Recipes published in ‘Iced Cky’

Velvet Smooth Cream Pies

Recipe

17 Nov

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

—–

Filed under: Dessert Breads, Dessert Dinner Pie, Dessert Dinner Pizza, Dessert: Cakes, Desserts, Fruit Dinner Salad, Fruits, Iced Cky

New Mexican Pork And Green Chili Stew

Recipe

25 Jun

New Mexican Pork And Green Chili Stew

Recipe By : Gourmet magazine December 1992
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium onions — chopped
8 garlic cloves
3 tablespoons vegetable oil
4 1/2 pounds boneless pork shoulder — trimmed of excess
— fat and cut into,
— 1-inch pieces
5 pounds frozen roasted new mexican green chilies* — thawed,
peeled if
— necessary, seeded,,
— and chopped
7 cups water
2 teaspoons salt
1 1/2 pounds boiling potatoes

In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in
the oil over moderate heat, stirring, until the onions are softened, add the po
rk, the chilies, the water, and the salt, and simmer the mixture, uncovered, ad
ding more water if necessary to keep the pork barely covered, for 1 1/2 hours.

Stir in the potatoes, peeled and cut into 1-inch pieces, making sure they are c
overed by the cooking liquid, and simmer the mixture, stirring occasionally, fo
r 30 minutes, or until the pork and the potatoes are tender. Stir in the remai
ning 2 garlic cloves, minced, and salt to taste and simmer the stew for 5 minut
es. The stew may be frozen or made 3 days in advance, cooled, uncovered, and k
ept covered and chilled.

Notes: Can be prepared in 45 minutes or less.

Makes about 14 cups.

MC formatted by Barb at PK using MC Buster 2.0f SNT on 7/1/98

By “Barbara E. Price” on Jul 5, 1998.

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Filed under: Butter Cky, Iced Cky, Nut Cky, Refrigerator Cky

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Velvet Smooth Cream Pies

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