Title: Pumpkin Cream Pie
Categories: Pies
Yield: 8 servings

2 c milk
2 pk jello vanilla flavor instant
1 and pie filling (4 serving si
1 c canned pumpkin
1 ts pumpkin pie spice
1 c thawed cool whip whipped top
1 ea baked 9 pie shell,cooled

Combine milk,pie filling mix,pumpkin,spice and topping in a deep
narrow bottom bowl.Beat at lowest speed of electric mixer for 1
minute.Pour into pie shell.Chill until set,at least 3 hours. Garnish
with additional whipped topping and pecans,if desired.

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Title: PINEAPPLE BAVARIAN CREAM
Categories: Desserts
Yield: 8 servings

2 tb Gelatin, unflavored
1/3 c ;Water, cold
2 Egg; separated
1/2 c Sugar
1 1/2 c Milk, hot
2 c Whipped cream
2 tb Lemon juice
1 Grenadine pineapple rings
1 Creme de menthe pineapple
-rings
1 Cherry, maraschino

Servings: 8

Soak the gelatin in cold water. Beat the egg whites until stiff; set
aside. Beat the egg yolks slightly, add sugar and combine with hot
milk, cook in a double boiler until the mixture coats the spoon as
for custard. Dissolve the gelatin in the hot custard. Cool, then
fold in the whipped cream, the egg whites and the lemon juice. Line
a mold with three grenadine pineapple rings and two creme de menthe
pineapple rings and red cherries and fill with the Bavarian cream
mixture. Chill for several

hours until firm, and turn out on a platter. For Christmas use holly
as a garnish. To unmold a gelatin mixture, dip quickly into hot water
and invert on a serving dish.

40 Miracles for Your Table, 1930 from *Cakes Men Like* by Benjamin
Darling

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Date: Fri, 08 Apr 94 13:54:38 CDT
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

SPINACH PASTA WITH RED PEPPERS

10 (or more) cloves of garlic, pressed
3 T. capers plus a bit of caper liquid (more if you love capers)
1 T basil
1 t rosemary, crushed
1 c. water
lemon juice to taste
3 large red peppers, sliced thinly

saute garlic, herbs and capers by your favorite saute method. Add water and
red peppers, and simmer the red peppers until they are slightly softened. A
bit of crunch is a good thing. There should be a fair amount of liquid left
when you are done simmering.

Cook some wide spinach noodles (I used 24oz for five of us) until they are
just a hair underdone and then drain. Toss them with the peppers and liquid
over a low heat until pasta is coated and liquid is absorbed.

Apple Butter 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 cups Apples — peel/slice
7 cups Sugar
1/2 cup Vinegar
9 ounces Pkg of red hots candies
cinnamon to taste

Boil above ingredients for 20 minutes.

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Angel Food Cake Dessert

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 6 Preparation Time :0:50
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Env Gelatin, Unflavored
2 C Heavy Cream
1 Tbsp Powdered Sugar
2 Pkg (5 Oz) Heath Bars, Other Milk Choc. Toffee Bars — cut into
1/4″ pieces
1 10 Oz Angel Food Cake
1 Jar Hot Fudge Sauce (11 3/4 Oz) — warmed

1. In a small glass bowl, stir together gelatin and 2 Tbs water. Cook in
microwave on High 30 secs. Let stand 2 mins, then stir in 1/4 cup cream;
let stand 5 mins, or until mixture cools to room temp.
2. In a medium bowl, beat together remaining 1 3/4 cups cream and powderd
sugar with an electric mixer on high until soft peaks form. Beat in
gelatin mixture; continue beating until stiff. Fold in candy bar pieces.
3. Slice angel food cake horizontally into 3 equal layers. Fill and frost
cake with whipped cream mixture. Refrigerate 6 hours or overnight, until
set.
4. To serve, cut cake into wedges with a sharp serrated knife. Drizzle a
little fudge sauce on top. Serve immediately.

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From: connally@vms.cis.pitt.edu
Date: 15 Sep 95 10:07:04 EDT

SHERON’S BISCUITS

4 c. White Lily self-rising flour
1/2 c. lard
1 3/4 – 2 c. buttermilk
bacon grease

Cut lard into flour. Stir in buttermilk, being careful not to
overmix. The dough should be fairly wet and sticky. Sprinkle
extra flour over the dough in the bowl to keep dough from sticking
to your hands. Form rough lumpy biscuits with your hands. Grab a
lump of dough – about the size of a lemon? – and quickly pat it
into a rough biscuit about 3 inches in diameter and about 1/2-3/4
inches thick by bouncing it back and forth lightly between your
hands. Do not handle dough any longer than absolutely necessary.
Repeat, sprinkling more flour over dough as necessary. You will
get 12 largish biscuits from this recipe if you do it right. Place
biscuits side by side on baking sheet – they should be touching.
They should fill up a jelly roll pan. Bake at 450F for 15 – 20
min. or until golden brown.

COLCANNON AND CORNED BEEF SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Packed Parsley Sprigs
1 c Water
3 Leeks, with 1″ of dark green
Part, split, cleaned and
Sliced
1 lb Onions, quartered and sliced
2 Golden Delicious Apples,
Cored and chopped
10 c Low-Sodium Chicken Broth
2 lb Baking Potatoes, pared
Quartered and sliced
Lengthwise
1 lb Green Cabbage, finely
Chopped
3/4 lb Deli Corned Beef, sliced and
Cut into thin strips
3 tb Sherry
1/2 ts Ground Cardamom
1/2 ts Ground Nutmeg
1/4 ts Ground Mace
Ground Pepper
3 dr Hot Pepper Sauce
1 lb Kale, leaves stripped from
Stems and finely chopped,
Stems discarded
1/4 c Fresh Lemon Juice
3/4 ts Salt
Prepared Mustard

In a blender, process parsley with water until pureed;
reserve in refrigerator in covered container at least
1 hour and up to 2 days. In a large pot, place leeks,
onions, apples and 2 cups broth. Cook, covered, on
medium-low heat for 50 minutes. Let stand to cool
slightly. Puree in food processor or blender and
return to pot.

Add remaining broth, the potatoes, cabbage and half
the corned beef to pot’ reserve remaining corned beef
for garnish. Heat to simmering; reduce heat to medium.
Simmer, covered, until potatoes are tender, about 15
minutes. Mash som of the potatoes into the soup,
leaving some pieces whole. Stir in sherry, spices and
kale; heat to simmering. Simmer, covered, just until
kale is tender, about 8 minutes. Stir in reserved
parsley mixture and lemon juice; simmer uncovered 2
minutes. Add salt, if desired. Ladle into bowls and
garnish with reserved corned beef, and, if desired, a
small dollop of mustard.

Per SErving: Calories: 376, Protein: 23g,
Carbohydrates: 51g, Fat: 9g, Cholesterol: 40mg, Fiber:
9g, Sodium: 752mg.

Source: Medford Mail Tribune Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120

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Title: Crock Pot Stuffed Peppers
Categories: Crock pot, Meats
Yield: 1 servings

6 8 small green and/or red
-peppers (tops removed and
-seeded)
1 10 oz. pkg. frozen corn
1 lb Ground chuck (browned and
-drained)
1 8 oz. can tomato sauce
1/4 t Salt
1/2 t Garlic salt
1/4 t Pepper
1 c Shredded cheese (I use
-Cheddar or Swiss)
1/2 t Worcestershire sauce
1/4 c Chopped onion
2 T Ketchup

Wash peppers and drain well. Combine all remaining ingredients
*except* ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full.
Pour 3 T water in crock pot. Arrange stuffed peppers in crock pot.
Pour ketchup over top of peppers. Cover and cook on low 7-9 hours or
high 3-4 hours. Shared by Sonya Whitaker From: Pat Stockett Date:
01-07-95

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Date: Mon, 06 Feb 95 10:54:50 EST
From: cscalzi@hi.com (Casey Scalzi)

This weekend we were snowed in. A good reason for me to have a craving for
Chinese food with all of its attendant fat. So, before the snow hit, I went
out and picked up some provisions, including some eggroll wrappers and came
home to make up a new recipe.

Peking Raviolis with Eggplant
1 package eggroll wrappers or ravioli wrappers.
1.5 lbs eggplant
3 cloves garlic
1/4 cup soy sauce or tamari sauce
1/2 c scallions chopped coarsly
1/2 tsp mustard
1 tsp paprika ( the hotter the better)
1 tsp ginger

Slice eggplant in half lengthwise and cut off stems. Place face down on a
cookie sheet. Use non-stick spray if the sheet is not already non stick.

Bake for about 1 hour. The eggplant should give to the touch. Take the
eggplant out of the oven and allow to cool. While they are cooling mix the
rest of the ingredients in a bowl to make a marinade.

When the eggplant is cool, they should be a bit shriveled. With a spoon, scoop
Out the insides into the marinade. Let sit for at least 15 minutes.

Pour the eggplant and marinade into a food processor to puree for about 30
seconds. The result should look totally inedible. 🙂

Fill a large stock pan with about 1.5 inches of water and set on the stove to
boil.

If you are using wonton wrappers or ravioli wrappers you can skip this step.
Take out two eggroll wrappers and cut in even quarters.

Place out about 8 wrapper pieces on a flat clean surface like a cutting board.
Spoon about 1/2 teaspoon of the eggplant puree into the middle of each wrapper.
Dip your fingers into a bowl of water and run along two opposite edges of a
wrapper or along all four edges. Take one corner and fold it over to the
opposite corner forming a triangle. Carefully press the wet edges together to
form a seal. Place the triangular ravioli onto a rack to dry a bit and repeat
the process with the other seven wrappers.

If you put too much filling in a wrapper, it will ooze out the edge. Just make
sure you press firmly on that edge to force the filling out all the way. You
want the wrapper edges touching each other so they will form a seal.

If you have a ravioli press, as sold at Chinese supply stores, follow the
directions given with the press.

After filling eight raviolis, turn them over on the drying rack and repeat the
process with eight more.

At this point, your water should be at a rolling boil and you can carefully
add the raviolis. First stir the water in a circular motion with a slotted
spoon. Place one ravioli on the spoon and carefully lower it into the water.
Continue stirring until the ravioli starts to float. Add another ravioli.
Don’t add so many raviolis that they crowd each other in the pan. They should
not touch each other while cooking or they might cook together.

The raviolis are cooked when they float easily and are somewhat transparent.
The eggplant mixture will spread in the wrapper a bit but should not seep out
if they were sealed well.

As they reach the floating stage, carefully lift the raviolis out of the water
with the slotted spoon and move them back to the drying rack.

When the raviolis are dry again use a toothpick to connect the two opposite
corners and place on a tray of lettuce or ornamental cabbage to serve.

ANNATTO OIL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Vegetable oil
1 c Annatto seeds **

Place the oil in a 2-quart heavy saucepan and heat to
about 350 degrees. Add the annatto seeds and remove
the pan from the heat. Allow to cool and strain the
oil in to a glass jar. This recipe makes 2 cups of
annatto oil. ** Available in Latin markets. By Jeff
Smith The Frugal Gourmet

Recipe By : Springfield Union-News

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