Title: KitchenAid Pie Pastry
Categories: Pies
Servings: 2

2 1/4 c Flour, all-purpose
3/4 c Shortening, well chilled
2 T Butter or margarine, chilled
5 T Or 6 water, well chilled

Sift flour and salt into bowl. Cut shortening and butter into 4 to 5
pieces and drop into bowl. Attach bowl and flat beater. Turn to Stir
Speed and cut shortening into flour until particles are size of small
peas, about 30 seconds.
Add water, a tablespoon at a time, until all particles are moistened. Use
only enough water to make pastry form a ball. Watch dough closely as
over mixing will result in a tough crust.
Chill in refrigerator 15 minutes. Roll to 1/8-inch thickness between
pieces of waxed paper. Fold pastry into quarters; ease into pie plate and
unfold, pressing firmly against bottom and side. Trim and crimp edges.
Fill and bake as desired.
Yield: Two 8 or 9-inch single crust or one 8 or 9-inch double crust.
For Baked Pastry Shell: Prick sides and bottom with fork. Bake at 450F
for 8 to 10 minutes until light brown. Cool completely before filling.
HINT: I also chill the wax paper and rolling pin.
KITCHENAID COOK BOOK – jean hores

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Title: Deluxe Lemon Meringue Pie
Categories: Pies
Yield: 1 pie

-Sue Woodward
1 1/2 c Sugar
1/3 c Cornstarch
1/4 ts Salt
1 1/2 c -Water, cold
1/2 c Lemon juice
5 lg Eggs; separated
2 tb Butter; or margarine
1 ts Lemon rind; grated, to 3 tsp
1 9″ pastry shell; baked
1/4 ts Cream of tartar
1/2 c Sugar; plus
2 tb Sugar
1/2 ts Vanilla extract

Combine 1.1/2 cups sugar, cornstarch, and salt in a
lg. heavy saucepan; mix well. Gradually add water and
lemon juice, stirring until mixture is smooth. Beat
egg yolks until thick and lemon colored; gradually
stir into lemon mixture. Add butter, and cook over
med. heat, stirring constantly, until thickened and
bubbly. Cook 1 minute, stirring continuously. Remove
from heat; stir in lemon rind. Pour into pastry shell.

Beat egg whites and cream of tartar at high speed of
an electric mixer just until foamy. Gradually add 1/2
cup plus 2 tbsp sugar, 1 tbsp at a time, beating until
stiff peaks form and sugar dissolves (2 to 4 mins.).
Beat in vanilla, and spread meringue over hot filling,
sealing to edge of pastry.

Bake at 325~ for 25 to 30 mins. or until meringue is
golden brown. Cool to room temp.

—–

Title: Chocolate Passion Dessert
Categories: Desserts
Yield: 16 servings

24 Fudge brownies
2 c Sliced strawberries
-(fresh or frozen)
2 Bananas
2 pk COOL WHIP Chocolate Non-
-Dairy Whipped Topping,
-thawed (8 oz)

1. CUT brownies into 1/2″ cubes.

2. LAYER in 3-quart serving bowl: 1/2 of the brownies, 1 cup of the
strawberries, 1 sliced banana and 1 tub of the whipped topping.

3. REPEAT layers. Refrigerate until ready to serve.

MMMMM

Title: Basic Pita
Categories: Breads, Ceideburg 2
Yield: 24 servings

2 c Warm water (90 to 100
-degrees F.)
2 Envelopes active dry yeast
1/2 ts Sugar
2 ts Salt
5 To 5 1/2 cups unbleached
-all-purpose flour, plus
-flour for kneading

Pour the water into a large bowl, sprinkle in the yeast and stir to
dissolve. Stir the sugar and salt into the yeast mixture thoroughly
with a wooden spoon. Gradually add 5 cups of the flour, stirring
constantly until the dough is smooth. Slowly work in the remaining
flour with your hands, kneading until the dough is no longer sticky.
Turn the dough out onto a well floured board and knead until smooth
and elastic, about 5 minutes.

Shape the dough into an even rectangle and cut in half, lengthwise.
Divide each half into 12 portions for small pitas, 6 for larger ones.

Shape each into a smooth ball. Place balls on a floured surface and
cover them with a slightly damp towel while you roll out one at a
time. Gently press each ball flat with your fingers, keeping it well
rounded. Flour a work surface and a rolling pin. Roll each round
from the center to the outside edge, giving the dough a 1/4 turn
after each roll, to form a perfect circle not quite 1/4-inch thick (5
to 5 1/2 inches in diameter for small pitas; about 8 1/2 inches for
larger ones).

Carefully flip the circles over to smooth out any creases that might
prevent the pockets from forming.

Fifteen minutes before the loaves have finished rising, preheat the
oven to 500F and place an ungreased baking sheet in the oven to heat.
As each bread is rolled, place it carefully on a floured surface and
cover with a clean, dry towel; do not let the surfaces dry out, and
let rise in a warm, draft-free area for 30 to 45 minutes.

To bake, place 4 small pitas or I large one on the hot baking sheet.
Bake on the bottom rack of the oven until puffed and lightly browned
on the bottom, almost white on top, about 4 minutes for small pitas
and about 3 1/2 minutes for large; the pita will be soft and
flexible. If desired, flip the loaves over after they have puffed
and bake for up to 1 minute longer to brown tops; be VERY careful not
to let pita get crisp and brittle.

Remove hot pitas from oven and wrap immediately in clean, dry towels
until cool enough to handle. Serve warm or at room temperature.
Repeat baking process until all breads are baked.

Makes 24 small or 12 large pitas.

From “Pita the Great”

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 10 1992.

MMMMM

ARTICHOKE APPETIZER

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jane harris DRKD50A
4 Eggs — beaten
1/2 lb Cheddar cheese — grated
12 oz Jars marinated artichokes — cut up
Salt pepper to taste
Dash of tabasco
3 Green onions — chopped fine
6 Soda crackers — crushed
1 Clove garlic — crushed

Saute’ onions and garlic in artichoke oil; then drain. Mix all ingredients and
spread in greased 8×8″ pan. Bake at 325 for 30 min.
Can be baked, frozen and re- heated. This recipe was a great success at a party
Christmas Eve. Hope you like it. Let me know. Happy New Year to you!

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VEGAN YOGURT

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetarian Low-cal
Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Allow 5 min to prepare
1-2 days to ferment
To make 1 Pt. 6 – 1/2 C Svg
3 1/2 tb Starter culture
1 pt Soya milk

Directions:
Divide the starter culture equally between 2 or 3
storage jars (jam jars are ideal) then fill each jar
with soya milk, seal and shake vigorously.
Place in the refrigerator till fermented (1-2) days.

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Title: CHINESE CABBAGE SALAD
Categories: Salads
Yield: 12 servings

MMMMM————————SALAD GREENS—————————–
1 Head Chinese (Napa) Cabbage
1 Bunch Green Onions

MMMMM———————DRESSING – STEP I————————–
1/2 c Seasoned Rice Vinegar
1/2 c Sesame Oil
3 tb =FFSugar

MMMMM———————DRESSING – STEP II————————–
3 tb Sesame Oil
3 tb Peanut Oil
2 pk Ramen Noodles (uncooked)
=FFbroken into very small
=FFpieces, discard seasoning
1/2 c Sliced Almonds
1/2 c Raw Sunflower Seeds
1/3 c Sesame Seeds

Prepare greens by chopping up the Napa cabbage and the green onions.
You may use a coarse chop or shredd, depending on preference: coarser
than most cole slaw but not “bite sized” pieces. Boil together the
vinegar, 1/2 cup sesame oil, and sugar. In a frying pan, add the
dressing ingredients listed in Step II and saut=82 until the Ramen
noodles and sesame seeds are lightly browned. Mix with the sweet oil
and vinegar mixture and chill. Keep greens and dressing separate
until ready to serve. Toss dressing in with greens. You may add
cooked chicken if you like.

MMMMM

BROCCOLI, CAULIFLOWER CARROTS WITH PARMESAN BREAD CRUMBS

Recipe By : COOKING LIVE SHOW #CL8783
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 bunches broccoli (about 1 1/2 pounds)
1 large head cauliflower (about 2 pounds)
1 pound carrots, peeled and cut into
1/4-inch slices on a diagonal
1 tablespoon vegetable oil
4 tablespoons unsalted butter
2 cups very coarse dry bread crumbs
1/2 cup grated Parmesan
1/2 teaspoon cayenne

Trim broccoli, reserving stems for another use, and cut florets into
1-inch
pieces. (There should be about 5 cups.)

Trim cauliflower and cut florets into 1-inch pieces. (There should be
about
5 cups.)

In a large saucepan of boiling salted water cook vegetables until
crisp-tender, 2 to 5 minutes. In a colander drain vegetables and
refresh
under cold water to stop cooking. Drain vegetables well. Vegetables
may be
prepared up to this point 1 day ahead and chilled, covered.

In a large heavy skillet heat oil and 2 tablespoons butter over
moderately
high heat until foam begins to subside and saute bread crumbs,
stirring,
until golden. Stir in Parmesan, cayenne and salt to taste and saute,
stirring, until crisp. Bread crumbs may be prepared 3 days ahead and
kept
in an airtight container.

Preheat oven to 350 degrees F.

In skillet melt remaining tablespoon butter over moderate heat and in
it
toss vegetables with salt and pepper to taste. Sprinkle vegetables
with
bread crumbs and toss to combine. Transfer mixture to a baking dish
and
bake, uncovered, 10 minutes, or until just heated through.

Yield: 8 servings

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NOTES : (Adapted from a Gourmet Magazine recipe

Title: Corn Chowder
Categories: Soups, Chowders
Yield: 8 servings

1 lg Onion, cut into small dice
1 T Ground coriander seeds
3 T Olive oil
3 T Unsalted butter
1 c Dry white wine
3 c Fresh corn kernels
-(5 or 6 large ears)
6 c Light chicken stock or
-low-salt chicken broth
2 c Heavy (whipping) cream
1 pt Cherry tomatoes, stemmed
-and quartered
2 c Firmly packed fresh sweet
-basil leaves, cut into
-thin strips
Salt
Pepper

In a very large pot, saute the onion and coriander in the olive oil
and butter over moderate heat for 5 minutes, stirring frequently. Add
the wine and cook until the liquid has evaporated a little, about 5
minutes.

Add the corn, chicken stock and cream; bring to a boil over high heat;
lower heat slightly and cook at a fast simmer for 20 minutes, stirring
frequently. Add the tomatoes and basil and cook for 2 minutes. Season
with salt and pepper to taste, and serve immediately.

Per serving: 612 calories, 9 grams protein, 43 grams carbohydrates, 45
grams fat, 23 grams saturated fat, 128 milligrams cholesterol, 86
milligrams sodium.

MMMMM

Cheese and Pasta Pie

Recipe By : Precious Cheeses
Serving Size : 6 Preparation Time :1:00
Categories : Cheese Meatless Main Dishes
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces spaghetti — cooked and drained
1 teaspoon cooking oil
4 eggs
2 eggs — beaten
1 10-oz. pkg. frozen chopped spinach — cooked and drained
1/2 cup green onion — thinly sliced
1/4 cup parsley — snipped
1 teaspoon basil
1 cup ricotta cheese
1/2 cup milk or half half
1 cup mozzarella cheese — shredded
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 cup Parmesan cheese — grated
ground pepper — to taste
2 green onions with tops — optional
vegetable cooking spray — to coat baking dish

PREHEAT OVEN TO 375F.

Combine noodles, oil, and two beaten eggs. Press on the bottom and up the
sides of a prepared 10″ quiche or pie plate. Cover edge of pasta with
greased foil; bake 7 – 10 minutes or until set. In medium bowl, mix
together spinach, onion, parsley, and basil. In large bowl, beat together
ricotta, 4 eggs, and milk; add 1/2 cup mozzarella; stir in spinach mixture,
Worcestershire sauce, S P and parmesan. Spoon into pasta shell; sprinkle
remaining mozzarella on top; if desired, lay whole green onions atop also.
Bake for 30 – 35 minutes or until knife inserted near center comes out
clean. Let stand 10 minutes before serving.

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