Purple Plum Pie

Recipe By : , June/July, 1997
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups fresh plums (about 1 1/2 pounds) — sliced
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1 unbaked deep-dish pastry shell (9 inches)
Topping:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons cold butter or margarine

In a bowl, combine the first six ingredients; pour into the pastry shell.
For topping, combine sugar, flour, cinnamon, and nutmeg in a small bowl; cut
in butter until the mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 375 degrees for 50-60 minutes or until bubbly and golden brown.
Cover edges of crust during the last 20 minutes to prevent overbrowning.
Cool on a wire rack. Yield: 8 servings.

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NOTES : “I can never resist a tart, tempting slice of this beautiful pie.
It’s a down-home dessert that makes any meal special. This pie is a
terrific way to put bountiful summer plums to use.” Submitted by Michelle
Beran, Claflin, Kansas.

TURNIP SOUP WITH GREEN PEAS (HH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sm Turnips (12 oz), peeled,
-diced
2 tb Butter
4 c Chicken consomme (HOMEMADE)
pn Sugar
1/2 ts Salt, if desired
1/8 ts Black pepper, freshly ground
10 oz Pk frozen peas, thawed OR
2 c Shelled fresh young peas,
-blanced
1/2 c Croutons, to garnish

Peel and dice turnips. Melt the butter (or use olive
oil) in a large skillet; add turnips, cover and cook
over medium heat for about 10-12 minutes, or until
they begin to color–changing from white to a light
yellow. Set them aside. Bring the consomme to a
simmer in a medium saucepan. Add the turnips and a
pinch of sugar. Simmer, skimming if necessary, until
the turnips are cooked and soft when piered with a
fork, about 10 to 15 minutes. If the peas are frozen,
pour boiling hot water over them and let stand for 3
minutes. Drain. If the peas are fresh, blanch in
boiling water until bright green, about 1 minute.
Drain. Place the peas and croutons in a warmed soup
tureen and cover with the hot turnip soup. Serve
immediately in heated individual soup bowls.

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Title: Acceptable Emergency Substitutions
Categories: Hints/info
Yield: 1 servings

MMMMM——————-ALLSPICE, 1 TSP GROUND————————
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Ground cloves

MMMMM——————–FINES HERBES, 4 TSP————————-
1 ts Chervil
1 ts Chives
1 ts Tarragon
1 ts Parsley

MMMMM——————ASIAN FISH SAUCE, 1 TBSP———————–
2 ts Soy sauce
2 ea Mashed anchovies

MMMMM——————FIVE SPICE POWDER, 5 TSP———————–
1 ts Ground cinnamon
1 ts Ground cloves
1 ts Fennel seed
1 ts Star anise
1 ts Szechwan peppercorns

MMMMM—————-ITALIAN HERB SEASONING, 2 TB———————
1 ts Oregano
1 ts Marjoram
1 ts Thyme
1 ts Basil
1 ts Rosemary
1 ts Sage

MMMMM——————PUMPKIN PIE SPICE, 1 TSP———————–
1/2 ts Cinnamon
1/8 ts Ground ginger
1/8 ts Ground nutmeg
1/8 ts Ground mace
1/8 ts Ground cloves

MMMMM——————-CINNAMON SUGAR, 1 CUP————————
7/8 c Granulated sugar or
-superfine sugar
2 tb Ground cinnamon

MMMMM——————-TAMARIND PASTE, 1 TBSP————————
1 ts Dates
1 ts Prunes
1 ts Dried apricots
1 ts Lemon juice

MMMMM——————–TOMATO SAUCE, 1 CUP————————-
3/8 c Tomato paste
1/2 c Water

MMMMM—————-SEASONED RICE VINEGAR, 1 TB———————
1 tb Rice vinegar OR
1 tb White wine vinegar
1/2 ts Sugar
1/8 ts Salt

CHILI SAUCE: Ketchup with prepared horseradish and lemon juice to
taste.

FRESH CHIVES: Green onions, including the tops.

CHORIZO SAUSAGE: Hot Italian sausage, seasoned with garlic and ground
red pepper.

FISH STOCK: Equal parts clam juice and water.

DRIED CURRANTS: Chopped dark raisins.

GRAHAM CRACKER CRUMBS, 1 CUP: 15 graham crackers, ground in a blender.
: OR 1 cup vanilla wafer crumbs.

FRESH HERBS, 1 TABLESPOON MINCED: 1 teaspoon dried, of the same kind.

FRESH HORSERADISH, 1 TABLESPOON GRATED: 2 tablespoons prepared,
well-drained.

HOT SAUCE (TABASCO): use red pepper flakes or ground red pepper.

LEMON GRASS, 1 TABLESPOON MINCED: 1 teaspoon grated lemon rind.

PREPARED MUSTARD, 1 TABLESPOON: 1 teaspoon dry mustard mixed with 2
teaspoons wine vinegar, white wine or water.

PANCETTA: Cooked, lean bacon.

PINE NUTS: Walnuts or Almonds.

PROSCUITTO: Country ham.

SAKE OR RICE WINE: Dry sherry or dry vermouth.

SHALLOTS: Minced onion with half a small clove of minced garlic.

CHINESE BLACK VINEGAR: Balsamic vinegar.

WHITE WINE FOR COOKING: Dry vermouth.

CAKE YEAST, 5/8-OUNCE CAKE: 1 Packet active dry yeast.

Source: Oregonian FoodDay Food Tip column; typos by Dorothy Flatman
1996 From: Dorothy Flatman Date: 04-19-96

MMMMM

CREAM OF MUSHROOM SOUP #2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Cornstarch
3 1/2 c Water
3 Low Sodium Chicken
Bouillon Cubes
1 c Finely Chopped Fresh
Mushrooms
3/4 c Skim Milk
1/2 ts Pepper
1 t Onion Powder

Stir Cornstarch Into Water Heat Until Boiling. Stir
in Bouillon Cubes Until Dissolved. Add Chopped
Mushrooms To Mixture Simmer For 20 Minutes. Add Skim
Milk, Pepper Onion Powder. Heat Only Until Hot.
(Fat 0.2. Chol. 1.)

– – – – – – – – – – – – – – – – – –

MM: Orange Crinkles

Title: Orange Crinkles
Categories: Cookies
Yield: 3 dozen

18 1/4 oz Pkg orange cake mix
1/2 c Oil
2 lg Eggs
2 ts Grated orange rind

Combine orange cake mix and remaining ingredients,
stirring well. Drop dough by rounded teaspoonfuls 2
inches apart onto ungreased baking sheets.

Bake at 350F for 12 minutes or until lightly browned.
Cool on pan 1 minute; remove to wire rack to cool
completely.

—–

Title: BUCKWHEAT CREPES WITH ONIONS, APPLES, AND CHEESE
Categories: Vegetarian
Yield: 8 Servings

18 Buckwheat crepes; up to 20
6 lb Yellow onions
2 tb Olive oil
2 tb Butter
1 ts Salt; more to taste
Black pepper
1 1/2 lb Tart green apples; about 4,
-use pippins or Granny Smith
3 tb Calvados
8 oz Sharp cheddar cheese; grated

Prepare the Buckwheat Crepes and set aside.

Peel the onions, cut them in half lengthwise, and then slice them
thickly. Heat a tablespoon of olive oil and a tablespoon of butter in
each of two large non-stick pans, and divide the onions between them.
Sprinkle about 1/2 teaspoon of salt over each batch and cook the
onions on medium heat, stirring occasionally, until they are golden
brown. This will take about 45 minutes. Add black pepper to taste.

Meanwhile, peel the apples, cut into wedges, and slice the wedges
crosswise. When the onions are lightly browned and much reduced in
volume, consolidate them into one pan. Add the Calvados to the onions
and stir quickly to deglaze the pan. Add the sliced apples, and a
touch more salt if needed. Continue cooking, stirring often, until
the liquid is entirely gone, the onions are a deep caramel color, and
the apples are tender.

Spoon 2 to 3 rounded tablespoons of the onion mixture across the
center of a crepe, then sprinkle about 1/2 ounce of grated cheese
over it. Roll the crepe loosely over the folling and place it seam
side down on a buttered baking sheet. Continue filling and rolling
crepes until all the onions and cheese are used up. You should have
at least 16-18 filled crepes. Reserve any leftover crepes for another
use.

Cover the crepes loosely with a piece of aluminum foil, and bake them
in a 350 degree oven for 10-15 minutes, or until they are hot through
and the cheese is completely melted. If you have filled the crepes
earlier and kept them in the refrigerator for a while, adjust the
oven time upward by at least 5 minutes.

Serve the crepes at once, with a green salad, and Cranberry-Jalapeno
Sauce.

Source: “The New Vegetarian Epicure” by Anna Thomas

MMMMM

1 cup uncooked lentils
3 Tablespoons cooking oil
1 teaspoon whole mustard seed
1 small onion, chopped
2 10oz.packages frozen chopped spinach, thawed
4 cups chicken broth
4 teaspoons lemon juice
2 teaspoons white pepper
3/4 teaspoon ground coriander
4 oz. cheddar cheese

1. Cook lentils according to package directions. Set aside.
2. In a large saucepan heat cooking oil over medium heat. Add mustard seed
and let cook for 1-2 minutes or until seeds pop.
3. Add onion and cook until tender
4. Add spinach, broth, lemon juice, pepper and coriander. Add lentils. Heat
through and top with cheese.

Makes: 4-6 main dish servings.

PAD THAI.

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dried Rice Noodles (1/8″ w).
1/2 lb Shrimp, chicken, or pork. *
1/4 c Fish Sauce.
6 tb Sugar.
6 tb White Vinegar.
1 tb Tomato Paste.
4 Scallions.
1/2 c Vegetable Oil (Approx.).
2 Cloves Garlic, chopped fine
2 Eggs.
1/4 lb Bean Sprouts.
2 tb Ground Roasted Chilies.
1/4 c Ground Roasted Peanuts.
Lime Wedges.

* The meat used may be either fresh shrimps, chicken, pork, or
combinations. The traditional uses dried shrimps and hard tofu pieces
rather than fresh meat.

Soak the noodles for 20 to 25 minutes in enough warm water to cover. They
should be soft, but not so soft that they can be mashed easily with the
fingers. Later cooking will soften them more. Drain the noodles
thoroughly
in a colander while preparing the other ingredients. Traditionally, they
are
left in full length strands, but you may cut them into shorter lengths
(about
8-9 inches, say) to facilitate easier stir frying.
Peel and devein the shrimps, leaving the tails intact, OR slice the
chicken/pork across the grain into strips not more than 1/8 inch thick and
1-2 inches long.
Mix the fish sauce, sugar, vinegar, and tomato paste in a bowl. Stir until
the sugar is dissolved. Set the mixture aside. Slice the scallions, both
white and green parts, diagonally into pieces 1-1/2 inches long. Set
aside.
Heat a wok, and add the vegetable oil to the hot wok. Swirl the oil to
coat
the surface of the wok. Add garlic and fry till golden. Add shrimp and
fry
till they turn pink, or if chicken/pork is used, fry till the pink color
disappears completely. Add the noodles and toss lightly to coat them with
oil and to distribute the garlic and meat.
Add the liquid mixed earlier and bring to a boil rapidly, gently folding
the
noodle, being careful not to break them. Reduce the heat to medium and
boil
the mixture, folding frequently, until the noodles have absorbed the
liquid.
Using a wok scoop, or a stiff spatula, lift the noodles gently from one
side
of the wok. Pour a little oil along the side of the wok, then break one
egg
and slip it into the oil. Break the yolk, and cover the egg with the
noodles
immediately. Repeat this on the opposite side of the wok with the
remaining
egg. Allow the eggs to cook undisturbed, over moderate heat, until they
are
set and almost dry. Additional oil may be added if the eggs or the noodles
begin to stick to the wok.
When the eggs are set and almost dry, fold them gently but rapidly into the
noodles. Try not to break the noodles, which will be soft and fragile at
this point. An effective way is to insert the scoop under the eggs, lift
it
through, and fold the mixture over. Continue the lifting and folding
motion
until the eggs are broken up and well distributed.
Add the bean sprouts and sliced scallions, and toss the mixture quickly and
gently, still avoiding breaking the noodles. Cook for about 2 minutes, or
until the bean sprouts and scallions are crisp-tender.
Place the mixture on a large, warm serving platter. Sprinkle ground
chilies
and peanuts over the top, and squeeze lime juice over that. Alternately,
these garnishes may be served on the side for each diner to add according
to
tastes.
NOTES: 1. Pad Thai is traditionally served accompanied with fresh
vegetables,
in particular whole scallion, a small pile of fresh raw bean sprouts (to be
mixed into the noodles), and if available, a wedge of banana blossom.
2. For the traditional recipe, omit the shrimps, pork/chicken, and all
references to them. Substitute 1/2 pound very firm tofu and 1/4 pound
dried
shrimps. Put the tofu on a triple layers of paper towels, cover it with
another triple layer, put a plate on top of that, and put a two pound
weight
(cans of vegetables for an example) on top of the plate. Let stand for 20
to
30 minutes to press out the excess water. Put the dried shrimp in a sieve,
rinse them quickly under hot running water, and set aside to drain. After
the tofu has been pressed, slice it into strips about 1/4 inch thick, 1/2
inch wide and 1 inch long.
~–

– – – – – – – – – – – – – – – – – –

From: Sam.Waring@ima.infomail.com (Sam Waring)
Date: Fri Apr 14 12:36:41 PDT 1995

Title: CHILES RELLENOS
Categories: Vegetables, Cheese, Mexican
Yield: 5 servings

10 Chiles poblanos; roasted
-peeled
10 oz Longhorn or Jack cheese

MMMMM—————————–BATTER———————————-
1 c Flour
1 ts Baking powder
1/2 ts Salt
3/4 c Cornmeal
1 c Milk
2 Egg; slightly beaten

Cut cheese into slices 1/2″ thick and the length of the chile. Make a
small slit in chile just big enough to insert cheese (you can also poke
in some slivers of onion at this point). Dip in batter and fry in hot
oil or lard until golder brown. Drain and serve. May be garnished with
green chili sauce if desired.

To make batter, combine flour, baking powder, salt and cornmeal. Blend
milk with egg; then combine milk and egg mixture with dry ingredients.
Add more milk if necessary for smooth batter. Using a spoon, dip
stuffed chiles in batter.

MMMMM

Title: CHOCOLATE CHIP-PECAN PIE
Categories: Chocolate, Desserts, Pies
Yield: 6 servings

1/2 c Semi-Sweet Chocolate Chips
1 Unbaked 8-inch Pie Shell
2 Eggs; Lg
3/4 c Dark Corn Syrup
1/2 c Sugar
1/4 c Butter Or Regular Margarine
1/4 t Salt
3/4 c Pecan Halves

Melt the butter or regular margarine and set aside.
Sprinkle the chocolate chips over the bottom of an
8-inch unbaked pie shell. Freeze at least 1 hour.
Combine eggs, corn syrup, sugar, melted butter, and
salt in a bowl. Beat until well blended, using an
electric mixer set to medium speed. Stir in the
pecans and pour over the chocolate chips in the pie
shell. Bake in a 375 degree oven for 50 minutes or
until the custard is set. Cool on a wire rack.

—–