Title: Special Pie Shell
Categories: Pies, Desserts
Yield: 1 pie shell

MERINGUE SHELL: Adds glamour to any cream or chiffon pie filling!

Beat 2 egg whites with 1/4 teaspoon cream of tartar, 1/8 teaspoon salt,
and 1/4 teaspoon vanilla until foamy; gradually beat in 1/4 cup C and H
Granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form,
then spread roughly in buttered 8″ or 9″ pie pan, piling it higher near
edge but not touching side of pan. Bake at 275 F for 1 hour until creamy
in color and firm to touch. Cool away from draft.

CRUMB CRUST: A crunchy, flavorful pie shell to use with any chiffon pie
filling.

Combine 1 1/2 cups graham cracker crumbs and 1/4 cup C and H Granulated
Sugar; add 1/3 cup melted butter or margarine and mix well. Press into
bottom and around sides of 9″ pie plate. Bake at 375 F about 7 minutes.
Cool. C and H Golden or Dark Brown Sugar in place of granulated sugar
adds extra flavor. Cornflake, vanilla wafer or gingersnap crumbs may be
used instead of graham cracker crumbs.

MICROWAVE DIRECTIONS: Melt butter in 9-inch pie pan in microwave at full
power 1 to 1-1/2 minutes. Combine crumbs and sugar, stir into butter
until well blended. Evenly press crumb mixture against bottom and sides
of pan. Microwave at full power 2 to 2-1/2 minutes or until firm when
touched; turn pan once.

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

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Easy Peach Crunch

Recipe By : Phyllis Morris
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1lb 13oz can peaches — drained
cinnamon
3/4 c flour
1 tsp baking powder
1/2 tsp salt
1 c sugar
1 egg

Place drained peaches in bottom of pan. Cover with cinnamon. Mix together
flour, baking powder, salt, sugar and egg. Sprinkle on top of fruit. Melt
butter and pour over top. Bake at 375 for 30 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : May substitute peaches with other canned fruit.

WHEAT FREE SHORTBREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c AM Rice Flour
1/2 c Barley or Oat Flour
1/4 c Unrefined vegetable oil
1/4 c Rice syrup

Mix all ingredients well to make a smooth dough. Roll out 1/4 inch thick
and cut into desired shapes. Bake on an ungreased cookie sheet for 17
minutes at 375 F.

Source: Arrowhead Mills “Something Sweet” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Bread In Jars: Chocolate Applesauce

Recipe By : 365 Ways To Prepare For Christmas
Serving Size : 8 Preparation Time :0:20
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
3 c granulated sugar
4 egg whites — whipped
1 tbsp vanilla
1 tsp almond extract
2 c applesauce — at room temperature
3 c unbleached flour
3/4 c cocoa powder — sifted
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt

Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack
from oven. Before starting batter, wash 8 (1 pint) wide mouth canning jars
with
lids in hot soapy water and let drain, dry, and cool to room temperature.
Gene
rously prepare jars with margarine. In a mixing bowl, combine margarine,
sugar,
egg whites, vanilla, almond extract, and applesauce. In another mixing bowl,
c
ombine flour, cocoa powder, baking powder, baking soda, and salt. Mix wet
ingre
dients with dry ingredients just until moistened. Spoon 1 level cupful of
batte
r into each jar. Carefully wipe rims clean, then place jars on baking sheet
(or
they’ll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot
wa
ter until they’re used. When cakes are done, remove jars which are HOT from
ove
n one at a time. If rims need cleaning, use moistened paper towel. Carefully
p
ut lids and rings in place, then screw tops on tightly shut. Place jars on a
wi
re rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue on
flowers
, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should
be sealed by now) and place a few cotton balls on top of the lid (makes it
poofy
on top), then a piece of cloth (about 3″ larger than the lid) on top and screw
the ring back on. Decorate as desired (example pinking shears).

– – – – – – – – – – – – – – – – – –

NOTES : There’s no need to refrigerate them, they keep well in pantry for 6
mont
hs.

Title: Rosy Beet and Potato Salad with Garlic Dressing
Categories: Vegetables, Salads, Side dish
Yield: 6 servings

4 md Beets with greens
2 lg Potatoes
4 Garlic cloves
3 tb Oil
1 Lemon; juiced
Salt and pepper; to taste

Remove greens from beets. Cut greens into 1-inch-thick slices and
boil until wilted and tender. Drain thoroughly and set aside.

Boil beets until completely tender. Drain, then cover in cold water to
cool. When cooled, slip off roots and skins.

Meanwhile, boil potatoes in their skins until tender. Drain, cool
thoroughly, then remove skins.

Cut peeled beets and potatoes into bite sized chunks and place in
mixing bowl with cooled greens.

Mince or press garlic, then combine with oil and lemon juice. Season
dressing with salt and freshly ground black pepper to taste, then toss
with beets and potatoes. Serve chilled with crusty bread.

Copyright 1994 Karen Mintzias
May be freely copied and distributed without changes.

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Stain Glass Cookies

Recipe By : Lois Boswell, Logan, OK
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 12 Oz Pkg Chocolate Chips
1/2 Cup Margarine (1 Stick)
1 Package Marshmallows
1 Cup Nuts — Chopped
Coconut

Melt and cool chocolate chips and margarine in sauce pan. Stir in
marshmallows and nuts. Form into a log on foil. Sprinkle with
coconut.
Freeze and slice when ready to serve.

– – – – – – – – – – – – – – – – – –

NOTES : Published in December ’96 Tastes of Oklahoma column which is
written by Flo Burtnett. Vol. LXXVII, No 12, Farm News Views,
Oklahoma Farmers Union.

D’BEST CHEESECAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sallie Kratz
3/4 cup Butter
1 1/4 cup All purpose flour — + 3 T
2 cup Sugar — divided
1 Egg yolk
Lemon peel — grated fresh
from 2 lemons
5 package Cream cheese — 8 oz size
5 Eggs
1/4 cup Whipping cream
1 tablespoon Orange peel; grated — fresh
1/4 teaspoon Salt
1 cup Sour cream for garnish

In small bowl with mixer at low speed, beat butter, 1 1/4 c flour, 1/4 c
sugar, 1 egg yolk and half of the lemon peel until dough is well mixed.

Refrigerate, covered, for 1 hour. Preheat oven to 400-degrees. Press 1/3 of
dough into bottom of 10-inch springform pan. Bake 8 minutes; allow to cool.
Turn oven to 475-degrees. In large bowl with mixer at mediom speed, beat cream
cheese just until smooth; slowly beat in 1 3/4 c sugar until smooth.

With mixer at low speed, beat in 3 T flour and remaining ingredients. except
sour cream. At high speed beat 5 minutes.

Press rest of dough around side of springform pan to within 1-inch of top, do
not bake now. Pour cheese mixture into pan; bake 12 minutes. Turn oven to
300-degrees; bake 35 minutes. Turn off oven; leave in oven 30 minutes. remove;
cool in pan on rack. Chill.

To serve: Remove side of pan. With ladge spatular, loosen cake from plate.
Spread top of cheesecake with cour cream to garnish…

– – – – – – – – – – – – – – – – – –

Title: Jamaican Chocolate Cake
Categories: Cakes
Yield: 12 Servings

1 1/2 c Self-rising flour
1 1/2 ts Baking powder
1 ts Mixed Spice
3/4 c Margarine, softened
3/4 c Superfine sugar
3 Eggs
2 tb Unsweetened cocoa powder
2 tb Hot water
1/2 c Granulated sugar
2/3 c Water
2 Cinnamon sticks (2")
1/4 c Dark rum
2 tb Slivered almonds
6 oz Semisweet chocolate, broken
-in pieces
Whipped cream

Preheat oven to 325’F. (165’C.). Generously grease a 5-cup fluted or
plain tube pan and dust lightly with flour. Sift flour, baking powder
and Mixed Spice into a bowl. Add margarine, superfine sugar and eggs.
Blend cocoa powder with hot water and add to flour mixture. Beat well
with a wooden spoon 2 minutes or 1 minute if using an electric mixer.
Turn mixture into prepared pan. Bake in preheated oven 1-1/4 hours or
until well risen and cake begins to shrink from edges of pan.
Carefully turn out cake onto a wire rack and cool.

Combine granulated sugar and 2/3 cup water in a saucepan. Add
cinnamon and heat gently, stirring to dissolve sugar. Boil 5 minutes.
Remove from heat, add rum and discard cinnamon. Place cake on a
plate. Spoon syrup over cake and let stand 2 hours. Stud top of cake
with almonds. Melt chocolate; carefully spoon over cake, spreading
to give a smooth even coating. Let stand several hours. Pipe (with a
pastry bag) whipped cream around bottom of cake.

MMMMM

Title: MU SHU PORK #1
Categories: Chinese, Pork
Yield: 6 servings

1/2 lb Rolled pork roast
5 tb Oil
1/2 bn Green onion/scallion
2 c Thinly sliced/shredded
-chinese cabbage (bok choy)
1 c Fresh bean sprouts
1 cn (8.5-oz) drained bamboo
-shoots
4 Beaten egg
1 tb Sesame seeds
2 tb Soy sauce
1/2 ts Salt
1/2 ts Sugar
Mandarin pancakes (from any
-oriental market)

Cut pork into matchstick pieces. Cut onions into 2
inch lengths , then cut the strips into shreds. Heat
wok or large deep skillet over high heat. Add 1
tablespoon of oil, swirl to coat bottom and side. Add
onions, cabbage, bean sprouts and bamboo shoots.
Stir-fry until just wilted; remove to large bowl.
Reheat pan; add 2 more tablespoon oil. Add eggs,
swirling pan to spread out into thin layer. COok until
firm, breaking eggs up into small pieces. Remove to
bowl with vegetables. Reheat pan; add sesame seeds and
remaining oil. Add pork; stir-fry until browned and
thoroughly cooked. Add soy, salt and sugar. Return
vegetable-egg mixture to pan. Stir-fry until heated.
Serve with mandarin pancakes. Have each person add
about a tablespoon of filling to their own pancakes,
adding a dab of hot mustard, oyster or plum sauce or
dipping sauce (from wonton recipe). Fold pancake in
half like soft taco, or roll it up, folding over one
end to hold in the juices. Eat with fingers.

—–

Title: EATING WELL’S PARMESAN STRAWS
Categories: Low-fat, Appetizers
Yield: 1 servings

1 Large egg white
1 tb Olive oil
1/4 ts Salt
1/8 ts Cayenne (optional)
6 Sheets phyllo dough 14"x18″
3/4 c Freshly grated Parmesan or
-Asiago cheese

Preheat oven to 400 degrees F. lightly coat 2 baking
sheets with non-stick cooking spray or line with
parchment paper. In a small bowl, whisk together egg
white, oil, salt and cayenne, if used. Lay a sheet of
phyllo on a work surface with the short side toward
you. Keep remaining phyllo sheets covered with a
plastic wrap or waxed paper. With a pastry brush,
lightly coat the lower half of sheet with the
egg-white mixture and sprinkle with about 2 tsp.
cheese. Fold the upper half over the lower half.
Brush the right half of the folded sheet with egg-whit
mixture, sprinkle with a heaping teaspoon of cheese
and fold left half over the cheese. Brush the bottom
half of the folded sheet with the egg-white mixture,
sprinkle with 1 tsp cheese and fold the upper half
over lower half. Finally brush the top with the
egg-whit mixture and sprinkle with 1 tsp. cheese. Cut
into ten 1/2-inch strips using a knife or a serrated
pastry cutter. With a wide spatula, transfer the
strips to the prepared baking sheet, placing them
about 1/2 inch apart. repeat the procedure with the
remaining 5 sheets of phyllo, egg-whites and cheese.
Bake the straws for 8 to 10 minutes, or until golden
and crisp. Transfer to a rack to cool. Makes 5 dozen
straws. Note: The straws may be stored in an airtight
container at room temperature for 1 week or the
freezer for up to 2 months.

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