Raisin Sour Cream Pie – Betty Crocker

Recipe By : Charlotte Heath Serving Size : 8 Preparation Time :0:00
Categories : Cakes And Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ Baked Pie Shell
1 1/2 Tbsp. Cornstarch
1 Cup Sugar — (plus 2 Tbsp.)
3/4 Tsp Ground Nutmeg
1/4 Tsp Salt
1 1/2 Cups Sour Cream
1 1/2 Cups Raisins
1 Tbsp. Lemon Juice
3 Egg Yolks
—–Brown Sugar Meringue—–
3 Egg Whites
1/4 Tsp Cream Of Tartar
6 Tbsp. Packed Brown Sugar
1/2 Tsp Vanilla

– follow directions for pie pastry above (*see Raisin Crisscross Pie recipe*),
except use 1 1/4 Cups Flour, 1/2 Tsp Salt, 1/3 Cup Shortening, 3 to 4 Tbsp.
Cold Water – When shell is rolled out and placed in pie plate, flute edges,
and prick the shell (bottom and sides) with the tines of a fork. Bake at
450 degrees for 10 to 12 minutes or until golden. Cool (leave in pie plate)
on a wire rack. Mix corn starch, sugar, nutmeg, and salt in a 2 quart saucepan.
Stir in
sour cream. Stir in raisins, lemon juice, and egg yolks. Cook over
medium heat, stirring constantly, until mixture thickens and boils. Boil
and stir 1 minute. Pour into baked pie shell.

Meringe:
Beat egg whites and cream of tartar in a 2 1/2 quart bowl until foamy.
Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and
glossy. Do not underbeat. Beat in vanilla.

Spread meringue over filling, carefully sealing meringue to edge of
crust to prevent shrinkage or weeping. Bake at 400 degrees until delicate
brown, about 10 minutes. Refrigerate any remaining pie immediately.

8 servings, 515 calories per serving.

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Title: Brownies
Categories: Cookies
Yield: 32 servings

Erious chocolate brownies

This is an adaptation of the “Scrumptious Brownies” recipe found on a box
of
Baker’s
unsweetened chocolate. I’ve reduced the amounts of sugar and flour from
the
original,
which I find makes for a very fudgey brownie.

INGREDIENTS (32 brownies)

8 oz unsweetened chocolate (8 squares)
1/2 lb butter
5 eggs
2 1/2 cups sugar
1 Tbsp vanilla extract
1 1/2 cups flour
2 cups coarsely chopped walnuts (optional)

PROCEDURE
Grease a 13×9 inch pan and pre-heat oven to 375 deg. F. Melt the chocolate
and the
butter in the top of a double boiler over simmering water. Whisk until
smooth. Set aside
to cool while beating eggs.

Beat the eggs, sugar and vanilla at high speed for a full 10 minutes.

Blend in the chocolate-and-butter mixture at low speed.

Add flour, beating just to blend. Stir in walnuts, if desired. Bake 30 to
35
minutes. Do
not overbake. The brownies are done when a toothpick inserted into the
center comes
out slightly dirty. Cool in pan, then cut into squares.

RATING:
Difficulty: easy to moderate. Time: 30 minutes preparation, 1 hour cooking
and cooling.
Precision: measure the ingredients.

]USENET Cookbook 8 Aug 87 — CONTRIBUTOR: Ed Gould mt Xinu, Berkeley,
California, USA

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THREE-IN-ONE ONION DIP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk (8 oz) Cheez Whiz Light
-Process Cheese Product
1 pk (8 oz) Light Philadelpha
-Brand Neufchatel cheese
2 tb Sliced green onions

Beat all ingredients at medium speed with electric
mixer until well blended. Serve immediately or
refrigerate several hours.

Serve with vegetable dippers or tortilla chips. Makes
2 cups.

TO HEAT: Microwave all ingredients in 1 quart
microwave-safe bowl on HIGH 3 minutes or until
thoroughly heated, stirring every minute.

TO MAKE AHEAD: Prepare as directed, cover. Refrigerate
overnight.

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Title: Simple Summer Vegetable Soup
Categories: Main dish Soups Vegetables
Servings: 8

2 tb Butter
1 ea Onion; Md, Chopped
2 ea Carrots; Md, Scrape Sliced
2 ea Stalks Celery; Sliced
8 c Chicken Broth
2 ea Tomatoes; Md, Peel Chop
2 ea Zucchini; Md,Quarter Slice
1/2 c String Beans Or Peas
1 c Spinach; Fresh, *
1 x Salt Pepper; To Taste

* Wash and cut the fresh spinach into strips.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Melt the butter in a soup pot; add the onion, carrots and celery. Cook
over medium heat, stirring often, for 5 minutes. Add the broth and
tomatoes and simmer another 10 minutes. Add the spinach and cook for an
additional 1 minute. Season with salt and pepper to taste.

—————————————————————————–

Lemon Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg. Duncan Hines Lemon Supreme Cookie Mix
4 ounces Cool Whip thoroughly — thawed
1 large egg — beaten
sifted powdered sugar

Combine first 3 ingredients and mix until soft and pliable. Dust hands wi
th powdered sugar and roll 1 tablespoon of dough and place on ungreased cookie
sheet.
Bake at 350 degrees for 8 minutes–no longer. Cool on rack.

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Title: PEKING DUCK B1
Categories: Chinese, Poultry, Main dish
Yield: 4 servings

1 4-1/2 to 5 lb duck
1 ts Salt
8 Green onions
2 (1/4 in.) sliced gingeroot
3 tb Honey
2 tb Cornstarch
1 cn Oven-ready biscuits
1 sm Can plum sauce

A day in advance, clean duck inside out, dry
thoroughly. Season inside with salt. Tie together stem
ends of 2 green onions, place inside duck cavity with
gingeroot. Bring edges of tail opening together,
stitch with a length of fine wire. Attach another wire
to neck as a handle. Mix 1 qt. water with honey in
large wok or small turkey roasting pan, bring to boil.
When boiling, stir in cornstarch dissolved in 1/4 cup
cold water. Continue to stir to consistency of a thin
stream. Lower heat. Holding duck by neck wire, dip
into honey mixture 3-4 times to coat on all sides.
Remove duck, suspend over container in cool place. Set
an electric fan towards duck to help dry the skin. Let
duck drip-dry overnight.

Next day: preheat oven to 450 F. Place duck breast
side up on flat rack in roasting pan. Roast 30 minute.
Reduce heat to 300 F, turn duck over. Roast 30 more
minutes. Turn duck breast side up again, roast for
final 30 minutes.

Remove biscuits from can, divide each biscuit in 1/2.
Bring 2 in. water to boil in bottom of steamer. Place
biscuits in container above water, cover, steam 5
minutes. Thinly slice stems of remaining 6 onions into
2-in. diagonal strips. Divide sliced onion between 4
butter plates, place 1 tsp. plum sauce on each plate.
Prepare duck for serving by cutting off drumsticks
wings placing on platter in position whole duck
should be. Carefully slice off all skin pieces of
about 1 and 2 inches, lay them aside. Slice same size
pieces of meat from bone. Place all carved meat on
platter, cover with skin pieces on outside to make
presentation look like a whole duck.

Eat by making sandwich of onion, plum sauce, duck, and
skin.

Temperature (s): HOT Effort: AVERAGE Time: 24:00
Source: MADAME WU’S GARDEN Comments: WILSHIRE
BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE

—–

Title: My Favorite Ice Box Cookies
Categories: Desserts Cookies Londontowne
Servings: 1

1 lb Dark brown sugar 1/2 lb Butter
1 ea Egg 1 t Vanilla
2 pk English walnuts,chopped fine 2 c Sifted flour

Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until
well mixed. Add flour. Make into one or two rolls and refrigerate.

When ready to bake, cut in thin slices (size and thickness of half
dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend
to burn easily. Cool 30 seconds before removing from cookie sheet.

Mrs. Henry D. Chaplin

—————————————————————————–

SEAFOOD SEASONING MIX

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spices Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Salt
2 c Red pepper
1 tb Finely ground black peeper
1 tb White pepper
2 tb Paprika
1 1/2 tb Onion powder
1 tb Garlic powder
1 t Sweet basil
1/2 ts Dry hot mustard
1/2 ts Ground bay leaves
1/4 ts File powder
1/4 ts Thyme
1/4 ts Tarragon
1/8 ts Oregano
1/8 ts Rosemary

Mix all ingredients together well. Store in a tightly covered glass jar
for use as needed. Excellent for seasoning all seafood. Use as you would
any seasoning mix, and do not add extra salt to the dish.
Lagniappe: This seasoning mix lends itself to seafood, but you may use it
as you like. About 4 calories per teaspoon.

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Title: African Vegetarian Stew
Categories: Diabetic, Soups/stews, Vegetables, Vegetarian, Crockpot
Yield: 8 servings

4 sm Kohlrabies, peeled and cut (chick-peas) with liquid
Into chunks 1/2 c Couscous -or- Bulgar Wheat
1 lg Onion, chopped 1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and 1 ts Ground Coriander
Cut into chunks 1/2 ts Ground Turmeric
2 Zucchini, sliced thick 1/2 ts Ground Cinnamon
5 Tomatoes, fresh -or- 1/2 ts Ground Ginger
16 oz Can Tomatoes 1/4 ts Ground Cumin
15 oz Can Garbanzo beans 3 c Water

Combine all the ingredients in a large saucepan. Bring to a boil,
lower the heat, and simmer until the vegetables are tender, about 30
minutes.

Note: Serve the couscous separately, if desired. Parsnips may be
substituted for the kohlrabi.

One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2
Sodium: 22 Potassium: 658 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

Posted from the Echo’s Library 04/29/94 by Frank Skelly

MMMMM

PAM’S MALFUF (Middle Eastern Cabbage Rolls)

Recipe By : Pamela Creeden
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Main Course–Beef
Pam’s Stuff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large head of cabbage
1 pound ground beef
1/2 cup onion — finely chopped
2 cloves garlic — minced
1 cup parsley — finely chopped
16 ounces canned tomatoes
1 teaspoon pepper
1 teaspoon seasoned salt
1 egg
1 cup regular or basmati rice — uncooked
1/4 cup oil
1 large can tomato juice (1-1 1/2 quarts)
4 tablespoons oil — extra
salt and pepper — to taste

Core cabbage sparingly and boil in a large pot of water over medium heat
until leaves begin to come apart. Remove leaves as they soften and separate.
When cool enough to handle, thin out center vein of each leave with a paring
knife. Drain tomatoes, reserving liquid, and dice. Mix the ground beef with
the, onions, garlic, parsley, tomatoes, seasoned salt, pepper, egg, rice and
1/4 cup oil. Spoon out mixture on each cabbage leaf, at the thicker edge, and
roll, either tucking sides in once or like a cigar–roll snugly but with
enough room for the rice to expand. Coarsely chop up the leftover cabbage
and place in the bottom of a large pot or Dutch oven (This will prevent the
cabbage rolls from scorching). Place cabbage rolls on top of chopped cabbage
Combine the reserved juice from the canned tomatoes with the large can of
tomato juice, 4 tablespoons oil and salt and pepper. Pour over the cabbage
rolls. The liquid should cover or nearly cover the rolls. Cook, covered,
over medium heat for 1 hour; reduce heat to medium-low and cook for a further
30 minutes.

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NOTES : I was told that authentic Malfuf does not have tomatoes in the meat
mixture. My neighbor in Saudi, Phil Habib, of Lebanese heritage, taught me
to make these. For the most part, Arabic food is not highly seasoned, so I
have adjusted the seasoning to our taste.