Recipes published in ‘Scot Irish’

Chocolate Pecan Pie

Recipe

6 Oct

Title: CHOCOLATE PECAN PIE
Categories: Pies, Chocolate
Yield: 8 servings

3 ea Eggs,slightly beaten
1 c Karo light or dark corn syru
1 c Sugar
2 tb Margarine,melted
4 oz Semi-sweet chocolate
1 ts Vanilla
1 1/2 c Pecan halves
1 ea 9″ unbaked pie shell

In a large bowl,stir first 6 ingredients until well blended. Stir in
pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or
until knife inserted halfway between center and edge comes out
clean.Cool.

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Filed under: Casseroles, Meats, Scot Irish

Poppyseed Dressing-Texas Home Cooking

Recipe

2 Jul

Title: POPPYSEED DRESSING-TEXAS HOME COOKING
Categories: Salad dress, Salads, Texas
Yield: 2 cups

1/4 c Sugar
1/4 c Honey
1/4 c White vinegar
2 T Fresh lemon juice
1 t Dry mustard
1 t Grated onion
1/2 t Salt
1 t Paprika, optional
1 c Oil, canola or corn
1 T Poppy Seeds

In a food processor or with a mixer, combine all the ingredients
except the oil and the poppyseeds. Pour in the oil and continue
mixing until the dressing is thick. Drizzle the dressing over
Grapefruit-Avocado Salad or another fruit salad. Refrigerated, the
dressing keeps for a couple of weeks. If it separates, process or mix
it again before using.

NOTE: This dressing, an integral part of Helen Corbitt’s grapefruit
and avocado creation, and today appears in many other Texas
fruit-flavored salads.

Helen Corbitt is a reknowned Texas chef who worked at Neiman Marcus
Zodiac Room, Dallas, Texas. She introduced the state to fresh herbs,
fish that wasn’t deep-fried, pepper mills, and olive oil.

Recipe from Texas Home Cooking by Cheryl Alters Jamison and Bill
Jamison. ISBN 155832-058-X (cloth) and ISBN 1-55832-059-8 (paper)

This book makes an excellent read, lots of interesting asides, and
tidbits.

Typed by Bobbie Beers

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Filed under: Cookies, Scot Irish

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Recipes published in ‘Scot Irish’

Chocolate Pecan Pie

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