Butterscotch Meringue Pie

Recipe By : Dad
Serving Size : 8 Preparation Time :0:00
Categories : Chat Recipes Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 Inch Pie Shell
3/4 C Light Brown Sugar — firmly packed
1/4 C Granulated Sugar
1/4 C Cornstarch
1/2 Tsp Salt
2 1/2 C Milk
3 Egg Yolks — slightly beaten
2 Tbsp Butter
1 tsp Vanilla Extract

Meringue
3 Egg Whites
1/4 tsp Cream Of Tartar
6 tbsp Sugar
1/2 tsp Vanilla Extract

Prepare and bake the pie shell; allow to cool. In a medium saucepan, combine
the sugars, cornstarch and salt; mix well. Gradually stir in the milk,
mixing until completely smooth.
Over medium heat, bring to a rolling boil, stirring; boil for 1 minute,
stirring constantly. Remove from the heat. Stir half of the hot mixture into
the egg yolks, mixing well; pour back into the saucepan. Bring back to
boiling, stirring; boil 1 minute longer. Remove from heat.
Stir in the butter and vanilla; pour immediately into the pie shell.
Preheat oven to 400. Meanwhile make the meringue.

For meringue, beat the egg whites until frothy with the cream of tartar.
Gradually beat in the sugar. Beat the whites until stiff and glossy.

Spread the meringue over the warm filling, sealing at edge of the crust.
Bake 7 to 10 minutes or until meringue is golden. Cool on wire rack for 1
hour before serving.

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Title: Kochu Jang (Hot Sauce)
Categories: Korean, Condiments
Yield: 4 gallons

7 1/2 c Glutenous rice powder
5 1/2 c Chili powder
5 1/2 c Salt
4 c YEODKIREUM powder
– (dried barley sprout malt)
2 c MEJU powder (soy bean malt)*
8 1/3 c Water

* NOTE: Available in Korean markets. Consists of soy beans which are
made into dumplings, fermented, dried, and then powdered.

In a bowl, combine YEODKIREUM powder and water. Mix well, then
strain off liquid into a large pot. Add glutenous rice powder to
liquid and mix well. Cook over low heat (113F, 45C). Remove from
heat and allow to stand until rice powder is dissolved.

Heat to boiling, then reduce heat and let cook for 30 minutes.

Transfer to a large bowl to cool. When completely cool, stir in MEJU
and chili powder and blend well. Leave overnight.

The next day, mix in 4 cups of the salt and transfer mixture to a
large container. Sprinkle remaining salt over, then cover with
loosely woven cloth such as cheesecloth or gauze. Leave in a sunny
place to ferment, stirring occasionally, for one month.

ADDITIONAL NOTES:
Use a large container, as mixture rises as it ferments. During
fermentation, cover container at night.

Adapted from a recipe in “Quick Easy Korean Cooking for Everyone”
Typed for you by Karen Mintzias

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Title: Lentil and Rice Soup
Categories: Soups/stews, Rice/grains
Yield: 4 servings

1 Large onion, chopped 1 ts Ground cumin
2 tb Sunflower oil 1 ts Ground coriander
2 Cloves garlic, diced 3 Chicken bouillon cubes
1 ts Fresh ground ginger 6 c Water
1 ts Curry powder 1 1/2 c Lentils, washed
1 ts Turmeric 3 c Brown rice, cooked
1 ts Chili powder

In a soup pot, cook onion in oil for about 10 minutes. Add garlic and
spices; cook 2 more minutes. Add bouillon cubes, water and lentils; bring
soup to a boil. Reduce heat and simmer about 1 hour. Ladle into bowls
over rice.

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CRAYFISH TAIL SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Crayfish tails
10 ea Spinach, leaves
1 ea Endive, head
1/2 c Beans, small, green,
— blanched
1 md Tomato, diced
2 ea Shallots, chopped
1 bn Chervil, chopped
1 pn Tarragon
Vinaigrette, Hazelnut Oil *
Salt
Pepper
10 ea Basil, leaves

* Vinaigrette of Hazelnut oil is prepared with 1 part vinegar
to 4 parts oil, mustard, salt and pepper to taste.)

Boil the crayfish tails and cool.

Place spinach, endive, and blanched beans in a large bowl. Add
tomato, shallots, chervil, and tarragon. Add crayfish tails and
sprinkle with hazelnut oil, salt and pepper.

Mix well and set aside.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

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Title: SOUR CREAM APPLE PIE
Categories: Desserts, Pies, Fruits/nuts
Yield: 6 servings

—————————-PIE—————————-
9-inch deep-dish pie shell
1 c Sour cream
Large egg, lightly beaten
2 ts Pure vanilla extract
3/4 c Sugar
1/8 ts Salt
1/4 c All-purpose flour
2 lb Granny Smith apples *

————————–TOPPING————————–
1/3 c All-purpose flour
1/4 c Sugar
1/4 c Light brown sugar, packed
2 1/2 ts Cinnamon, ground
3/4 c Walnuts, chopped
6 tb Butter, unsalted **

* peeled, cored, and thinly sliced
** chilled and cut into pieces
In large bowl, combine sour cream, egg, vanilla,
sugar, salt, and flour, stirring until well blended.
Stir in apples. Pour into unbaked pastry shell. Bake
at 425 degrees for 10 minutes. Reduce heat to 350 and
bake an additional 30 minutes.
TOPPING:
Combine all topping ingredients, blending until
mixture resembles coarse meal. Spoon topping over pie
and bake at 350 minutes for an additional 15 to 20
minutes, or until filling is bubbly.
— from CREME DE COLORADO cookbook

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Title: Spicy Meatball Soup
Categories: Soups
Yield: 6 servings

1 lb Extra lean ground beef
1 cn Drained corn, divided (11oz)
1 c Hot or medium-spicy salsa,
-divided
1 Egg
1/2 c Thinly sliced green onions
-with tops
2 tb Chopped fresh cilantro,
-divided
1 1/2 t Minced fresh garlic, divided
1/2 t Salt
1 c Chopped green bell pepper
1 cn Whole tomatoes including
-liquid, cut up (28 oz)
1 cn Dark red kidney beans,
-drained (15.5 oz)
1 c Beef broth
1 t Chili powder

In a large bowl, combine ground beef, 1/2 cup corn, 1/3 cup salsa,
egg, green onions, half the cilantro, half the cumin, 1 teaspoon
garlic and the salt. Shape into 36 1″ balls and place half of them on
paper towels in a rectangular baking dish. Rearranging balls midway
through cooking, microwave on high 5-7 minutes, or until no longer
pink. Remove cooked meatballs and microwave remaining half of
meatballs as before; set aside.

Place bell pepper and remaining 1/2 teaspoon garlic in a 3-quart
casserole. Cover with lid or vented plastic wrap and microwave on
high 2 minutes. Add tomatoes including liquid, beans, remaining corn,
broth. Stir in remaining two-thirds cup salsa, 1 tablespoon cilantro,
1 teaspoon cumin and chili powder; re-cover. Stirring midway through
cooking, microwave on high 10 minutes, or until mixture begins to
boil. Add meatballs; re-cover and microwave on high 4 minutes, or
until meat is hot. Makes 6 1 1/2 cup servings.

MMMMM

Scandinavian Cucumbers

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Diary sour cream
2 tablespoons Parsley — snipped
2 tablespoons Tarragon vinegar
1 tablespoon Sugar
1 tablespoon Chives — snipped
3 small Unpeeled cucumbers — thinly
(3 cups)

Stir together sour cream, parsley, vinegar, sugar, and chives. Gently fold in
cucumbers. Cover and chill.

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Title: Five Spice Powder-Walt
Categories: Spices
Yield: 1 servings

1 tb Cinnamon
1 tb Ginger
1 tb Anise
1 tb Fennel
1 tb Clove
pn Black pepper, optional

Blend together.

From The Frugal Gourmet – Three Ancient Cuisines Chins/Greece/Rome

MMMMM

Title: Chow Chow
Categories: Vegetables, Relishes
Yield: 4 pints

1 qt Cabbage chopped (1 med head)
3 c Cauliflower chopped (1 med)
2 c Onions chopped
2 c Tomatoes green chopped (4)
2 c Green bell pepper (4)
1 c Red bell pepper (2)
3 tb Salt
2 1/2 c Vinegar
1 1/2 c Sugar
2 ts Mustard dry
1 ts Turmeric
1/2 ts Ginger ground
2 ts Celery seed
1 ts Mustard seed
Hot peppers to taste

Combine chopped vegies and sprinkle with salt. Let stand 4 to 6 hours in
a cool place. Drain well. Combine vinegar, sugar and spices in a non
metal pot and simmer 10 minutes. Add vegies and simmer 10 minutes.
Bring mixture to a boil. Pack boiling hot into sterilized jars leaving
1/8 inch for headspace. Adjust caps and allow to cool and seal, add
screw down lids.

From the country kitchen of Billy Jean Foutz

—–

BELL PEPPERS WITH BROWN RICE STUFFING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Nuts
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ea Green bell peppers
1 md Onion, diced
1 ea Garlic clove, minced
2 tb Oil
2 oz Brown rice
3/4 pt Tomato juice
1 ea Bay leaf
1 ea Thyme sprig
1 ea Parsley sprig
4 oz Mixed nuts, chopped
Salt pepper, to taste

Slice the tops from the peppers to form lids. Scoop
out the seeds membranes. Place the peppers in a
greased casserole.

Saute the onion garlic in the oil over low heat
until the onion is soft golden. Add the rice half
the tomato juice, along with the bay leaf, thyme
parsley. Cover simmer for 40 minutes. Discard the
bay leaf, thyme parsley. Mix in the nuts season
well.

Fill the green peppers with the sauteed mixture.
Replace the tops. Pour the remaining tomato juice
around the peppers. Bake at 350F for 35 minutes.

Mary Norwak, “Grains, Beans Pulses”

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