Title: FLAKY PIE CRUST MIX
Categories: Mixes
Yield: 1 servings

12 1/2 c Unbleached Flour
5 c Vegetable Shortening
2 tb Salt

———————-FLAKY PIE CRUST———————-
2 1/2 c Flaky Pie Crust Mix
1 Large Egg, Beaten
1/4 c ICE Water
1 tb White Vinegar

Combine unbleached flour and salt in a large bowl and
blend well. With a pastry blender, cut in shortening
until evenly distributed. Mixture will resemble
cornmeal in texture. Put in a large airtight
container and lable as Flaky Pie Crust Mix. Store in
a cool, dry place and use within 10 to 12 weeks. Or
put about 2 1/2 cups of mixture each into 6 freezer
bags. Seal and label bags and freeze. Use within 12
months.

Makes about 16 cups mix, enough for 6 double pie
crusts or 12 single pie crusts. FLAKY PIE CRUST:

Crumble Flaky Pie Crust Mix, if frozen. Put mix in a
medium bowl. In a small bowl, combine ice water, egg
and vinegar. Sprinkle a spoonful of the water mixture
at a time over the flaky pie crust mix and toss with a
fork until dough barely clings together in the bowl.
Roll out dough to desired thickness between 2 sheets
of lightly floured waxpaper. Place dough in 9-inch
pie plate without stretching. Flute edges. If
filling recipe calls for a baked picrust, preheat oven
to 425 degrees F. (220 degrees C.). Bake 10 to 15
minutes, until very lightly browned. Cool. Fill and
bake according to directions for filling. For double
crust pie, place top crust over filling, press and
flute edges, and cut slits in top crust. Makes enough
crust for one 9-inch double-crust pie or two
single-crust pies.

—–

Stuffed Zuchinni

2 really big zuchinni, cut in half and the center cut out, leave a shell.
Chop the insides, add a chopped onion, put this in a non stick skillet
(mine is a farberware), add a teaspoon of dried marjoram and a half
teaspoon basil. Let it all cook in its own juice (there is plenty!) till
all is tender and cooked down. Add a couple tablespoons chopped jalapeno
peppers, (or don’t if you prefer).

In the meantime, grate 2 carrots, add with 1/2 cup red lentils to 3 cups
boiling water, simmer for about 15 minutes, then add 1 cup bulgar wheat,
lower heat and let simmer, covered, for about 10 minutes, remove heat and
let stand, covered for another 10 or 15 minutes. Add about a teaspoon or
more salt.

Add the bulgar wheat to the zuchinni, stir together, add about 8 ounces
fatfree cheddar cheese if you like it.

Stuff into the zuchinni shells, mound up a bit. Top with a sauce made of:
1 can crushed tomatoes,
3 or 5 cloves garlic, minced
1/2 teaspoon marjoram and 1/3 teaspoon basil
1 tablespoon chili powder
several grinds freshly ground black pepper.
put in a baking dish and bake in a 350F oven for about 45 minutes
or nuke it for about 20 minutes, covered with wax paper.

BBQ RUB, MATT FISHER’S

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Rub
Cookoff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons CHILI POWDER PLUS 1 TSP
1 tablespoon PAPRIKA PLUS 1 TSP
2 teaspoons DRIED OREGANO
1/2 teaspoon SUGAR
1/2 teaspoon DRY MUSTARD
1/2 teaspoon GRD CLOVES
1/2 teaspoon CELERY SEED
1/2 teaspoon GARLIC POWDER
1/2 teaspoon CAYENNE
1/2 teaspoon BLACK PEPPER
1/4 teaspoon THYME
1/4 teaspoon TARRAGON
1/4 teaspoon SALT
1/4 teaspoon MSG
2 each BAYLEAVES CRUSHED

– – – – – – – – – – – – – – – – – –

RUTABAGA PUREE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Rutabaga about (1 lb) OR
1 lb Turnips
1 md Size orange sweet potato
1/4 ts Red (cayenne) pepper
1/2 c Non-fat dry milk powder
3 tb Fresh parsley — chopped

Peel and dice rutabaga and sweet potato; place in a
saucepan. Cover with water and bring to a boil. Cover
ans simmer, until tender. Drain, reserving in little
of water. Place vegetables in a blender or food
processor fitted with the metal blade and process to a
puree. Add cayenne, nutmeg and dry milk; process to
blend. Rewarm in saucepan w some of reserved water if
necessary. Garnish with parsley and serve.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2
STARCH/BREAD EXCHANGE CAL: 55 CHO: 16mg; CAR: 12g;
PRO: 2g; SOD: 32mg; FAT: 0g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her

– – – – – – – – – – – – – – – – – –

Almond-Stuffed Pears

Recipe By : , August/September, 1997
Serving Size : 6 Preparation Time :0:00
Categories : Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 medium pears, peeled, halved and cored
1 1/2 cups water
1/3 cup white grape juice
1/2 cup finely chopped toasted almonds
2 tablespoons brown sugar
1/8 teaspoon almond extract

Place pears, cut side down, in an ungreased 13-in.x 9-in. x 2-in. baking
dish. Combine water and grape juice; pour over pears. Cover and bake at 350
degrees for 35 to 45 minutes or until tender. Turn the pears over. Combine
almonds, sugar and extract; mix well. Spoon into pear cavities. Bake,
uncovered, for 5 minutes. Serve warm. Yield: 6 servings.

– – – – – – – – – – – – – – – – – –

NOTES : “Pears make a comforting side dish in this special recipe shared by
Margaret Allen of Abingdon, Virginia. ‘We enjoy this hot fruit with a ham
dinner,’ she says.”

LEFTOVER RICE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Rice Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Whole wheat flour
2 tb Brown sugar
2 ts Baking powder
2 Eggs
2/3 c Skim milk
1/4 c Vegetable oil
1/4 ts Almond extract
1 c Cooked brown rice

Contributed to the echo by: BOYD NARON LEFTOVER RICE
MUFFINS Stir first three ingredients together. Beat
remaining ingredients, stirring rice in last. Combine
two mixtures just until moistened. Spoon into 12
muffin cups. Bake at 440 degrees for 20 minutes.

127 ea 27 calories per serving.

– – – – – – – – – – – – – – – – – –

2 ounces oatmeal (roughly 2/3 cup)
1.5 ounces raisins
1.5 ounces dried apricot, cut up
1 apple, diced
(all the above cooked together)
Served over:
2 sliced bananas
Topped with:
1T (homemade) Kumquat syrup.
Side dish: 1 english muffin, with 1T homemade jam (current favorite is
strawberry jam, though my marmalades are pretty good.)

When it’s going to be a strenuous day (like an 80-120 mile bike ride), I’ll
pour a couple of ounces of Grape nuts over the bananas, and kick the apples
up to 2. BTW, Granny Smiths are very good for this kind of preparation.

Title: Steamed Ancient Egg Diamonds
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 batch

3 Fresh eggs
1/4 c Hot water
1 ts Peanut oil
1 Preserved ancient egg,
-cleaned, shelled and diced
1 Salted duck egg, hard
-cooked, shelled and diced
Coriander sprigs
Preserved ginger and
-slivered green onions

Here’s a recipe that uses both Thousand Year Eggs and Salted Eggs.
Beat fresh eggs and gradually add hot water and oil. Stir in diced
preserved egg and salted duck egg. Pour into a shallow, oiled
heatproof dish and steam over gently boiling water for 15 minutes or
until eggs are set. Leg cool in dish and cut into small diamonds.
Garnish with coriander. Serve with preserved ginger and slivered
green onion.

Note: If serving hot for main dish, increase water to 1 cup.

From “The Regional Cooking of China” by Margret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideburg September 7 1990.

MMMMM

GREEK STYLE PASTA WITH SHRIMP AND FETA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Seafood
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion
2 tb Olive oil
3 ea Garlic cloves
2 c Tomatoes, canned in puree
1 tb Oregano
1 t Basil
1/4 ts Pepper
3/4 lb Fettucine
3/4 lb Shrimp
1/2 c Olives, black
1/4 lb Feta cheese

Bring large pot of water to boil.
Cut onion into thin slices. In a large
skillet, warm the oil over medium-high heat until hot but not smoking.
Add the onion and garlic and cook until the mixture is golden, about 5
minutes.
Add the tomatoes, oregano, basil and pepper, and bring the mixture to
a boil over medium heat, breaking up the tomatoes with a spoon.
Reduce the heat to low, cover and simmer, stirring occasionally,
while you cook the pasta and prepare the shrimp. Shell and devein
the shrimp.
Uncover the sauce, bring to boil over medium-heat. Add the shrimp,
reduce heat to low, cover andsimmer for 3 minutes. Add the olives
and half the feta cheese, stir to combine.
Drain the pasta, serve topped with the shrimp and sauce. Crumble
remaining feta cheese on top.

– – – – – – – – – – – – – – – – – –

1 clove garlic
2 tbsp. vegetable oil
1 lb. ground chuck
1 bay leaf, crumbled
1 tsp. sage
Salt and pepper
6 c. thinly sliced, peeled potatoes
1 c. sliced onion
1 (16 oz.) can tomatoes
Paprika
Grated cheese
Brown 1/2 garlic clove in vegetable oil in skillet. Discard
garlic and brown meat in oil; slowly, with bay leaf and sage. Stir
with fork to break up meat. Add 1 teaspoon salt and dash of pepper.
Remove meat and brown remaining sliced garlic in drippings. Remove
garlic. Add potatoes and brown, stirring often. Add onion and 2
teaspoons salt. Arrange layers of potato mixture, meat, and
tomatoes in 2 1/2 quart casserole. Top layers should be tomato and
potato. Sprinkle with paprika. Top with grated cheese. Bake at 375
degrees for 1 hour or until done.