MAGIC LEMON PIE (CRS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Lemon filling:
15 oz Milk — sweetened condensed
1/2 c Lemon juice
1 t Lemon zest
2 Egg yolks
Meringue:
2 Egg whites
1/4 ts Cream of tartar
4 tb Sugar
Graham cracker crust:
18 Graham cracker squares
1/4 lb Butter or margarine,
1/3 c Sugar
1/8 ts Cinnamon

Thoroughly mix crust ingredients and pack into a nine
inch pie pan. Bake at 375 degrees for 10 minutes and
put aside to cool. Reduce oven temperature to 325
degrees. In a mixing bowl, combine condensed milk,
lemon juice, lemon zest and egg yolks. Stir until
mixture thickens. Pour into cooled crust. Add cream
of tartar to the egg whites and beat until almost
stiff. Add sugar gradually, beating until stiff and
glossy but not dry. Pile lightly on pie filling. Bake
at 325 until lightly browned, about 15 minutes. Cool
thoroughly. Enjoy! Hint: try to get the crust
thickness very even and not too thick. Source: CRS file

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1 lb. hamburger
1 cup bread crumbs
1/2 cup cold water
1 egg
1 cup grated carrots
1 Tbsp. lemon juice
pinch salt
pinch pepper
1 can tomato soup
1 onion, chopped
1/2 cup brown sugar, packed
2 tsp. vinegar
1 tsp. lemon juice

Combine first 7 ingredients. Form into 1″ balls and brown in frying pan with
a small amount of oil.

Make a sauce from remaining ingredients and boil for 10 minutes. Transfer
meatballs to a casserole dish and pour sauce over top. Bake in moderate oven
for about 1 hour Serve over steamed rice.

Title: TEX-MEX CARROT SOUP
Categories: Mexican, Soups/stews
Yield: 6 servings

1 lb Carrots, sliced
1 md Onion, chopped
1 1/2 ts Ground cumin
1 ts Ground ginger
2 tb Olive or vegetable oil
1 cn (13-1/2 0z) chicken broth
1 sm Tomato, chopped
1/2 c Sour cream
1/4 c Packed cilantro or parsley
-leaves, coarsely chopped,
-OR
1/2 ts Ground coriander

This savory soup is seasoned with nutty-flavored cumin
and topped with a creamy salsa.

Prep time: 10 minutes Cool time: 10 mintes Cook time:
45 minutes

Ready to serve: 1 hour, 5 minutes.

Cilantro sprig for garnish

In large saucepan, saute cliced carrots, chopped
onion, cumin, and ginger in oil 20 minutes. Add
chicken broth and 2 cups water to saucepan. Increase
heat to high and bring to a boil. Cover and simmer
15-20 minutes until vegetables are tender. Remove
saucepan from heat and let cool slightly, about 10
minutes.

In small bowl, combine chopped tomato, sour cream and
chopped cilantro;chill until ready to serve. Place
soup in batched in food processor of blender; puree
2-3 minutes until smooth. Return to the saucepan;
over med/high heat, cook 5 minutes more, until heated
through. Ladle soup into bowls. Top with sour cream
mixture. Garnish.

Origin: May 12 th issue, Woman’s World Shared by:
Sharon Stevens.

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Cherry Clafouti

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cooking spray, vegetable oil
1 c Cherries, Bing
4 ts Brandy, cherry
2 tb Flour, whole-wheat
1 1/2 tb Fructose
1/2 c Milk, evaporated, skim
2 tb Milk, evaporated, skim
1 lg Egg — beaten
1 t Vanilla
Sugar, powdered — (optional)

Preheat oven to 325F. Spray four 4 oz. ramekins or custard cups with
vegetable cooking spray. Divide cherries among prepared ramekins; sprinkle
1 teaspoon kirsch over each.
In medium-sized bowl, combine flour and fructose. Stir in evaporated skim
milk, egg and vanilla; whisk until well blended. Divide the mixture evenly
on top of cherries in ramekins.
Place ramekins in baking dish; add enough hot tap water to reach halfway
up sides. Bake 30 minutes or until edges are set but centers are still
soft. Serve warm, lightly dusted with confectioner’s sugar.

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Noodles In Fairy Butter (Recipe For April Fools Day)

Recipe By : Janet Morrissey
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Egg Yolks — hard-cooked
1/2 Cup Sugar
1/2 Cup Sweet Butter — softened
1 Tsp. Dried Thyme — *
1 Tsp. Dried Sweet Basil — *
2 Tbsps. Orange Flower Water
1 Pound Noodles — cooked
1 Orange — sliced

beat the egg yolks, sugar, butter, thyme, basil, and orange water in a
small bowl until smooth. Mix enough of the butter with the hot noodles
to coat them with a golden-yellow color. Garnish with orange slices.

* whenever possible, I use fresh rather than dried herbs

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NOTES : Since April Fool’s Day is coming up I looked through a book I have
that lists various dishes for different festivals throughout the year. It’s
called A Kitchen Witch’s Cookbook.

This is a recipe from the England, in the 1700s. The notes indicate "This
is a sweet side dish which, with its bright color and scent, inspires
thoughts of spring frolic, abundant buttercups, and pranks by the Fey.
People of the Middle Ages loved sweetened or spiced butter, especially
honey or sage butter.

ROSY BERRY SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Fruits/nuts Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 oz Raspberries-frozen, thawed
2 c Burgundy
2 1/2 c Water
1 Cinnamon-3 inch stick
1/4 T Cornstarch
Whipping cream

Combine first 5 ingredients in a deep, ceramic,
heatproof casserole or stainless steel saucepan
(mixture will discolor aluminum). Bring mixture to a
boil; reduce heat, and simmer 15 minutes. Press
raspberry mixture through a sieve, and return to
casserole or saucepan; discard seeds. Combine
cornstarch and 1/4 cup raspberry liquid; stir well.
Bring remaining liquid to a boil. Reduce heat to
low, and stir in cornstarch mixture. Cook, stirring
constantly, until slightly thickened. Chill 6 to 8
hours. Drizzle whipping cream in soup, and swirl in
with a knife. Yield: 5 cups. Strawberries my be
substituted for raspberries. From Southern Living
Cookbook

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Title: Peanutty Butternut Squash
Categories: Vegetarian, Vegan, Vegetables
Yield: 2 servings

3 oz Butternut squash
1 1/2 oz Shallots; chopped fine
1 1/2 oz Peanuts
2 tb Sunflower oil
1 ts Fresh dill; chopped
1/4 ts Thyme
1/2 ts Basil
1/2 ts Salt
3 oz Avocado; sliced

Preheat oven to 400 degrees. Lightly oil 4 x 8 baking pan with
sunflower oil. Cut squash in half; remove the seeds and discard them.
Place squash halves in a baking pan cut side down, with 1/3-inch
water. Bake for 40 mintues. Take squash out of oven, and lower heat
to 350 degrees. When cool enough to handle, remove skin from squash
and cut the squash into 1-inch cubes. Combine the shallots with the
squash and transfer to baking pan. IN a blender, place penuts, oil,
dill, thyme, basil and salt. Puree until smooth.
Pour over squash and shallots, and bake for 20 minutes. Top with
avocado.

From DEEANNE’s recipe files

MMMMM

Title: Mini Morsel Shortbread Squares
Categories: Cookies
Yield: 3 servings

1 c Butter; softened
3/4 c Sugar
1 Egg
1 ts Vanilla
2 1/4 c Flour
2 c Mini chocolate chips

Preheat oven to 350. In large mixer bowl, beat butter and sugar
until creamy. Beat in egg and vanilla. Gradually beat in flour. Stir
in 1 cup mini chocolate chips. Spread batter into ungreased 13×9″ pan.
Bake 30 to 33 minutes just until top begins to brown. Immediately
sprinkle remaining 1 cup mini chocolate chips over top.
Let stand 5 minutes or until chips become shiny and soft; spread
chocolate over top. Cool 10 minutes. While still warm cut into 1 1/4
inch squares. Cool completely. Makes about 3 dozen.

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Bread Machine Garlic Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water — lukewarm
3 cups white bread flour — +1 tablespoon
3 1/3 tablespoons brown sugar
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon minced garlic
3 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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CHOCOLATE NO BAKE COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
2 c Sugar
1/2 c -Water
2 ts Cocoa
1/2 c Peanut butter
3 c Oatmeal or:
1 c Coconut

Mix butter, sugar, water and cocoa together, bring
to a boil for 30 seconds. Remove from heat and add
peanut butter, oatmeal or coconut. Drop on wax paper
and let harden.

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