PATE SUCREE

Recipe By : COOKING LIVE SHOW #CL8775
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups all-purpose flour
3 tablespoons sugar
Pinch salt
8 tablespoons cold unsalted butter, cut into bits
1 large egg, beaten lightly
1 to 2 tablesp ice water

In a large bowl with your fingertips or with two knives blend the
flour,
sugar, salt, and the butter until the mixture resembles meal. Add the
egg
and 1 tablespoon of the water, toss the mixture until the liquid is
incorporated, adding 1 more tablespoon of water if the mixture is
dry, and
form the dough into a ball. Knead the dough lightly with the heel of
your
hand against a smooth

surface for a few seconds to distribute the fat evenly and re-form it
into
a ball. Dust the dough with flour and chill it, wrapped in waxed
paper, for
1 hour.

PATE SUCREE: PROCESSOR METHOD: In a food processor fitted with the
plastic
or steel blade combine the flour, sugar, salt, and butter and process
the
mixture until it resembles coarse meal. In a bowl combine the egg
with 1
tablespoon of the water and sprinkle it over the flour mixture.
Process the
mixture until it comes together in large pieces about the size of
pebbles
and transfer the dough to a work surface. If the mixture is dry,
sprinkle
it with 1 more tablespoon water. With the heel of your hand knead the
dough
against a smooth surface for a few seconds to distribute the fat
evenly and
form it into a ball. Dust the dough with flour and chill it, wrapped
in
waxed paper, for at least 1 hour or for up to 2 days.

Yield: about 15 ounces dough or enough dough for one 10-inch shel

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Title: LOW CALORIE CLAM DIP FOR VEGETABLES
Categories: Appetizers, Seafood
Yield: 1 servings

1 cn Gorton’s Clams, drained
1 ts Chopped chives
1 c Cottage cheese
1/4 ts Salt
1/8 ts Thyme

Combine all ingredients; mix well. Serve as a dip for raw vegetables.
Makes approximately 1-1/3 cups.

Shared By: Pat Stockett

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Title: BUCKWHEAT CREPES WITH POTATO AND MUSHROOM FILLING
Categories: Vegetarian
Yield: 6 Servings

12 lg Buckwheat Crepes
1 lb Portobello or shiitake
-mushrooms
1 tb Olive oil
1 tb Butter
2 Cloves garlic; minced
Salt to taste
3 lg Yellow onions; chopped
1 ts Olive oil
2 lg Russet potatoes
1/2 c Dry white wine
Flat-leaf parsley; coarsely
-chopped
Fresh ground black pepper
4 oz Swiss or Fontina cheese;grat

Clean the mushrooms and cut them in 1/2-inch dice. Heat a tablespoon
of olive oil and a teaspoon of butter in a large non-stick skillet
and stir the minced garlic in it for a minute. Add the mushrooms and
a little salt, and saute for 10-12 minutes, until they are tender and
starting to sizzle.

In another skillet, cook the chopped onions in the remaining olive
oil and butter, with a dash of salt, until they are soft and turning
golden.

Peel the potatoes and cut them in 1/2-inch dice. Combine them in a
saucepan with the white wine and enough water just barely to cover
them, as well as 1/2 teaspoon of salt. Bring the water to a boil,
lower the heat to a simmer, cover the pan tightly, and cook for 10-15
minutes, until the potatoes are just tender. Remove the lid and
continue cooking gently, stirring once or twice, until the liquid is
reduced and thickened to a sauce. Stir in the sauteed onions and
mushrooms, as well as chopped parsley and fresh-ground black pepper
to taste.

Allow the potato-mushroom mixture to cool slightly, then fill the
crepes. Spoon 2-3 rounded tablespoons of filling across the center of
each crepe, then sprinkle a litle grated cheese over the filling
before rolling or folding the crepe loosely over it. You should have
about a dozen filled crepes.

Cover the crepes loosely with aluminum foil and bake in a 350 degree
oven for 10-15 minutes, or until they are hot through and the cheese
is completely melted.

Source: “The New Vegetarian Epicure” by Anna Thomas

MMMMM

Title: Fido’s Reward!
Categories: Dog biscuit
Servings: 10

3/4 c Hot Water or Meat Juices
1/2 c Powdered Milk
1 Egg, Beaten
1/3 c Margerine
1/2 tb Salt (optional)
3 c Whole Wheat Flour

Servings: 10

In a large bowl pour hot water over margerine. Stir in powdered milk, salt
and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead
3 to 4 minutes, adding more flour if necessary to make a very stiff dough.
Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a
greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool
and dry out until hard. Makes approximately 1 1/4 pounds. Costs
approximately $.25 per pound.

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SCOTTISH OAT CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Shortening
1 c Oats or quick-cooking oats
1 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
2 To 3 tbsp cold water

Cut shortening into next four ingredients until
mixture resembles fine crumbs. Add water, 1 tbsp at a
time, until it forms a stiff dough. Roll until 1/8
inch thick on lightly floured surface. Cut into 2.
inch rounds or squares. Place on ungreased cookie
sheet and bake at 375 until they just start to brown –
12 to 15 mins.

Here is a Scottish Oat Cake recipe that I have to
post, since I mentioned it. They are traditional with
Scottish Cock-a-Leekie soup (which I posted in the
low-fat/heart healthy topic)

Food Wine RT [*] Category 2, Topic 29 Message 210
Wed Dec 02, 1992 J.LEVINSON3 [Jody] at 07:10
EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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SOPA DE PALTA – AVOCADO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 1/2 l Chicken Stock
2 Stalks celery
Parsley sprigs
1/4 ts Nutmeg
1 d Chilli powder
2 Egg yolks
1/2 c Cream
3 Avocados

This soup can be served hot or cold. It is important
not to cook the avocado for any length of time because
it can develop a bitter flavour.

Bring to the boil 1.5 L rich chicken stock, together
with 2 stalks of celery, roughly chopped, several
springs of parsley, left whole, 1/4 teaspoon nutmeg
and a dash of chilli powder or nutmeg. Simmer for half
an hour. Remove and discard the celery and parsley. In
a large bowl, beat together 2 egg yolks and 1/2 cup
cream (or lower fat and cholesterol content by
substituting evaporated skim milk). Gradually add hot
soup. stirring constant- ly so that the egg doesn’t
curdle. Return the mixture to the saucepan over low
heat and continue stirring until the soup thickens
somewhat. Mash or process the flesh of 3 avocados and
stir into the soup until well blended. Serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney
Morning Herald, 7/13/93. Courtesy Mark Herron.

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Title: First Lady Jacque Batt’s Turketti Casserole
Categories: Governors r, Casseroles
Yield: 1 servings

1 1/4 c Uncooked broken spaghetti
1 c Diced leftover turkey; (1
-to 2)
Or chicken
1/2 c Chopped small onion
1 cn Cream of mushroom soup
1/2 c Chicken broth
Or water
1/2 ts Salt
1/8 ts Pepper
3/4 c Grated cheddar cheese
; (3/4 to 1 3/4)
Adjust to personal p
-reference

Recipe by: Governor Philip E. Batt, Idaho
Cook spaghetti, drain well. Mix all ingredients except
cheese. Toss together well. Pour into a greased casserole
dish. Cover with grated cheese. Bake in a 350 oven for 45
minutes.JM.
Governor Philip E. Batt, Idaho

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Title: SHANGHAI BEEF
Categories: Beef, Oriental
Yield: 4 servings

1 lb Flank steak,cut into strips
1 cn 10 1/2 oz. condensed beef
Broth
2 tb Oil
8 oz Can sliced water chestnuts
Drained
1/4 c Water
1 md Red bell pepper coarsely
Chopped
4 tb Soy sauce
2 tb Cornstarch
5 Scallions cut diagonally
Into 1″ pieces
1/4 ts Black pepper
1 1/2 c Dry rice

Brown beef in hot oil in a skillet,about 5 minutes.Add
water chestnuts,red bell pepper,scallions and
pepper.Cook,2 minutes longer.Mix broth,water,soy sauce
and cornstarch;stir into beef mixture.Cook and stir
until mixture thickens and comes to a full boil.Stir
in rice.Cook;remove from heat.Let stand 5 minutes.
Fluff with a fork.Makes 4 servings.

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