CHESS PIE

Recipe By : The Great American Dessert Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Partially baked 9-inch pie shell
1/3 cup butter — at room temperature
1/2 cup white sugar
1/2 cup firmly packed brown sugar
3 eggs
1 tablespoon all-purpose flour
1 tablespoon yellow cornmeal
1/8 teaspoon salt
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
1 cup chopped pecans

Prepare the pie shell according to the recipe directions. Partially bake and
let cool on a rack before filling. Preheat the oven to 350F. In a large
mixing bowl, beat together the butter and sugars until creamy. Add the eggs,
one at a time, beating well after each addition. Stir in the flour,
cornmeal, salt, cream, vanilla, and pecans, blending well. Pour the mixture
into the pie shell. Bake for 40 to 45 minutes, or until a knife inserted 1
inch from the outer edge comes out clean, and the filling is slightly firm.
Cool on a wire rack. Serve warm or at room temperature. This pie tasts best
when it is eaten within 3 hours of cooling. Refrigerate any leftover pie.

YIELD: 6 to 8 servings

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Date: Tue, 10 Jan 95 19:14:00 MST
From: john.whitney@loebbs.com (John Whitney)

Ginger Snaps

Ingredients:

1/4 C Apple Butter (or other fat substitute)
1/2 C molasses
1 1/2 C Whole wheat pastry flour
1 t baking powder
1/2 t ginger powder
1/2 t cinnamon
1/4 t ground cloves

Preheat oven to 375 degrees. Mix all ingrediants and stir well.

Form 2 dozen 1″ round balls and place on a lightly sprayed cookie sheet.
Moisten the bottom of a drink glass (I use a sponge) and flatten each
ball.

Bake for 12 to 15 minutes @ 375 degrees.

(Taken from “Simply Vegan” by Debra Wasserman…modified to remove fat)

Title: Orange Limeade
Categories: Beverages
Yield: 5 servings

3 c Water
1 1/2 c Freshly squeezed orange
-juice
1/4 c Freshly squeezed lime juice
3 T Pure maple syrup

From “May All Be Fed,” John Robbins. William Morrow, 1992, $23.

Put all the ingredients in a large jar, cover and shake until well
mixed. Serve over ice.

Makes about 5 cups.

MMMMM

FIDDLEHEADS ON TOAST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Fiddlehead ferns
Toast

Fiddleheads on Toast I: Cook fiddleheads; drain.
Arrange on squares of toasted bread or on toasted
English muffin halves. Pour rich white sauce with
diced, hard-boiled eggs added over all. Serve
sprinkled with paprika.

Fiddleheads on Toast II: Cook fiddleheads; drain.
Arrange on toast and top each serving with slices of
crisp-fried bacon and a generous amount of white
sauce, either plain or with cheese added.

Fiddleheads on Toast III: Cook fiddleheads; drain.
Roll fiddleheads in thin ham slices; broil and serve
on toast or toasted English muffin halves with white
sauce to pour over. Add cheese to the white sauce, if
desired.

From _The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 250.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

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Title: CHOCOLATE TRIFLE
Categories: Desserts
Yield: 1 servings

1 (19.8-ounce) package fudge
Brownie mix
1/2 c Kahlua or other coffee-
Flavored liqueur or for a
Nonaclcoholic version of
This rich dessert,
Substitute 1/4 cup strong
Brewed coffee and 1 teaspoon
Sugar for the Kahlua.
3 (3.9 – ounce)package
Chocolate instant pudding
Mix
1 12-ounce container frozen
Whipping topping, thawed
6 1.4 – ounce English
Toffee-flavored candy bars,
Crushed

Prepare: fudge brownie mix according to package directions, and spoon into
a greased 13 x 9 x 2 inch pan. Bake brownies according to package
direction.
Prick: top of warm brownies at 1 inch intervals using a fork; drizzle with
Kahlua. Let cool and crumble.
Prepare: chocolate instant pudding mix according to package directions,
omitting chilling.
Place one-third of crumbled bronies in bottom of a 3 quart trifle dish.
Top with one-third each of pudding, whipped topping, and crushed candy
bars. Repeat layers twice with remaining ingredients, ending with crushed
candy bars. If you want you can add walnuts (crushed) to top with candy
bars.
Cover: and chill 8 hours. Makes 16 to 18 servings.
Use a clear bowl so you can see the layers.

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BARLEY AND ALMOND STUFFED SQUASH

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Acorn squash, or another
-winter squash of a similar
-size
1/3 c Almonds — chopped
1 tb Olive oil
1 1/2 c Onions — chopped
1/2 ts Thyme
1 c Barley — cooked
1 tb Tamari

Cut the squash in half lengthwise. Discard the seeds and
membrane and
place the squash cut-side down on a lightly oiled baking
dish. Bake
at 350 degrees until the squash is still firm, but tender
enough to
easily scoop out with a spoon, about 45 minutes.

After the squash has been baking about 25 minutes, place
the chopped
almonds in a pie tin or another small ovenproof container
and bake
until they turna toasty light brown (10-15 minutes). Check
boththe
almonds and the sqash occasionally so you will know when
they are
done.

Heat the olive oil in a large skillet. Add the onions and
the thyme.
Saute over low heat until the onions are well done. Add the
cooked
barley, tamari, and toasted almonds to the sauteed onions.

Using a small spoon, scoop bite-sized chunks out of the
cooked
squash, leaving enough flesh around the shell so that it
stays strong
enough to hold its shape. Add the scooped out squash to the
barley
mixture. Mix well. Fill the empty squash shells with this
mixture,
mounding it as high as possible.

Place the stuffed squash in a baking dish. Cover with
aluminum foil
and bake at 350 degrees for about 20 minutes.

From the files of DEEANNE

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CAULIFLOWER AND POTATO CURRY (Vegan)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups potatoes — peeled/quartered
1 small cauliflower — cut into florets
1 pinch asafetida
3/4 teaspoon ground turmeric
1/2 teaspoon chilli powder
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1 pinch sugar
2 tomatoes — chopped
1 1/4 cups water
1/2 teaspoon garam masala
1/2 cup wheat berries (optional)

Instructions: ————- Add all ingredients to a crockpot and cook on
low for approximately six hours. If you’re adding wheat berries, cook
them on high with an additional cup of water for an hour, then add
remaining ingredients and cook on low. With the wheat berries, if things
start drying out, add more water.

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HERMAN’S CORN BREAD STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Fruits/nuts
Meats Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
5 Shallots, chopped
1 lg Onion, chopped
1/4 lb Chicken livers, chopped
1/2 c Pine nuts, toasted
1/4 c Sliver almonds, toasted
1 cl Garlic, minced
1/2 c Dry white wine combined with
1/4 c Chopped dried apricots and
1/4 c Raisins
1 Herbed Corn Bread (recipe),
-crumbled
1 c Cooked rice
1 lb Can whole chestnuts, drained
1/4 c Honey
1 Tart apple, cored, chopped
1 t Ground ginger
1 t Dried basil
1/2 ts Allspice
1/2 ts Dried thyme
1/2 ts Dried oregano
Salt and fresh ground pepper

1. Melt butter in large skillet over medium-high
heat. Add shallot and onion and cook until soft. Add
chicken livers, nuts and garlicand continue cooking,
stirring constantly, until livers are just firm. Stir
in wine-fruit mixtue and cook over high heat for 2
minutes. 2. Turn into large mixing bowl and blend in
remaining ingredients. Ahead: Stuffing can be prepared
up to 3 days ahead. Cover and store in refrigerator,
or freeze up to 1 month. Thaw completely in
refrigerator before using. Leftover, cooked stuffing
can be frozen. Makes enough stuffing for a 12-15 pound
turkey.

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Kiwi Sorbet

Recipe By : AnnieMiner
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Frozen Dishes
Fruit Kitmail14
Spirits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
1/2 cup Sugar
1 each Vanilla bean — split -=OR=-
1 teaspoon Vanilla extract
8 each Kiwis
1 tablespoon Cointreau — optional
2 tablespoons Lemon juice
Kiwi slices to garnish

Make a syrup by combining the water, sugar vanilla bean (if using extract,
do not add now) in a non-corrosive pot bring to a boil. Simmer fro 5
minutes. Remove from heat cool. Peel kiwis puree them. Strain the syrup
discard vanilla bean.
Combine the syrup with rest of the ingredients, including vanilla extract if
using. Freeze following the steps for freezing Lemon Sorbet.

VARIATION: Kiwi Champagne Sorbet. Substitute 1 1/2 c champagne for the
sugar syrup omit the vanilla. Do not cook.

Jim Tarantino, “Sorbets!”

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5 or 6 large leeks
2 lbs firm tomatoes
ff grated cheese (amount optional according to taste)
bread crumbs
red wine vinegar
marjoram, thyme, sage, pepper, rosemary

Slice leeks and tomatoes. Layer in casserole dish (leeks on the bottom so
the juice from the tomatoes helps cook them :). Sprinkle with red wine
vinegar. Add cheese. Add layer of bread crumbs. Spice according to taste.
(Repeat layer if desired). Cook at 375 until bread crumbs are golden.

The amounts of ingredients in this one can be varied. Some ppl prefer more
tomatoes, while I am allergic to them so tend to skimp there 🙂 The lack of
cooking time is due to the origination of the recipe. I learned it in
Holland and the oven temps there are far different from here. We usually
made it in some old nearly broken down toaster oven so the time varied with
each attempt 🙂 I have found many non vegan friends love this recipe.