Title: TOLL HOUSE PIE II
Categories: Pies
Yield: 8 servings

1 x Pastry for 9″ one crust pie
1 c Butter,melted
1 x And cooled to room temperatu
2 ea Eggs
1/2 c All-purpose flour
6 oz Nestle Toll House
1 x Semi-sweet chocolate morsels
1/2 c Sugar
1/2 c Firmly packed brown sugar
1 c Chopped walnuts
1 x Whipped cream or ice cream,o

Preheat oven to 325 degrees.Prepare pastry.In a large bowl,beat
eggs until foamy.Add flour,sugars;beat until well blended.Blend in
butter.Stir in semi-sweet chocolate morsels and walnuts.Pour into
pastry lined pie plate.Bake until set,about 1 hour.Serve warm with
whipped cream or ice cream,if desired.8 to 12 servings.

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Borscht (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1 large onion — coarsely chopped
6 cups beef stock
1 28 oz can tomatoes with juice — coarsely chopped
1 pound beets, scrub, trim, halve, — cut in 1/4″ slices
1 pound cabbage — cored and shredded
3 large carrots, scrubbed or peeled — cut in 3-4 chunks
3 slender parsnips, peeled — cut in 3-4 chunks
3 bay leaves
1 tablespoon caraway seeds
1/2 teaspoon ground allspice
2 tablespoons red wine vinegar (up to 3 tbsp)
salt — to taste
sour cream — garnish

serves 8

It isn’t necessary to peel the beets.
The parsnips bring out the sweetness of the beets.

Heat the butter in the cooker and saute the onions until soft, stirring frequen
tly, about 3 minutes. Add the remaining ingredients except the vinegar, salt,
and sour cream. Lock the lid in place and over high heat bring to high pressur
e. Adjust the heat to maintain high pressure and cook for 10 minutes. Let the
pressure drop naturally or quick release by placing the pot under cold running
water. (Other quick release methods are likely to cause sputtering.)

Remove the lid,tilting it away from you to allow any excess steam to escape. R
emove the bay leaves. Stir in vinegar and salt to taste. Adjust seasonings an
d garnish each portion with a dollop of sour cream.
Variation 1: Although borscht is traditionally made with beef stock, a vegetar
ian version can be made by substituting a full-flavored vegetable stock.

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Miniature Mexican Frittatas

Recipe By : BH G Cooking for Today: Vegetarian Recipes 1993:30
Serving Size : 6 Preparation Time :0:35
Categories : Eggs And Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces chopped spinach — thawed drained
1 cup cottage cheese, lowfat — drained
1/2 cup grated Parmesan cheese — or less
1/2 cup shredded cheddar cheese — low-fat
4 eggs
1/2 cup milk
1 teaspoon ground cumin
1/4 teaspoon pepper
2 tablespoons fresh cilantro — snipped
1/2 cup Salsa — warmed
sour cream — optional

TIMES: (5 prep, 20-25 bake, 5 stand)
1. In a medium bowl combine the spinach, cottage cheese, Parmesan cheese, and
cheddar cheese. In another bowl stir together the eggs, milk, cumin, and peppe
r. Stir into spinach mixture. Stir in the cilantro.

2. Spoon mixture into 12 lightly greased 2-1/2-inch muffin cups. Bake uncove
red, in a 375F oven for 20 to 25 minutes or till eggs are set. Let stand S min
utes. Remove from muffin cups. Serve with salsa and optional sour cream.
Variations:
Recipe can be halved.
Use Raichlen’s Coriander Cohort: equal parts of cumin, pepper and coriander see
d.
–[mcRecipe/patH 24 Au 96]

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Serving Ideas : fruit and English muffin

NOTES : Oven: 375F / 190 C
Makes 12 muffin-sized omelets

Title: SWEETHEART SANDWICHES
Categories: Cookies, Davidson
Yield: 36 cookies

MMMMM————————–COOKIES——————————-
1/4 lb Butter, sweet
1 1/4 c Sugar
2 lg Egg
1 ts Vanilla extract
1/2 c Cocoa, unsweetened
2 c Flour
1/2 ts Salt
1 ts Baking powder
1/2 ts Baking soda

MMMMM————————–FILLING——————————-
4 T Butter, sweet
1 ts Vanilla extract
4 c Sugar, confectioners’
Whipping cream

To make the cookies, cream the butter with the sugar in a large bowl
until light. Beat in eggs and vanilla; set aside. Sift the dry
ingredients together; stir thoroughly into the butter mixture. Cover
the bowl with plastic wrap and refrigerate for two or three hours.
Preheat the oven to 375 F. and grease two cookie sheets. Roll level
teaspoons of the dough into balls and place 2″ apart on the cookie
sheets. Bake for 10 to 15 minutes, until the cookies are puffed and
the surfaces slightly dry and cracked. Cool on wire racks.

To make the filling, cream the butter until light. Beat in the
vanilla and confectioners’ sugar, adding the cream and continuing to
beat until the consistency of a creamy frosting.

Once the cookies are completely cooled, spread about 1/2 tablespoon of
filling on the bottom of each cookie, then top with the bottom side of
another cookie.

Variation: To make half the cookies peppermint-filled, add 1/8
teaspoon peppermint extract to *half* the filling. Tint pink or
green before filling the sandwiches.

—*The Cereal Murders*
Diane Mott Davidson

MMMMM

Mulled Apple Cider Sorbet

Recipe By : Gourmet October 1991
Serving Size : 1 Preparation Time :0:00
Categories : Ice Creams/Sorbets/Ices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Cups unpasteurized apple cider
1 Each 3-inch piece cinnamon stick
1/2 Cup sugar
2 Teaspoons fresh lemon juice

In a large saucepan combine cider, cinnamon stick, sugar,
and a pinch of salt.Bring mixture to a boil and let reduce to
about 4 cups about 5 to 10 minutes. Stir in the lemon juice and strain
through a fine sieve into a bowl.
Cover and let chill until cold. Freeze according to ice cream maker’s
directions. Makes about 1 1/4 quarts

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Title: Glazed Water Chestnuts
Categories: Chinese, Appetizers
Yield: 6 servings

1 lb Bacon
1/2 c Brown sugar
16 oz Whole water chestnuts
1/2 c Chili sauce
1/2 c Mayonnaise

Slice bacon in pieces long enough to wrap around
chestnut and secure with toothpick. Bake at 450
degrees until bacon is crisp. Drain. Combine remaining
ingredients and pour over chestnuts. Bake at 375
degrees for 15 minutes or until sauce has turned into
a glaze.

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APPLE STREUSEL MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 Regular muffins

The delicious crumb topping makes these muffins taste
like miniature coffee cakes. Good at tea time and also
for brunch. Cool at least 1 hour before serving.

Topping

1/2 cup chopped walnuts 1/4 cup all-purpose flour 3
tablespoons granulated sugar 2 tablespoons butter, at
room temperature 1/4 teaspoon ground cinnamon

Batter

1 1/2 cups all-purpose flour 1/2 cup granulated sugar
2 teaspoons baking powder 1 teaspoon ground cinnamon
1/4 teaspoon baking soda 1/4 teaspoon salt 2 large
eggs 1 cup sour cream 1/4 cup (1/2 stick) butter,
melted 1 cup diced unpeeled apple, preferably a tart
apple such as Granny Smith or Greenings

Heat oven to 375 F. Grease muffin cups or use foil
baking cups.

Put streusel topping ingredients into a medium-size
bowl. Mix with a fork, then crumble with fingers until
mixture looks like chopped walnuts.

To make the muffin batter, thoroughly mix fllour,
sugar, baking powder, cinnamon, allspice, baking soda,
and salt in a large bowl.

Break eggs into another bowl. Add sour cream and
melted butter, and whisk until well blended. Stir in
diced apple.

Pour egg mixture over flour mixture and fold in just
until dry ingredients are moistened.

Scoop batter into muffin cups. Top each muffin with
about 2 teaspoons of the streusel topping.

Bake 20 to 25 minutes, or until browned. A toothpick
inserted into the center should come out clean. Remove
from pans and let cool at least 1 hour before serving.

Source: Muffins By Elizabeth Alston

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Vegetable Chili with Millet

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Kidney beans — dried
picked over — rinsed
2 tablespoons Olive oil
2 medium Onions — peeled, diced
4 each Garlic cloves — peeled, minced
1 large Bell pepper — green
cored, seeded — 1/4″ dice
1 each Jalapeno pepper — trimmed, minced
4 cups Water
1 can Plum tomatoes (35 oz)
1/2 cup Tomato sauce
3 tablespoons Chili powder
1 tablespoon Cumin — ground
1 teaspoon Turmeric
1 teaspoon Oregano — dried
1 cup Millet — rinsed, drained
Salt
—–GARNISH—–
2 cups Yogurt — plain
1 bn Scallions — trimmed, cut in roun
2 each Oranges — peeled, sectioned, c

Place the beans in a large saucepan. Add boiling water just to cover and let
set 1 hour. Drain the beans, cover with fresh water, and bring to boil over
high heat. Reduce heat to medium, cook, partially cover, until tender but not
soft – about 50 minutes to an hour. Drain and set aside.
Heat oil in large saucepan over medium-high heat.
When hot but not smoking, add onions, garlic, bell pepper, jalapeno. Reduce
heat to medium and cook, stirring frequently, until onions turn translucent –
about 9 minutes. Add reserved beans, 2 cups water, tomatoes, tomato sauce,
spices and oregano. Mix well and bring to boil. Reduce heat to medium-low,
cook, partially covered, 1-1/2 hours. Add millet and remaining 2 cups water,
stir, and continue cooking until millet and beans are cooked through but not
mushy, the flavors have mellowed and chili is rich and aromatic – at least 2
hours. Stir occasionally, being sure mixture doesn’t stick to bottom of pan.
Salt to taste.
To serve, lade the chili into warmed bowls, and either top with yogurt,
scallions and oranges or pass them seperately.

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LEMON CHIFFON PIE #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope unflavored
Gelatine
1/2 c Cold water
4 Eggs — separated
1 c C and H Granulated Sugar
2 ts Grated lemon peel
1/2 c Lemon juice
1/4 ts Salt
1 Baked 9″ crumb crust — OR-
Pastry shell
Sweetened Whipped Cream

In sauce pan soften gelatine in cold water. Add
slightly beaten egg yolks, 1/2 cup sugar, lemon peel
and juice. Cook stirring constantly until sugar is
dissolved and gelatine ismelted. (About 5 minutes. )
Cool stirring occasionally until firm but not hard.
In large mixing bowl beat eggs with salt until foamy;
gradually beat in remaining 1/2 cup sugar until stiff
peaks form. Set aside. Beat thickened gelatine
mixture until light and fluffy. Gently fold in beaten
egg whites. Heap lightly into pie shell. Refrigerate 3
hours or longer until firm. Top with sweetened
whipped cream before serving.
MICROWAVE DIRECTIONS: Soften gelatine in cold water in
deep 1 quart glass bowl. Add slightly beaten egg
yolks, 1/2 cup sugar, lemon peel and juice. Microwave
on medium power (50%) 4 minutes stirring every minute
until sugar is
dissolved and gelatine is melted. Precede {sic} as
directed in recipe.

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

Recipe By :

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Banana Cream Pie

Recipe By : Parade 1979
Serving Size : 6 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***Crust***
1 cup chopped cashews or macadamia nuts
1/2 cup flaked coconut
2 tablespoons brown sugar
1 egg white
***Filling***
3 egg yolks
5 teaspoons cornstarch
3/4 cup granulated sugar
1 1/2 cups milk
1/4 teaspoon salt
1 tablespoon unsalted butter
1 teaspoon vanilla
1/2 cup heavy cream
2 ripe bananas
1/2 cup finely chopped cashews or macadamia nuts

Preheat oven to 375F. In a bowl, combine nuts, coconut and sugar. Beat
egg white until stiff. Fold into nut mixture. Press mixture evenly into
8-inch pie plate. Build up the sides slightly. Bake for 7 minutes, or
until lightly browned. Remove from oven and cool on wire rack. Crust will
tighten up as it cools.

In a heavy medium saucepan, beat egg yolks. Mix in cornstarch and sugar.
Stir in milk, salt and butter. Cook mixture slowly over medium heat,
stirring constantly for 5-7 minutes. Filling should be bubbling and thick.
Remove from heat and stir in vanilla. Transfer custard to a glass bowl,
cover with plastic wrap, and chill in refrigerator for two hours. Two
hours before serving, whip heavy cream to stiff peaks and fold into
custard. Peel and slice one banana. Arrange evenly over bottom of crust.
Spoon custard filling into crust. Cover with plastic wrap and chill for
two hours more. Before serving, sprinkle chopped nuts evenly over filling.
Peel, slice and arrange second banana in a circular fashion on top of the
pie. Place a few slices decoratively in the center. Serve immediately.

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