Title: Individual pecan pies
Categories: Desserts, Pies, Cakes
Yield: 6 pies

6 oz Plain flour
5 oz Melted butter
1 tb Icing (confectioners) sugar
1 tb Water
3 1/2 oz Pecan nuts (broken large)
2 Eggs (size 3/medium)
2 oz Dark brown soft sugar
5 oz Golden syrup (corn syrup)

Mix together the flour, icing sugar, water and 4 oz of
the melted butter. (You should kneed together for a
good mix).

Divide between 6 x 4 inch flan tins or small bun tins
and press up the edges (prick lightly with a fork to
reduce the amount the centre rises)

Place on a baking tray and blind bake in a preheated
oven at 190C/375F/gas mark 5 for 10 to 15 mins (until
golden brown)

Remove and divide the chopped pecans between the
pastry cases.

Whisk the eggs, then stir in the sugar, syrup and
remaining 1 oz melted butter. Beat well and spoon into
the pastry cases, filling almost to the top. (this
makes probably 50% TOO much mixture for me)

Return to the oven for 25 to 30 minutes, until set and
golden.

Serve hot or cold with cream, creme fraishe or ice
cream.

Time: about an hour and a quarter for one batch.
Source: Sainsbury’s golden syrup suggested recipe

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MY CANADIAN PEA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Split peas
3 c Water (cold)
2 lb Smoked ham, shank or bone
3 qt Water, boiling
1 Onion, chopped
Celery leaves
1 t Salt
2 Carrots, minced

Wash and sort peas; soak in cold water overnight.
Drain and place in a large pot; add water, ham bone,
onion, celery leaves, carrots, salt. Bring to a boil;
reduce heat and simmer until peas are very tender,
about 2 hours, adding more water if needed. Remove
ham; chop and return to soup. Season to taste with
salt and pepper. Also freezes well.

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CANNING CORN (CREAM STYLE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 20 pounds (in husks) of weet
corn is needed per canner load of 9 pints. A bushel
weighs 35 pounds and yields 12 to 20 pints–an average
of 2-1/4 pounds per pint.

Quality: Select ears containing slightly immature
kernels, or of ideal quality for eating fresh.

Procedure: Husk corn, remove silk, and wash ears.
Blanch ears 4 minutes in boiling water. Cut corn from
cob at about the center of kernel. Scrape remaining
corn from cobs with a table knife.

Hot pack–To each quart of corn and scrapings, add two
cups of boiling water. Heat to boiling. Add 1/2
teaspoon salt to each jar, if desired. Fill pint jar
with hot corn mixture, leaving 1-inch headspace.
Adjust lids and process according to the
recommendations in Table 1 or Table 2 depending on
method of canning used.

Table 1. Recommended process time for Cream Style Corn
in a dial-gauge pressure canner.

Style of pack: Hot. Jar Size: Pints.
Process Time: 85 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11
lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Cream Style Corn
in a weighted-gauge pressure canner.

Style of Pack: Hot, Raw. Jar Size: Pints.
Process Time: 85 minutes for Hot, 95 minutes for Raw.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10
lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: Homemade Ginger Ale
Categories: Beverages
Yield: 4 servings

2 T Fresh ginger root
2 Lemon rinds
4 T Honey, to taste
1 c Boiling water
1 qt Seltzer

From “Nancy Clark’s Sports Nutrition Cookbook,” Nancy Clark. Leisure
Press, 1990, $13.95.

Put the ginger and lemon rinds in a small bowl with the honey.

Pour in 1 cup boiling water (or just enough to cover). Let steep for
five minutes.

Strain and chill. When ready to serve, add the seltzer water.

Makes 4 servings (10 ounces each).

One serving contains 65 calories and 16 grams of carbohydrates.

MMMMM

Title: Mr. Food’s Bistro Supper Soup- 2/26/96
Categories: Soups
Yield: 1 servings

1 cn diced tomatoes —
: undrained (14 5 oz)
1 cn tomato juice — (11.5 oz)
1 cn condensed french onion soup
: (10 5 oz)
1/2 lb smoked sausage — diced
1 c picante sauce
8 oz corn, whole kernel, canned
: drained

Combine all of the ingredients in a large saucepan
over medium-high heat. Bring to a boil, then reduce
the heat to low, simmer for 10 minutes, then serve.

Recipe By : Source: WKBWTV

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Title: LEMON SNOWFLAKE CAKE – COUNTRY LIVING
Categories: .cl, Holidays, Desserts, Cakes
Yield: 12 servings

——————————-LEMON FILLING——————————-
1 c Sugar
1/4 c Cornstarch
1/4 t Salt
1 c Water
4 lg Egg yolks, lightly beaten
2 T Butter
1/2 c Lemon juice
1 T Finely grated lemon rind

——————————–CAKE LAYERS——————————–
3 1/2 c Unsifted cake flour
4 t Baking powder
1/2 t Salt
2 c Sugar
1 c (2 sticks) butter, softened
1 T Lemon juice
1 t Finely grated lemon rind
1 t Vanilla extract
1 c Milk
7 lg Egg whites
White-Chocolate Snowflakes
-and Frosting
4 3-oz bars white chocolate,
-coarsely chopped
Silver dragees (opt.)
1 1/2 8-oz packages cream
-cheese, softened
1/2 c (1 stick) butter,
-softened
1 T Lemon juice

White-chocolate snowflakes balance gracefully on a delicate, lemony
three-layer white cake filled with zesty lemon custard and covered
with a white-chocolate frosting.

1. Several hours or day before serving, prepare Lemon Filling: In
2-quart saucepan, combine sugar, cornstarch, and salt until well
mixed. Gradually add water, stirring until smooth. Heat mixture to
boiling over medium heat, stirring constantly with wire whisk; boil 1
minute (or until mixture thickens). In small bowl, quickly stir some
of hot mixture into egg yolks, then stir egg-yolk mixture into
remaining hot mixture in saucepan until well blended. Reduce heat to
low; add butter and cook mixture for 5 minutes, stirring
occasionally. Remove from heat; stir in lemon juice and rind. Cool to
room temperature; cover surface of filling with plastic wrap and
refrigerate until filling is completely cold-at least 2 hours.

2. Prepare Cake Layers: Heat oven to 375’F. Grease three 9-inch-round
baking pans. Line bottoms of pans with parchment or, waxed paper;
grease and flour paper. In medium-size bowl, combine flour, baking
powder, and salt.

3. In large bowl, with electric mixer at medium speed, beat 1 3/4 C
sugar and very light and fluffy; beat in lemon juice, lemon rind, and
vanilla. Add flour mixture alternately with milk to butter mixture,
beginning and ending with flour mixture, beating until smooth batter
forms.

4. In another bowl, with clean beaters and mixer at high speed, beat
egg whites and remaining 1/4 C sugar until stiff peaks form. With
rubber spatula, gently fold egg whites into batter. Divide evenly
among prepared pans.

5. Bake 25 minutes, or until cake tester inserted in center comes out
clean. Cool cake layers in pans on wire racks 10 minutes; invert
layers onto wire racks, remove parchment paper and cool layers
completely.

6. Meanwhile, prepare White-Chocolate Snowflakes: In double boiler,
over hot, not boiling, water, or in microwave, melt 1 1/2 bars white
chocolate. Cover a baking sheet with aluminum foil. Spoon melted
white chocolate into pastry bag fitted with writing tip. Reserve pan
in which white chocolate was melted. Onto foil-lined sheet, pipe
twenty-eight 2-inch snowflakes. Decorate with silver dragees, if
desired. Place sheet of snowflakes in freezer until cake is
completely frosted.

7. Prepare White-Chocolate Frosting: Melt remaining 2 1/2 bars white
chocolate in the same pan; set aside to cool to room temperature. In
large bowl, with electric mixer at medium speed, beat cream cheese
until smooth. Gradually beat in white chocolate, butter, and lemon
juice until frosting is smooth.

8. To assemble cake, with sharp knife, trim tops of cake layers to
make level. Place one cake layer on serving plate; spread with half
of lemon filling; repeat with second cake layer and filling. Place
last cake layer, upside down, on top of filling to complete 3-layer
cake. Frost cake smoothly with White-Chocolate Frosting. Remove
snowflakes from freezer; gently peel snowflakes from foil. Press a
few snowflakes into side of cake; pile remaining on top of cake.
Serve immediately or store in refrigerator.

Country Living/December/92 Scanned fixed by Di Pahl

—–

Tira-Mi-Su

Recipe By : Gourmet Mickey
Serving Size : 12 Preparation Time :0:01
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Mascarpone Cheese
3 cups Heavy Cream
1/4 cup Powdered Sugar
1/2 tsp Vanilla
3 Tbsp Coffee Liqueur
1 tsp Instant Coffee
1 whole Sponge Cake
1/4 cup Cocoa Powder

Combine mascarpone cheese, cream, sugar, vanilla, coffee liqueur, and
instant coffee in a mixing bowl and whip until stiff.

Split sponge cake in thirds. Spread 1/2 of cream mixture on bottom layer.
Place middle layer on it, spread with remaining cream. Replace top
layer. Refrigerate for 1 hour. Just before serving, dust top of cake
with cocoa powder.

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BLUEBERRY CORN MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour
1/2 c Whole wheat flour
1/2 c Cornmeal
3/4 c Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda, and salt
1/2 c Each… buttermilk, and
-orange juice
1/4 c Margarine or butter, melted
1 Egg, beaten
1 tb Grated orange zest
2 c Fresh or frozen blueberries

Makes 18 muffins

In large bowl, combine flours, cornmeal, sugar, baking
powder, baking soda and salt. In small bowl, combine
buttermilk, orange juice,margarine, egg and zest. Add
to flour mixture and mix only until moist. Stir in
blueberries. Spoon into prepared muffing cups. Bake
at 400 F for 20-25 minutes, or until wooden pick
inserted near center comes out clean.

Origin: Journal American, April 7, 1993 Shared by:
Sharon Stevens.

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Title: Nutty Apricot Bars
Categories: Desserts, Fruits
Yield: 48 servings

12 oz Apricots – dried
3/4 c Sugar
3/4 c Butter / margarine -softened
1 c Sugar
2 c Flour- all purpose
1/2 t Baking soda
1/4 t Salt
3 oz Coconut – flaked
1/2 c Pecans or walnuts – chopped

Cover apricots with water, and bring to a boil; reduce heat, and
simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4
cup liquid. Coarsely chop apricots, and set aside. Combine reserved
apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes.
Stir in chopped apricots.
Cream butter; gradually add 1 cup sugar, beating at medium speed of
an electric mixer until light and fluffy. combine flour, baking soda,
and salt; add floured mixture to creamed mixture, mixing well
(mixture will be crumbly). Stir in coconut and pecans. Pat about
three-fourths of coconut mixture into and ungreased 13x9x2 inch pan.
Bake at 350F for 10 minutes. Spread apricot mixture evenly over
crust, spreading to within 1/4 inch from edge of pan.
Sprinkle with remaining coconut mixture. Bake an additional 30
minutes. Let cool in pan; chill. Cut into bars. Store in
refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook

MMMMM

SHRIMP IN GREEK TOMATO SAUCE WITH FETA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Sauces
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Shrimp, peel and devein
1/2 c Clam juice or fish stock
1/2 lb Feta cheese, sliced 1/4″
-thick, or crumbled cheese
2 c Greek tomato sauce
—–GREEK TOMATO SAUCE—–
3 tb Olive oil
1 Yellow onion, peeled and
-coarsley chopped
1 Clove garlic, minced
5 Very ripe tomatoes, cored
-and coarsley chopped
-(about 4 1/2 cups)
2 tb Chopped parsley
2 ts Whole oregano
1 c Dry red wine
1 Can tomato sauce, 8 oz
1/4 ts Ground cinnamon
1/8 ts Allspice
Salt to taste
Fresh ground black pepper

Greek Tomato Sauce: Heat olive oil in a large, heavy
iron skillet; saute onions and garlic together until
transparent. Add tomatoes, parsley and oregano.
Simmer, covered, until the tomatoes are very tender,
20-25 minutes. Add remaining ingredients and cook
another 20 minutes.
Sauce keeps well refigerated, for 3-4 days. Makes
about 6 cups.

Mix 2 cups of the sauce above with the clam juice.
Place shrimp in the bottom of a heavy skillet or
casserole. Cover with the sauce and top with the Feta.
Place skillet on high heat and bring to a fast simmer,
covered. Reduce heat and cook until shrimp are cooked,
or about 8-10 minutes. Uncover, stir cheese to mix and
serve.

May also be baked at 475 deg F, rather than cooked
on the stove-top. Bake for about 15 minutes,
uncovered, or until bubbly.

Suggestions: Good served over spiral vegetable
flavored pasta.
Substitiue: Rock Shrimp, Scallops or Orange Roughy

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