LEMON MERINGUE PIE (FRUIT SWEET)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pie shell — baked cooled
2 c — Water
1/3 c Cornstarch
1/2 c Fruit Sweet
-2/3 c if you like it sweet
2 Egg yolk — slightly beaten
1 tb Butter
2/3 c Lemon juice
2 ts Lemon peel — grated
—–MERINGUE—–
4 Egg whites
1/2 ts Cream of tartar
2 tb Fruit Sweet
2 ts Vanilla

Preheat oven to 350 degrees. Combine 1/2 c water and
cornstarch in saucepan. Add remaining water and Fruit
Sweet. Stirring constantly over medium heat, cook,
until mixture thickens and boils. Boil 1 minute.
remove from heat. Stir half of mixture into egg
yolks, then blend this back into hot mixture. Stir and
cook 2 more minutes. Remove from heat and stir in
butter, lemon juice and peel. Pour into crust.

Meringue: Beat whtes and cream of tartar until
fluffy. Slowly, add Fruit Sweet and continue beating
until stiff and glossy. Beat in vanilla. Heap onto
hot filling, sealing meringue to edge of crust. Bake
5-7 minutes, until golden.

(Fruit Sweet is made of peach and pear juices and
pineapple syrup. It is available from Wax Orchards; RR
4 Box 320; Vashon Island, WA 98070)

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Fresh Vegetable Scallop Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 lb Bay scallops

1/2 c Freshly squeezed lime juice

2 tb Sliced scallions

1 tb Coriander leaves,chopped

1 tb Olive oil

1 Small clove garlic,halved

1/4 ts Salt

1 ds Tabasco sauce

1 Small head Bibb lettuce

1 Medium red bell pepper

1 Medium tomato,seeded/strips

1 Small cucumber,pared/sliced

Fresh coriander sprigs (opt)

1. In medium bowl, combine uncooked scallops, lime juice (6 limes),

scallions, coriander, olive oil, garlic, salt and Tabasco.

2. Cover; let mixture stand 5 hours at room temperature or refrigerate

overnight, stirring occasionally.

3. Line a serving plate with lettuce leaves; spoon vegetables and scallop

mixture on lettuce, garnishing with fresh coriander if desired.

NOTE: This salad can be made with any cooked seafood: shrimp, crayfish,

crabmeat or lobster.

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Title: CREAM OF MUSHROOM SOUP
Categories: Soups
Yield: 6 Servings

4 tb Unsalted butter
4 tb Olive oil
2 sm Onions; diced
2 lb Mushrooms; sliced
1 tb Quick-mixing flour;eg Wondra
Salt black pepper to taste
1 c Beef stock
2 c Half-and-half
1/2 c Dry vermouth
12 ds Bitters

1. Melt butter with oil in large pot over medium heat. Add onions and
mushrooms. Cook, stirring occasionally, until tender, 10 minutes.

2. Sprinkle flour, salt and pepper over onions and mushrooms; stir
well. Cook 1 minute. Slowly add stock, stirring until smooth. Add
half-and-half, vermouth and bitters. Reduce to low heat; simmer
gently 10 minutes. Adjust seasoning and serve hot.

By Caroline Van Cleave, who “counts on this creamy, rich soup to tame
the bluster of fall days. She usually uses button mushrooms although
a handful of wild mushrooms can be added to the mix.” She serves this
at Northwestern University tailgate parties.

Printed in the Chicago Tribune, September 18, 1996.

MMMMM

Title: GOLDEN APRICOT RICE PUDDING
Categories: Desserts
Yield: 6 servings

2 tb Butter or margarine, melted
3 tb Brown sugar, firmly packed
2/3 c Dried apricot halves,
-plumped
1/3 c Sugar
1 1/3 c 2% lowfat milk, scalded
1 1/4 c Cooked rice
1/4 ts Salt
1/4 ts Ground cinnamon
1/8 ts Nutmeg
2 Eggs, beaten
1 ts Vanilla
-chocolate sauce, Optional
-whipped cream, Optional
-chocolate leaf, Optional
-almonds, toasted, Optional

Drizzle butter evenly into 6 individual oven-proof molds. Sprinkle
with brown sugar; arrange apricots evenly over brown sugar. Stir
sugar into milk; add rice. Stir in salt, cinnamon, nutmeg, eggs and
vanilla; pour over apricots. Place molds in 13 X 9-inch pan with
about 1-inch hot water; bake at 350 degrees F. 20 to 25 minutes, or
until custard is set. Unmold immediately; let cool.

To serve place pudding on plate. If desired, spoon chocolate sauce on
plate around pudding and garnish with whipped cream, chocolate leaves
and toasted almonds.

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GEORGIAN POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–MAIN SOUP
INGREDIENTS——————-
6 c Potatos diced 1/2″
1/2 c Onions chopped small
1/4 c Scallions chopped
1 c Apple sauce
1/4 c Apple juice
3 c Chicken stock
-OR-
3 c Vegetable stock
1 1/4 c Heavy cream
1/2 c Cottage cheese
1/3 c Raisins
1 ea Garlic clove minced
1/3 c Dried apricots chopped
2 1/2 tb Flour
—–SPICES—–
1/4 ts Cumin
2 ts Dry mustard
1/2 ts White pepper
1 tb Dried hot pepper flakes
2 ts Salt
1 t Dill dried and crushed
1 tb Parsley fresh chopped
3 tb Carrots julienned

Mix 1 cup of the cream, the cottage cheese, the
flour in mixing bowl. Beat until smooth then blend in
the remianing cream. This can be done by hand, with a
hand mixer, or in a blender. Set aside in
refrigerator. Mix all of the spices together and
divide into 2 equal portions. Take a large, heavy pot
and place on HIGH heat for 3-4 minutes. Add the
vegetables except for 2 cups of the diced potatos. and
1 of the spice portions. Stir and cook over the High
heat for 4-6 minutes being sure to scrape the crusts
that form on the bottom of the pot. Add the apple
juice and then the apple sauce. Stir cook for 2-3
minutes then add the stock, the other spice portion.
Cook while stirring for 12 minutes. Remove and either
rice the mixture or puree it in a blander until it is
smooth. Return to the pot, add the 2 cups of diced
potatos, bring to a boil, reduce heat to Low, stir
well, cover and cook for 15 minutes. Add more stock if
more liquid is need. Blend in the cream mixture and
continue to cook stirring as you do for 3-4 minutes.
ORIGIN: Dr. Myra Rostinisa, Tblisi-Goergia, circa 1995

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Flaky Freezer Biscuits

Recipe By :
Serving Size : 41 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg. yeast (1tablespoon)
2 tb Sugar
1/4 c Warm water
5 c Flour
3 tb Sugar
1 tb Baking powder
1 t Baking soda
1 t Salt
1 c Butter or margarine
2 c Buttermilk

In a small bowl combine yeast and sugar in water. Set
aside for 10 min. In a large bowl mix flour, sugar,
baking powder, soda and salt. Cut in butter to form a
crumbly mixture. Stir in yeast mixture and
buttermilk. Mix just enough to hold dough together.
Roll dough 3/4 in. thick on floured surface. Cut out
biscuits with the top of a glass or a cutter. Prick
tops with fork. Freeze separately on cookie sheet.
After biscuits are frozen, stack and wrap well.
Before baking let rise until doubled in size. Bake at
425F for 15 mins. on a lightly greased cookie sheet.
Makes 3-4 dozen. Grated Cheddar cheese may be added to
soft dough for flaky cheese biscuits.

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STRAINED EYE BALLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Eggs
6 oz Whipped cream cheese
7 oz Green olives — with pimientos
Red food coloring

Recipe by: Creepy Cuisine, Lucy Munroe
Place the eggs in a saucepan and cover them with
cold water. Cook over high heat until the water begins
to boil. Then turn the heat to low and simmer for 10
minutes. Place the cooked eggs in cold water. When
they are cool enough to touch, crack the eggshells all
over by rolling them on a hard surface. Peel away the
shells carefully and cut the eggs in half widthwise.
Remove the yolks from the eggs and fill the holes with
cream cheese. You won’t need the yolks for this
recipe. Press an olive into each cream cheese eyeball,
pimiento facing up, for an eerie green iris and
startling red pupil! For a final touch, dip the tip
of a toothpick in red food coloring and draw broken
blood vessels in the cream cheese.

Penny Halsey (ATBN65B).

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IMPOSSIBLE HAM AND ASPARAGUS PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Ham — fully cooked,
smoked*
1 1/2 c Swiss cheese — shredded
1 lb Fresh asparagus — cut 1″
2 Green onions — sliced
1 1/2 c Milk
3 Eggs
3/4 c Bisquick
1/4 ts Salt
1/8 ts Pepper

Heat oven to 400. Grease pie plate, 10 x 1 1/2".
Sprinkle ham* which has been diced, 1 c. of cheese,
asparagus and onions in plate. Beat milk, eggs,
baking mix, salt and pepper until smooth, 15 sec. in
blender on high or 1 min. with hand beater. Pour into
plate. Bake until knife inserted in center comes out
clean, 40-45 minutes; sprinkle with 1/2 c. cheese.
Cool 5 min. 6-8 servings. (1 pkg. frozen asparagus,
thawed and well drained may be substituted for the
fresh asparagus) FOR 3-4 SERVINGS: Prepare as directed
except-grease pie plate, 8 x 1 1/4″ Divide amts. of
all ingred. except baking mix and eggs into halves.
Use 1/2 c. baking mix and 2 eggs. Bake 35-40 min.

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AIGO BOUIDO (GARLIC SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Separated head or about 16
-cloves whole, unpeeled
-garlic
2 qt Water
1 t Salt
1 pn Of pepper
2 Cloves
1/4 ts Sage
1/4 ts Thyme
1/2 Bay leav
4 Sprigs parsley
3 tb Olive oil

This isn’t cream of garlic soup, but it has a creamy
texture. I’ve done this one and it’s great. As Julia
says, “Because the garlic is boiled, its after-effects
are at a minimum, and its flavor becomes exquisite,
aromatic and almot undefinable.”

From Julia Child’s “Mastering the Art of French
Cooking, Vol. I”:

Drop garlic cloves in boiling water and boil for 30
seconds. Drain, run cold water over them and peel.
Place the garlic and the rest of the ingredients in a
3-quart saucepan and boil slowly for 30 minutes.
Correct seasoning.

3 egg yolks 3 to 4 T. olive oil

Beat the egg yolks with a wire whip in a soup tureen
for a minute or until they are thick and sticky. Drop
by drop beat in the olive oil for making a mayonnaise.

Rounds of hard-toasted French bread 1 cup of grated
Swiss or Parmesan cheese

Just before serving, beat a ladleful of hot soup into
the egg mixture by droplets. Gradually strain in the
rest, beating and pressing the juice out of the
garlic. Serve immediately, accompanied by the bread
and cheese.

Posted by Al Martin. Courtesy of Fred Peters.

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Sausage and Spinach Lasagna

Recipe By : Ollie Antrum
Serving Size : 9 Preparation Time :1:30
Categories : Pork/Ham/Sausage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart spaghetti sauce
1 1/2 pounds ricotta cheese, part skim milk
1 1/2 pounds mozzarella cheese, part skim milk
3/4 pound italian sausage
1 1/2 cups parmesan cheese
1 each egg — beaten
6 ounces spinach — cooked
1 teaspoon sugar
1/4 teaspoon nutmeg

Cook sausage in skillet and drain, set aside.
Mix ricotta, spinach, egg and spices until smooth
Pour 1 cup sauce into bottom of baking dish
Cover with a layer of cooked lasagna noodles.
Add a layer of ricotta, mozz and sausage.
Top with a layer of sauce and grated cheese.

Bake in a moderate oven for 35 min.

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Serving Ideas : serve with salad, bread and red wine.

NOTES : The best lasagna I have ever tasted