Title: Velvet Smooth Cream Pies
Categories: Pies, Desserts
Yield: 1 pie

3/4 c C and H Granulated Sugar
1/3 c All-purpose flour
1/4 ts Milk
2 Eggs; or…
3 -Egg yolks
1 tb Butter or margarine
1 ts Vanilla
1 9″ pastry shell
— (baked and cooled)

In a saucepan mix sugar, flour and salt. Add milk and eggs. Beat with a
whisk until smooth. Bring to boil over medium heat stirring constantly.
Continue cooking and stirring until smooth and thickened. Remove from
heat, stir in butter and vanilla. Cool 5 minutes. Pour into pastry
shell. Chill until set.

BANANA CREAM PIE: Make a base filling; cool. Slice 2 or 3 large bananas
in bottom of baked pie shell; add cooled filling and chill. Serve with
Whipped Cream Topping.

BUTTERSCOTCH CREAM PIE: Use 3/4 cup firmly packed C and H Golden or Darn
Brown Sugar instead of granulated sugar in basic filling recipe; increase
butter to 3 tablespoons. Top with Tall ‘N’ Tender Meringue (see separate
recipe) or chill and serve with Whipped Cream Topping.

COCONUT CREAM PIE: Stir 1 cup flaked coconut into basic filling before
pouring into baked pie shell. Top with Tall ‘N’ Tender Meringue or chill
and serve with Whipped Cream Topping. Garnish with toasted coconut, if
desired.

CHOCOLATE CREAM PIE: Make basic filling; add 1/2 cup semi-sweet chocolate
pieces to hot, cooked filling in saucepan. Stir until completely melted.
Pour into baked shell; chill. Spread with Whipped Cream Topping; garnish
with shaved chocolate.

MICROWAVE DIRECTIONS: Combine sugar, flour and salt in deep 2 quart glass
mixing bowl. Add eggs and milk. Beat with whisk until smooth. Microwave
at full power 8 minutes, stirring 3 times. Precede {sic} as recipe
directs.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

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Title: Burgoo
Categories: Stew Beef Main dish
Servings: 20

3 lb Ready to Cook BroilerChicken 2 lb Beef Shank Cross-cuts
12 c Water 1 T Salt
1/4 t Pepper 6 ea Slices Bacon
56 oz (2 cns) Tomatoes 1 c Cubed Peeled Potatoes
2 c Coarsely Chopped Carrots 1 c Chopped Onion
1 c Chopped Celery 1 c Chopped Green Pepper
2 T Packed Dark Brown Sugar 1/4 t Crushed Dried Red Pepper
4 ea Whole Cloves 1 ea Clove Garlic, Minced
1 ea Bay Leaf 4 ea Ears Of Fresh Corn
32 oz (2 cns) Butter Beans 10 oz Frozen Cut Okra
2/3 c Unbleached All-purpose Flour

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
water, salt and pepper. Cover; cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken and
beef from bones; discard skin and bones. Cube beef and chicken. Set
aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon,
set aside. To reserved broth in Dutch oven, add cubed beef, undrained
tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red
pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often.
Remove cloves and bay leaf. With knife, make cuts down center of each row
of corn kernels and scrape off of cobs. Add corn, cubed chicken,
undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour
and reserved bacon drippings; stir into stew. Cook until stew thickens.
Salt to taste. Garnish with parsley and serve hot with baking powder
biscuits for a great meal.

—————————————————————————–

Title: TRIPLE CHIP BROWNIES
Categories: Cookies, Desserts
Yield: 32 servings

Butter; to grease the foil
16 tb Unsalted butter; softened
2 c Sugar
8 oz Bittersweet chocolate
– melted and slightly cooled
2 ts Vanilla extract
4 Eggs
1 c Unbleached all-purpose flour
1 ts Salt
1 c Chopped walnuts
2 c Semisweet chocolate
2 c Milk chocolate
2 c Butterscotch bits

PREHEAT OVEN TO 350F. Line an 8 3/4-by-13 1/2-inch glass or metal pan with
a large piece of aluminum foil, smoothing it into the corners. Butter the
foil. In a large bowl, cream the butter with the sugar together until it is
light in color. Stir in the melted chocolate. Add the vanilla, then add the
eggs, beating until blended. In another bowl, combine the flour and salt.
Add the walnuts and all the bits, tossing to coat them with the flour.
Scrape the flour, nuts and bits into the bowl with the butter, and stir
with a wooden spoon just until all the ingredients are mixed. Do not
over-beat. Scrape the batter into the prepared pan, holding the foil so
that it does not move. Place the pan in the middle of the oven and bake
until a toothpick inserted in the center comes out almost clean, about 50
minutes. Remove the pan and let it stand for an hour, then cover the pan
with foil and place it in your freezer for at least 1 1/2 hours or in your
refrigerator overnight. Turn the cooled brownies out onto a clean
workspace, lift off the foil and cut into 32 squares. Store in the
refrigerator or the freezer in an airtight tin.

—–

ALMOND COOKIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Chinese Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SAWYER (RJHV41A)
3 cups Sifted flour
1 cup Shortening
4 tablespoons Corn syrup; or molasses — honey
1 Egg — beaten
3 tablespoons Almond extract
1 1/2 teaspoons Baking soda
1 cup Blanched almonds

Here’s an easy recipe that will make about four dozen cookies. They may be
wrapped in foil and frozen, if you wish…

Cream the shortening and sugar together and add the beaten egg. Slowly add
the flour, baking soda, almond extract, and syrup to the mixture and mix
until smooth.

Take a small piece of the dough and roll into a ball.
Continue until all the dough has been used. Flatten each ball into a thick
cookie and place an almond on the top of each, pressing it in a little.

Bake on a greased cookie sheet in a 375 degree oven for about 20 minutes.

This would be a good recipe for the member who asked about cooking a
Chinese Dinner for eight since the cookies can be made several days ahead.
ENJOY!
Formatted by Elaine Radis BGMB90B; October, 1993 Posted November. 1991

– – – – – – – – – – – – – – – – – –

CHUTNEY CHEESE SPREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Shredded sharp cheddar
-cheese (6-8 oz)
8 oz Cream cheese, softened
2 1/2 tb Dry sherry
1/2 ts Curry powder
1/4 ts Salt
1/3 c Finely chopped chutney
1 tb Snipped chives
Crackers
Fresh fruit

Combine first five ingredients and blend well. Stir
in chutney. Turn into serving dish. Top with chives
if for appetizer and serve with crackers. If served as
adessert, serve with fresh fruit to dip into mixture.

Origin: A Taste of Oregon Shared by: Sharon Stevens

– – – – – – – – – – – – – – – – – –

Title: Wild Rice-Stuffed Squash
Categories: Diabetic, Vegetables, Vegetarian, Rice
Yield: 4 servings

2 md Acorn Squash;
1/2 c Wild Rice; cooked
1 ts Orange Rind; grated
1/2 c Walnuts; chopped
1 tb To 2 tb Frozen Orange Juice;
Concentrate

Cut the squash in half and remove the seeds. Combine the remaining
ingredients and fill the squash with the mixture. Place in a baking
pan. Cover with aluminum foil or a lid and bake in a 400-degree oven
for about 35 minutes, or until the squash is fork-tender. Extra
orange juice concentrate can be drizzled over the squash just before
serving.

One Serving = Calories: 204 Carbohydrates: 28 Protein: 5 Fat: 10
Sodium: 20 Potassium: 610 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 2 Fat Exchanges

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

MMMMM

Title: New Orleans Chicory Pot Du Creame
Categories: Desserts, Emeril, Ethnic, Am/la
Yield: 8 servings

1 qt Heavy cream
1 Vanilla bean; split in half
10 Egg yolks
1 c Espresso coffe
1 1/4 c Sugar
Whipped cream in a pastry
-bag with star tip
Chocolate shavings
1 tb Espresso powder

Preheat oven to 300 degrees F. Scrape inside of
vanilla bean halves into cream and add the bean
halves, sugar and coffee in a suce pan over medium
heat. Bring the cream up to a boil and reduce to a
simmer. Simmer the cream for 5 minutes. Remove from
the heat and discard the vanilla bean. In an electric
mixer, beat the egg yolks. Gradually pour the
hotcream into the mixer. Mix well until incorporated.
Strain the liquid into a pitcher. Place 8 (3/4c) cups
in a roasting pan. Fill the cups to the rim. Fill
the pan with water. Cover the pan loosly with foil
and bake for 1 to 1 1/2 hours or until set. Remove
from pan and ler custards cool completely. Place in
refrigerator and chill for 1 hour. Garnish with
whipped cream, chocolate shavings and espresso powder.

Source: Essence of Emeril, #2329, TVFN
Formatted by LIsa Crawford, 4/29/96

—–

Title: Baby Food Soft Doggie Cookies
Categories: Misc, Pets
Yield: 1 Servings

3 2 1/2 oz. each jars of baby
Food: either beef or chicken
1/4 c Dry milk powder
1/4 c Wheat germ

Combine ingredients in a bowl and mix well. Roll into
small bails and place on well-greased cookie sheet.
Flatten slightly with a fork. Bake in preheated 350
oven for 15 minutes or until brown. Cool on wire racks
and STORE IN REFRIGERATOR…also freezes well. Notes:
cream of wheat can be substituted for the wheat germ.
Tester’s note: Definitely something to howl about!!
Cookies are soft and chewy……..

—–

Blue Shrimp Fettuccine

Recipe By : Mautag Farms
Serving Size : 4 Preparation Time :0:00
Categories : Shrimp Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Blue cheese
8 oz Cream cheese
1/4 c Parsley — finely chopped
4 Green onions — finely chped
1 Garlic clove
1/3 c Dry white wine
2 tb half and half
1 t Pepper — to taste
1 lb Shrimp*
8 oz Fettuccine

Combine room temperature cheeses with wine and cream in 2-qt. casserole.
Add seasonings and shrimp (*cooked, shelled and deveined) and bake in 375=
* oven until heated through, about 20 minutes. Toss with 8 oz. fettucine
which has been cooked according to package directions.

– – – – – – – – – – – – – – – – – –

Per serving: 741 Calories; 43g Fat (52% calories from fat); 25g Protein;
64g Carbohydrate; 128mg Cholesterol; 659mg Sodium

Title: BERGENS FISKESUPPE (BERGEN FISH SOUP)
Categories: Norwegian, Soups/stews, Seafood
Yield: 6 servings

———————————FISH STOCK———————————
1/4 c Parsnips; coarsely chopped
1/2 c Carrots; coarsely chopped
1 lg Yellow onion; coarsely
-chopped (3/4 cup)
1 lg Potato; coarsely chopped
-(1 cup)
1 ts Salt
6 Peppercorns; whole
1 tb Parsley stems; chopped
1 Bay leaf
3 Celery stalks w/leaves
2 lb Fish trimmings (heads, bones
-etc., washed)
4 qt Cold water

————————————SOUP————————————
1/2 c Carrots; finely chopped
1/4 c Parsnips; finely chopped
1 lb Halibut, cod or haddock,
-boneless and in one piece
1/2 c Leeks; finely sliced, white
-parts only
2 Egg yolks
Salt pepper
3 tb Parsley; finely chopped
6 tb Sour cream (opt)

FISH STOCK:
To prepare fish stock, which will be the base of the soup, combine the
ingredients listed under that heading (above) in a 4 to 6 quart stock
pot. Bring to a boil, partially cover the pot, turn the heat low and
simmer for 30 to 40 minutes. Strain the stock through a fine sieve
into a large bowl, pressing down hard on the vegetables and fish
trimmings with the back of a spoon to extract their juices before
discarding them. Wash the pot and return the strained stock to it.
Reduce the stock to about 6 cups by boiling it rapidly, uncovered,
for about 20 minutes. Restrain through a fine sieve or through a
double thickness of cheesecloth lining a regular sieve.
SOUP:
Again return the stock to the pot. Add the carrots, parsnips and
fish. As soon as the soup reaches the boil, lower the heat and simmer
uncovered for about 10 minutes. Add the leeks and simmer 2 or 3
minutes longer. Remove from heat, lift out the fish with a slotted
spoon and set aside on a platter. In a small bowl, beat egg yolks
with a wire whisk; then beat in about 1/2 cup of hot soup, 1
tablespoon at a time. Pour this back into the soup in a thin stream,
beating continuously with a wire whisk. With a fork, separate the
fish into flakes and add it to the soup. Season with sale and pepper
and reheat, but do not let the soup boil.
To serve, ladle the soup into individual bowls and spinkle with
chopped parsley. If you like, garnish each serving with 1 tablespoon
sour cream.

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