Strawberry Super Pie

Recipe By : _Dying for Chocolate_ by Diane Mott Davidson
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 1/2 sticks unsalted butter — melted
1 1/2 cups unbleached flour
1 tablespoon confectioner’s sugar
3/4 cup chopped pecans
Topping:
2 pounds strawberries — divided
1/2 cup water
1 cup sugar
3 tablespoons cornstarch — or arrowroot
Filling:
1 1/4 cups whipping cream
4 ounces cream cheese — softened
3/4 teaspoon vanilla extract
1/2 cup confectioner’s sugar

Preheat oven to 375x.

For the crust: Mix melted butter with flour, confectioner’s sugar, and
pecans. Press into a buttered 10″ pie plate. Bake for 25 minutes or until
light brown. Allow to cool completely.

For the topping: Mash enough strawberries to make 1 cup. Cut the tops off
the rest of the strawberries and set aside. Place mashed berries in a
saucepan and add water. Mix sugar and cornstarch into crushed berry mixture
and bring to a boil on top of the stove, stirring. Boil about one minute or
until clear and thickened. Set aside to cool.

For the filling: Whip cream until stiff. In another bowl, beat cream cheese
with vanilla and confetioner’s sugar. Carefully fold whipped cream into
cream cheese mixture. Spread into cooled crust and refrigerate.

To assemble the pie: Stand whole berries on top of cream filling, cut side
down. When entire filling is covered with whole berries, carefully spoon
cooled crushed berry mixture over all. Cream filling should not be seen
between whole berries.

Once the crevices have been filled, do not overload the pie with the crushed
berry mixture, as it will just drip over the sides. Reserve any leftover
crushed berry mixture to serve on pancakes or English muffins.

– – – – – – – – – – – – – – – – – –
It is a bit of a production, but taken in steps it isn’t too bad. And, if
you’re in a pinch, it is still worth it to make the filling and topping and
using a store-bought graham cracker crust.

BYW, does anyone have any idea what happened to my whipping cream? Why would
it have separated and curdled like that? Was it just bad? The pull date
was okay . . .

Enjoy,

Ilene
Evanston IL

HEARTY ALPHABET BEEF SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crockpot Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Stew beef
-or round steak
1 Stewed tomatoes 1 pound can
1 cn Tomato sauce, 8 oz can
1 c Water
1 pk Onion soup mix
1 pk Frozen mixed vegetables
-partially thawed
1/2 c Alhabet noodles — uncooked

Using the beef stew meat which is already cut up, place the meat, combined
with the stewed tomatoes, tomato sauce, water and soup mix into crockpot.
Cover and cook on LOW for 6 to 8 hours. Turn to HIGH, add vegetables that
have been partially thawed, and nookles. Cover and cook on HIGH for 30
minutes or until vegetables are done.

– – – – – – – – – – – – – – – – – –

Title: EGG CASSEROLE***(WBHJ41A)
Categories: Brunch, Casserole, Dairy
Yield: 6 servings

12 ea Eggs
1 lb Sausage
1 cn Cream Style Corn

I was hoping someone would ask. This recipe came from
an enclave of Order of the Arrow Scouts here in Tenn.
Crumble and brown the sausage. Add cream style corn.
Add the dozen eggs. Stir this into bottom of the dutch
oven. On a 12 inch oven place about 8 briquets on the
bottom and 14 on top. Cook about 30 minutes. This is
great for camping trips. You can bake your biscuits
while the eggs are cooking and have it all come out
together. Let’s have a recipe from you now, Arlene.
…Bill in Tennessee FROM: BILL ARNOLD (WBHJ41A)

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Oogruk Flippers – The Eskimo Cookbook

Recipe By : Raymond Seetomana
Serving Size : 2 Preparation Time :0:00
Categories : Eskimo

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small oogruk
fresh blubber

Cut the flippers off from the oogruk. Put the flippers in fresh blubber. Let
them stay there for
about two weeks. Take the loose fur off the flipper.

Cut flipper into small pieces and eat the meat.

– – – – – – – – – – – – – – – – – –

NOTES : From “The Eskimo Cookbook,” prepared by students of Shishmaref Day
School in Shishmaref,
Alaska and published exclusively by The Easter Seal Society for Alaska Crippled
Children and Adults
(1952).

Obtained from: Caitlin Davis Carlson, Seaview,WA
4080/carlson@aone.com

Mastercook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com

Title: Fruit Pizza
Categories: Appetizers, Desserts, Fruits
Yield: 12 servings

———————————–GLAZE———————————–
1 c Orange juice 3/4 c Water
1/4 c Lemon juice 3 tb Cornstarch
Dash of salt 1 c Sugar

———————————–SAUCE———————————–
8 oz Cream cheese 1 ts Vanilla
1/2 c Sugar

———————————–CRUST———————————–
1 pk Sugar cookie dough

———————————–FRUIT———————————–
Peaches Grapes
Bananas Strawberries
Kiwi

Mix ingredients of glaze- cook over medium heat til boils, and thickens,
then cool. Spread cookie cough on buttered pizza pan. Bake 350 degrees for
10 minutes. Cool. Mix sauce and spread over cooled dough. Arrange fruit on
top and pour glaze over. Refrigerate.
: RECIPE CLIPPED by Michael Prothro

—–

Title: HOLLANDAISE
Categories: Sauces, Party
Yield: 4 servings

4 Egg yolks
3 tb Lemon juice
1/4 ts Salt
1/4 ts Sugar
1/4 ts Dry mustard
8 Drops Tabasco sauce

* Into the top of a double broiler put all ingredients Place about
one inch of water in the bottom part of the double boiler, and bring
water to a boil. Turn the fire down to very low. Place the top part
of the double boiler into the bottom part. Add 1 stick (1/2 c) of
VERY COLD butter to the egg mixture. Whisk until the butter melts
and the sauce thickens. Keep the sides and bottom scraped. If the
water seems to be boiling too much simply lift the top part of the
double boiler out of the bottom, and let it calm down.
When the sauce thickens, put a top on, and try to>>> serve as soon as
possible. This never curdles on me.
Let me know if it does on you. Sometimes, I even reheat this (if I
ever have leftovers). When I reheat it, it curdles. The trick then
is the following: Add a small amount of milk (about 1/2 to 1
teaspoon), and whisk, whisk, whisk. Hope this is the info you need.

MMMMM

Title: PAIGE’S FAVORITE CHINESE CHICKEN CASSEROLE
Categories: Main dish, Poultry, Low-fat
Yield: 10 to 12 serv

1/4 c Liquid Butter Buds (made
-from the mix)
1 1/4 c Campbell’s Healthy Request
-fat-free chicken broth
1/2 ts Papa Dash “lite” salt (opt.)
1/4 ts Pepper
1 c Pet evaporated “light”
-skimmed milk
1/4 c (-1/2 c.) All-purpose flour
2 c Cooked, cubed white chicken
-meat (without skin)*
2 cn (8-oz. ea.) Water chestnuts;
-sliced; rinsed and drained
1 cn Campbell’s 99% fat-free
-Healthy Request Cream of
-Chicken soup

X Pam cooking spray

* You can use a 16-oz. can of chicken (rinsed and
drained)

Turn the oven on and set the temperature at 350
degrees. Blend Liquid Butter Buds, 1/4 cup flour, 1/4
cup chicken broth, lite salt, and pepper over low heat
in a saucepan. Stir and cook until bubbly. Stir in
the rest of the broth and evaporated skimmed milk.
Heat to boiling, stirring constantly. Boil and stir
one minute. Stir in Cream of Chicken soup, drained
water chestnuts, and cooked cubed chicken. Pour into
a 9.5- x 13-inch casserole dish that has been lightly
sprayed with Pam Cooking Spray. Cover dish with foil
and bake about 25-30 minutes. Serve alone or over
fluffy rice or pasta, if desired. Yields: 10 to 12.
From: Pam and Paige Mycoskie in “Butter Busters
Newsletter,” Sept/Oct 1995.

—–

Chilled Sonoma Tomato Vegetable Soup

Recipe By : Marian Burros, NY Times -9-11-96-Chateau Souverein Cafe
Serving Size : 12 Preparation Time :0:30
Categories : Soups Tomatoes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ripe tomatoes, blanched, peeled and seeded
4 English cucumbers, peeled and seeded
4 large red bell peppers, seeded
2 stalks celery
1/2 medium onion
1 small jalapeno pepper, cored, seeded and — chopped fine
1 Serrano pepper. cored, seeded and — chopped fine
1/2 cup tomato juice
7 tablespoons sherry wine vinegar
6 tablespoons olive oil
Salt and freshly ground pepper and
cayenne pepper to taste
1/4 cup chopped mixed fresh herbs (Italian
parsley, chives, cilantro and tarragon

1. Cut tomatoes, cucumbers, bell peppers, celery and onion into 1-inch pieces.
Place in a stainless-steel bowl along with jalapeno and Serano chilies. Add tom
ato juice, vinegar and olive oil. Season lightly with salt and peppers. Cover a
nd refrigerate overnight, stirring occasionally.

2. Place the mixture in a food processor and mince until the vegetables are fin
e but still have some texture to them. Return the mixture to a bowl, add the ch
opped herbs and to a bowl, add the chopped herbs and correct the seasonings to
taste. Chill and serve in ice-cold bowls.

– – – – – – – – – – – – – – – – – –

NOTES : 135 calories, 8 grams fat, 4 grams protein, 15 grams carbohydrate

Title: GUACAMOLE (AVOCADO DIP)
Categories: Vegetables, Appetizers, Mexican
Yield: 8 servings

6 Ripe California avocadoes,
-peeled and pitted
1 1/2 White onions, chopped
1/2 c Cilantro, chopped
Juice of 2 limes, or to
-taste
1 Very small zucchini, pureed
6 tb Olive oil
6 Chiles serranos, finely
-chopped
Salt to taste
For the garnish:
2 lg Tomatoes, chopped
1 Green onion, finely chopped
2 Chiles serranos, finely
-chopped
1/2 c Cilantro leaves

Guacamole is prepared differently in various regions of Mexico. In the
city of Monterrey, it is garnished to reflect the colors of the Mexican
flag.

For the guacamole:

totopos (crisply fried tortilla wedges)

Put avocadoes in a glass bowl, and mash them with a fork. Add onion,
cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the ingredients
thoroughly to form a puree.

Put the avocado pits in the guacamole to prevent darkening. To serve, spoon
guacamole into a mortar, and decorate with tomato on one side and green
onions, chiles, and cilantro leaves in the center. On the other side, place
the totopos.

Makes 8 servings.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori Chang,
New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
Echo, 3/93

—–

Title: Drop Biscuit Swirl
Categories: Toppings
Yield: 4 servings

1 c Reduced-fat baking mix
1/4 c Non-fat milk
1 T 4-fruit all-natural conserve

Combine baking mix and milk and stir until almost blended. Swirl in
fruit conserve. Makes enough for 4 biscuits.

MMMMM