Title: Blueberry Cream Pie
Categories: Dessert, Posted-mm
Yield: 6 servings

CRUST:
1 1/3 c Vanilla wafer crumbs
2 T Granulated sugar
5 T Butter or margarine, melted
1/2 t Vanilla extract
FILLING:
1/4 c Granulated sugar
3 T All-purpose flour
pn Pinch of salt
1 c Half-and-half cream
3 Egg yolks, beaten
3 T Butter
1 t Vanilla extract
1 T Confectioners’ sugar
TOPPING:
5 c Fresh blueberried (divided)
2/3 c Granulated sugar
1 T Cornstarch

Source: A Jun/Jul 1996

CRUST:
Combine the first four ingredients; press into the bottom and sides of
an ungreased 9″ pie pan. Bake at 350 degrees F. for 8-10 minutes or
until crust just begins to brown. Cool.

FILLING:
In a saucepan, combine sugar, flour and salt. Gradually whisk in cream;
cook and stir over medium heat until thickened and bubbly. Cook and stir
2 minutes more. Gradually whisk half into egg yolks; return all to pan.
Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir
in butter and vanilla until butter is melted. Cool 5 minutes, stirring
occasionally. Pour into crust; sprinkle with confectioners sugar.
Chill 30 minutes or until set.

TOPPING:
Press 2 1/2 cups of blueberries through a sieve; set aside 1 cup of the
juice (add water if necessary to make 1 cup of liquid). Discard pulp.

In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry
juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove
from the heat; cool 15 minutes. Gently stir in the remaining 2 1/2 cups
of berries; carefully spoon over filling.

Chill 3 hours or until set. Store in the refrigerator.

Yield: 6-8 servings

From the recipes files of suzy@gannett.infi.net

—–

SAVORY SAUERKRAUT STUFFING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
1 c Diced celery
1 c Diced red onion
1 t Thyme
1 lb Sauerkraut, rinsed and
-thoroughly drained
1 c Chicken broth
1 c Ham, diced small
1/2 c Pitted, chopped black olives
1/3 c Toasted walnut pieces
3/4 c Chopped parsley
4 c Day-old white bread, diced
-into 1/2″ cubes
1/4 ts Black pepper

Melt butter in a large skillet. Add celery, onions
and thyme. Saute over medium heat for 5 minutes until
onion and celery are tender. Add sauerkraut and cook 5
minutes more to blend flavors. Add broth and simmer 10
minutes.
Toss sauerkraut mixture with all remaining
ingredients, make sure to completely coat and moisten
bread.
If cooking the stuffing outside the bird, sprinkle an
extra 1/2 cup of chicken broth on top and cover with
foil. Bake at 350 deg F for 30 minutes. Uncover and
bake another 15 minutes to brown.
Makes 8 cups, enough for 1 large turkey, 2 roasting
chickens, a goose, or 2 ducks.

Source: “Best Recipes”

– – – – – – – – – – – – – – – – – –

Tomato Cheese Soup

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
28 Oz Cans Tomatoes Undrained And Chopped
2 T Butter
2 Ea Stalks of celery diced
2 Ea Cloves of garlic, minced
1/2 Ea Sweet red pepper diced
2 T Butter
1/2 Lb Mushrooms, chopped
1 Ea Large cooking onion diced
2 T Flour
1 T White sugar
8 C Beef stock
1/2 T Basil
1/2 T Rosemary
1/2 T Thyme
3 Oz Cream cheese
1 Ea Salt and pepper to taste
1 Ea Parsley for garnish

Place the tomatoes, with juice, in a buttered oven-proof baking dish.
Add the celery, garlic and red pepper and cover and bake in a 325
degree oven for 25 minutes. Saute the mushrooms and onion in the
second batch of butter in a large stock pot for about 8 minutes. While
stirring, slowly add the flour and sugar, blending until mixture is
very smooth. Add the stock, basil, rosemary and thyme, stirring until
soup comes to a boil. Add the contents of the baked tomato pan from
the oven and bring to a boil. Cover and simmer the soup for about 30
minutes. Meanwhile, in a food processor, blend the cream cheese, salt
and pepper until smooth. Slowly stir the cream cheese into the soup.
Garnish with chopped parsley. Yield: 12 hearty portions.

– – – – – – – – – – – – – – – – – –

Homemade Sweet Quick-Bread Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Quick Breads Muffins Homemade Convenience Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 cups unbleached flour — or all-purpose
2 tablespoons baking powder
2 tablespoons baking soda
1 tablespoon salt
3 cups granulated sugar
3 cups firmly packed light brown sugar

In a large bowl, stir flour, baking powder, baking soda, salt, granulated s
ugar and brown sugar with a large wire whisk until well blended. Spoon int
o a container with a 24-cup capacity and a tight fitting lid. Seal contain
er and label with date and contents. Store in a cool, dry palce. Use with
in 6 months.

Makes about 20 cups of Homemade Sweet Quick-Bread Mix.

– – – – – – – – – – – – – – – – – –

Title: Garlic Cheese Biscuits
Categories: Home Cookin,
Yield: 12

2 c Bisquick
2/3 c milk
3/8 ts garlic powder
1/4 c melted butter
OR 1/4 cup olive oil
1 c shredded sharp Cheddar
cheese
Makes 1 dozen.

Preheat oven to 425°F.
Combine Bisquick and 1/4 teaspoon of the garlic powder; mix in
cheese.
Add milk, stirring just until dry ingredients are moistened.
Roll or pat dough on a lightly floured surface to 1/2″ thickness;
cut with a 1 1/2-inch cutter.
Place on a lightly greased baking sheet. Combine melted butter
and the remaining 1/8 teaspoon of the garlic powder; brush on top
of biscuits and bake for 10 minutes or until golden.

MMMMM

Title: STUFFED EGGPLANT PICKLES
Categories: Condiments, Turkish, Pickles
Yield: 10 servings

10 ea Japanese eggplants
1 bn Celery
Vinegar
Salt

————————-STUFFING————————-
1/2 sm Head cabbage
1 lg Red bell pepper
1 sm Head garlic, peeled
— separated
1 bn Fresh dill
Celery leaves

Boil unpeeled eggplants about 5 to 10 minutes, till
tender but not too soft. Drain cool. Squeeze out
the moisture. Place a heavy object over the eggplants
let stand overnight. Boil whole ribs of celery till
soft set aside. Slit eggplants lengthwise, stopping
just short of the end, be careful not to cut through
to the other side. Stuff with the filling. Tie each
eggplant with the celery ribs to keep the filling in.
Place in a clean jar with a tight fitting glass top.
Combine enough vinegar to cover the eggplants, with
the salt (2 ts salt for every cup of vinegar used).
Pour over the eggplants. Cover jar tightly, let stand
2 to 3 weeks. When ready, keep refrigerated.
STUFFING: Shred cabbage, mince pepper, garlic, dill
celery leaves. Mix together.

—–

CHINESE SWEET AND SOUR SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Raw chicken breast (1/2 lb)
1/4 ts Salt
1 t Cornstarch
3 tb Water
1 t Soy sauce
2 cn (10 1/2 oz ea) condensed
– beef broth
1 Soup can water
1 cn (4 oz) sliced mushrooms and
– liquid
2 tb Vinegar
1 tb Sugar
Lemon slices

Skin chicken with sharp knife; cut in thin 2-inch long
slices. Sprinkle with salt. Mix cornstarch with 3
tbsp. water and soy sauce. Combine with beef broth and
water. Bring to boil; stir often; add chicken,
mushrooms and liquid, vinegar and sugar. Heat. Simmer
5 minutes. Serve with a slice of lemon in each bowl, a
cruet of vinegar on the table. Makes 4 to 6 servings.

– – – – – – – – – – – – – – – – – –

Title: Fido’s Cheese Nuggets
Categories: Dog biscuit
Servings: 10

1 c Uncooked Oatmeal
1 1/2 c Hot Water or Meat Juices
4 oz (1 cup) Grated Cheese
1 Egg, Beaten
1 c Wheat Germ
1/4 c Margerine
1/2 c Powdered Milk
1/4 tb Salt
1 c Cornmeal
3 c Whole Wheat Flour

Servings: 10

In large bowl pour hot water over oatmeal and margerine: let stand for 5
minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal
and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after
each addition. Knead 3 or 4 minutes, adding more flour if necessary to make
a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into bone
shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300
degrees. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes
approximately 2 1/4 pounds.

MMMMM

Title: Coleslaw 1
Categories: Low, Fat
Yield: 1 servings

1/4 Head cabbage
1/2 ts Celery seed
2 Carrots
Fresh lime juice
1/2 Onion
Kraft Miracle whip Free
2 Or 3 ribs celery
1/2 sm Can crushed pineapple

Place cabbage, carrots, onion and celery in food proccessor and chop fine,
add celery seed and process for another second or two. In large bowl
combine veggies a squeeze or two of lime, pinapple ( undrained) and enough
miracle whip to bind.

From: age1@cornell.edu (Abi Eiger)
converted to MM by Donna Webster Donna@webster.demon.co.uk

—–

Title: WARM RADICCHIO CHEESE PUDDLES
Categories: Vegetables
Yield: 6 servings

2 ts Extra-virgin olive oil
2 ts Lemon juice
6 lg Radicchio leaves,rinsed
-and dried
3 oz Teleme or Jack cheese,cut
-into 1/4″ thick slices
Freshly ground pepper

Mix oil and lemon juice; brush mixture all over radicchio leaves. Set
leaves, cut side up, in a 9×13″ baking dish. Place an equal portion
of the cheese in each radicchio cup. Sprinkle with pepper.

Bake in a 350’F. oven just until the cheese melts, 4-6 minutes. Serve
hot or warm.

MMMMM