1 unbaked pie shell
1 c. sugar (partly brown, more white
than brown)
1/4 c. or little less flour
Dash of salt
1/2 c. cream
Milk

Mix sugar, flour and salt in pie shell with your finger. Add the
cream (1/2 and 1/2 is fine). Finish filling crust with milk.
Sprinkle with nutmeg. Bake at 400 degrees for 15 minutes, then 350
degrees for 40 minutes.

Title: English Muffin Pizza
Categories: Italian, Syd’s book, Pizza
Servings: 3

6 English Muffins
4 oz Sliced Pepperoni
6 oz Monterey Jack Cheese
6 oz Pizza Sauce
Sliced Olives
Chopped Onion
Diced Green Pepper

Place English muffin halves on a cookie sheet. Spread each half with
enough pizza sauce to cover generously. Put 3-4 slices of pepperoni on
each half and then place a generous portion of shredded cheese on top of
each pizza. Place in a 350øF oven for approximately 15 minutes. Serve
hot. From: Syd’s Cookbook.

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Mission Inn Tortilla Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 ts Butter
1 1/2 ts Olive oil
1 lg Yellow onion — diced
28 oz Tomatoes — diced, canned
1 Whole jalapeno pepper (or
Serrano) — diced
6 oz Vegetable-juice cocktail
(V-8)
2 tb Chicken stock
2 c Hot water
3/4 ts Ground cumin
3/4 ts Paprika
1 pn Chili powder
1/2 ts White pepper
1 Clove garlic (or more) —
Minced
1 1/2 tb Tomato paste
1/2 c Fresh cilantro — chopped
1 tb Cornstarch
1 tb Water
6 Corn tortillas — 6-inch
Size
Vegetable oil — for frying
1 c Avocado — diced
2 c Grilled chicken breast —
Diced
1/4 c Fresh cilantro — chopped
1 c Cheddar cheese — grated

Heat butter and olive oil in heavy saucepan until
butter melts. Add onion and cook until translucent.
Add tomatoes and continue to cook until soft. Add
jalapeno and mixed vegetable juice. Bring to boil and
add stock and hot water. Bring to simmer. Add cumin,
paprika, chili powder, white pepper and garlic, and
cook, stirring occasionally. Add tomato paste and 1/4
cup cilantro and cook, stirring occasionally.

Mix cornstarch with 1 tablespoon water, then stir into
tomato mixture and simmer until liquid is shiny, about
10 minutes.

Meanwhile, cut tortillas into 1 1/2-inch strips or
cubes and deep-fry in hot oil. Remove and drain.

To serve, distribute 1/2 cup avocado, 1 cup chicken
breast, 1/8 cup chopped cilantro and half tortilla
strips among 6 bowls. Pour hot soup over garnish and
top with remaining avocado, chicken breast, chopped
cilantro and tortilla strips. Pass grated Cheddar on
the side.

Makes 6 servings.

Chef’s Notes: This recipe was shared by Joe D.
Cochran, Jr., the executive chef at the Mission Inn in
Riverside, California.

Recipe By : Mission Inn, Riverside, CA via LA
Times 10/26/95

From: Caitlin Davis Carlson, Seaview,wa

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CHOCOLATE MIDNIGHT MADNESS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Cream cheese — soft
1/2 cup Mayonaise
1/2 cup Sugar
2 Eggs
1 package Semi-sweet chocolate chips
Melted
1 teaspoon Vanilla
1 Chocolate pie crust

In a large bowl with mixer at medium speed beat cream cheese and real mayonaise
until smooth, gradually beat in sugar. Beat in eggs, one at atime, beat in
chocolate and vanilla until smooth. Pour into pie crust, place on cookie sheet.
Bake at 350F oven 30 to 35 minutes or until set. Chill 4 hours.

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RISOTTO WITH SEAFOOD DILL

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Fish
Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Medium shrimp (16-24 count)
3 lb Assorted bivalves (in shell)
— such as Manila clams,
— small mussels, scallops
1 c Dry white wine
Water
1 bn Dill
1 sm Onion — finely diced
1 Bay leaf
1 qt Fish broth — -OR-
16 oz -Bottled clam juice
3 tb Olive oil
2 tb Unsalted butter
1 sm Onion — coarsely chopped
3 Garlic cloves — minced
2 c Arborio rice
4 Green onions — trimmed with
— about 4″ green and cut
— in 1/2-inch lengths
Salt
Freshly ground pepper
Lemon wedges (optional)
1 c Freshly grated Parmesan
— (optional)

Shell and devein the shrimp, rinsing only if
necessary. Reserve the shells to enhance the broth.

Heat the other shellfish, once kind at a time, in the
wine in a tightly covered pan. Remove them as they
open to a dish.

Strain the shellfish liquor into a pot through a sieve
lined with rinsed white paper toweling or tripled
cheesecloth. Add the shrimp shells, about 2 cups of
water, three or four dill sprigs, the coarsely chopped
onion, bay leaf, and fish broth or clam juice. Simmer
about 15 minutes, then strain and measure the broth.
You should have at least 2 quarts; add wine or water
if necessary to equal this amount. Add salt and pepper
to taste. Heat the broth to just below a simmer and
keep warm.

Meanwhile, saute the shrimp in 1 tablespoon of olive
oil for about 1-1/2 minutes, or until just pink.
Transfer the shrimp to the dish with the other
shellfish.

Place the remaining olive oil and butter in a large
casserole that can be used on the stove, cover, and
sweat the diced onion and garlic over medium-low heat.
When the onion is softened, add the rice, stir well,
and reduce the heat. Saute the rice gently for about
10 minutes, then stir in about 2 cups of broth. Raise
the heat again to medium-low. Continue stirring the
risotto and adding more broth, about 1/2 cup at a
time, as soon as the previous addition of liquid has
been absorbed.

Meanwhile, remove the leaves from five or six dill
sprigs and chop them.

The risotto will be creamy and the rice al dente when
it is done, in 16 to 20 minutes. Two or three minutes
before this point, stir in the bivalves, then the
shrimp, chopped dill, and green onions if desired.
When the dish is heated through, remove it from the
heat and add salt and pepper. If the risotto is too
thick, add more hot broth. Serve immediately. Pass
lemon wedges and cheese if desired.

* Source: The Herb Companion, August/September 1993 *
Typos by: Karen Mintzias

– – – – – – – – – – – – – – – – – –

Zucchini, Leek, and Chevre Tart in Wild Rice Crust

Recipe By : James McNair’s (1989) Squash
Serving Size : 6 Preparation Time :1:00
Categories : Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*WILD RICE CRUST
1 egg
1/3 cup grated Parmesan cheese
*preferably Parmigiano-Reggiano
2 tablespoons fresh lemon juice
3 tablespoons unsalted butter — melted
2 1/2 cups cooked wild rice
Salt
Freshly ground black pepper
*CUSTARD FILLING
2 cups zucchini — coarsely grated
Salt
1/4 pound unsalted butter
2 cups thinly sliced leek –include some stalk
4 eggs
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1 cup crumbled chevre cheese (goat’s milk)
1 tablespoon chopped fresh marjoram — or
savory
Freshly ground black pepper

A zucchini quiche but the crust is made with a crunchy wild rice; try Wehani.
It’s a satisfying counterpoint to the creamy French custard filling. Allow
time to cook and cool the rice. Preheat an oven to 350F. [PATh 12 Oc 96
Mc-Recipe]

To make the crust, beat the egg, cheese, lemon juice, and melted butter
together in a howl. Stir in the cooked rice, season to taste with salt and
pepper, transfer to a 9-inch pie pan, and press with your fingertips to cover
bottom and sides evenly . Bake until set and crisp, about 15 minutes. Remove
from the oven and cool to room temperature, about 30 minutes. (Or cover and
refrigerate as long as overnight; return to room temperature before filling.)

Meanwhile, make the filling. Place the squash in a colander set over a bowl or
in a sink. Generously sprinkle with salt, mix with your fingertips to
distribute the salt, and let stand for 30 minutes. Gather squash in your hand
and gently squeeze to release any additional surface moisture. Reserve.

Heat the butter in a saute pan or skillet over medium-high heat, add the leek,
and saute until soft, about 5 minutes Add the drained squash and saute about 5
minutes longer; reserve.

In a bowl, combine the eggs, cream, mustard, cheese, marjoram, and salt and
pepper to taste and whisk to blend well. Stir in the leek and squash mixture,
pour into the rice shell, and bake in the 350F oven until filling is set and
the top is golden, about 30 to 35 minutes. Serve hot or at room temperature.

– – – – – – – – – – – – – – – – – –

Title: Australian Sticky Date Pudding
Categories: Bakery, Sheet cake, Typed
Yield: 1 servings

1/2 c Butter, room temperature
-cut into eight pieces
Plus extra to butter pan
1 1/4 c Chopped pitted dates
1 ts Baking soda
1/4 c Granulated sugar
2 ea Eggs
1 1/4 c All purpose flour
1/2 ts Salt
1/2 ts Vanilla
1 3/4 ts Baking powder

MMMMM———————–CARAMEL SAUCE—————————-
1/2 c Butter
1/4 c Whipping cream
1/2 c Firm packed brown sugar PLUS
1 tb Firm packed brown sugar
1/2 ts Vanilla

This Australian recipe, a very moist cake, not what we’d call a
pudding, has taken Down Under by storm. you’ll find it on restaurant
and dinner party menus across that country. This version was printed
recently by the New York times.

TO PREPARE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch round
baking pan withsides at least 2 inches high, such as a springform pan.

Place the dates in a saucepan and cover with water (about 1-1/2 cups).
Bring to a boil, reduce to simmer and cook for 3 minutes. Add the
baking soda (the mixture will foam) and set aside.

In a bowl, cream the cut up butter, sugar and eggs, adding the eggs
one at a time. Gently mix in the flour, salt and vanilla. Stowly stir
in the baking powder and 1/4 cup of the liquid from cooking the
dates, until the cake mixture resembles thick pancake batter. Drain
off remainder of date cooking liquid and discard. Stir in the dates.

Bake for 30 to 40 minutes, or until cooked in the center.

TO PREPARE CARAMEL SAUCE: Combine the butter, whipping cream, brown
sugar and vanilla. Bring to a boil; reduce to simmer, and cook for 3
minutes.

TO SERVE: Drizzle some of the sauce over the cake as it is cooling.
Serve the rest of the sauce separately.

Makes 10 servings

Per Serving:
Calories: 384 (4% protein, 47% carbohydrate, 50% fat)
Protein: 4 grams
Fat: 22 grams
Cholesterol: 100 mg
Carbohydrate: 46 grams
Sodium: 441 mg
Exchanges: 1 fruit, 1-1/2 starch, 4-1/2 fat

Source: Oregonian FoodDay 1995
Typos by Dorothy Flatman

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Title: Creamy Coleslaw
Categories: Salads
Yield: 4 servings

1 1/2 c Shredded green cabbage
1 md Carrot, grated
1/2 sm Onion, finely chopped
2 T Lemon juice
3/4 c Eggless mayonnaise
1 T Caraway seeds
Salt to taste
Pepper to taste

Preparation time: 20 minutes.

From “The Compassionate Cook,” People for the Ethical Treatment of
Animals, Warner Books, 1993, $8.99.

Combine all the ingredient in a large salad bowl. Sprinkle with salt
and pepper and serve.

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Date: Tue, 11 Jan 94 10:45:48 PST
From: therese@garnet.berkeley.edu

From the New Laurel’s Kitchen Cookbook.

Mock Sour Cream

1 cup nonfat cottage cheese
2 Tbls lemon juice
2 Tbls fatfree mayonnaise
1/4 cup nonfat buttermilk
zest of 1/2 lemon (I usually omit this, it’s lemony enough without it to my
taste)

Blend all ingredients in a blender until smooth. This can be used in most
recipes that call for sour cream.

Title: APPLE NUT BAKE
Categories: Baby food, Fruit
Yield: 6 servings

4 oz Cooking apples
2 ts Orange juice
1 Egg yolk
1 tb Ground almonds

1. Peel, core and slice the apple, and cook with the orange juice
until soft.

2. Mash or puree, stir in the egg yolk and almonds, and bake at 350F
for 15 min or until set. Serve hot or cold.

To vary: Use other fruit in season.

From “The Best Healthy Baby Cookbook” By Carol Hunter. Posted by
Theresa Merkling

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