minced
8 Spinach leaves; rinsed —
-blanched, finely shredded
1/2 c Mushrooms, fresh — chopped
1 ts Soy sauce — low sodium
Salt and pepper to taste
1/2 c Bread crumbs — dry
1 tb Cilantro — finely chopped

Combine rice, lentils, sweet potato, spinach and
mushrooms in a large bowl. Add soy sauce, salt and
pepper. Add bread crumbs and cilantro and mix well.
Refrigerate for 15 to 39 minutes. Form mixture into 6
to 8 patties. Oil a vegetable grill generously–these
patties tend to stick. Grill for 3 to 4 minutes on
each side, until medium brown. Makes 6 to 8 patties.
Variation: Instead of burgers, form mixture into small
balls. Grill until browned. Serve as a snack with a
dipping sauce or add to pasta with your favorite
sauce. Per patty: 131 ca; 4 g prot; 0.6 g fat; 26 g
carb; 0 chol; 286 mg sod; 3 g fiber

—–

HAM-SOMES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
PINWHEEL DOUGH
2 cups all-purpose flour
3 1/2 teaspoons baking powder
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup vegetable shortening
2 teaspoons caraway seeds
1 unbeaten egg in measuring cup — with enough milk
added to equal 2/3 cup
HAM FILLING
1 egg — well-beaten
2 1/2 cups ground cooked ham (leftovers are fine)
1 medium onion — minced or grated
2 tablespoons chopped fresh parsley — plus additional
sprigs for garnish
1 tablespoon prepared horseradish
2 teaspoons prepared mustard
1/8 teaspoon cayenne pepper
CHEESE SAUCE
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese (4 ounces)
2 teaspoons Worcestershire sauce
Salt

Preheat oven to 425 degrees.

TO MAKE DOUGH
Sift together flour, baking powder, sugar and salt in a mixing bowl. Cut in
shortening until particles are fine. Stir in caraway seeds. Add egg/milk
mixture to dry ingredients all at once; stir until dough clings together.

Knead 10 strokes on floured surface. Roll out to a 12-by-10-inch rectangle.

TO MAKE FILLING
Combine egg, ground ham, onion, chopped parsley, horseradish, mustard and
cayenne; mix well. Spread over dough. Roll up as for jellyroll, starting
with 12-inch side; cut into 8 slices. Place cut-side down on ungreased
baking sheet.

Bake 20 to 25 minutes. Serve hot with Cheese Sauce. Garnish with parsley
sprigs.

TO MAKE SAUCE
Melt butter in saucepan over low heat. Blend in flour. Gradually add milk;
cook, stirring constantly, until thick. Add cheese, Worcestershire sauce and
salt to taste; cook until cheese melts.

Makes 8 biscuit pinwheels

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NOTES :
http://www.oregonlive.com:80/foodday/features/99/06/29/fd_baggj29.html

Title: AVOCADO CURRY SOUP
Categories: Soups/stews
Yield: 4 servings

2 Avocados, peeled and cubed
2 1/2 c Chicken stock
1 ts Curry powder
Salt to taste
White pepper to taste
1/2 c Whipping cream

Blend the avocados with 1 cup of the chicken stock in a food processor
until smooth. Stir in the remaining stock and the remaining ingredients.
Chill. Garnish with sliced or cubed avocados when ready to serve. Serves 4
Bon appetit, Hope–Sunnyvale, CA

—–

1/4 c. butter
1 c. chopped leek, white part only
1 c. chopped onion
3/4 c. chopped celery
3 c. chicken broth
1 (8 oz.) cream cheese, cubed
1 c. sour cream
Salt and fresh ground white pepper
Whip cream (optional)
Chop green onions, chives or parsley
(garnish)
Melt butter in heavy medium saucepan over low heat. Add leek,
onion and celery and cook until soft but not brown. Stir
occasionally, about 10 minutes. Add broth and simmer 10 minutes.
Puree in batches in blender. Return to saucepan. Mix cream cheese
and sour cream in processor until smooth. Add to soup and stir over
low heat until heated through; do not boil. Season with salt and
pepper. Thin with whipping cream if desired. Serve. Serves 8.
Garnish with green onion, chives or parsley.

Title: Hamburger Soup
Categories: Soups/stews, Ground beef, Beef
Yield: 8 servings

1 1/2 lb Lean Ground Beef 1 c Cabbage, Sliced
1 ea Med. Onion, Chopped 6 oz (1 cn) Tomato Paste
1 c Carrots, Sliced 2 ts Worcestershire sauce
1 c Celery, Sliced 3 c Beef Bouillon, or Stock

In skillet, brown hamburger adn drain thoroughly. Add onion, carrots,
celery and cabbage. Combine tomato paste, worcestershire sauce and beef
stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover
and cook on low setting for 8 to 10 hours, or high setting for 3 to 4
hours.
NOTE:
This is an updated version of an old chuckwagon recipe. They would use
finely diced beef and the vegetables and let them cook all day at roundup
time.

—–

Beef Stew with Zucchini

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Vegetables
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Boneless chuck or beef stew
1 tb Vegetable oil
1/4 tb Pepper
1/2 c Water
1 md Green pepper — sliced
2 lg Celery — cut 2″ pcs
2 sm Zucchini or other squash
2 tb All-purpose flour
Cut 1-1/2″ cubes
2 ts Salt
1 md Onion — slice
1/4 tb Marjoram
1 Bay leaf
6 md Potatoes — peel, quarter
Unpeeled —

In a large skillet over medium heat, thoroughly brown the meat in
the oil. Sprinkle half the salt and pepper over the meat. Lift the
meat into a bowl. Saute the onion in the skillet until transparent and
lift out into the crockpot. In the same skillet swirl the water,
scraping up the juices, then turn the liquid into the crockpot. Add the
marjoram, green pepper, bay leaf, celery, potatoes and zucchini.
Sprinkle the rest of the salt and pepper. Place the meat on top and
cook on low for 8 to 10 hours. Before serving, remove the meat and
veggies to a platter and keep warm. Skim 2 tb fat from the top of the
liquid and heat in a skillet. Stir the flour and heat rapidly to make
a smooth sauce. Simmer until the sauce is as thick as whipped cream,
then pour over the meat and veggies. -JEAN ALLEN

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TRIPLE PEAR PUREE

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

6 lb Anjou pears (each cut in
1/8 ths) — peeled, cored
1/2 c water
2/3 c pear vinegar
2/3 c sugar
2/3 c poire William or pear
: brandy

Simmer pears and water in heavy large saucepan until
pears are very soft, stirring occasionally, about 40
minutes. Puree mixture in blender in batches until
smooth. Return to saucepan. Mix in vinegar and sugar.
Simmer until reduced by 1/3 and thickened to
consistency of applesauce, stirring frequently, about
40 minutes. Mix in poire William. (Can be prepared 2
days ahead and refrigerated.) Serve Triple Pear Puree
at room temperature.

Recipe By : Terry Pogue tpogue@idsonline.com

From: Mastercook Mac Date: Fri, 18
Oct 1996 22:08:43 -465800

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